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chicken breasts, raised grid? indirect?
Date: 2007/08/29 15:53	By: SSN686	Status: User

Platinum Egger

Posts: 2386

Morning thirdeye:
I agree that brining is very advantageous with boneless/skinless chicken breasts. I do these probably every 2 to 3 weeks for having during the rest of the week for lunches or quick dinners.
Here is a batch I did a few weeks ago. Direct on main grid about 350 to 375 dome temp. Cooking time usually 30 to 35 minutes at the most (internal temp 160 to 163).
And the finished product.

Have a GREAT day!
Jay

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Topics

Author

Date

chicken breasts, raised grid? indirect?

atx

2007/08/29 13:46

Re: chicken breasts, raised grid? indirect?

2007/08/29 14:29

Re: chicken breasts, raised grid? indirect?

2007/08/29 15:16

Re: chicken breasts, raised grid? indirect?

2007/08/29 15:53

Re: chicken breasts, raised grid? indirect?

2007/08/29 16:06

Re: chicken breasts, raised grid? indirect?

2007/08/29 18:08

Re:chicken breasts, raised grid? indirect?

2008/10/22 19:32

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