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Need your secrets to juicy and tender boneless skinless chicken breast
#5662743
03/22/15 02:35 AM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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OP
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Need your secrets to juicy and tender boneless skinless chicken breast
I can't seem to get it it right in the pan, oven or bbq grill. Haven't tried the smoker but I doubt I can do any better with it.
The more recipes, the better. But I'm trying to stay away from breaded or deep fried.
Upon us all, upon us all, a little rain must fall
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5662792
03/22/15 03:14 AM
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Joined: May 2009
Posts: 7,863
Stoney
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I like to pound them with a tenderizing hammer or the back side of a butcher knife a bit before I cook them, flatten them. Coat a little olive oil, salt and pepper and toss them on the grill. But not for long! A couple or three minutes a side on a hot grill is good if you have flattened them. People have this phobia about fowl, yes it needs to be cooked but it doesn't have to be overcooked.
BAKEN-ET's Pro Staff
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5662828
03/22/15 03:50 AM
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Joined: Oct 2007
Posts: 8,268
BradyBuck
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You have to make sure you don't over cook. Get a meat thermometer and only cook till internal temp of 165.
HRCH Washita's Kimber Locked N Loaded GRHRCH Firefly's Rally The Troops MH
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5663035
03/22/15 12:56 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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I no longer pound out chicken breast. I slice them into two equal size pieces before breading them. I also grill them whole to medium rare slice them and put them in a hot pan with onions for great fajitas.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5663068
03/22/15 01:31 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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I keep several frozen after grilling like this.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5663088
03/22/15 01:47 PM
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Joined: Sep 2009
Posts: 7,980
T Bone
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We do ours on the Egg.. Raised grid & indirect heat.. (most folks do direct, I like not having the flames right under the chicken..)
Pull at 155 & let rest in foil for 10 mins.. Pow.. Juicy & tender..
I really hate to do what I am about to do, because it will be very painful for you.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5663700
03/22/15 08:26 PM
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Joined: Apr 2011
Posts: 8,048
Cool Mo D
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5664569
03/23/15 03:21 AM
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Joined: Nov 2014
Posts: 441
shea.mcphail
Bird Dog
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5664582
03/23/15 03:26 AM
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Joined: Feb 2012
Posts: 1,182
Dave3575
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my advice is to use a probe thermometer - most people overcook meat trying to get to the safe zone for whatever meat you are cooking. I used to use the probe in the smoker only, now i use it on the grill and in the oven too. It's the simplest thing I did that made the things i cooked much better... that and resting the meat. remember the temp will rise when you tent/rest so don't be afraid to pull it a few degree's early.
always test your probe in boiling water too to make sure it's calibrated and reading correctly.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Cool Mo D]
#5665240
03/23/15 04:55 PM
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Joined: Oct 2010
Posts: 905
driedmeat
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Tracker
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this. brine it. makes all the difference in the world.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5665294
03/23/15 05:23 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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if you buy them frozen 99% chance they are already brined. start from room temp, keep a close eye on them and when you see clear liquid start to come out take them off the fire and let rest. Most people over cook them because they're afraid they are not cooked enough which dries them out badly.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5665446
03/23/15 06:57 PM
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Joined: Jan 2011
Posts: 19,498
Erathkid
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Like everyone said, Brine baby brine!
Life is too short, as is. Don't chance it. Don't text and drive.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5665453
03/23/15 07:00 PM
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Joined: Sep 2012
Posts: 1,938
Classic Rocks
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: T Bone]
#5669424
03/26/15 01:13 AM
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Joined: Dec 2010
Posts: 1,668
_Lee
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We do ours on the Egg.. Raised grid & indirect heat.. (most folks do direct, I like not having the flames right under the chicken..)
