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boneless skinless chicken breast - need ideas - Page 2

post #21 of 32
use kosher only

four a quart iwould probally use 1/4 cup or a little less of kosher salt

post #22 of 32
This is my go to boneless skinless chicken breast recipe. The first time I made it I didnt think all of the different flavors would go well together, but they certainly do. I wouldnt leave any of the ingredients out.
post #23 of 32
they make great jerkey
post #24 of 32
Thread Starter 
titus - that one looks good
post #25 of 32
Thread Starter 
I made the above this weekend also, did not have everything but it was very good
post #26 of 32
Here is a good idea for boneless skinless chicken breast. Now before I post the link I have to warn yall that it is not cooking the breast by way of smoking it, but it is the best way that I have found to cook boneless skinless chicken breast. I even throw in a few washed, whole potatoes in the pot and cook them with it until it is time to add bbq sauce, just take them out and put to the side until supper. This guy has some outstanding recipies. Enjoy:

post #27 of 32
I brine them for an hour then wrap them in bacon and smoke them in Mesquite. You might have to reverse-sear them to crisp the bacon. Here's the brine and its source:

"The following is a tried and tested chicken brine recipe.

1 gallon water

3/4 cup kosher salt

2/3 cup sugar

3/4 cup soy sauce

1 teaspoon each of dried tarragon, thyme, black pepper

1/4 cup olive oil

Start by boiling the water and then adding the salt and sugar, so that it will dissolve easier. Then add the spices to the hot liquid so that the flavors are extracted. Cool the brine solution.

Place the brine solution into a non-reactive container and immerse the chicken in the brine, weighting it down if necessary. (Use a heavy plate or a brick inside a ziploc bag as a weight). Place the container into the refrigerator and leave for 10 hours. You can also brine the chicken in an ice chest, by pouring the brine solution into the ice chest, immersing the chicken and weighting down. (Use ziploc bags filled with ice cubes, or "blue ice" to keep the brining solution cool during the brining process.

Upon completion of the brining time remove the chicken from the brine and wash twice for at least 30 seconds in fresh water. Dry the chicken with paper towels.

A few things that you need to be remember when brining:

1. Make sure your brine does not contain too much salt. The salty flavor of a brine is typically offset by using some kind of sweetening agent such as sugar, honey, maple syrup etc.
2. Do not leave the chicken in the brine for too long or you will end up with a very mushy and salty end product.
3. Make sure you wash the chicken in fresh water for 30 seconds, at least twice after you remove it from the brine.
4. Be careful about using acidic products in your brines as these will begin to ‘cook’ the meat and result in a mushy end product.
5. Brining must take place at temperatures of 40 degrees or below. Only place your chicken into the brining solution once it is cold. You can cool the brining solution in the refrigerator or by using ziploc bags filled with ice cubes.
6. Ensure that the brine solution completely covers the chicken during the brining process.

Some guidelines if you are not brining chicken halves are as follows:

* Chicken Parts 1 ½ hours
* Chicken Breasts 1 hour
* Cornish Game Hens 2 hours"

post #28 of 32
Cilantro-Lime Grilled Chicken

1 cup finely chopped fresh cilantro
1 cup mayonnaise
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 teaspoons ground cumin
1 teaspoon salt
6 boneless skinless chicken breasts

In a resealable plastic bag combine all ingredients. Add chicken and seal bag and refrigerate for at least 4 hrs or up to 8 hrs. Then grill or smoke.
post #29 of 32
I like cilantro but HATE mayonnaise. The recipe looks yummy except for the mayonnaise.

If I don't brine my chicken (see above) then I'll marinate it in Zesty Italian salad dressing which is always good.
post #30 of 32
Grind them with some beef heart and beef tongue and make hot links!
post #31 of 32
LOL, we don't all have those skills! smile.gif
post #32 of 32
All we eat is chicken so I have had to get creative some are from the grill and some are from the oven...all the links are too my blog, I don't wanna make a ginormous post.

Pineapple Glazed Chicken (Breast)

Amazing Chicken (Breast) Marinade the wife made

Lemon-Garlic Chicken (Breast)

An easy Curry Chicken (Breast)

Spinach and Pesto stuffed Chicken Breasts
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