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Out of the Blue

The one thing I've struggled with a bit as I work towards mastery of the man-stove is grilling chicken breasts. My first efforts involved store-bought marinade and direct grilling, but they ended up a bit tough. I tried a brine and indirect method that left them looking like drowning victims, followed by attempts to pound them flat that were inconsistent at best. I think I've finally worked it out though: The last couple of times I made them I brined them and then used a simple rub and grilled over a very hot fire (550-600 degrees), and finally managed to create a juicy, flavorful dish. It took long enough, I don't want to estimate how many sub-par chicken breasts I've turned out up until this point.

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5. Re: Out of the Blue Aug 6, 2013, 13:46 Will W
To each his own, but I'm the opposite on chicken. I cook at a low heat for a longer period of time. I don't sear the ouside like I would a steak because it's not a steak. It's a more delicate meat and the texture of a chicken gets tough when you sear it, and you're not "locking in the juices" like you are on red meat.

Brine, rub, and cook at a low temp if you're grilling it....indirect heat is even better. Bone in you always cook bone side down until it's done. If there's skin, put the rub under the skin and keep it away from direct heat.

We all cook a little differently and have our own style though.
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