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Chicken Breast
leechrg
Posts: 27
Anyone got anything interesting you do with boneless skinless chicken breasts?
Comments
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This is what I did:http://eggheadforum.com/discussion/1141033/photos-from-lunchTasted delicious.Essentially, season it, sear it in a pan with some garlic, thyme (or fresh rosemary/oregano), and put it in the egg at 300 for 10-12 minutes.
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Marinate them in olive oil, garlic, a little water, a pinch of sugar and one of salt and lemon juice for a half hour. Cook indirect at 400 for nine minutes each side, then direct for two minutes each side. Dress with a lemon-mustard vinaigrette with parsley. Extremely moist. You get nice browning without a burn.I do this on a mini so changing from indirect to direct isn't much effort. You might try going the whole time on a raised grid at a bit lower temp if you don't want to fool with indirect/direct.*******Owner of a large and a beloved mini in Philadelphia
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Pound 'em flat, roll them around some kind of stuffing and wrap with bacon.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks. These all sound delicious
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Pound 'em flat, roll them around some kind of stuffing and wrap with bacon.
we do this with panko (on the outside) and we stuff them with feta, basil, and sun dried tomatoes. We finish with a drizzle of balsamic reduction. We have them every month and have for years. It's a staple around here.dang, now I'm getting hungryKeepin' It Weird in The ATX FBTX -
I just season & wrap in bacon & grill direct raised.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Look at my avi. I essentially make ABTs with them. Stuff with cream cheese, shredded cheese, and diced jalapeno. Wrap in bacon. Always a hit.Boom
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Season and sear the daylights out of them. Close your vents and roast til 150*. Rest and eat. You need the Maillard reaction to get any flavour out of them.
Steve
Caledon, ON
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