Grilling chicken breasts...

Moby Dick · Post by **Moby Dick** » Sat Oct 06, 2007 4:34 pm

I got my first REALLY decent cooking grill the other day..and i was wondering...how long does it usually take you guys to cook boneless chicken breasts on the grill? how far from the coals do you cook them from?

i kinda worry that i'm cooking htem TOO fast (like 15-20 minutes) and was just curiuos as to how you folks do them..

Mikey · Post by **Mikey** » Sat Oct 06, 2007 11:41 pm

Cooking boneless skinless breasts is about like cooking a steak of about the same thickness, but you don't have to worry about the fat flaring up. I use a gas grill, but I put it on about medium high, heat it up good and hot and cook them prolly about 5 minutes per side, less for thin ones, more for thick ones. You want to grill them just until the last part of the center has lost it's raw pink translucent color, just until it's white all the way through. Cook it too long and you will dry it out. It's not a bad idea to marinate it first in italian dressing or something similar - also helps keep from drying out.

Atomic Punk · Post by **Atomic Punk** » Sun Oct 07, 2007 2:23 am

Brine the chicken breasts first. No more than 2 hours. You'll thank me later.

Moby Dick · Post by **Moby Dick** » Mon Oct 08, 2007 8:53 pm

thanks for the suggestions guys....will definatly try it out tonight.

missjo · Post by **missjo** » Mon Oct 08, 2007 11:23 pm

For something different you could try doing a portugese style split & marinated whole chicken

Just use a set of kitchen shears to cut along the backbone & flatten out

I like to marinate in something like smoked paprika olive oil chilli & oregano first

I have a hooded BBQ that has both a grill & a hotplate

I heat it up then turn to med/low & cook for 35min bone side down then turn to lowest setting & flip chicken & cook for another 30min

I like to serve with golden sweet potato baked with chilli oil, bbq sweetcorn & a green salad

Atomic Punk · Post by **Atomic Punk** » Tue Oct 09, 2007 12:34 am

Also you will need to coat the grates before you put on the meat so it won't stick. I use olive oil and use tongs with folded paper towels to coat the grates before turning on the heat.

The chicken may stick if you don't.

indyfrisco · Post by **indyfrisco** » Tue Oct 09, 2007 6:09 am

I usually use some kind of oil in my marinades so no need to coat the grill for stickage. Key is to only flip once. If you cook it long enough on one side, it will not stick to the grill as it will char and separate itself.

And even when I don't use an oil in my marinade, I will drizzle the meat itself with oil right before throwing on the grill.

missjo · Post by **missjo** » Tue Oct 09, 2007 12:41 pm

Atomic Punk wrote:Also you will need to coat the grates before you put on the meat so it won't stick. I use olive oil and use tongs with folded paper towels to coat the grates before turning on the heat.

The chicken may stick if you don't.

Olive oil spray does the trick for me
if there is no oil in the marinade

Goober McTuber · Post by **Goober McTuber** » Tue Oct 09, 2007 1:51 pm

missjo wrote:Olive oil spray does the trick for me

I would love to watch you spraying oil all over your breasts. You’ve heard of You Tube, right?

Atomic Punk · Post by **Atomic Punk** » Tue Oct 09, 2007 9:06 pm

I've used olive oil spray before also. I've done it this way because I was brining the chicken then flipping twice with foil covered bricks on top to give cross char marks.

Mikey · Post by **Mikey** » Wed Oct 10, 2007 6:39 pm

You're worried about "cross char marks"?

:?

Are you trying out for Top Chef or something?

You people make this too complicated. These are chicken breasts, ferkreissake, not double rib veal chops.

Heat up the grill nice and hot. Season the chicken. Throw it on the grill. Turn it over after 5 minutes. Cook for another 5 minutes.

You shouldn't have any problem with skinkess breasts sticking to the damn grill. If you must oil the grill, why waste good EVOO? It's basically just going to burn off anyway. Pick up a can of Pam and use that.

missjo · Post by **missjo** » Wed Oct 10, 2007 10:47 pm

Heathen!!

Mikey · Post by **Mikey** » Wed Oct 10, 2007 11:17 pm

I've been called worse.

