chix breats

Unknown

want to cook a bunch of boneless, skinless chix breasts tomorrow...I thought about 350 indirect, don't want to dry them out...all comments most welcome....thanks,

stike

nodock,
remember
it's a grill.[p]on your gasser you'd toss them on, flip them a couple times, and pull them off done.[p]don't let the egg complicate things.[p]indirect will give you baked breasts. zzzzzzz[p]go direct, flip it once, yank when it looks done, or at 165 in the breast.[p]easy peasy.[p]egg doan make stuff hard, makes it easy.

GrillMeister

<p />nodock,[p]I highly recommend Nature Boy's recipe for Ginger Lime Chicken Skewers. It simply rocks for skinless, boneless chicken breasts. I also use it on pork tenderloins.[p]Since the meat is sliced thin and put on skewers accordion style, the meat cooks quickly and evenly without drying out. The flavor is fantastic. Even if you don't have Tsunami Spin and don't have time to get some, give it a try by substituting a different rub.[p]This is the only way I do chicken breasts now.[p]Cheers,[p]GM
[ul][li]Dizzy Pig Ginger Lime Chicken Skewers (Kabobs)[/ul]

Unknown

nodock,
I agree with stike, don’t go indirect. They really don’t have any fat so you want to cook them hot and fast without scorching the outside layer. I marinate mine in Italian dressing for about 30 minutes. Then I cook on a raised grid at 400-425 dome. I flip after about 3 minutes on the first side (this creates a seal to keep in juices) then 5 minute intervals for 3 more flips. Total cook time Approx. 18 minutes. If you don’t have a raised grid I would drop down to 375 and stay away from the hot spots after the first 3 minutes. I cook these every week as my wife and I both generally eat chef’s salad for lunch most every day.

thirdeye

nodock,[p]I am a big fan of skinless chicken breasts and thighs, but I prefer bone-in pieces because I think the bones add a lot of flavor. Bone-in pieces stay moister and are harder to overcook too. Just my .02.[p]Back to your question ...... For boneless skinless fillets, 350° will work fine, but you may have better control on doneness and moistness by cooking direct on a raised grate. Since most of the fat on breasts is in the skin, basting is something to think about. I usually add extra corn oil or butter to my basting sauce when doing skinless chicken.[p]If you click the link below, then scroll down to the CHICKEN section I have one page on skinless thighs & breasts and another page on wings that has a basting sauce. This sauce uses the trimmed wing tips, but you could use some skin and bones too if you are de-boning your own breasts.[p]~thirdeye~[p]
[ul][li]Click[/ul]

AZRP

GrillMeister,
I'll second that! -RP

HolySmokes

GrillMeister,
that photo looks so good I think I just chose another
dish for this weekend!
Yum
HS

Dimple's Mom

Whitetail,[p]I'm doing these tomorrow as well. How do you raise the grid? I've always just used it the way it came.[p]Thanks,
Gwen

GrillMeister

HolySmokes,[p]Yep, That's from Nature Boy's recipe. It made me change too when I first saw it.