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chicken breast

AngieAngie Posts: 25
edited 4:09PM in EggHead Forum
I need advise on cooking boneless, skinless breast.

We like them seared. How long should I cook them and at what temp? Mine are not as juicy as I would like . I may be over cooking them. I have ordered a thermapen but it has not arrived yet. Also suggestions on marinating for tenderness and flavor, etc.


  • GunnarGunnar Posts: 2,305
    Pull them at 165 degrees for the breast. Legs & thighs should be more like 185 deg.
    LBGE      Katy (Houston) TX
  • FidelFidel Posts: 10,172
    I pull boneless skinless breasts at 160.

    Try this recipe. It has been done by quite a few folks here that really seem to like it.
  • Ike WittIke Witt Posts: 195
    2 great marinades for chicken breasts or pork



    spiedie marinade is an italian vinegarette based marinade / baste ( this actually has sort of a cult following. google spiedie and you come up with tons of recipies / info.

    Wickers is traditional southern bbq vinegar based marinade/baste

    good luck
  • I always, always brine my skinless chicken breast for ~ 1/2 hr in gallon plastic bag. Add 1/4c of sugar and 1/4c of kosher salt and cold/ice water to fill. After the brine, rinse, dry and cover with EVOO and pepper and but on the BGE. I generally do direct at about 350 dome temp. Definitely monitor temp for doneness.

    You could even a rub prior to cooking or add extra flavorants to the brine (bay leaves work well for instance).

    Creates a tremendously juicy well seasoned breast.
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