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Chicken breasts???


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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.

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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.

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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.

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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?

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