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155 int temp boneless chicken breast?
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giantwing
Posts: 189
Is this temp to low?
Comments
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I believe I would go 165, or until juice runs clear.
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That's about where I pull mine. After a short rest they will rise a few more degrees.
Moist, tender, and flavorful at 155-160*. -
What juice is there to run from a boneless and skinless breast?
They are perfectly safe at 155*. It is more a textural preference at that point. -
Thanks Rod
Mike in Vancouver bc -
Your right, I was thinking of a bad experience I had with chicken (whole) I pulled at 155 and the legs were running with blood.
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If I let mine get to 165 (skinless) they are too dry. I've been pulling them earlier around 160 and they are better... next time off at 155. Last time I kept brushing them with marinade except for the last two or three minutes and turned once to make sure any "nasties" were killed by direct heat. I pulled them at 160, but they were still a bit overdone. The skinless breasts seems to dry out too much if I don't keep them moist by brushing every two or three minutes.
Any suggestions for technique improvement would be welcomed.
Wayne -
I only cook split breast anymore.The skin and bone are removed after I've cooked em.MUCH better flavor.
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I cook mine at 350-400* direct on a raised grid with as little lump as needed to keep the chicken as far from the coals as possible. I season with a light coat of EVOO and whatever seasoning pairs well with the planned side dishes.
I flip mine twice and pull at 155*. Let them rest 5 minutes before digging in.
Here are a couple of really good recipes I have used with very good luck:
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1038
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=621230
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=575007
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