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Bonless Chicken Breasts
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Eager Egger
Posts: 236
I have done several Beer Can Chickens on the egg with good results. Tonight we are just doing boneless chicken breasts. Using some apple chios and DP's Tsunami Spin rub. Should I do the direct or indirect? Also, a suggested temperature? I was thinking 350?[p]I think I figured this out..Hereggness has me doing all the cooking :-)
Mike
Mike
Comments
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EagerEgger,
Cook them direct and get some nice grill marks on them. Don't go any higher than 165 internal or they'll get dried out. -RP
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EagerEgger,
i love the tsunami spin but i have never tried it on chicken i have been on the shaking the tree when i have been doing boneless chicken mainly because i love to put the grilled chicken over linguini with alfredo sauce. [p]350 sounds about right though....[p][p]happy eggin
tb[p]ps take pics i want to see what color it is after grilling..
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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EagerEgger,
I do them direct at 400-450 because I like to get some char. A coating of olive oil helps with the carmelization. Apple chips are outstanding with poultry. It should take about four minutes per side. I go by touch rather than temperature. They are done when they have about the same firmness as a medium steak.
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The leftovers will make good Quesadilla's. Lately that's all the kid's want when I make boneless breasts. We never get to the leftover stage!
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EagerEgger,
i do direct temp depends whether or not they are skinless and boneless or just boneless. skinless i do at a lower temp 325. and watch internal temp i find the skinless ones are easier to dry out. if they have skin 350 for the crispy goodness
good luck
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Thanks all: What a wonderful response. I am sure ours will be great and in the future there are several good recipes we have copied here. The truth is; there is nothing like this group.
Mike and Linda
Round Rock, Texas
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EagerEgger,[p]I agree...Bon appetite
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