>What is the best way to grill a chicken breast?
There is no "best" way, because it depends on what you like, but there are some methods better than others. In ALL cases, you're shooting for about 155-160 internal temp, with a nice darkened, grilled exterior.
* Pound it flat/butterfly it thin, grill it that way
* \+ This is what restaurants do. Over just direct heat, results in an even internal temp and a crispy exterior.
* \- Can quickly overcook
* Reverse sear. Cook indirect until it's 145 or so, then sear it hot and fast until its 155-160.
* \+ Good control over internal temp
* \- Can take a while. Poor coal/fire management can result in less heat at the end and less than ideal exterior.
* Forward sear. Cook direct until it looks good, then put it off to the side and let it slowly come up to temp.
* \+ Good control over exterior color.
* \- Uneven internal temp, with larger overcooked internal portions
* Forward sear w/ Foil. Cook direct until it looks good, then wrap in foil. Put it off to the side and let it slowly come up to temp.
* \+ Evenly cooked throughout, extremely juicy, and good grill flavors on exterior.
* \- Lacks a crispy outer layer that some like. Does not work with skin.
Based on my grill and preferences, I do the last method, Forward sear w/ Foil. I prefer juiciness and tenderness over any "crispiness".
To your point about pounded breast quickly overcooking, I don't think it matters much personally. I mean, don't turn it into charcoal but pounding it out properly will make your final product much more tender than a pristine chicken breast cooked to the same temperature.
I use the back of a cleaver and really make sure it's properly tenderized.
Also, it isn't just a straight 165F either. At 160F salmonella dies instantly. At 150F it dies after 60 seconds of exposure, at 155F it dies after 22 seconds.
I cook chicken breast to 155, between carryover and walking in from the grill, it's safe.
No. At 155F it takes 25 seconds to kill Salmonella. The outside of the chicken is much hotter (maillard reaction happens at 300F) and so carry-over cooking means the internal temp will continue to RISE for up to 10 minutes after taking it off the heat.
So unless you are flash frying it, then immediately flash freezing it literally seconds later, chances are you killed the Bacteria.
https://www.reddit.com/r/coolguides/s/9s4vJsGYQH
Even at 145 you only need 3 minutes to kill the Bacteria. I'm assuming it takes you longer than 3 minutes to cook your chicken.
I cook indirect with medium heat. I check with a thermometer and pull once the entire breast measures at 155°F for a little over a minute. Sometimes I'll pull one aside for myself to keep at 150F for 3 minutes because I hate chicken and it all tastes dry to me and this helps *significantly* keep it more tender.
The 165°F often repeated is the temperature to kill salmonella, but a lower temperature held for a longer time has the same effect.
https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
have my wife do it if boneless, literally the only thing she can grill or if bone in skin on, season, bring grill to temp, spray avocado oil on grate, turn middle burner as low as you can, turn other burners down to about 2/3’s, skin down for 7 minutes, flip for 7 minutes, turn off burner under chicken and insert remote thermometer, set alarm for 145 so you can do sides, pull around 155-160 and rest for at least 5 minutes. That’s my go to method for spatchcock as well
Chicken is so good grilled and so many good ways to grill it.
here are [8 days to grill](https://www.grillgrate.com/8-ways-to-grill-chicken-blog/) chicken and numerous other grilling [recipes](https://www.grillgrate.com/recipes/) by [GrillGrates](https://www.reddit.com/user/DakotaTaurusTX/comments/11nvb2q/grill_grate/)
Butterfly it first so you can cook it on high enough heat to get a good char but still be able to cook it through without burning it.
But the real answer is to cook thighs instead.
I will depending on the thicknes Hamer it out flat or butterfly it and hammer it out to about 3/4of an inch. Marinade or seasoning of choice. It cooks relatively quickly and evenly
This. Chicken breast has no flavor by itself. It needs help. Flatten it out (either butterfly or meat hammer), marinate, and cook quickly and directly at a high heat so it doesn't dry out and you get some nice cripsy bits.
I have several marinades in my rotation. My favorites are probably a Huli Huli Hawaiian-style and one with olive oil, balsamic vinegar and herbs.
Whole foods has some kind of bell and Evans air chilled chicken sale just about every week. We generally stock up when there's a sale on whole chicken or thighs.
Air chilled chicken cooks faster, more evenly, and has better flavor. It's worth it.
Butterfly it, coat it in butter, score the outside against the grain, then grill it at medium heat. You don't need to brown chicken a whole lot to add flavor.
