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Boneless Skinless Chicken Breasts
dmchicago
Posts: 4,516
I need to cook more of these. Healthy.
I feel OK about how i do them.
Roughly 400 direct.
These are mostly pretty thick.
How do y'all cook them?
I feel OK about how i do them.
Roughly 400 direct.
These are mostly pretty thick.
How do y'all cook them?
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
Comments
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SV at 145 for 2 hours and then quick, hot sear on egg~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:SV at 145 for 2 hours and then quick, hot sear on eggPhilly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
400 raised direct is fine....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I cook them different ways, sometimes, but most of the time I really like Melissa Clark's approach:
The upshot is that grilling juicy, well-cooked chicken breasts involves three basic steps: pounding the breasts to even out the thickness, marinating them aggressively with salt and aromatics, then grilling them hot and fast.
Here's our favorite recipe of hers for boneless, skinless chicken breasts: Sweet and Spicy Grilled Chicken Breasts. Never would have occurred to me to combine coriander and brown sugar, but it WORKS!The pounding, a technique I picked up from the grilling guru Steven Raichlen, is probably the least intuitive, but solves the problem of their uneven shape. Chicken breasts bulge at their middles and taper at the edges, making them hard to cook evenly over a direct hot fire. But constantly moving them around back and forth between direct and indirect heat (another option for uneven or large pieces of meat) can compromise the char because they cook so quickly.
The trick is to pound the chicken breasts, but not too thin, which could dry them out. Aim for about a thickness of about ½ to ¾ inch.
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I just cooked some for dinner. Sprinkled with salt and fresh cracked pepper and thyme and a little lemon zest. Same as you grilled at 400 degrees direct till 165 internal. Let rest for 10min
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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If not SV, hot and direct. 400 is good. Pound them out a bit to improve even cooking. About 16-18 minutes but more importantly IT 145-150.Sandy Springs & Dawsonville Ga
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I agree with @bgebrent. 165 plus a rest is overcooked. Keep in mind that at 400 direct, the outer layers of the meat will be much hotter than the center, and the temp in the center will continue to rise during the rest. Personally, I am a 150 or less guy for chicken breasts cooked hot direct. Or you could do like a chef, and go by feel
Happy cooking!
Chris -
ci skillet in the egg, lemon chicken/ piccata go light on the oil or butter
fukahwee maineyou can lead a fish to water but you can not make him drink it -
All ways
Indirect and direct
Sometimes low and slow if riding shotgun with big beef or pork cut.
Sometimes I run up to 450 and high in the dome.
Experiment. There isn't really a bad way.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
fishlessman said:ci skillet in the egg, lemon chicken/ piccata go light on the oil or butter
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GrillSgt said:fishlessman said:ci skillet in the egg, lemon chicken/ piccata go light on the oil or butter
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Just asking, not arguing. You think you get smoke flavor in a skillet on a fast cook like this?
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GrillSgt said:Just asking, not arguing. You think you get smoke flavor in a skillet on a fast cook like this?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
OK thanks. I didn't think you were being argumentative.
This time.
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400 direct, not raised. S&P or other spices applied just before putting on grill. Pull at about 160, they'll have had a few minutes rest before serving. Wife insists NO PINK inside, so I go for a little more "done" than I'd like...still juicy, tho.Egging in Indy...
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Thanks all.
I'm not unhappy with my results. Just looking for variations.
I generally like 'em thick so I don't pound my meat.
Took them off last night around 150-155 and they were nice and juicy.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
dmchicago said:
I generally like 'em thick so I don't pound my meat.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:dmchicago said:
I generally like 'em thick so I don't pound my meat.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Those breasts are a favorite of ours. I start by pounding them flat or Jaccard if time permits. Then marinate for 5 hours in Kraft's Zesty Italian dressing. I then apply either DP Raging River or Tsunami Spin. Then onto my Small egg direct at 375 for 4/4/1. During that last minute I top them with a piece of either Munster or Havariti cheese and sometimes both! I then serve them on a butter croissant which has mayo and lettuce. Makes me hungry for one right now!
Re-gasketing America one yard at a time. -
I've got some warming in a 150* water bath right now. When they're done, I'm going to bread and then fry them. So much for healthy...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
is there really much difference health wise if you just remove the skin after cooking
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I also believe the key is to create an even breast. I use to pound them but it always made a mess. I used wax paper to minimize the splatter (contamination). I started just pressing them by hand. It doesn’t take much pressure and it’s no mess. The breast doesn’t take a beating either so the texture is more consistent throughout.
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I generally like 'em thick so I don't pound my meat.
Yeah, me too...Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Phoenix
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DoubleEgger said:I also believe the key is to create an even breast. I use to pound them but it always made a mess. I used wax paper to minimize the splatter (contamination). I started just pressing them by hand. It doesn’t take much pressure and it’s no mess. The breast doesn’t take a beating either so the texture is more consistent throughout.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Depends on the wife's mood. Sometimes I have to pound my meat, sometimes I don't.
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Ron, do you recommend any specific jaccard? I see there are many on amazon, and I have to say I love my left hand pig tail flippers. Took me a while to finally pull the trigger but use them all the time now. Thanks.
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