Boneless skinless chicken breast

Dfoshee · January 2018

have been gifted 34 lbs of boneless skinless chicken breast. Any ideas on up and coming cooks?

Nature Boy · January 2018

So many great recipes, but the #1 rule is don't overcook them. Seriously.

nolaegghead · January 2018

^^^ 148F SV 155F max any other way

DoubleEgger · January 2018

I see a lot of stir fry in your future

Theophan · January 2018

My wife's two favorite boneless, skinless chicken breast dishes are really simple, and really, really good:

Melissa Clark's "Sweet and Spicy Grilled Chicken." She argues that because chicken breasts are thicker on one end and thinner on the other, they cook unevenly, which makes them impossible to get right all the way across. To fix that, she says to pound them to an even 1/2" thickness, add a spicy rub, and grill them hot and fast like a thin steak. This recipe is mostly just brown sugar and coriander, an unusual combination, but I'm telling you, it's DELICIOUS! And,
(Not a BGE dish) I put a rub on chicken breasts, DP Jamaican Firewalk is a favorite, but pretty much any rub you like on chicken works fine, brown them hot and fast in a skillet, pour in a 1/4" or so white wine and/or apple cider, cover it, reduce the heat and just barely simmer it for 10-15 minutes, till the Thermapen registers 160° (she doesn't like chicken cooked any less). Take the chicken out, crank up the heat and reduce the liquid till there isn't much left and it's super tasty. Slice the chicken, plate it, pour that tasty sauce over the slices. Really, really good, super easy.

TN_Egger · January 2018

boneless, skinless, tasteless.

Mattman3969 · January 2018

Chicken tits will take on about any flavor you throw at them. I cook them atleast 3 Times a week. Dry rubs or wet marinades. The trick is to cook hot n fast and not over cook. I normally cook them on the mini at 425-450 and will pull about 152-155. That temp give me the texture and juiciness we like.

Try SPOG as a base rub. I also like DP Mediterraneanish and Tsunami Spin.

SciAggie · January 2018

This is my secret weapon filling for enchiladas or empanadas: http://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/
Use the recipe as is for enchiladas. For empanadas, make sure to drain well and add cream cheese.
Grill The chicken raised direct @400 degrees with your favorite rub and glaze. My favorite is a raspberry chipotle glaze.
stir fry is always a crowd pleaser.
Chicken caprese is awesome when made with fresh ingredients.
Coat them with mayonnaise, then dredge in seasoned panko breadcrumbs and bake.
Chicken parmigiana. Chicken kiev. Chicken cordon bleu.
Pound breasts - make chicken fried chicken. Serve with green chili jalapeno gravy.
Uhmmmm - ok, that’s all off the top of my head.

Oh yeah, chicken salad.

mEGG_My_Day · January 2018

I wish I could find a link. America's Test Kitchen had an episode where they showed how to trim boneless chicken breasts to get them a consistent thickness. They basically started a slice from the thin part going about 1/3 through the thick part. Flipped that over and did it again.

anyway - the most important thing is to get them somewhat thin and an even thickness.

From there, you can do a zillion things - grilled with any rub/merinade you want. picatta or Gorgonzola are both awesome.

The key is an even thickness and don't overcook (as has been stated above).

vb4677 · January 2018

Here's my recipe for cooking BSCB;s where we eat some as they are done, then slice and/or cube for salads and lunches later or to freeze for pot pies and the like. I usually cook a full packet of Costco BSCB's at once... season as you like - we don't simply for the re-use in other meals.

325-350F Raised Indirect

Until IT of 165F

About an hour or so...

1WVU · January 2018

I rub them with DP Mole rub and either grill or pan fry. Throw it in with some basmati rice and your favorite verde salsa. Love it

ColtsFan · January 2018

I would grill up a good 10 lbs of it, dice, and freeze. Great to have on hand for salads, white chili, etc.. Vacuum pack in smaller portions if you can

Chubbs · January 2018

Brine some in pickle juice and make chick-fil-a sandwiches.

HeavyG · January 2018

For whole breasts I'll either sous vide or bake. I'll sous vide when mainly wanting to dice or shred for other uses.

For grilling I'll almost always make paillards, soak in a strong marinade for a couple of hours, and then grill quickly.

Boneless skinless chicken breast

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