In this forum even.

And don't get me wrong, I'm a big fan of EVOO. I even buy the good stuff, but I'd rather use it where it matters.

indyfrisco · Post by **indyfrisco** » Fri Oct 12, 2007 4:00 am

Mikey,

Not too fond of the Pam, even the Pam for grilling. I prefer to use a canola on the meat itself.

Mikey · Post by **Mikey** » Fri Oct 12, 2007 4:21 am

Look on the can. Pam is canola oil.

I use olive oil on most things. I only use Pam to spray the grills if I need to.

indyfrisco · Post by **indyfrisco** » Fri Oct 12, 2007 4:33 am

Yeah, but it;s the "other stuff" that is in Pam I'm not sure of.

And how can their canola oil be fat free? Because it is an eyedrops worth?

Goober McTuber · Post by **Goober McTuber** » Fri Oct 12, 2007 2:28 pm

The ingredients in PAM are Canola oil, grain alcohol from corn (for clarity), Lecithin from soybeans (prevents sticking), and propellant. Seems pretty benign.

As for the Fat Free part:

The primary ingredient of the PAM Cooking spray illustrated here is canola oil, which is marked with a note 'ADDS A TRIVIAL AMOUNT OF FAT' and the Nutrition Facts proclaim: Total Fat 0g. Why? Because the serving size has been defined to be a 1/3 second spray containing 0.266g of product. Since this is less than half a gram (0.5g) per serving, it can be rounded to zero. The line above the Nutrition Facts, states that 'A 1 SECOND SPRAY COVERS A 10" SKILLET'. A one-second spray would contain approximately 0.8g of fat with 7 calories and would have to be reported on the Nutrition Facts. The manufacturer has chosen to reduce the serving size in order to avoid reporting the fat in the Nutrition Facts and to be able to add the slogan "for Fat Free Cooking" in the front of the can. Technically, this complies with the FDA requirements.

Headhunter · Post by **Headhunter** » Fri Oct 12, 2007 3:55 pm

missjo wrote:For something different you could try doing a portugese style split & marinated whole chicken

Just use a set of kitchen shears to cut along the backbone & flatten out

I like to marinate in something like smoked paprika olive oil chilli & oregano first

I have a hooded BBQ that has both a grill & a hotplate

I heat it up then turn to med/low & cook for 35min bone side down then turn to lowest setting & flip chicken & cook for another 30min

I like to serve with golden sweet potato baked with chilli oil, bbq sweetcorn & a green salad

That sounds pretty rocking. I might have to give that a try sometime. Maybe toss in some tarragon in the marinade as well. Chicken and tarragon go very well together.

And Mikey, loosen the purse strings, you old miser.

Get one of these...

and the amount of EVOO is negligible. Sure beats the piss out of a can of fucking Pam.

Mikey · Post by **Mikey** » Fri Oct 12, 2007 4:10 pm

Look, I'm only talking about spraying the bbq grill with Pam

I've got a plastic pumper that I use to spray EVOO on food. My only complaints are that you have to keep pumping it, and the spray is too fine and lacks the power behind the aerosol can. I end up with an EVOO fog in my kitchen for 5 minutes after using it. It would not be appropriate to use on the bbq grill, as I need a heavier, continuous spray to coat the grill. Maybe I should try to exchange the nozzle from a used up Pam can. I'd still have to pump it up 3 or 4 times to coat the grill well.

Actually I bought some Wolfgang Puck cooking spray at Costco a couple of weeks ago that has a spray somewhere between the Pam and the pump sprayer. I might try to find the EVOO type.

Headhunter · Post by **Headhunter** » Fri Oct 12, 2007 5:27 pm

I'm sure it's the nozzle. the last one I had came out like a stream of piss. New one works just fine, and not a cloud of EVOO.

Mikey · Post by **Mikey** » Sun Oct 14, 2007 8:09 pm

Who stole mvscal's password?

Headhunter · Post by **Headhunter** » Mon Oct 22, 2007 2:55 pm

I brined and smoked fryer quarters this week-end.