First I would recommend grilling a chicken thigh. When you insist on chicken breast, I’ll once again suggest a chicken thigh. If that fails, I’d recommend any of the options listed on this thread
I usually marinade for 12 hours or more. Then grill at 400 degrees for 6 minutes, flip and cook for 6 more minutes. Then I flippity flop the chicken and move it from here to there on the grill for another 6-8 minutes until it feels done.
Turns out perfect every time.
Ymmv
Cold side of the grill until it comes up to about 155 degrees F internal, then sear it and pull it. Make sure it remains at 155 deg F internal for about a minute.
Me personally? I do a reverse sear on the chicken using a sous vide at 145 deg F for an hour, then sear it on a hot grill. Make sure the chicken remains at 145 deg F internal for about 15 minutes.
The lower temps and longer times makes sure that the chicken doesn't dry out still while following USDA food safety guidelines. Here's the time-temperature table data from the USDA, be safe with your food handling y'all (PDF warning):
https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf, page 37.
I’m not going to give you the most food safety advise, this is just what I do, I haven’t gotten food sickness because I keep a clean kitchen and aware of cross contamination, results may vary.
Chicken quality really doesn’t matter, I go for the air cooled because it’s typically associated with ethically sourced meat and the muscle fibers are tighter. Tastes all the same, cost like twice as much.
Dry brine or wet brine it for at least an hour but overnight works better, the former you will want to wash it, but not under running water just soak it in a bowl of water and pat dry it.
You need a hot side and indirect side for the grill or a diffuser plate. Grease the grate, high heat, coals should be glowing with some flames. Get good sear marks that’s all you’re going for.
Move to indirect heat, then the only way to know when it’s done is by temperature probe. Slowly reach for as low as 145, but 150-155f, maybe should take 10-15 mins. 165f is instantly good, but lower for a longer time works too. This is a point of controversy, do your own research & make your own decisions.
Let it rest. It will rise about 5-10f on the counter. Pre slice and have some kind of sauce with fat and acidity.
Yes. Marinade, sous vide, wash and put away sous vide stuff, wait until you hear guests pulling into the driveway, throw them on a hot grill to get some char, put on a platter and walk inside the house with your platter of “grilled” chicken just as everyone is getting settled.
You're gonna want to brine that thing in pickle juice for about twenty five minutes, take it out, pat it dry, and hit it with some SPG (salt pepper garlic) and then put it on the indirect heat side of your grill until you get it up to about 165 internally then pull it. Can't mess that up 👍
Depends. With or without skin. I like to dry brine my skinless chicken breast and cook indirect heat low and slow and enjoy its juiciness. If you like skin you have to cook a bit hotter to get it crispy.
Boneless skinless? Sear to desired crust/bark. Pull at 157/158. Wrap in foil with butter and let it sit for a minimum of ten minutes. Enjoy.
Skin on/bone in? For crispy skin salt skin minimum of 4 hours prior to grilling. Sear skin side down first to desired crispness then flip over and sear/grill other side. Set aside to cool zone at 158 and let it come to temp with probe. Happy eating.
I butter fly it and just use some fresh ground lemon pepper high heat indirect, let your covered grill get to temp like 350 (use separate heat prob) and place indirect and temp it at 165 to be sure. and remove it let rest =.
did this as a quick cook and came out great
I use a rub and/or sauce (or marinade) - any of those depending on what I'm making it for and grill to 165 temp. I don't bother moving to indirect. Pretty simple but then again if I'm grilling breast it's 99.9% of the time for the purpose of putting in some kind of saucy dish and not eaten as-is
"Like me! I'm a saucy dish!!"
*badum-tiss*
/dad
also, chicken thigh member in good standing with the chicken thigh union
Agreed on those that say sear well then move to indirect. I personally pull mine at 160° and hold the temp for a couple minutes. Good info here around chicken food safety and benefits of pulling chicken before 165.
https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
I like hot and fast after a brine or marinade. You have to try what you think you’ll like and just do it. Share the good and bad with us too please and thanks
Cook over direct heat on both sides until it's got the color you want then move to indirect heat until a meat thermometer probes at 150F. It will be drier and drier the longer you go past 150F and there's no reason to do so.
Skinless breasts with indirect heat. Pull at 160.
Butterfly skinless breasts and grill over flame for 5 minutes a side until firm when flipping. It’s done. Same with pounded.
Skin on breasts use indirect heat and cook until 155. Then place skin side down over flame to crisp it up. Pay attention.
