Chicken Breasts

Iwantogrill · April 2006

I am going to cook some boneless, skinless chicken breasts for dinner and need assistance. What temps, direct or indirect? I was going to use some Dizzy Pig rub( not sure which one yet).[p]Thanks for any help.[p]Randy

thirdeye · April 2006

<p />Iwantogrill,[p]I cook skinless bone-in more that boneless fillets but here is how I do them: Direct, raised grate with a grate temperature of 275°. Rubbed with whatever. I baste with a liquid heavier in corn oil or butter to make up for the lost fat w/o the skin. I pull them at 150°-155° (if the juices are clear) and rest wrapped in foil.[p]I know the 155° may seem low, (and not USDA recommended) but for maxium tenderness and moistness that is where I take white meat, turkey and chicken both[p]~thirdeye~

QBabe · April 2006

Iwantogrill,[p]Boneless chicken breasts will dry out on you really quickly if you're not careful. We usually marinate in italian dressing for several hours, then remove and sprinkle liberally with a rub of choice. I LOVE Tsunami Spin on chicken, but any of the Dizzy Pig rubs are awesome.[p]Get your egg stabalized at around 450° and toss them on. Cook for 5 minutes per side and pull off and check the internal temperature. We cook breasts to 165° internal, but remember, the temp will continue to rise while the meat rests after you take it off the cooker, so you might pull a little earlier to account for that. If they aren't quite there after 5 minutes a side, then throw them back on for a minute or two on each side to finish them up.[p]Each cooker has it's own personality, so yours might behave a little differently than mine do, but you'll get to know it as you do more cooks.[p]Tonia
:~)

Iwantogrill · April 2006

When you say "raised grate", what is the setup?

Randy

thirdeye · April 2006

<p />Iwantogrill,[p]Here is one more idea if you have some time. A few fatties cooked over chicken will give you an auto-baste action and deliver good flavor too.[p]~thirdeye~

KevinH · April 2006

Iwantogrill,[p]I just egged some boneless, skinless chicken breasts for lunch today (sorry, no pics). I pounded them out flat, rubbed with olive oil, spread some fresh spinach leaves and goat cheese on them, and then rolled them up and tied off with butchers twine. Finally, I sprinkled my favorite chicken spice on top (some kind of McCormicks salt-free blend).[p]I cooked the breasts indirect at around 375 degrees for 30 minutes. No added wood chips (skinless poultry soaks up a lot of smoke). Then I let them rest under foil for about 10 minutes before serving. They turned out great![p]In general, I like to cook boneless chicken at a higher temperature so it doesn't dry out. If you don't want to stuff boneless chicken breasts, go for 425 - 450 direct. You can marinate them in whatever you like and turn after about 10-12 minutes. Marinate them in something with fat: olive oil, italian dressing, butter.

Lawn Ranger · April 2006

thirdeye,
You're my hero![p]LR

Unknown · April 2006

Iwantogrill,
I cook them a couple of times per week. They are quick and simple for weeknights. I clean them, dry them, and put whatever dry rub on them I feel like. Lemon pepper is always a good choice. A dizzy pig rub is always good, or some home-made rub from one of my many bbq books. After I rub them, I rub some EVOO on them. [p]375 dome temp - direct - for right about 30 minutes, turning once, is always perfect for me. [p]I also like to marinade in some italian dressing or Alabama white sauce (like Big Bob Gibson's - but home made) then grill. [p]Cheers, Adrian

Iwantogrill · April 2006

The chicken breasts came out great. I marinated them in a spicy Italian marinade then sprinkled Dizzy Pig's Tsunami rub on them. Sorry no pics.[p]Thanks for all the suggestions.[p]Randy

Chicken Breasts

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