Thanks for the receipe. Will put that on my to do list.
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I've been using this brine from Steve Raichlen for years and it makes all the difference with chicken breasts.
1/4 Cup coarse salt
1/4 Cup firmly packed dark brown sugar
20 whole black peppercorns
2 bay leaves
1 cup hot water, plus 3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
Place the salt, brown sugar, peppercorns, and bay leaves in a large nonreactive bowl and add the hot water.
Whisk until salt and brown sugar are dissolved.
Stir in the cold water and let cool to room temperature.
Pour the brine over the breasts and stir in the lemon slices and onion.
Cover the dish with plastic wrap and let stand in the refrigerator for two hours, turning the breasts once or twice.
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These were done on my gasser today after using the brine.
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I just grill boneless skinless chicken breasts on my Weber Gas Grill. Dry brine with Garlic Salt for about an hour. Then apply a light coating of Extra Virgin Olive Oil and sprinkle some Lemon Pepper on them. (Alternatively, dry brine with kosher salt, apply a light coating of evoo, and sprinkle some Simon & Garfunkel rub) Then grill them on medium/high heat for about 5 minutes per side with the lid closed. Internal temp needs to be 160 f. They are always moist and delicious!Comment
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I cut our boneless skinless chicken breasts into thick strips, about 3 per breast, soak these in Italian salad dressing for any where from an hour to all day. Put the strips on a skewer and cook indirect using the sns. When they reach 150 I start putting them over the coals for a little sear and pull around 160. I do a bunch at a time to use in salads during the week.Comment
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Welcome MASTER SHREWS! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!Comment
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I'm not sure why you'd want to smoke chicken breasts, other than as an experiment. Think of them the same as steaks. You don't smoke steaks, you don't smoke chicken breasts. Grill them with a rub or a marinade, get a little char on them and chew 'em up!Comment
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MASTER SHREWS ... There's NO rules when cooking! Just do your thing! If you like it do it again and take pictures.👍 -
I smoke everything Lol. All meat, veggies, pizza, etc... I love a lil smoke on everything !!
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