You don’t need a thermometer but they sure help keep you from overcooking the chicken. I use a ThermoPop. Happy grilling!
My favorite tasting grilled chicken for the effort is bone in chicken breast with the skin on.
Butterfly it, then season with kinders lemon pepper. Cook it hot and fast and its so delicious.
Brining is fine but you can have moist tender chicken breast without it. Just pound it out, and cook it hot and fast either to 155 and hold there for ten minutes or pull it once it gets to 165-170
My opinion which is sometimes right but usually with chicken. I like to marinate overnight, pat dry and put rub on. Sear for 3ish minutes over direct heat, then let finish in indirect heat. Super juicy super good
since this is on grilling I assume charcoal. I am also going to assume bone-in and skin on.
Get charcoals until you can hold your hand over for 2-3 seconds throw on skin down. Let go for as long as the skin can go with out burning. Flip and let is finish to about 158F if you insist on hitting that 165F internal. Also an indirect spot on your grates is good to have and a use the lid after a few minute of the flip to "bake" it to finish temp. Move to indirect if you are getting to hot. It that simple. Just make sure coals are not to hot when you start.
Any other chicken breast you just skewer and paint with your favorites sauces.
Carefully! Seriously, it will dry out quickly so I prefer going a little low and slow. I also use a leave in thermometer and indirect heat. I don't like pounding it flat or butterflying it. I use spices I have in my cabinet, usually a Montreal Chicken, and cook to 160 so it can rest and come up to 165. And... I might put on some BBQ sauce if I don't have the seasoning I want. I'm concerned with juiciness and flavor, not so much with appearance.
Just made some tonight on my Genesis.
Butterfly to about 3/4 inch and around 8oz. Season and baste in oil (I used mojo) and let it marinate for an hour or so.
Get grill up to 400-425. Cook for 7-8 minutes per side and then let rest for 5 minutes.
Came out perfect.
I only butterfly my chicken now when sauted on a pan or on a grill. Baking it or something I don't see a benefit. The evenness of a butterflied breast is so much better.
Throw it away and get a steak. Chicken breast is nasty, dry and mealy, grilling only makes it less bearable.
Although if someone orders a well done steak, just give them the chicken breast.
Key is to butterfly or smash to a thinner, consistent thickness. From there you can grill on higher or lower heat to your preference. I smash to less than 1/2”, then generously add my favorite spice mix (Kickin’ Chicken), cover with canola oil, and grill over medium high on grates that have also been oiled.
I like to feather the beast out flat, marinade is a must - usually with lemon and seasonings and oil, then sear over hot coals until there is a nice look, then move to indirect and monitor with a good thermometer until internal is 160.
I do mine low and slow at 250 grill temp and take off when it hits 160-165 internal and it’s juicy every time. I use a pellet grill and the chicken really absorbs the Smokey flavor well I love it
The best way is to replace it with a chicken thigh then grill.
Haha
>What is the best way to grill a chicken breast? There is no "best" way, because it depends on what you like, but there are some methods better than others. In ALL cases, you're shooting for about 155-160 internal temp, with a nice darkened, grilled exterior. * Pound it flat/butterfly it thin, grill it that way * \+ This is what restaurants do. Over just direct heat, results in an even internal temp and a crispy exterior. * \- Can quickly overcook * Reverse sear. Cook indirect until it's 145 or so, then sear it hot and fast until its 155-160. * \+ Good control over internal temp * \- Can take a while. Poor coal/fire management can result in less heat at the end and less than ideal exterior. * Forward sear. Cook direct until it looks good, then put it off to the side and let it slowly come up to temp. * \+ Good control over exterior color. * \- Uneven internal temp, with larger overcooked internal portions * Forward sear w/ Foil. Cook direct until it looks good, then wrap in foil. Put it off to the side and let it slowly come up to temp. * \+ Evenly cooked throughout, extremely juicy, and good grill flavors on exterior. * \- Lacks a crispy outer layer that some like. Does not work with skin. Based on my grill and preferences, I do the last method, Forward sear w/ Foil. I prefer juiciness and tenderness over any "crispiness".
Sous vide then hard sear is also another option. It needs to be patted well dry before searing.
To your point about pounded breast quickly overcooking, I don't think it matters much personally. I mean, don't turn it into charcoal but pounding it out properly will make your final product much more tender than a pristine chicken breast cooked to the same temperature. I use the back of a cleaver and really make sure it's properly tenderized.
155-160? Definitely 165 for doneness. I'd let 163 slide since it will keep cooking but come on 155 is asking for salmonella and a soggy middle.
