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Barbeque chicken

greggsegggreggsegg Posts: 31
edited 1:01PM in EggHead Forum
Anyone have a good recipe/formula for skinless barbequed chicken breast?


  • Nature BoyNature Boy Posts: 8,523
    The seasoning/prep possibilities are endless. Any specific flavors you are looking for??[p]As far as cooking, assuming you mean boneless/skinless, a hot fire (500 or more) and a quick cook (a few minutes per side) works best. There is a very small window between under and overcooked, so you have to be paying attention. 160-170 internal temp is the window of perfection. If the pieces are not evenly thick, it helps to pound them a bit until they are more even.[p]HTH
    Happy thursday.
    Twitter: @dizzypigbbq
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  • PorkchopPorkchop Posts: 155
    also, if these are fresh, minimally processed (i.e. not tumbled), you can brine them for an hour beforehand. if they are the frozen variety, they've most likely been "enhanced" already... since they are skinless, you might add a layer of olive oil (spray on or otherwise) with your spices before hitting the grill.
  • Porkchop,
    How exactly can you tell if your skinless breast has been tumbled? or processed?[p]

  • PorkchopPorkchop Posts: 155
    Nardi, it should say on the packaging, wording something like "enhanced with a solution of XX% broth" or somesuch thing. all of tyson's fresh chicken at sams is now "enhanced" this way. i don't think i've ever encountered frozen skinless boneless chicken breasts that were not "enhanced" this way.
  • greggsegggreggsegg Posts: 31
    Nature Boy,
    Thanks for the info. I'll watch closely so as not to dry out.

  • greggsegggreggsegg Posts: 31
    Thanks for input. Will use tips wisley

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