Mmmmm Posted October 20, 2013 Share Posted October 20, 2013 My wife got some boneless, skinless, tasteless, colorless, moistureless chicken breasts out of the freezer this evening. Now, I'll tackle anything from brisket to pork loins, but boneless skinless chicken breasts are not worth my time IMO. I'm over the barrel on this one, though. Guests are already invited. If somebody knows a simple marinade or has a slam-dunk method for these, that makes them good, let's hear it - sooner rather than later. Tomorrow's lunch is at stake. If they're gonna be brined they need to go in soon I would guess. The more detail the better. Quote Link to comment Share on other sites More sharing options...
bferne Posted October 20, 2013 Share Posted October 20, 2013 Slit and stuff them. Google search: https://www.google.com/search?client=safari&rls=en&q=stuffed+chicken+breasts&ie=UTF-8&oe=UTF-8 Definitely add prosciutto (parma) or other pork meat such as cooked ham, pancetta, bacon, etc. Mmmmm 1 Quote Link to comment Share on other sites More sharing options...
eon Posted October 20, 2013 Share Posted October 20, 2013 any marinade or brine would do. A super simple one would be season with spices of your liking and coat with some Italian dressing. I like to sear my boneless-skinless breasts on direct heat. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 20, 2013 Share Posted October 20, 2013 I usually slice them thick put on skewers and do chicken satay. You could slice, put on skewers and make a few different flavors. Boneless, skinless breasts aren't a waste you just have to get creative. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 20, 2013 Share Posted October 20, 2013 Main thing is to not over cook them but they should come out better on a kamado compared to other style grills. Quote Link to comment Share on other sites More sharing options...
Halifax Aussie Posted October 20, 2013 Share Posted October 20, 2013 Chicken mignon with a mushroom sauce ! (wrap and skewer the breast with the bacon) , or Stuff the breasts with olives, pepper,onion sun-dried tomato and bacon farce napped with a pepper and Galiano cream reduction. Quote Link to comment Share on other sites More sharing options...
bferne Posted October 20, 2013 Share Posted October 20, 2013 Butterfly in 2 or 3 "slivers" - pounded even thinner, seasoned, breaded, pan fried, finished as Chicken Parm indirect in the Kamado with sauce and cheese. But stuffed is still what I think would make for the best presentation. Halifax Aussie 1 Quote Link to comment Share on other sites More sharing options...
Mmmmm Posted October 21, 2013 Author Share Posted October 21, 2013 I kept it simple. Marinaded in a GrillMates mesquite marinade overnight and cooked direct at about 375 on a fire brick raised grate in the BGE. Compliments all around so I felt good about them, but personally I can't get past the fact that I prefer dark meat with a built-in eating handle. Marbque 1 Quote Link to comment Share on other sites More sharing options...
Marbque Posted October 21, 2013 Share Posted October 21, 2013 I kept it simple. Marinaded in a GrillMates mesquite marinade overnight and cooked direct at about 375 on a fire brick raised grate in the BGE. Compliments all around so I felt good about them, but personally I can't get past the fact that I prefer dark meat with a built-in eating handle. where are the pics? Quote Link to comment Share on other sites More sharing options...
Mmmmm Posted October 21, 2013 Author Share Posted October 21, 2013 They'd be pretty repulsive by now. Sorry. Quote Link to comment Share on other sites More sharing options...
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