How do you do yours?

Italian dressing, soy sauce, pepper, and some Tony's

[This message has been edited by txaggie02 (edited 7/7/2011 4:18p).]

Awesome grilled chicken is something I'm lacking in my arsenal.

I start with the breasts and work my way down from there...

Weber Kickin' Chicken Seasoning, grill over mesquite. I will also use the spicy Serendity on occasion. I am lucky that my kids don't mind a litte spiciness. Key is to use bone in skin on breasts.

Butterfly the breast. Drizzle olive oil, kosher salt, rosemary and cracked pepper. Put on hot grill & place a foil wrapped brick (I actually use a small piece of flagstone) on top. Cook 6 mins per side, but rotate 90 degrees every 3 mins. Let rest for 5 mins. Enjoy.

[This message has been edited by FIDO 96 (edited 7/7/2011 5:14p).]

The wife bought a bunch of skinless, boneless chicken breasts.

Anyone have a good sticky bbq chicken recipe?

@FIDO: I'm going to have to try that brick idea. Sounds interesting.

Ever notice when you feed chickens to fatten them, it never shows in their face.

It is hard to not over cook skinless/boneless breasts on the grill. This is what I do........

Season the breasts and lay them in a pan. Place in a 350 degree oven for 30 minutes. Have your coals ready to go. Take out of the oven and put on grill. 2 minutes per side to get a slght char. Then 2 minutes per side with your favorite BBQ sauce.

Goode Co. has some great chicken rub

Kraft/AI Texas Mesquite marinade (24 hours) over mesquite or charcoal with mesquite.

Fiesta Fajita seasoning on the chicken over mesquite works as well if unmarinated.

and for god sakes don't overcook chicken...nothing worse than dry chicken.

[This message has been edited by aggiegolfer03 (edited 7/7/2011 5:03p).]

I would say undercooked chicken is worse than overcooked. Dry chicken is better than a night hugging the toilet, but I get your point. Using a thermometer can help you keep from overcooking chicken.

quote:

---

undercooked chicken is worse than overcooked.

---

+1

I would always encourage you to thoroughly cook chicken, but with store bought chicken, the chances of food-borne illness from slight undercooking is minimal. Yes, it does happen but it won't happen with every slightly undercooked chicken breast.

The problem with breast meat is that it dries out fast. Try to find some breast meat with the skin still on. Grill that until its almost cooked then take the skin off and finish off on both sides. This is a technique I observed while working at Black Eyed Pea in college. Chicken won't sear like steak, but if you keep the skin on, cook it, then sear it at the end, you should be fine.

As far as marinade, here's a good one:

sprite/7-up
lime juice
red wine vinegar
soy sauce
pepper
chili powder
fresh garlic

Cover and marinade overnight and olive oil before going on grill.

[This message has been edited by 91AggieLawyer (edited 7/7/2011 5:39p).]

[This message has been edited by 91AggieLawyer (edited 7/7/2011 5:40p).]

This basic marinade is similar to, but a little different than one that's already been posted. Goes great with chicken, doves, quail, etc.

-Worcestershire sauce
-Italian dressing
-minced garlic
-chopped cilantro

I've never really known the proportions, but it's roughly equal parts worcestershire and dressing, maybe a couple of tablespoons of garlic, and a handful of cilantro. Of course you can always embellish it with whatever extra seasonings tickle your fancy.

[This message has been edited by 12thAngryMan (edited 7/7/2011 9:41p).]

The worst thing you can do to a chicken breast is bone it and skin it. Bone-in, skin-on breasts can be done quite successfully, and you get the bonus of crispy skin. Brine for best results with a 5% salt brine (by weight, both the salt and water) for about an hour. Cook to desired doneness, and when they are done, give them a pat of compound butter that has some rosemary, garlic, and lemon zest in it. When the butter mixes with the meat juices, you have instant sauce.

One of the family faves we use for six (6) chicken breasts:

1/2 cup lime juice
1/2 cup worcestershire sauce
4 Tablespoons of soy sauce
1 white onion
4 cloves of garlic

Let sit in refrigerator covered for about 6 hours before grilling.

quote:

---

The worst thing you can do to a chicken breast is bone it and skin it. Bone-in, skin-on breasts can be done quite successfully, and you get the bonus of crispy skin. Brine for best results with a 5% salt brine (by weight, both the salt and water) for about an hour. Cook to desired doneness, and when they are done, give them a pat of compound butter that has some rosemary, garlic, and lemon zest in it. When the butter mixes with the meat juices, you have instant sauce.

---

I should have specified that i'm grilling for my marathon running health nut of a wife. Not sure this recipe is going to fly, although I may have to pull it back up when I'm grilling for a group as it sounds delicious.

With boneless/skinless breasts, if you brine them before grilling, they will be moist and delicious every time. I do mine in a honey brine:

Ingredients:
-Quart of water
-1/4 cup kosher salt
-1/4 cup honey (You can sub 1/4 Cup Sugar)
-4 boneless/skinless breasts.

Prep
-Mix first 3 ingredients in a large ziploc and swish around until salt is dissolved.
-Put in the chicken, seal, and refrigerate for 1-2 hours. These soak up the brine fast, so don't go over 2 hours.
-Pull out and pat dry. Season as you wish (little canola oil, pepper, herbs) but DON'T USE SALT as there is enough in the brine...You can also do a little BBQ sauce while on the grill if you want.
-Grill 7-8 minutes a side or until done.

BEST CHICKEN BREAST EVER!!!

[This message has been edited by Alex Sanders (edited 7/7/2011 6:39p).]

No offense to your marathon running wife, but a skin-on chicken breast isn't going to go straight to her thighs. Health nuts forget that you need fat, both from animal and plant proteins. Eating reasonable portions of fatty food is good for her, especially if she's highly active. She needs to learn to step away from the protein shakes and and have a small portion of pork fat instead.

Sorry, rant over. I apologize.

For a frame of reference, my 60 y.o. mother in law just completed her first Ironman triathlon (2.5 mile swim, 112 mile bike, 26.2 mile run) and she eats slabs of chocolate cake on a regular basis. Not because she likes it (because she really does too) but because she needs the calories.

I slather a bone on w/ skin chicken breast w/ tabasco sauce, and then cover it w/ Prudhomme's Poultry Magic. The sauce helps hold the spice on. Then grill it over charcoal/mesquite using for about 40 minutes or so depending on the heat. Once you get the temp down, it's easy. You can peel the meat off the bone and it'll be juicy throughout. Serve alongside Texmati Rice.

kudos to Alex "Colonel" Sanders!

brined several chicken breasts in the mix as described. did half with a little bit of lowry's, then left the other half plain.

on the gas grill, did 3 minutes a side on hot, then backed the temp down to medium low and did another 8 minutes.

then basted the plain in a little kraft thick honey bbq at 1 minute a side.

juicy and tender, and with a good sear on the lowrys and with that great gooey bbq on the plain ones.

thanks for the recipe!


[This message has been edited by MW03 (edited 7/8/2011 8:11p).]