Pull at 155 & let rest in foil for 10 mins.. Pow.. Juicy & tender.. Same here, first time I made chicken breast on the egg I was shocked at how juicy it was. Only time I've ever had chicken that juicy was at fancy resturants.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5673084
03/28/15 02:45 AM
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Joined: May 2009
Posts: 644
junkout
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Brine. If your like me and never plan dinners you can put the breast pre-seasoned in a metal pan (stainless) on the grill. Heat both side of the breast until it's white and half done on each side. I then add beer or water to cover the bottom of the pan but not the chicken breast. You are now steaming the breast. When it's completely done set the breast on the grill long enough to get the grill marks on the meat and remove the moisture on the outside. Don't leave it too long on the grill or it will dry out. It's very most and easier than it sounds.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: junkout]
#5673637
03/28/15 07:11 PM
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Joined: Apr 2006
Posts: 4,678
CitySlickerHunter
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Brine. If your like me and never plan dinners you can put the breast pre-seasoned in a metal pan (stainless) on the grill. Heat both side of the breast until it's white and half done on each side. I then add beer or water to cover the bottom of the pan but not the chicken breast. You are now steaming the breast. When it's completely done set the breast on the grill long enough to get the grill marks on the meat and remove the moisture on the outside. Don't leave it too long on the grill or it will dry out. It's very most and easier than it sounds. Sounds worth trying
"I can't be over gunned because the animal can't be over dead"-Elmer Keith 10/30/2012 I VOTED for The American
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5674163
03/29/15 03:54 AM
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Joined: Oct 2009
Posts: 10,496
Halfadozen
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Marinate in Italian seasoning overnight and follow instructions above. I use a meat hammer, but probably overkill. Key to,chicks is cook for a bit over wood or charcoal, then wrap t retain juices. My buddy marinates his breast in jerk for two days and cooks over wood coals for 15 minutes, wraps and puts right back on fire. Juicy!
Freedom is a fragile thing ...Those who have known freedom, and then lost it, have never known it again. -- Ronald Reagan
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Halfadozen]
#5678134
03/31/15 07:03 PM
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Joined: May 2005
Posts: 2,594
First_Chance
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I use the "heel of the hand" method. I ate some chicken out at a hunting ranch once that was literally dripping. I asked the cook how he got it like that and he said 98% of people over cook chicken or think it needs to be cooked for 20-30 minutes. He said as soon as you can press the chicken with tongs and it feels like the heel of your hand does when you press on it with your thumb, take it off and let it rest before eating. If it feels like the area under your thumb, it's getting too done.
Ever since I've started going by this... my chicken comes out right no matter how thick or thin or what's it's been marinated in.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5679447
04/01/15 03:18 PM
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Joined: Oct 2007
Posts: 7,450
FoxTrot
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Brine, Brine, Brine...
I use a gallon ziploc bag and 2-3 breasts. I put in equal parts salt and sugar and then fill up with water with a splash of OJ. I dont know how much but it is prolly close to 1/4 cup of each. Instead of all salt, I will use my favorite seasoning which contains salt and occasionally I will use brown sugar instead of white.
I avoid Dick's and hope they fold.
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5682544
04/03/15 02:09 PM
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Joined: Jan 2010
Posts: 3,991
Stevarino
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I think the key is getting the internal temp right. As mentioned above, i think the recommended min temp is 165, however, i tend to pull off around 160-162. IME, once you exceed 165, you're drying out.
I also use a pellet grill/smoker which doesnt have direct heat.. less chance of burning.
Olive oil, italian dressing, or greek dressing are three main things i use sprinkled with a little tony's..
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: bill oxner]
#5682576
04/03/15 02:30 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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I no longer pound out chicken breast. I slice them into two equal size pieces before breading them. I also grill them whole to medium rare slice them and put them in a hot pan with onions for great fajitas. I had one last night. It was delicious.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Need your secrets to juicy and tender boneless skinless chicken breast
[Re: Gravytrain]
#5686857
04/06/15 07:47 PM
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Joined: Feb 2011
Posts: 101
MMarshall
Woodsman
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Woodsman
Joined: Feb 2011
Posts: 101 |
I like to grill them, until 165 internal temp. Grill is usually about 300. I marinate them in italian dressing for a day or two. They will have great flavor.
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