3/4 cup Sugar
3/4 cup Salt
1 cup boiling water
A couple of twigs of fresh rosemary
2 TBS Ancho Chile powder
2 TBS Chiplotle Chile Powder
2 TBS onion Powder

Mix all in a cooler and let come back to room temperature (this also allows the rosemary to infuse the water)

Dump the chicken on top
Add a gallon or so of water (enough to cover chicken)
Brine for 2 to 2 1/2 hours

Remove from brine
Rinse off
Pat dry
Dust lightly with Garlic Salt , seasoning salt, & Cajun Spice.

Smoked over mesquite for 7 hours.

Fall off the bone heaven!

smackaholic · Post by **smackaholic** » Thu Nov 01, 2007 1:59 am

the most epcotest way to do chicken on the grill and also happens to be extremely easy.

buy whole chicken, 4-5 pound roaster or fryer or whatever the fukk they call that size, works fine. Get a smaller or larger one if you like.

rub chicken with oil earl and garlic. sprinkle pepper, salt, whatever other season you like on chicken

Place sheet of aluminum foil on gas grill.

Put chicken on one of them funnel shaped wire thingies. Place chicken and funnel thingy atop the aluminum foil. you can skip the foil, but, the drippings will cause lots of flame ups which will burn the fukk outta chicken skin. no problem if you actually care about the condition of the insides of your arteries and avoid eating dead animal skin. me, i like the stuff, so what if it kills me a decade sooner.

light grill, close lid, go drink a six pack of any non wheat bear, unless you like the cahk.

check back periodically. after 45 minutes or so, it should be done.

all that chick fat/piss/steroids that drip into the gas flames makes alotta smoke and flames. the foil keeps the flames from burning the bird directly.

the chicken comes out atleast as flavorful/juicy as a bird that spends a week or two in a smoker. i have a smoker kinda like AP's hassock and I haven't used it since stumbling upon this much quicker method, partly because it's better and partly because there isn't enough ritalin on the planet to keep me tending one of those infernal smokers for hours on end.

hey mikey, got any dry season chicken grilling recipes? might as well put all that damn fire to use.

Mikey · Post by **Mikey** » Thu Nov 01, 2007 6:12 am

smackaholic wrote:

hey mikey, got any dry season chicken grilling recipes? might as well put all that damn fire to use.

Here's a picture of one of our cookouts from last week.
I was just getting ready to put on a basting layer of IndyFrisco's bbq sauce when this pic was snapped.

indyfrisco · Post by **indyfrisco** » Thu Nov 01, 2007 2:14 pm

Headhunter wrote:Brine for 2 to 2 1/2 hours

When I brine, I always let it brine for at least 8 hours. Do you really get much out of the 2-2.5 hours?

indyfrisco · Post by **indyfrisco** » Thu Nov 01, 2007 2:17 pm

Mikey wrote:Here's a picture of one of our cookouts from last week.
I was just getting ready to put on a basting layer of IndyFrisco's bbq sauce when this pic was snapped.

Ah, early Halloween Costume party, I presume? Seems the theme was Cowboys and Indians. Where's the Cowboys?

Dinsdale · Post by **Dinsdale** » Thu Nov 01, 2007 3:36 pm

Someone needs to key smackaholic in on that thing known as "indirect cooking."

Headhunter · Post by **Headhunter** » Thu Nov 01, 2007 4:16 pm

IndyFrisco wrote:
Headhunter wrote:Brine for 2 to 2 1/2 hours
When I brine, I always let it brine for at least 8 hours. Do you really get much out of the 2-2.5 hours?

On Fryer quarters I do. It's just a drumstick attached to the thigh. Not a lot of thick meat to penetrate. I'd go 8 hours on a whole chicken. 8 hours for a drumstick? Might as well just drop a salt lick on the table. But I'm guessing you overlooked the fact that I was using quarters.

smackaholic · Post by **smackaholic** » Thu Nov 15, 2007 9:19 pm

Dinsdale wrote:Someone needs to key smackaholic in on that thing known as "indirect cooking."

that someone might as well be you, dims.

enlighten away, einstein.

btw, are you saying that my very simple, quick and easy method isn't any good?

