Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Grilling Boneless Skinless Chicken

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    I cook boneless skinless breasts from time to time, and as others have pointed out, the keys are to lower the heat for most of the cook, and to temp the meat, pulling when those breasts hit 160. Much higher and they are dried out. Sear at the beginning or end to get your wife some "grill marks" or color, then go low heat.

    Comment


      #17
      Thanks for the nice variety of suggestions. Is 225 good for the grill temp? Or something a bit hotter, maybe going beween 250 and 300?

      I'd love to try Sous Vide, but I gotta wait to buy more equipment (just spent a lot on a new video card).

      Comment


        #18
        Two methods to try. I sometimes cut my chicken breasts into strips than toss in a bowl with some olive oil and whatever rub I want to use. Let them "marinate" while the grill heats up. Cook over direct med heat until done. Comes out great ans there is more surface area for the rub. I think the oil helps keep it moist as well. Don't overcook because it will dry out.

        Second way is how I have to cook chicken for my 7 yo son who doesn't like any burned parts...lol. I cook his chicken wrapped in foil with butter and seasoning. Cook indirect at fairly high heat. Will steam in foil and stay moist. You could then sear quickly over high heart.

        Comment


          #19
          Wrap them in Bacon and but them in a BBQ sauce Jacuzzi.

          https://pitmaster.amazingribs.com/fo...ken-burnt-ends

          LOL

          Comment


            #20
            I cook boneless, skinless chicken breasts on the grill for wife and daughters quite a bit. A dry brine for an hour really helps, but don't overdo it since they are probably injected with a brine also. I use lemon pepper to season. I cook indirect at about 275F and sear really quick at the end for some grill marks and "grill flavor". I slice them across the grain, as well.

            Comment


              #21
              Originally posted by rstutzma View Post
              Thanks for the nice variety of suggestions. Is 225 good for the grill temp? Or something a bit hotter, maybe going beween 250 and 300? .
              For this, I'd go higher, 275 or so.

              What you're doing is a form of reverse searing and the point of that technique is to bring the meat close to your desired finish temp slowly, then use the sear to hit the temp.

              Why slowly? Because if you did this at, say, 425 you've pumped a lot of energy into the meat and it will migrate inward from the outside... causing more carryover. You can do that, but you'd want to pull at a lower temp to allow for the higher carryover and it's much easier to overshoot at high temps.

              At the same time, with chicken I would rather not do really low since things might grow before they die. 275 or so feels about right - high enough that things on the surface will die of high heat pretty fast, low enough that you minimize thermal carryover.

              Finally, have the conversation about how you serve it. If the point is to minimize fat that's cool - but then using a high fat finishing sauce kind of negates the point, so... . On the other hand, some people just don't like skin and that's cool too.

              PS: I also often slice up the chicken and sauté it, finishing in a variety of things from chutney to a deglaze with mustard and marsala, etc. But that's a non-grilling technique, so...

              PPS: don't forget about things like kabobs.
              Last edited by rickgregory; December 30, 2020, 02:59 PM.

              Comment


                #22
                I grill boneless - skinless chicken breast a lot. I inject the with Tony Chachere's Creole Butter. Season lemon pepper and old bay. Like everyone else has said don't overcook. I pull them off whe my MK4 says 159

                Comment


                  #23
                  We like using Weber Peppercorn marinade for chicken breast (pork chops too). The oil helps it stay moist until it hits 155 when I pull them.

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker


                  Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                  The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                  Click here to read our detailed review and to order


                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker



                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts


                  The Cool Kettle With The Hinged Hood We Always Wanted


                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker


                  Compact Powerful Sear Machine For Your Next Tailgater


                  Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                  Click here to read our detailed review and to order