So I started grilling again last summer after a few years of not having a grill. One thing I have never been able to cook well are boneless chicken breast. It seems like almost every time I either over cook them or under cook them. I am going to try again this week at some point, anyone have a method that seems to work best for them? I use a gas grill.

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Direct heat, on medium, make sure they're consistently sized (not one thick, one thin, etc), about 8-11 minutes per side depending on thickness.

If you're using a marinade, make sure it's not too sugary, or it will burn. If you're bbq'ing, don't add the sauce too early.

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i try to flip it every 3-4 minutes and cook until the meat thermometer says it's at the right temperature. grill thermometer usually stays between 375 to 400. also spray the grill with cooking spray so the chicken doesnt stick to the grill

Grill it semi indirect. Put it on the burner you set to medium low and set the other ones to medium or medium high. The total grill temp around 350. It may take a little longer depending on the size of the chicken.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

I found that by putting a hershey kiss on each breast right after putting them on the grill they cook to perfection. The chocolate slowly melts and coats the chicken. The chocolate traps the moisture in the chicken so you always get a juicy perfectly cooked breast.

I struggle with piping buttercream rosettes.

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Reality is your friend, not your enemy. -- Seacrest

You had me at "putting a Hershey's kiss on each breast"

Mmmmm

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Use bone in, skin on breasts, on indirect heat.

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We saw this on America's Test Kitchen and it does help to keep boneless skinless chicken from drying out.

(4) 6-8 oz chicken breasts
Brine in 1-1/4 cup cold water with 1/4 cup salt and 1/4 cup sugar for 30-60 minutes
Dry with paper towels
mix 2 tsp non-fat dry milk powder and 1/4 tsp pepper
sprinkle each breast with small amount of dry mix
lightly spray the coated chicken with Pam til moistened
grill over medium-high heat for 2-1/2 minutes, flip, brush with glaze or BBQ sauce, flip and repeat, flip and repeat, flip and repeat until done (brush with glaze each time).

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we bake them in the oven. flip the breast to skin side down, cut a slice down the center, fill it with olive oil.

415 degrees for 30 minutes, flip to skin side up, bake 15 more minutes. perfect every damn time.

I don't even bother with chicken on the grill unless there is a bone in it. it's never consistent...probably because I have had to many beers.


We have been having issues cooking eggs, of all things. something about the pan material vs. number of eggs = mush.

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@audioidkid

fuck that.

fuck that.


fuck most of that.

Boyd wins the thread in terms of practical advice. But what I would do is just get grill marks on them and finish them in the oven.

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I don't remember half the time if I'm hiding or I'm lost

Also, I have to cook 110 chicken breasts for an event this Thursday if you want to come over and practice.

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I don't remember half the time if I'm hiding or I'm lost

Are you just moving your wrist or are you moving the whole piping bag?

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I don't remember half the time if I'm hiding or I'm lost

They're all chickens. The rooster has sex with them all.

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This.

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

@ Sam

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

Pound the chicken with a meat tenderizer until it’s an even consistency. Flatter breasts are much easier to cook.

I struggle with burgers on the grill.

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-- source

I use the oven range for chicken breasts. Brown each side in a skillet for a minute or two after the skillet is preheated, and then cover it and let it go for 10 minutes on low heat. Remove from heat...let it go another 10 minutes or so. Uncover and enjoy with some brocc.

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Rick Hahn is the best GM in baseball.

Do you deglaze the pan afterward? I usually do with chicken breasts.

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I'm responsible the meat. I let the women worry about all that jazz.

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Rick Hahn is the best GM in baseball.

I have trouble with grilled cheese because I'm too lazy to use the stove top. I just toast the bread and microwave the cheese on it afterwards. I had a friend make them by sticking the toaster on its side and just throwing the cheese on which was horrifying but effective. Unfortunately even though our toaster has wide slots, it has little doodads that lightly squeeze the bread into the middle so it doesn't work.

https://www.facebook.com/watch/?v=847040535648723

One of the contraptions she tested that did work well is a way to 'grill' sandwiches in the microwave, including grilled cheese.

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Rick Hahn is the best GM in baseball.

That's how our 12 year old makes grilled cheese.

Time to get the pan out, K.

This. We've moved on from the cast iron pans to the copper crap to a plain old non-stick and I'm still unsatisfied. I can hit it with a little spray and slide out perfect sunny-side up, or sauté some veggies and pour in an omelet, but try to make some plain old scrambled, and the eggs stick everywhere. Life is rough.

My kids love scrambled eggs and sausage for breakfast on the weekends. I use my nonstick, some butter, medium-low heat. Mix the eggs with a little milk and salt, then pour into the pan after the butter melts. Let them start setting up a little, then start pushing them around with a spatula. Turn the heat to medium high, and they firm up a bit with no sticking. And they’re not over cooked either.

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+1 -- they don't need to be like schnitzel thin, but they should be the same thickness. Try to avoid little end points too as much as you can.

Thighs are much easier to grill of course.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

It's a grilled cheese. You should be 12 years old when eating one.

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Rick Hahn is the best GM in baseball.

I hear you. Sometimes I have trouble with steak because I’m too lazy to sear and cook it. I just pop it in the microwave for like 10 minutes.

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

Grilled vegetables. They always fall thru the grill grates!

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I also wish aluminum foil had been invented by now.

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul