Boneless / Skinless chicken breasts... what's best technique

itsmce · March 2014

I've got some Boneless/Skinless breasts that are in need of Egging. What are your favorite techniques for cooking them? I'd be happy to try out something new. My typical is: coat with olive oil then sprinkle with seasoned salt and poultry seasoning and grill direct at 375-425. And....go!

jls9595 · March 2014

Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.

fence0407 · March 2014

If you can do a "raised-direct" cook at 375-425 I think it would help. I've always had great results that way. As far as seasonings go, it sort of depends on what sides you want to pair it with. Make a batch of rice with some grilled veggies and give your chicken breasts a teriyaki mopping towards the end. I try to mix it up and test out different rubs/marinades.

grege345 · March 2014

jls9595 said:
Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.

This

itsmce · March 2014

Getting hungry already!

Pineapple Head...fill me in, what is this?

jls9595 · March 2014

Its one of the dizzy pig rubs. I love it on boneless skinless breasts

Mickey · March 2014

Boneless / Skinless chicken breasts... what's best technique: Toss in garbage works for me except this one way. This has goat cheese and jalapeños inside as well.

Botch · March 2014

grege345 said:

Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.
This

This, and I always brine my breasts a couple hours first.