smoked boneless chicken breasts?

JK

I've only read of smoking whole chicken. What method would you use to "smoke" boneless breasts? I have 6 boneless breasts in yogurt.[p]Thanks,
j.k.

Charlie44mag

j.k.,[p]I have had real good luck with skin removed boneless brests coated with Wynn Dixie brand dry steak seasoning. I cut a medium onion in half and throw it on the charcoal along with a mesquite chunk. Only takes about 5 minutes per side.

Chef Arnoldi

j.k., I mix the folowing: 2 tablespoons dijon mustard & 1/2 cup italian dressing- mix well with fork & add salt & pepper to taste. marinate chicken breast 20min in fridge & then place on grill ( direct heat) turning after 10min til done - meat stays moist.

Unknown

j.k.,
I use the Ranch Dressing mix from Costco and sub Yogurt for half the required mayo when I mix it up. Marinade from an hour to a day and then direct heat. If you want smoke flavor addd a chunk of wood or a foil pouch with dry chips and a few holes poked in it, this is where you want visible smoke IMO. I also do Hamburgers side by side with the Naked chicken and both have a nice smokiness.
HTH,
~Teddy Bear

DTM

j.k.,
The best b/s chicken breast recipe I do came from your esteemed forum member Kenny~G. You'll be fine w/ the yogurt marinade and the peanut sauce always draws compliments.
Hey Kenny if you read this don't you share chilies w/ R & J?
If so one of you please give me a holler. I have a new care package ready to send from my last south of the border expedition.
DTM

[ul][li]Kenny~G's b/s chicken breasts[/ul]

RhumAndJerk

DTM,
Check your Email.
R&J

Gretl

j.k.,
Whatever spices/marinade/rub you choose, my suggestion for dependably delicious boneless, skinless chicken breasts is to first flatten them to an even thickness. I put the meat between two sheets of waxed paper (or transparent wrap) membrane-side up, and flatten them with a mallet using a slightly diagonal "hit." You want the thickness to be even so the breasts cook quickly and the meat stays juicy. Brining first helps, but isn't necessary. With a hot fire, the meat cooks perfectly with only about 3 minutes per side. [p]Last night I flattened three breast halves and cut these in half for a total of six pieces. I marinated them for only about 45 minutes in a combination of a little peanut oil, some soy sauce, mirin (Japanese sweet cooking wine), grated fresh ginger, pressed garlic clove, and a little balsamic vinegar. The temp gauge on my Small read about 450. I oiled the grill and gave the meat approx. 3 min/side. The result was deliciously tender and juicy. I had some of Ken Stone's wonderful Crossroads sauce on the side for dipping. Fabulous.[p]Well, I see I've used up my daily quotient of superlatives![p]Cheers,
Gretl

YB

Gretl,
I was in Winn Dixe the other day and the lady next to me ask the meat cutter to run 2 packages of boneless chicken breast thru the cubing machine,he did it I was surprised.
Larry

sdbelt

j.k.,[p]I know I'm a day late, but this has been my most common cook lately, as I try to watch what I'm eating, so I wanted to get a reply in.[p]For boneless/skinless breasts, I rub them with my rib rub (though my next batch will use some Dizzy Dust), and let them sit for 30-60 minutes, while the fire is getting ready. I place them direct on a grill with a dome temp close to 320. Not 325, but 320...that's critical <grin>.[p]If you want to go official, I cook to an internal temp of 165. I like to cook the first side to an internal temp of around 125-130, and then flip them. When 165 is reach, they are done.[p]If you want to mop them (and I often do). Mop both sides during the flip, and the mop will bake on very nicely. The mop gives you a little over-cook fudge factor, to cook beyond 165.[p]I've found really plump breasts cook better than the skinnier/thinner ones. It could be those plump ones are pumped up by the grocer, but I don't care, they come out so juicy.[p]Enjoy![p]--sdb

KennyG

DTM,[p]and another email is coming at ya.[p]K