Boneless-Skinless Chicken Breasts - Page 2

57borntorun · 10-22-2013, 08:41 PM

We are fortunate here to have sour orange.It`s a fruit that is grown from non grafted citrus seeds.I have some shoots coming off my Kafir lime tree with lots of fruit.They are great bases for marinades for chicken and pork.Then there are my Tamarind trees.

martyleach · 10-22-2013, 08:44 PM

Pull at no more than 150. Let rest in a Cambro or equivalent. The temp will continue to rise up to about 155 or 160. Moist and tender. No complaints!

The_Kapn · 10-23-2013, 06:11 AM

Brine is my friend

TIM

HankB · 10-23-2013, 07:39 AM

Quote:

Originally Posted by smokeisgood

... When I do skinless boneless breasts, I place them in a gallon size ziplock and pound them with a meat hammer. It flattens them out and changes the consistency somewhat. I then coat them with Yardbird rub and cook them on a piece of foil.

I'd be inclined to use cast iron rather than foil.

Quote:

Originally Posted by 57borntorun

Scary to think that in certain Asian country's they eat raw thin sliced chicken breast similar to Sashimi.

I was going to say sushi chicken - the other pink meat! But I would have been kidding. The salmonella I believe may be a more recent problem. When I was a kid it was not considered dangerous to eat raw eggs.

Quote:

Originally Posted by The_Kapn

Brine is my friend

I'm surprised it took so many posts before someone suggested this.

I think the most important thing is to not overcook them.

I wonder if wrapping in bacon would help.

Jaskew82 · 10-23-2013, 10:17 AM

I like to rub with a good sweet and spicy rub, like SM Spicy apple, then let the rub rehydrate. Put it on the grill over direct heat for 5-6 minutes, flip,5-6 more minutes and start checking. If you have a very hot fire you may need to switch to indirect to avoid burning.

Pull at 160 and let rest 5-10 minutes. Will be juicy and delicious.

swibirun · 10-23-2013, 10:20 AM

+1 on the brine
+1 on pulling them as they hit 155-160f

Are you talking about grilling them or smoking? I prefer to grill chicken breast (BLSL) at about 350-400f on my Egg (direct, no platesetter or anything).

caseydog · 10-23-2013, 10:24 AM

One problem with these cuts of meat are that they are thick on one end, and thin on the other. By the time the thick end is done, the thin end is overdone.

I butterfly mine so they are a uniform thickness. They also cook faster that way, so there is less time for them to dry out.

CD

BroBBQButcher · 10-23-2013, 10:26 AM

marinate in italian dressing, get the egg up to 400 and put the boobs on. turn 1/4 of a turn after 4 minutes (gives you the nice diamond grill marks), flip cook another 8 minutes, pull rest for 5 minutes enjoy. i grill chicken breast for my wife and I a couple times a week and it is always done and juicy.

buccaneer · 10-23-2013, 06:52 PM

Most overcooked protein on the planet.
Other than that, it's all been said somewhere on this thread.

10-22-2013, 08:41 PM	#16
57borntorun Full Fledged Farker Join Date: 09-16-13 Location: Palm City, Florida	We are fortunate here to have sour orange.It`s a fruit that is grown from non grafted citrus seeds.I have some shoots coming off my Kafir lime tree with lots of fruit.They are great bases for marinades for chicken and pork.Then there are my Tamarind trees. __________________ A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!

10-22-2013, 08:44 PM	#17
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Pull at no more than 150. Let rest in a Cambro or equivalent. The temp will continue to rise up to about 155 or 160. Moist and tender. No complaints! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-23-2013, 06:11 AM	#18
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Brine is my friend TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

10-23-2013, 10:17 AM	#20
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I like to rub with a good sweet and spicy rub, like SM Spicy apple, then let the rub rehydrate. Put it on the grill over direct heat for 5-6 minutes, flip,5-6 more minutes and start checking. If you have a very hot fire you may need to switch to indirect to avoid burning. Pull at 160 and let rest 5-10 minutes. Will be juicy and delicious. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

10-23-2013, 10:20 AM	#21
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	+1 on the brine +1 on pulling them as they hit 155-160f Are you talking about grilling them or smoking? I prefer to grill chicken breast (BLSL) at about 350-400f on my Egg (direct, no platesetter or anything). __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

10-23-2013, 10:24 AM	#22
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	One problem with these cuts of meat are that they are thick on one end, and thin on the other. By the time the thick end is done, the thin end is overdone. I butterfly mine so they are a uniform thickness. They also cook faster that way, so there is less time for them to dry out. CD

10-23-2013, 10:26 AM	#23
BroBBQButcher Knows what a fatty is. Join Date: 10-07-11 Location: Kansas City, MO	marinate in italian dressing, get the egg up to 400 and put the boobs on. turn 1/4 of a turn after 4 minutes (gives you the nice diamond grill marks), flip cook another 8 minutes, pull rest for 5 minutes enjoy. i grill chicken breast for my wife and I a couple times a week and it is always done and juicy.

10-23-2013, 06:52 PM	#24
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Most overcooked protein on the planet. Other than that, it's all been said somewhere on this thread. __________________ Hold my dang beer...