Hey man, those look good. Chicken has been $1 a pound lately. I've been cooking in quantity
and vacuum sealing portions too.

Also canned a few breasts, stripping the bones for broth and freezing it. You know .... winter is
coming.

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.

I have no issues with skinless chicken. In fact I can get more flavor onto and into the meat where
I want it. The flavor is very even too. However without skin, losing moisture is a battle,
especially with breasts and it's even harder with boneless-skinless breasts.

One of the rules of thirdeye is to brine all poultry white meat. It will keep it moist, carry in some flavor and best of all
broaden your window for doneness. (In other words, you can slightly overcook brined chicken and
they are still good).

Here is a link to my cookin' site. Check out skinless chicken page (which contains my favorite
chicken brine) and also the brining page for some additional information.

I do them every few days on the standard grid, direct at 350. I cook them about 20 minutes per
side and sauce for another 5 minutes per side.