Boneless Skinless Chicken Breasts

menk45 · 07-07-2011, 12:14 PM

Last night my wife brought home a 20 lb box of boneless skinless chicken breasts.

Any suggestions on what to do with them?

Thanks.

TheRancheroGuy · 07-07-2011, 12:18 PM

Pack them in dry ice and mail them here.

landarc · 07-07-2011, 12:19 PM

I like to marinate and grill them, Makes great kabobs, also great grilled and served on salads. I find salad dressing makes a great marinade.

igolf2 · 07-07-2011, 12:24 PM

Brine and smoke with choice of rub and wood ( I like apple and cherry ) - I have a water smoker and have never had these turn out dry - just watch temps carefully.

I also pound thin and roll up with mushroom/cheese/herb mixture and smoke - very good

JMSetzler · 07-07-2011, 12:29 PM

Marinate some of them in pure Amaretto for a couple hours. Baste them with amaretto as you grill them and sprinkle a little black pepper on them as they are finishing up on the grill.

jimmyinsd · 07-07-2011, 12:50 PM

marinate, season with your favorite steak seasoning, soak in chilli sauce, grill indirect until done while mopping with the chilli sauce.

i have substituted other sauces for the chilli sauce, but that is the favorite. sometimes i will weave a few pieces of bacon through them as well. they are like the pork loin of the chicken, so many ideas so little time.

deguerre · 07-07-2011, 12:50 PM

Marinate overnight in Italian dressing and smoke them for smoked chicken salad.

Ribbin' Randy · 07-07-2011, 01:05 PM

Rap em in bacon and grill indirect

bigabyte · 07-07-2011, 01:12 PM

We grill them all the time here. Love 'em. Quick brine or marinade, a little seasoning, sauce of some sort of you wish. Good and easy eats the whole family here loves. Just cook them to the right temp of 165 is the trick.

NorCal Q Man · 07-07-2011, 01:13 PM

The sky's the limit. They're basically a blank canvas for whatever marinade/rub/sauce you want. I suggest grilling over high heat, though, unless you brine.

JD08 · 07-07-2011, 01:56 PM

Personally, I find mojo criollo to be the "default" marinade and I end up grilling them.

1FUNVET · 07-07-2011, 02:07 PM

I got a recipe today from " Nibble me this" for chicken pillows with parmesan sauce that warrants a try this weekend.

Coltrain · 07-07-2011, 02:42 PM

I like to marinade / grill them just like roadside chicken. Then toss on a toasted bun for a sandwich, or cut up and put in a salad.

Or my favorite - take the roadside chicken breast, chop it up, fry and crumble some bacon, mix it all with white bbq sauce and throw it in a pan to heat up. Put this mix on some bread with a thick slice of cheese and grill it like a grilled cheese sandwich.

hamiltont · 07-07-2011, 03:03 PM

As simple as rubbing with some EVOO and then a sprinkle of Kosher Salt & fresh Cracked Pepper. Cover & let sit in fridge for a couple hours. Grill/smoke indirect @ ~350F with a little Apple Wood. Throw on a few baked potatoes (I usually start them out in the micro & finish on the grill) & a salad & you are set. Cheers!!!

Johnny_Crunch · 07-07-2011, 03:13 PM

Marinade them and grill them to an internal temp of 160*. I started to butterfly all of mine and have had great success. I highly suggest trying it.

07-07-2011, 12:14 PM	#1
menk45 Got rid of the matchlight. Join Date: 07-04-11 Location: Jefferson City, MO	Boneless Skinless Chicken Breasts Last night my wife brought home a 20 lb box of boneless skinless chicken breasts. Any suggestions on what to do with them? Thanks.

07-07-2011, 12:19 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I like to marinate and grill them, Makes great kabobs, also great grilled and served on salads. I find salad dressing makes a great marinade. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-07-2011, 12:24 PM	#4
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio	Brine and smoke with choice of rub and wood ( I like apple and cherry ) - I have a water smoker and have never had these turn out dry - just watch temps carefully. I also pound thin and roll up with mushroom/cheese/herb mixture and smoke - very good __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

07-07-2011, 12:29 PM	#5
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	Marinate some of them in pure Amaretto for a couple hours. Baste them with amaretto as you grill them and sprinkle a little black pepper on them as they are finishing up on the grill. __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

07-07-2011, 12:50 PM	#6
jimmyinsd Full Fledged Farker Join Date: 05-11-10 Location: Twin Brooks, SD	marinate, season with your favorite steak seasoning, soak in chilli sauce, grill indirect until done while mopping with the chilli sauce. i have substituted other sauces for the chilli sauce, but that is the favorite. sometimes i will weave a few pieces of bacon through them as well. they are like the pork loin of the chicken, so many ideas so little time. __________________ COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.

07-07-2011, 12:18 PM	#2
TheRancheroGuy Knows what a fatty is. Join Date: 03-23-09 Location: Chandler, AZ	Pack them in dry ice and mail them here.

07-07-2011, 12:50 PM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Marinate overnight in Italian dressing and smoke them for smoked chicken salad. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-07-2011, 01:05 PM	#8
Ribbin' Randy Full Fledged Farker Join Date: 07-06-09 Location: Carmel, Indiana	Rap em in bacon and grill indirect __________________ WSM, El Cheapo Brinkman, Weber One Touch Gold, Trash Can Turkey Oven

07-07-2011, 01:12 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	We grill them all the time here. Love 'em. Quick brine or marinade, a little seasoning, sauce of some sort of you wish. Good and easy eats the whole family here loves. Just cook them to the right temp of 165 is the trick. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-07-2011, 01:13 PM	#10
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California	The sky's the limit. They're basically a blank canvas for whatever marinade/rub/sauce you want. I suggest grilling over high heat, though, unless you brine. __________________ -Avery WSM 22.5" Weber Genesis

07-07-2011, 01:56 PM	#11
JD08 is one Smokin' Farker Join Date: 03-02-10 Location: SE FL	Personally, I find mojo criollo to be the "default" marinade and I end up grilling them.

07-07-2011, 02:07 PM	#12
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	I got a recipe today from " Nibble me this" for chicken pillows with parmesan sauce that warrants a try this weekend.

07-07-2011, 02:42 PM	#13
Coltrain Knows what a fatty is. Join Date: 03-17-08 Location: Roseburg, OR	I like to marinade / grill them just like roadside chicken. Then toss on a toasted bun for a sandwich, or cut up and put in a salad. Or my favorite - take the roadside chicken breast, chop it up, fry and crumble some bacon, mix it all with white bbq sauce and throw it in a pan to heat up. Put this mix on some bread with a thick slice of cheese and grill it like a grilled cheese sandwich. __________________ Traeger Century, UDS, GOSM Big Block, Chargriller without side firebox, Gas Grill

07-07-2011, 03:03 PM	#14
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	As simple as rubbing with some EVOO and then a sprinkle of Kosher Salt & fresh Cracked Pepper. Cover & let sit in fridge for a couple hours. Grill/smoke indirect @ ~350F with a little Apple Wood. Throw on a few baked potatoes (I usually start them out in the micro & finish on the grill) & a salad & you are set. Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

07-07-2011, 03:13 PM	#15
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Marinade them and grill them to an internal temp of 160*. I started to butterfly all of mine and have had great success. I highly suggest trying it. __________________ J Crunch

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