Cooking chicken for work

[bamafan]

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.

 

[tn_bbq]

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.

 

[bamafan]

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

 

[graybeard]

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

Beard N Dawg Country!