Tips for bonelss skinless chicken breast... sans bacon wrap - Page 2

LM600 · 02-03-2013, 01:56 PM

I make a marinade of BBQ rub, olive oil and chilli vinegar, whir it all together and marinate the skinless, boneless breasts overnight.

Then I grill them hot'n'fast until just underdone, put them into a covered container (I use a pyrex casserole dish) and into the oven warming drawer until they are done.

always come out VERY moist, good char flavour and some kick a55 au jus to boot :)

ColdFyre · 02-03-2013, 11:28 PM

thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!

buccaneer · 02-04-2013, 12:00 AM

Quote:

Originally Posted by ColdFyre

thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!

You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?
Huh.

A guy once told me in a moment of frustration
"Dude, you can lead a person to thought but you cannot make them think"

The journey continues.
Congrats ravens!

ColdFyre · 02-04-2013, 12:09 AM

Used 1 tsp of garlic powder, unsalted butter and my own non-salted stock. In the end, it was poor scheduling on my end. I needed to put it in the brine this morning, not last night.

In the end though, I learned one thing: not gonna do that again! (it wasn't horrible.... wife and kids ate it up)

JohnHB · 02-06-2013, 07:11 PM

[QUOTE=buccaneer;2354002]You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?
Huh.

I wholeheartedly agree with my sandgroper brethren. KISS principle is a good code to follow. Maybe then you can eat it as we'll as the wife & kids!!!
John

02-03-2013, 01:56 PM	#16
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK Downloads: 0 Uploads: 0	I make a marinade of BBQ rub, olive oil and chilli vinegar, whir it all together and marinate the skinless, boneless breasts overnight. Then I grill them hot'n'fast until just underdone, put them into a covered container (I use a pyrex casserole dish) and into the oven warming drawer until they are done. always come out VERY moist, good char flavour and some kick a55 au jus to boot :) __________________ Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun

02-06-2013, 07:11 PM	#20
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	[QUOTE=buccaneer;2354002]You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty? Huh. I wholeheartedly agree with my sandgroper brethren. KISS principle is a good code to follow. Maybe then you can eat it as we'll as the wife & kids!!! John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

02-03-2013, 11:28 PM	#17
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had. I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min. These will be great cubed up and tossed in a salad too!

02-04-2013, 12:09 AM	#19
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	Used 1 tsp of garlic powder, unsalted butter and my own non-salted stock. In the end, it was poor scheduling on my end. I needed to put it in the brine this morning, not last night. In the end though, I learned one thing: not gonna do that again! (it wasn't horrible.... wife and kids ate it up)