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Chicken breasts

cabaiguan juan

Well-Known Member
I have been having trouble lately with grilling chicken breasts. The difficulty is that one end ends up being very thick and then it tapers to a thin piece of meat. Since I like my chicken cooked through it always seems that the thin end is over cooked and the thick end is properly cooked. I do this over charcoal at 300-400. How do y’all handle grilling chicken like this with out one end being over cooked while the other end is perfectly cooked?
 

Scap

Well-Known Member
I sear both sides, then foil wrap and finish in an oven at 350 for 15-20 minutes.

Or I also have hammered them flat or butterflied them, it all depends on what type of recipe I'm cooking them for.
 

bfreebern

Yada, Yada, Yada.
I typically put the bigger side of the breast, over the hotter part of the grill. I have in the past, tried to flatten out the bigger part of the breast and butterflied it, but normally I just adjust the placement of the chicken.
 

Nihon_Ni

真喜志友幸
Put the chicken between two pieces of plastic wrap or use a ziploc bag, and pound the meaty part to the same thickness as the tapered end. That way they will cook evenly. You can get a meat mallet, or just use a small saucepan to do the work for you.
 

JHolmes763

Drinkin' the koolaid
I finish mine with a blow torch. No need to fire up the grill when I have portable fire to do the work. :)
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 typically put the bigger side of the breast, over the hotter part of the grill. I have in the past, tried to flatten out the bigger part of the breast and butterflied it, but normally I just adjust the placement of the chicken.
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
 
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