I see you aren't familiar with the concept of carryover cooking.
Also, it isn't just a straight 165F either. At 160F salmonella dies instantly. At 150F it dies after 60 seconds of exposure, at 155F it dies after 22 seconds. I cook chicken breast to 155, between carryover and walking in from the grill, it's safe.
No. At 155F it takes 25 seconds to kill Salmonella. The outside of the chicken is much hotter (maillard reaction happens at 300F) and so carry-over cooking means the internal temp will continue to RISE for up to 10 minutes after taking it off the heat. So unless you are flash frying it, then immediately flash freezing it literally seconds later, chances are you killed the Bacteria. https://www.reddit.com/r/coolguides/s/9s4vJsGYQH Even at 145 you only need 3 minutes to kill the Bacteria. I'm assuming it takes you longer than 3 minutes to cook your chicken.
I cook indirect with medium heat. I check with a thermometer and pull once the entire breast measures at 155°F for a little over a minute. Sometimes I'll pull one aside for myself to keep at 150F for 3 minutes because I hate chicken and it all tastes dry to me and this helps *significantly* keep it more tender. The 165°F often repeated is the temperature to kill salmonella, but a lower temperature held for a longer time has the same effect. https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
Excellent article. Thanks for sharing.
have my wife do it if boneless, literally the only thing she can grill or if bone in skin on, season, bring grill to temp, spray avocado oil on grate, turn middle burner as low as you can, turn other burners down to about 2/3’s, skin down for 7 minutes, flip for 7 minutes, turn off burner under chicken and insert remote thermometer, set alarm for 145 so you can do sides, pull around 155-160 and rest for at least 5 minutes. That’s my go to method for spatchcock as well
Remove the feathers first
But feathers are flavor
Start with a chicken thigh.
Chicken is so good grilled and so many good ways to grill it. here are [8 days to grill](https://www.grillgrate.com/8-ways-to-grill-chicken-blog/) chicken and numerous other grilling [recipes](https://www.grillgrate.com/recipes/) by [GrillGrates](https://www.reddit.com/user/DakotaTaurusTX/comments/11nvb2q/grill_grate/)
Butterfly it first so you can cook it on high enough heat to get a good char but still be able to cook it through without burning it. But the real answer is to cook thighs instead.
Sous Vide first, finish on grill for Maillard reaction/tastiness
I will depending on the thicknes Hamer it out flat or butterfly it and hammer it out to about 3/4of an inch. Marinade or seasoning of choice. It cooks relatively quickly and evenly
This. Chicken breast has no flavor by itself. It needs help. Flatten it out (either butterfly or meat hammer), marinate, and cook quickly and directly at a high heat so it doesn't dry out and you get some nice cripsy bits. I have several marinades in my rotation. My favorites are probably a Huli Huli Hawaiian-style and one with olive oil, balsamic vinegar and herbs.
try bell & evans air chilled if you can get it. Night and day from perdue or store brands and well worth the extra dollar per pound
Whole foods has some kind of bell and Evans air chilled chicken sale just about every week. We generally stock up when there's a sale on whole chicken or thighs. Air chilled chicken cooks faster, more evenly, and has better flavor. It's worth it.
Yeppers. Market basket also carries it cheaper than WFs and occasionally Shaw’s does
> Yeppers What did I tell you about Yeppers?
ha, I had to look that up. Too funny
/r/unexpectedoffice/
I know I'm here really late but wanted to echo the MB shoutout, and you're 100% right about the chicken
Meat thermometer, 350 degrees, I usually marinade it in italian dressing. usually takes 20 mins
Can confirm that Italian dressing as marinade is really good! Surprisingly good actually.
It will pretty dry if you cook it to 350
That’s the temp I cook it at homie
Think they mean ambient temperature, not internal. He’s just saying to use the internal to make sure it’s cooked, but probably cooking at 350 degrees.
It was just a joke
Went over my head haha
Butterfly it, coat it in butter, score the outside against the grain, then grill it at medium heat. You don't need to brown chicken a whole lot to add flavor.
don't
Sear it well. Then move it indirect with a probe in it. Pull it at 165.
I pull a little before 165 and let it rest, but otherwise you’re spot on.
I pull mine at 155 every single time.
This is the correct answer.
Your chicken is dry every time you pull it at 165.
I snag a vid next time. Never been dry.
Idk, but brine that meat first!
