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Boneless skinless chicken breasts


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Low and slow to keep them moist

Don't do this.

Brine and then put them over high heat.

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Medium heat (350-400), and since there's no skin or anything to keep it from drying out, definitely give them a coat of oil. (The oil can be cooking spray, butter, or even wrap the breast in bacon.)

Low & slow is pointless for chicken. L&S is needed for tough cuts of beef & pork, which have a lot of connective tissue (collagen) that needs to be broken down to get a tender result. Chicken doesn't have much connective tissue, so there's no reason to slow cook it. L&S also tends to produce rubbery or mushy chicken skin, though that's obviously not a concern here.

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  • 3 weeks later...

Hot and fast.

Just did some de-boned marinated chicken last night.

Start fire. Vents wide open. No diffuser.

Add chicken. Raised grill temp to > 400* - Flip (swsssss) wait 3-5 minutes and Flip (swsssss)...

Rinse and repeat 2-3x until 165*internal temp.

Rest cutlets approx 10 min and and enjoy!

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  • 6 years later...

about how long does it take to get to 165 internal?

 

On 5/2/2013 at 5:08 PM, Bishop916 said:

Hot and fast.

Just did some de-boned marinated chicken last night.

Start fire. Vents wide open. No diffuser.

Add chicken. Raised grill temp to > 400* - Flip (swsssss) wait 3-5 minutes and Flip (swsssss)...

Rinse and repeat 2-3x until 165*internal temp.

Rest cutlets approx 10 min and and enjoy!

 

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  • 6 months later...
On 4/14/2013 at 7:01 PM, Jack. said:

 

I brine when I have the sense to think ahead (not that often anymore).

Me too! 

Oh well, ignorance is bliss thay say! 

If you do brine check out the milk brine being bandied about... Sounds good and simple for poultry. 

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