Boneless, skinless chicken breasts

KensethFan

I'll be cooking some on Saturday. I'm figured this should be an easy cook, but I was just wondering what is the best temps to cook them at. Sear fairly high, like a steak, then back it down or just go with something around 350 from the get-go? The chicken will have already been marinated for 30 minutes in the fridge. Would it help to let it sit at room temp for about another 30 or so?

Pharmeggist

KensethFan,
I just let the fozen chicken thaw out in a bowl of luke warm water. I pat the chicken dry and allow them to come to room temperature, usually while I get the grill ready takes about thirty minutes. I lightly coat them with olive oil and salt and pepper them to my liking. I cook at 350 for about 12 minutes cook time.. if you have a meat thermometer for chicken it is recommended to cook them to 180 internal temp. Then I take them up and Dip them in Alabama White Sauce. See link below for recipe for Alabama white sauce.[p]If your guests are picky eaters I guess you could slap some store bought "Sweet Baby Ray's" Suace on them. Either way you should have awesome results.[p]Best Regards, Pharmeggist

[ul][li]http://bbq.about.com/od/barbecuesaucerecipes/r/ble00114.htm[/ul]

KensethFan

Pharmeggist,[p]The white sauce sounds interesting.[p]Actually, I'm using my own special marinade, which until now was a secret. But I've seen so many great recipes on this forum that I'll offer it up now.[p]I use about a cup or so of Moore's Marniade (there are several others on the market that are almost the same thing, i.e. Dale's seasoning), the juice of 2 fresh lemons, about 3/4 of a stick of butter or margarine, melted, a little bit of minced garlic and a big pinch or two (or three or four) of crushed red pepper. Whisk it all together. The marinade should have a lemony tang, but not too overpowering.[p]Pound the chicken breasts some, but not too flat, and pierce them all over with a fork. Put them all in a big, plastic, zip-top bag and pour the marinade over them, but reserve a little marinade for basting.[p]I usually grill them about 5 or 6 minutes on one side, flip and baste, then about 5 minutes on the other side.[p]

Pharmeggist

KensethFan,
I like the sound of that recipe! I will give it a try in the near future. I thought of something else too. I have taken wishbone Italian dressing and put the chicken breasts in a bowl and covered the skinless chicken breasts with the dressing. Then I simply cover the top of the bowl with plastic wrap and leave the chicken in the dressing overnight in the fridge. It is pretty simple and darn tasty too, I cook at 350 6 minutes per side flip once and usually done. If you haven't tried that trust me it is really good... choosy women (namely my wife) likes it. The secret is out ;>)[p]Best Regards, Pharmeggist

Darnoc

KensethFan,
This is a family favorite.Parmesan crusted chicken.
1/2 cup Hellmanns mayo/or for a twist Ranch dressng
1/4 cup parma
4 boneless chicken breasts halves
4 tsp Italian bread crumbs[p]Egg at 425 indirect
Mix mayo and cheese
Rub over chicken
Sprinkle with bread crumbs
Bake ten minutes a side
Enjoy!!

AZRP

KensethFan,
If you have a meat thermometer, cook them to 165 degrees, anything higher will give you dry meat. -RP

Unknown

KensethFan,
Actually, this is not my favorite cut for grilling as it can dry out really fast. The last time I did this, I ended up making "roulettes" by pounding the breasts really thin and rolling up some herbed cheese and asparagus in them. Then I put them over 350 indirect until they were just done.
Good luck.
Hank

KensethFan

Pharmeggist,[p]The italian dressing is good. We used to do that all the time until I cam eup with this other marinade. The italian dressing works for steaks too.