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Grilling Boneless Skinless Chicken

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  • EdF
    commented on 's reply
    Yeah but ... my wife likes hers "cooked". Needless to say, I just avoid bringing boneless, skinless chicken into the house in the first place.

  • N227GB
    commented on 's reply
    Thighs and GrillGrates are a match made in heaven.

    (Posted with my phone)

  • Redwng
    replied
    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.

    Leave a comment:


  • jharner
    replied
    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

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  • rickgregory
    replied
    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.

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  • TripleB
    commented on 's reply
    Spot on. I do the same when I just want some easy peasy chicken.

  • ecowper
    replied
    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.

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  • ssandy_561
    replied
    Wrap them in Bacon and but them in a BBQ sauce Jacuzzi.

    Yesterday I made bacon wrapped chicken burnt ends. I think I finally found a good use for boneless skinless chicken breasts on the Weber. 6DB226FF-1EDB-4E5C-8D85-CF575D16F3C3.jpeg I first started by cubing up 3 pounds of boneless skinless chicken breasts 4DB9D561-4B40-4711-BC38-D3AD748B8CDE.jpeg I then wrapped up the


    LOL

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  • Old Glory
    replied
    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.

    Leave a comment:


  • rstutzma
    replied
    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).

    Leave a comment:


  • FishTalesNC
    commented on 's reply
    I’m with Henrik, thanks for mentioning that. I reached this point in the thread and was wondering why it hadn’t been brought up! 👍🏻

  • bbqLuv
    commented on 's reply
    CaptainMike Thank you, I did. Good info. and a new website too.

  • Dewesq55
    commented on 's reply
    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

  • Dewesq55
    commented on 's reply
    I'm a big proponent of pounding chicken breasts before cooking but Barbara claims to not like the texture of the meat after it's been pounded.

  • bbqLuv
    commented on 's reply
    OH yeah, beat the meat flat. I like doing that. Cooks real nice and seasoned with sugar and spice.

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