Mikey · Post by **Mikey** » Thu Nov 15, 2007 9:24 pm

I've got a rotosserie for my gas grill. I can cook two whole chickens at the same time, "indirect", and they come out awesome. May have to do one of those this weekend as part of my weight loss regime.

BTW, not to steal Dins' thunder, but "indirect" means the fire isn't right under the meat and the lid is closed. That way it's more like roasting than grilling. It cooks slower and you won't burn the outside.

indyfrisco · Post by **indyfrisco** » Thu Nov 15, 2007 9:28 pm

Mikey,

I put a rotisserie on my gas grill recently. Did a pork loin on it a couple weeks ago. Here's what I used:

Marinade:
Zest of 1 large lemon
Juice of the lemon
6 T rosemarry minced
3/4 cup olive oil
2 T salt
2 T Cracked Pepper
1 head garlic minced

Put pork loin (I used a whole loin, not just the tenderloin) in large plastic bag with marinade. Let set overnight. Put on rotisserie and cook until 150 in middle. Let sit for 10 minutes. Dig in.

Mikey · Post by **Mikey** » Thu Nov 15, 2007 9:33 pm

That sounds good. I may have to try that one. I have about 100 lemons that are about to get ripe all at once so I need to find ways to use them.

I also do boneless lamb legs on the rotisserie. I sliver some garlic cloves and slip under the fat layer, season with salt, pepper, fresh rosemary and lots of EVOO.

Used to do tri-tips on the rotisserie until I got my wood burning smoker grill. Now they go exclusively over a wood fire.

BSmack · Post by **BSmack** » Thu Nov 15, 2007 9:36 pm

Mikey wrote:BTW, not to steal Dins' thunder, but "indirect" means the fire isn't right under the meat and the lid is closed. That way it's more like roasting than grilling. It cooks slower and you won't burn the outside.

I thought it meant hooking up with a bar skank who can cook. :?

Mikey · Post by **Mikey** » Thu Nov 15, 2007 9:52 pm

BSmack wrote:
Mikey wrote:BTW, not to steal Dins' thunder, but "indirect" means the fire isn't right under the meat and the lid is closed. That way it's more like roasting than grilling. It cooks slower and you won't burn the outside.
I thought it meant hooking up with a bar skank who can cook. :?

LOL

In his case you may be right.

smackaholic · Post by **smackaholic** » Thu Nov 15, 2007 11:15 pm

so, in other words put the bird on the sid eof the grill that is not lit?

I thought about trying that, but, the problem is, then all the drippings would just make a nasty puddle at the bottom of the grill.

Placing a sheet of aluminum foil under the bird means the drippings still fall into the flame and turn into flames and smoke, but, those flames don't scorch the shit outta the thing. Give it a try. It's like slow smoking for folks with ADD. I actually prefer it to a smoker. Infact the OL set the hassock errrr smoker out by the curb last week and it didn't bother me a bit. Somebody ofcourse stopped and snapped it up within an hour or two.

Probably should have kept it as I have a mountain sized pile of oak branches stacked down in the woods that would have made nice fuel for it. Guess I'll just end up burning most of that stuff in my nowhere near as nice as Y2K's fire pit. Infact, it's just a ring of rocks, but, I didn't need to hire a messican to lay them.

Mikey · Post by **Mikey** » Thu Nov 15, 2007 11:52 pm

My Weber has a replaceable foil pan that sits under the box to catch all that stuff.

smackaholic · Post by **smackaholic** » Fri Nov 16, 2007 1:26 pm

You don't wanna catch it. You wanna burn the fukk outta it and make it into a rather flavorful smoke. Plus it helps make the air more polluted which is a benefit to us neocon cromagnon types.

indyfrisco · Post by **indyfrisco** » Fri Nov 16, 2007 1:51 pm

Caption

smackoholic carves into the Christmas bird

smackaholic · Post by **smackaholic** » Fri Nov 16, 2007 3:46 pm

dude, christmas is ham time. just one more thing to remind the jews and muzzies that this is our fukking holiday!!!

Mikey · Post by **Mikey** » Fri Nov 16, 2007 3:56 pm

Sorry to spoil your party, but Christmas is prime rib time.

At least for those of us who can afford it...
:twisted: