Best way to prepare/cook chicken breasts

Unknown

Any tried and true secrets?

MickeyT

Mr. T,[p]This is by far my favorite and it is a long way from traditional. I take a chicken breast, place it in a gallon Ziplok bag, seal it and beat the crap out of it. I mean flaten it out so it is 2-3 times as large as it started out. Take the breast and put them in a similar bag, add Paul Newman's Ceasar dressing and let stand in fridge for an hour or so. Place on egg @ 400 or so and cook 4 minutes per side. I normally cook them with the lid up and just watch em sizzle. The fire gets much hotter but that's a good thing.[p]Good stuff. Tender and beyond juicy.[p]Have fun.[p]Mick

BluesnBBQ

Mr. T,[p]Do you pity the fool who doesn't know how to cook chicken breasts?

StumpBaby

MickeyT,[p]You mean to tell me that there are things that..what when beated real hard, they is bigger then before they was beated ? I asked momma bout that, and she said that if'n that was true ..most men would have some real big things..she and gramma sure did some real serious guffaw belly laughin' at that...but I didn't understand what was so funny...so's I asked grampa bout it..and he sure didn't think it was so funny either..he muttered something under his breath..and stomped off and he tol poppa was prolly time they plugged up the hole in the outhouse door. Sometimes I hope I don't ever grow up..seems to me as folks get big..thier thinkin gets all mixed up..and I must be the right age...on accounta my thinking seems just bout right.[p]StumpBaby

nikkig

Mr. T,
Our favorite is Smashed Chicken. Almost like what Mickey T does, but here is what we do. Smash them really really flat. Marinate overnight in Kraft Zesty Italian dressing with a big hunk of romano cheese grated in it. Cook at 600 for about 3-4 minutes per side. We will be doing this one at eggfest this year.[p]~nikki

KennyG

<p />Mr. T,[p]I know that I'm the odd man out on this one. I like the high powered Italian dressing marinade, but smoke them first using hickory/whatever to an internal of 135°. I then hit them with a high temp sear for maybe a minute a side and then let them rest a spell.[p]I always make extras as the leftovers are great for quesadillas.[p]K~G

Unknown

Mr. T,
I am now in my Rosemary period (having gone through my soy sauce, Tony Cachere's (sp?), and Italian Dressing periods - successfully). I have 2 large Rosemary shrubs in my yard and am now using fresh Rosemary - chopped - on everything, particularly good on pork, chicken, salmon, and tuna. In addition, I add fresh, chopped garlic, a little soy s. and a fantastic finishing sauce (I use it as a marinade) from my BGE dealer called Lemon Garlic Finishing Sauce. Splash a little lime juice in as well, put on the BGE at about 400 for 4-5 minutes per side (or until firm, depends on thickness) - outstanding! Good Luck!

mad max beyond eggdome

Mr. T,
another old favorite. . .50/50 olive oil/lemon juice... add garlic, a little rosemary, tobasco (or other hot sauce) to taste. . .marinade them in that, throw on the hot grill till done (if boneless, it won't take long), although i prefer a little longer at lower temps. .. a little more zing than the typical italian dressing marinade...

Seth

BluesnBBQ,
That was funny.
Seth

Bordello

KennyG,
More information please, at what temp. do you smoke em to the 135°???????[p]Thanks,[p]New Bob

Unknown

StumpBaby,
You’re a Hoot and a Holler! I looked up your profile hoping you wern't no kin of mine and hoping you were also a female. Well, one out of two ain’t too bad but I’ms still really wishin it were the other way around!