The Texas BBQ Forum

In yet another attempt to conquer skinless boneless chicken breast (you know...like how I conquered couscous), I again tried the slash 'n' burn technique. But these slabs of white meat were too hefty for that technique, so next time, I have another cunning plan in the works.

The chicken, though, was very tasty, thanks to a bottle of store-brand Greek salad dressing. And it was just on the right side of overdone.

Sides are my now-famed Nuke'em Tater Salad, and Beets a la Catalina Dressing.

Outstanding!! Great plate right there.

It was very good.

After the initial standard grilling time, the chicken was still raw inside, so we threw it back on the grill for a while.

Very nice Plate Y'all Guys

Professor Bunky wrote:It was very good.

After the initial standard grilling time, the chicken was still raw inside, so we threw it back on the grill for a while.

Twice cooked slash n burn chicken!!!

Looks pretty good to me !!!

May I ask what part of the cook is giving you fits?

JustinCouch wrote:May I ask what part of the cook is giving you fits?

Getting the meat just on point: not pink and raw in the thicker parts, not overdone, juiceless and dried out.

I searched the meat to the color I like, then wrap in foil and pour some beer on it.

Looks good from here!! The only way I have success with boneless skinless is slash and burn. If I get the color I want but the internal ain't there I move them to the indirect side and let them finish but normally about 6 minutes per side will be pretty dang close.