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boneless skinless chicken breast

Banker John
Banker John Posts: 583
edited November -1 in EggHead Forum
Hi All,[p]I am requesting some help. I have been marinating 3 boneless skinless chicken breasts in olive oil, diced onions and saffron for 5 days now.[p]At what temp should I cook these? On a raised grid or lower level? How long? At what internal temp should I remove them?[p]The menu is chicken as above
Saffron topped white Basmati rice
Yogurt on the side for the rice
Ceasar salad (homemade dressing)
Garlic seasoned Asparagus.[p]Your help on the chicken part would be a HUGE help![p]Banker John
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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Banker John,
    Sounds yummy. I've never marinated chicken that long, wife would have a fit. What is wrong with direct at 350? I guess it does matter if using a wood chunk also. IMHO that temp seems to cook well but retains the juices. Good luck.[p]CWM    [/b]
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