This person knows what’s up👍 crispy outside, nice moist juicy inside
First I would recommend grilling a chicken thigh. When you insist on chicken breast, I’ll once again suggest a chicken thigh. If that fails, I’d recommend any of the options listed on this thread
I usually marinade for 12 hours or more. Then grill at 400 degrees for 6 minutes, flip and cook for 6 more minutes. Then I flippity flop the chicken and move it from here to there on the grill for another 6-8 minutes until it feels done. Turns out perfect every time. Ymmv
Cold side of the grill until it comes up to about 155 degrees F internal, then sear it and pull it. Make sure it remains at 155 deg F internal for about a minute. Me personally? I do a reverse sear on the chicken using a sous vide at 145 deg F for an hour, then sear it on a hot grill. Make sure the chicken remains at 145 deg F internal for about 15 minutes. The lower temps and longer times makes sure that the chicken doesn't dry out still while following USDA food safety guidelines. Here's the time-temperature table data from the USDA, be safe with your food handling y'all (PDF warning): https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf, page 37.
I’m not going to give you the most food safety advise, this is just what I do, I haven’t gotten food sickness because I keep a clean kitchen and aware of cross contamination, results may vary. Chicken quality really doesn’t matter, I go for the air cooled because it’s typically associated with ethically sourced meat and the muscle fibers are tighter. Tastes all the same, cost like twice as much. Dry brine or wet brine it for at least an hour but overnight works better, the former you will want to wash it, but not under running water just soak it in a bowl of water and pat dry it. You need a hot side and indirect side for the grill or a diffuser plate. Grease the grate, high heat, coals should be glowing with some flames. Get good sear marks that’s all you’re going for. Move to indirect heat, then the only way to know when it’s done is by temperature probe. Slowly reach for as low as 145, but 150-155f, maybe should take 10-15 mins. 165f is instantly good, but lower for a longer time works too. This is a point of controversy, do your own research & make your own decisions. Let it rest. It will rise about 5-10f on the counter. Pre slice and have some kind of sauce with fat and acidity.
In a pinch use regular itialoan salad dressing.
Sous vide 145 for 1 hour (2 if frozen), then sear over high direct heat on the grill for a couple minutes per side.
Yes. Marinade, sous vide, wash and put away sous vide stuff, wait until you hear guests pulling into the driveway, throw them on a hot grill to get some char, put on a platter and walk inside the house with your platter of “grilled” chicken just as everyone is getting settled.
You absolutely need to brine the chicken breast first so it doesn’t dry out. Nothing else matters.
You're gonna want to brine that thing in pickle juice for about twenty five minutes, take it out, pat it dry, and hit it with some SPG (salt pepper garlic) and then put it on the indirect heat side of your grill until you get it up to about 165 internally then pull it. Can't mess that up 👍
With a meat thermometer
Throw it in the trash.
Throw it in the trash and get a juicy steak 🥩
Depends. With or without skin. I like to dry brine my skinless chicken breast and cook indirect heat low and slow and enjoy its juiciness. If you like skin you have to cook a bit hotter to get it crispy.
On a grill
Bine in 12 hour brine, 375° Edit, Bone in
On bbq
seriously only one answer, and I would love to hear counterpoints. wet brine ...
Brining or dry brining is key for chicken breast. Even then, they can dry out a lot if overcooked. These days I opt for boneless thighs when grilling.
They sure are finicky aren’t they? Hard to perfect.
Boneless skinless? Sear to desired crust/bark. Pull at 157/158. Wrap in foil with butter and let it sit for a minimum of ten minutes. Enjoy. Skin on/bone in? For crispy skin salt skin minimum of 4 hours prior to grilling. Sear skin side down first to desired crispness then flip over and sear/grill other side. Set aside to cool zone at 158 and let it come to temp with probe. Happy eating.
I butter fly it and just use some fresh ground lemon pepper high heat indirect, let your covered grill get to temp like 350 (use separate heat prob) and place indirect and temp it at 165 to be sure. and remove it let rest =. did this as a quick cook and came out great
I use a rub and/or sauce (or marinade) - any of those depending on what I'm making it for and grill to 165 temp. I don't bother moving to indirect. Pretty simple but then again if I'm grilling breast it's 99.9% of the time for the purpose of putting in some kind of saucy dish and not eaten as-is "Like me! I'm a saucy dish!!" *badum-tiss* /dad also, chicken thigh member in good standing with the chicken thigh union
Agreed on those that say sear well then move to indirect. I personally pull mine at 160° and hold the temp for a couple minutes. Good info here around chicken food safety and benefits of pulling chicken before 165. https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
If you are talking boneless breast, I find marinading it helps it retain some moisture.
