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Grilling Boneless Skinless Chicken

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  • jfmorris
    replied
    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.

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  • bbqLuv
    commented on 's reply
    I need to try sous vide. The chicken will be rendered safe at 136*f for 82 minutes.
    I like the pink out of the chicken. Give me that time chicken.

  • Henrik
    commented on 's reply
    Thanks for mentioning the dry brine. I almost take it for granted, but it helps with retaining moisture.

  • bbqLuv
    replied
    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)

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  • IowaGirl
    replied
    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.

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  • barelfly
    replied
    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.

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  • CaptainMike
    replied
    Consider sous vide, I have not ruined a BSCB or pork chop since I started using one.

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  • RonB
    replied
    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.

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  • Henrik
    replied
    What Jfrosty27 says exactly. Cook/smoke the breasts low n slow, then a quick sear at the end. I’ve done it countless times, works every time.

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  • LA Pork Butt
    commented on 's reply
    Good advice. A good thermometer helps keep you from over cooking. IMO thighs have more moisture and flavor than breasts. When I do breasts I filet them sideways and cook them as hot and fast as I can.

  • Jfrosty27
    replied
    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.

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  • Rocinante
    replied
    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.

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  • Clark
    replied
    I slather the thighs with apple sauce before I put them on the grill. It helps keep them moist and adds a little flavor.

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  • DavidNorcross
    replied
    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.

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  • pkadare
    replied
    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.

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