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#2918748 - 08/24/12 10:25 AM Grilling chicken breasts
RUGER Administrator
Bambi Killa

Registered: 11/19/99
Posts: 4106600
Loc: TN

Wife wants grilled chicken breasts tonight.
I have never done them "good" in my opinion.
They are hard to get done without drying out.
Just a regular weber charcoal grill, nothing fancy.

With or without bone? I figured with the bone would hold more moisture?

I figure move them off the main heat and cook slow as possible?

Marinate them to get more moisture in them?

Thanks for any help.
Youth is wasted on the young.

#2918756 - 08/24/12 10:31 AM Re: Grilling chicken breasts [Re: RUGER]
6 Point

Registered: 09/02/03
Posts: 890
Loc: Cordova

Boneless, marinate in Wishbone or Kraft brand Italian Dressing for 3-4 hours. Don't use a store brand dressing, it's won't taste right.
Making bad things happen to bad people since 1985.

#2918768 - 08/24/12 10:36 AM Re: Grilling chicken breasts [Re: memfuzz]
10 Point

Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

Doesn't matter it let it soak in anything. Too long on the grill and it will dry out.
#2918770 - 08/24/12 10:37 AM Re: Grilling chicken breasts [Re: jb3]
10 Point

Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

Actually, i'm grilling boneless chicken thighs this evening. I like a little dark meat.
#2918811 - 08/24/12 11:05 AM Re: Grilling chicken breasts [Re: jb3]
Mud Dauber
16 Point

Registered: 07/28/10
Posts: 13547
Loc: Tennessee

Hopefully you have skin on the meat. Having skin will really help the meat to hold moisture, and it is tasty.

Unfortunately, marinading will do little to help your lack of moisture situation. Marinading breaks down the proteins due to its acidity, making the meat more tender. Now, this will help the meat to hold moisture slightly, but not much. Brining is a much better solution for meat holding moisture. If it is a flavor profile you seek, you can always brine and then marinade.

Keep in mind that any marinade must have the following: acid, fat and salt. If you do not have those three combinations, the marinade process will not take place.
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

#2918890 - 08/24/12 12:16 PM Re: Grilling chicken breasts [Re: Poser]
10 Point

Registered: 09/09/04
Posts: 2812
Loc: Upstate, NY

For a nice moist piece of chicken I would definitely go with the bone in breasts. When I cook them i keep them ribs side down for about 90% of the cooking time (no turning). When I see the BBQ sauce, or whatever I have on them, kind of 'set up' I give them a turn. I cook them skin side down until I get a nice bark on the chicken. Take them off and let them rest for about 5 minutes. Hasn't failed me yet and I'm not half the cook that alot of the guys on here are.
#2919572 - 08/24/12 10:46 PM Re: Grilling chicken breasts [Re: Woodchuck]
14 Point

Registered: 08/23/12
Posts: 7707
Loc: Memphis, Tennessee

What I do to keep my chicken breasts from drying out is i cook them with skin on on a charcoal cheapo from walmart. The key is to put a piece of aluminum foil down to keep them from getting dry. Also you can baste them with barbecue sauce while they are cooking.
#2920763 - 08/26/12 11:25 AM Re: Grilling chicken breasts [Re: Inkstainz]
Mike Belt
TnDeer Old Timer
16 Point

Registered: 03/26/99
Posts: 18623
Loc: Lakeland, Tn.

I cook them all the time on my Weber and they come out great. When cooking chicken or any meat that is susceptable to drying out I always use a water pan in the center of the grill and bank the charcoal around it. I sear the meat on both sides directly over the fire and them pyramid it alternating the meat in that stack while placed directly over the water pan. In effect I steam cook the meat. Just before the meat's ready I place it back over the grill and add whatever sause or basting I'm going to use.

Edited by Mike Belt (08/26/12 11:26 AM)

#2921578 - 08/27/12 12:50 AM Re: Grilling chicken breasts [Re: Mike Belt]
12 Point

Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

People are so scared about undercooked chicken that most people (even professional chefs) overcook it. Once it hits 155 degrees(almost done) its just going to start drying out period...there really isn't anything you can do to prevent it from further drying out except taking it off the heat. Marinades don't really help, basting helps a little, but not because you are adding moisture, its because you are cooling down the meat(pretty much the same as taking it off the heat).

I don't cook chicken breasts alone very often, and have little use for the boneless/skinless cuts unless I am frying nuggets for the kids.

I usually cook chickens whole or spatchcock, but no matter how I cook them I take them off the grill 3-5 degrees before my target temperature, wrap or cover them tightly and let them rest for a several minutes. They will come to a safe temperature.
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

#2923207 - 08/28/12 10:02 AM Re: Grilling chicken breasts [Re: BamaProud]
rabbit hunter
14 Point

Registered: 03/04/10
Posts: 9458
Loc: Beech Bluff, TN

Big Green Egg, problem solved.

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