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.
Slash 'n' burn chicken
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Slash 'n' burn chicken
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Re: Slash 'n' burn chicken
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.
After the initial standard grilling time, the chicken was still raw inside, so we threw it back on the grill for a while.
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Re: Slash 'n' burn chicken
Very nice Plate Y'all Guys
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Re: Slash 'n' burn chicken
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!!!
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Re: Slash 'n' burn chicken
Looks pretty good to me !!!
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Re: Slash 'n' burn chicken
May I ask what part of the cook is giving you fits?
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Re: Slash 'n' burn chicken
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.
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Re: Slash 'n' burn chicken
I searched the meat to the color I like, then wrap in foil and pour some beer on it.
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Re: Slash 'n' burn chicken
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.
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