Cooking chicken for work

Discussion in 'Poultry' started by bamafan, Oct 4, 2008.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    I 'm cooking chicken for about 40 people next week for work and don't have time to do my usual smoke (only have a couple of hours to cook). Going to grill boneless skinless chicken breasts that I got a steal on. I have never brined but was wanting to know if it would be worth the time and make the breasts a litte more moister. Has anyone tried brining on the grill and how long to soak if it is only breasts? Don't want them to be to salty. Tought about adding a little crab boil to the brine for a kick. Thanks for any ideas/help.
     
  2. tn_bbq

    tn_bbq Smoking Fanatic

    I like to marinate my chicken breasts in Italian dressing overnight. I then hit it with some seasoned salt (Lawry's, etc.) and grill em up.

    I have found that using a Jaccard keeps the breasts from drying out (flattens the breasts and helps them cook quicker).

    Yummy stuff.
     
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Any help on the brine on this one? Should I not do it?
     
  4. graybeard

    graybeard Smoking Fanatic OTBS Member

    Looks like your post fell between the cracks. How did it turn out?

    Beard N Dawg Country!
     

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