Originally Posted by Wampus
Yeah, personally I don't get why these are the bane of so many a griller.
I don't do them often, but like to grill em up once in a while. While I prefer skin on, bone in breasts over the skinless, boneless variety, I still like to grill up several at a time and then slice them for later use in salads, etc. Sometimes we even actually EAT them for dinner right off the grill!
I agree.....direct grilling doesn't work well. To me, the secret is watching the internal temp. I pull em off when they hit 145-150. Then they're still nice and juicy. I prefer to not put any sauce on chicken, grilled or smoked. I like to season them liberally and cook em up that way.
I never use a thermo on them, I can tell. But like I said I have been doing them forever, my wife refuses to eat the skin for health reasons so I figure why fight it.
I have been doing them once a week forever. I would rather do bone in skin on breast halves, sometimes I do one just for me
The ones in the pics had Plowboys Yardbird rub and doctored up over the counter sauce
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie
Member Great Lakes BBQ Assn