While watching Chris Lilly's (of Big Bob Gibson) video on chicken, he talks about the skin protecting the meat. This would be difficult using boneless skinless chicken. What is the opinion of starting with a skin-on chicken breast, lifting the skin and rubbing a Simon & Garfunkel Rub on the meat; and when the meat reaches doneness temp, remove the skin and reverse sear? That way I'm still using the skin to protect the meat.
Announcement
Collapse
No announcement yet.
Grilling Boneless Skinless Chicken
Collapse
X
-
Grilling Boneless Skinless Chicken
I understand grilling skin-on chicken is the best way to go; but my wife prefers boneless skinless chicken on the grill. I have a difficult time serving a moist piece of chicken. Is there a better way to grill this other than simply grilling to doneness temp?
While watching Chris Lilly's (of Big Bob Gibson) video on chicken, he talks about the skin protecting the meat. This would be difficult using boneless skinless chicken. What is the opinion of starting with a skin-on chicken breast, lifting the skin and rubbing a Simon & Garfunkel Rub on the meat; and when the meat reaches doneness temp, remove the skin and reverse sear? That way I'm still using the skin to protect the meat.Tags: None
- Likes 1
-
Moderator
- Jun 2014
- 11620
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
-
For grilling, you shouldn't be able to put a layer of peanut oil on top of the chicken or wings and then control the fire at an average level. If you use a microwave, I would also douse the wings with honey. This comes out equivalent to Orleans chicken wings
Oh, I forgot, Orleans chicken wings also need to be marinated in seasoning before baking..........
Comment
-
Club Member
- Jun 2019
- 1545
- Bobcaygeon, Ontario
-
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Sous vide. :-) An awesome way to ensure that you always have moist and juicy breasts. Another option that I do quite frequently is to put the breasts between 2 sheets of plastic wrap or in a ZipLock bag and then pound them to about 1/4" thickness. Requires much less cooking time and juicy and yummy everytime.
- Likes 5
Comment
-
Club Member
- Nov 2017
- 4259
- Virginia
-
Grilla Silverbac
Grilla Primate
Weber Summit S-670
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
I would use chicken thighs, marinate in Wish Bone Italian dressing for a couple hours and cook indirect and finish over the fire. For seasonings, you can use Simon and Garfunkel or SPG with some paprika. I would not over think. For me the key is thighs as breasts just dry out way too much.
- Likes 4
Comment
-
I started to make the juiciest chicken breasts after pounding them down to a uniform thickness. I'll place a few in a gallon zip lock bag with some seasoning on them and pound them down to be similar thickness throughout.
Breasts tend to be much thicker on the top end, so making them more uniform gets the whole piece of meat to 160 pretty much all at once and very juice.Last edited by Rocinante; December 30, 2020, 07:34 AM.
- Likes 2
Comment
-
Club Member
- Mar 2020
- 3052
- Muskego, WI
-
Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
I find the keys for boneless skinless chicken breast is to grill with indirect heat, not too screaming hot, and watch the IT being sure to pull at 160. Works every time.
- Likes 3
Comment
-
Founding Member - Moderator Emeritus
- Jul 2014
- 4894
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
-
Club Member
- Apr 2016
- 16796
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I cook boneless/skinless chix breasts to 158°. That produces an instant lethality of 7-log10. That means the harmful organisms are have been reduced by 10,000,000 times. Our, (US), government considers 7-log10 safe for poultry and 6.5-log10 safe for beef. And as mentioned above, there will be some carryover that will take the temp higher.
The bottom line is the 158° is considered safe and going higher just means a higher chance of drying the breast out. Pulling at that temp should result in a moist and tender breast.
Edit to add that the breast will look the same as one cooked to 165° except moister...Last edited by RonB; December 30, 2020, 07:52 AM.
- Likes 1
Comment
-
Club Member
- Nov 2015
- 4266
- The Great State of Jefferson
-
24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
- Likes 2
Comment
-
bbqLuv - Try 145°. There is a whole serious eats article by Kenji on the results for various time/temp combos with chicken breast here: https://www.seriouseats.com/2015/07/...en-breast.html
-
Club Member
- Dec 2017
- 2602
- New Mexico
-
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
JFrosty said it - I have a four burner gasser. I let it my gasser get screaming hot to pre-heat, then when I put the seasoned chicken on, I turn the right side two burners to low and put the chicken on there and I leave the left side two burners on high. Then, the thermometer comes into play, let them go and I flip when one side starts looking good. As they get closer to my target temp, I start to flip more frequently to try and even out the cooking. I pull at about 160 like others to serve knowing there will be a bit of carryover.
It comes out great this way, I’m sure there are other methods (Sous Vide is a great way - but you didn’t mention you have a SV).
Hope you find something that works.
- Likes 2
Comment
-
Club Member
- Dec 2018
- 808
- Northeast Iowa, USA
-
Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
Looks like there are as many ways to cook skinless chicken as there are cooks.
I cook at moderate temps, not screaming hot. I also flip fairly often to keep the outer surface from getting overly hot and drying out. I pull when the internal temp is 160F or even a degree or two under that.
Another thing I do is cover the meat with a mist of Pam (or baste with another type of oil) a time or two during the cook to keep the surface covered in fat to help with browning.
If I have the chance, I dry brine the chicken for a few hours before cooking; that also helps the meat to stay juicy.
- Likes 2
Comment
-
The following is spot on. Knowing this information I include the rest time after the cook to pasteurize meat.
If you do not read it, perhaps it will get past-your-eyes!
But it is not just temp!
Pasteurization of meat is not just a matter of temperature. It is a measure of temperature, time, and the desired kill rate taken together.
What You Need To Know About Safe Serving Temperatures, And An Award Winning Temperature Guide (amazingribs.com)
Comment
Announcement
Collapse
No announcement yet.
Comment