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Re: chicken breasts, raised grid? indirect? message has embedded images

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Posted by: SSN686 on 2007/08/29 15:53:10  

In Reply to: Re: chicken breasts, raised grid? indirect? message contains a link posted by thirdeye on 2007/08/29 15:16:51

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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