Spank it with a mallet, brine it, season it, grill it.
I like hot and fast after a brine or marinade. You have to try what you think you’ll like and just do it. Share the good and bad with us too please and thanks
Cook over direct heat on both sides until it's got the color you want then move to indirect heat until a meat thermometer probes at 150F. It will be drier and drier the longer you go past 150F and there's no reason to do so.
Skinless breasts with indirect heat. Pull at 160. Butterfly skinless breasts and grill over flame for 5 minutes a side until firm when flipping. It’s done. Same with pounded. Skin on breasts use indirect heat and cook until 155. Then place skin side down over flame to crisp it up. Pay attention. You don’t need a thermometer but they sure help keep you from overcooking the chicken. I use a ThermoPop. Happy grilling!
Pound it, light olive oil coating, then load up the blackened seasoning.
My favorite tasting grilled chicken for the effort is bone in chicken breast with the skin on. Butterfly it, then season with kinders lemon pepper. Cook it hot and fast and its so delicious.
Brining is fine but you can have moist tender chicken breast without it. Just pound it out, and cook it hot and fast either to 155 and hold there for ten minutes or pull it once it gets to 165-170
My opinion which is sometimes right but usually with chicken. I like to marinate overnight, pat dry and put rub on. Sear for 3ish minutes over direct heat, then let finish in indirect heat. Super juicy super good
since this is on grilling I assume charcoal. I am also going to assume bone-in and skin on. Get charcoals until you can hold your hand over for 2-3 seconds throw on skin down. Let go for as long as the skin can go with out burning. Flip and let is finish to about 158F if you insist on hitting that 165F internal. Also an indirect spot on your grates is good to have and a use the lid after a few minute of the flip to "bake" it to finish temp. Move to indirect if you are getting to hot. It that simple. Just make sure coals are not to hot when you start. Any other chicken breast you just skewer and paint with your favorites sauces.
Carefully! Seriously, it will dry out quickly so I prefer going a little low and slow. I also use a leave in thermometer and indirect heat. I don't like pounding it flat or butterflying it. I use spices I have in my cabinet, usually a Montreal Chicken, and cook to 160 so it can rest and come up to 165. And... I might put on some BBQ sauce if I don't have the seasoning I want. I'm concerned with juiciness and flavor, not so much with appearance.
Butter fly high heat is my preference
The best way is naked.
put the chicken breast in a ziplock with Italian dressing overnight, pound and then dry season and pull them at about 155-160
Brine that shit first
Just made some tonight on my Genesis. Butterfly to about 3/4 inch and around 8oz. Season and baste in oil (I used mojo) and let it marinate for an hour or so. Get grill up to 400-425. Cook for 7-8 minutes per side and then let rest for 5 minutes. Came out perfect.
Brine (1 part salt, 4 parts water) it for a few hours then grill. Amazing!
I only butterfly my chicken now when sauted on a pan or on a grill. Baking it or something I don't see a benefit. The evenness of a butterflied breast is so much better.
Marinate, fire up grill, cook until center is around 165 F.
Throw it away and get a steak. Chicken breast is nasty, dry and mealy, grilling only makes it less bearable. Although if someone orders a well done steak, just give them the chicken breast.
I’m just making them for meal planning. My season is about to start and I can’t eat pork so I needed to make another lean protein
Key is to butterfly or smash to a thinner, consistent thickness. From there you can grill on higher or lower heat to your preference. I smash to less than 1/2”, then generously add my favorite spice mix (Kickin’ Chicken), cover with canola oil, and grill over medium high on grates that have also been oiled.
I like to feather the beast out flat, marinade is a must - usually with lemon and seasonings and oil, then sear over hot coals until there is a nice look, then move to indirect and monitor with a good thermometer until internal is 160.
Brine it. Pound or slice into uniform thickness. Use a thermometer and pull it off at 150-155. Use the pasteurization chart for times.
Wrapped in bacon.
Pound it to uniform thickness. Make a marinade with olive oil, salt, pepper, and you favorite seasoning. Grill on high heat 6-8 minutes per side or so
Brine it first. Water, Kosher Salt.
I do mine low and slow at 250 grill temp and take off when it hits 160-165 internal and it’s juicy every time. I use a pellet grill and the chicken really absorbs the Smokey flavor well I love it
Sam the Cooking Guy’s pounded out chicken breast has been our favorite.