Chicken breasts

[Nihon_Ni]

At home, I'll put em in the oven under the broiler for color, usually. I was thinking more camping (glamping) where I finish over the campfire, since it's going anyhow.

Blowtorch is a good idea, though. I need to acquire one. Open flame or one of those searzall type things?

I use a MAP torch from the hardware store (it has less gas flavor than a propane torch). I normally flip my cast iron skillet over and put whatever I'm torching on the bottom of it and then go to work. It's pretty easy to control the effects.

 

[cabaiguan juan]

This. Flattened isn't as juicy.

On a charcoal grill, just scoop all the briquets to one side once they're ready, and cook the breasts on the side they're NOT on, with the thick end toward the coals.
I also like to cut diagonal slits across each breast & stuff them with things like prosciutto & Swiss or tomato, fresh mozz & basil, but you won't be able to flip them so the indirect coals method is the ONLY way to do it on a grill. Usually I just go with the oven for those.

~Boar

Indirect cooking is a great idea. I don’t know why I didn’t try that already.

 

[singlguy9]

I usually have my charcoal centered and I sear on both sides, then leave the thick end on the edge of my coals, leaving the thinner portion on the outside. If they're super thick, I butterfly. Great results.

 

[bfreebern]

This is how I grill chicken.

 

[cabaiguan juan]

This is how I grill chicken.

View attachment 35016

That is how I’ve been doing it since this thread came out a year ago. It’s made a world of difference.

 

[bfreebern]

That is how I’ve been doing it since this thread came out a year ago. It’s made a world of difference.

As long as you can rotate the grate, it works great! This is how I cook most everything, on my grill.

 

[cabaiguan juan]

As long as you can rotate the grate, it works great! This is how I cook most everything, on my grill.

Pretty much all of my grilling is now with indirect heat. It never fails me.

 

[Brickhouse]

Doing some breasts on the smoker tonight. We didn't use to do a lot of chicken breast, we prefer thighs. But on the smoker they stay very moist and flavorful, completely changed our minds about them.

 

[bfreebern]

Doing some breasts on the smoker tonight. We didn't use to do a lot of chicken breast, we prefer thighs. But on the smoker they stay very moist and flavorful, completely changed our minds about them.

I do bone-in breasts on the smoker, if you can find them. They stay much juicer than regular boneless breasts.