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Discussion Starter #1
Does anyone have any good methods for grilling chicken breasts?

We have tried it with Dianna sauce, hickory BBQ sauce, etc. If you put it on first, it burns, if you put it on last, you can't taste it in the meat.

Would like to try smoking them but don't have a smoker yet!!

Bill
 

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I noramly just grill them and mix up my own sauce and spices, and put it on about 5 minutes before they are done, and set them back on the grill for the grilled in taste
 

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Have you ever used Tony Chachere's?

http://www.cajunspice.com/

It's a great, simple spice with a kick to it. We have tried a bunch of different rubs and marinades on chicken, but we can't top good ole' Tony Chachere's!

Another neat thing to do we learned from an Indian friend of ours (the country, not American Indian). Mix some ginger in regular yogurt, not flavored yogurt, and soak the chicken breast in it overnight. It completely changes the texture, but doesn't dry it out. You can also try different seasonings in the yogurt.

I think most marinades do like you say, either take over or burn off.

Oh yeah, you gotta try Chachere's on fish. Mmmmmmmm!
 

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Oh, forgot to add, just use the regular original Creole seasoning.

http://www.cajunspice.com/seasoning/index.cfm

It's the first product listed. Most grocery stores sell them, but you can order it online.

The son of the original Tony Chachere used to come into the gun store I worked at in Baton Rouge, and would bring boxes of that stuff for the people that worked there. He said he gets orders from Louisianians from around the world, can't live without it. Swear to God, Jim, the gun store owner, has a huge Tony Chachere display in his gun store!
 

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HIGH LIFE

Stick a can of Miller beer up that bird's butt and cook it over fire.

Coworker used to run a poultry operation. He counseled me to only buy whole chickens at the store. Apparently chicken parts (legs etc) came from chickens that weren't "whole and healthy" when they were slaughtered.
 

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Im far from a chef but I do enjoy cooking....

chicken doesnt like direct heat. I usually light one side of the grill (gas or charcoal) and put the chicken breast on the other. Obviously the farther away the slower it cooks = juicier and the more beer I can drink = happier. For marinades I use Sweet Baby Rays BBQ sauce or Italian dressing.
 

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I put Montreal chicken spice on the chicken then cook it on the lowest heat and turn it every ten minutes for 30 minutes. Coat both sides with a liberal layer of your favorite BBQ sauce for the last 5 minutes on each side. In the winter you need to add 10 - 15 or more as the temperature drops. There's nothing like a BBQ at -20!:rolleyes:

One of these winters we're coming south... way south.
 

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Discussion Starter #10
I put Montreal chicken spice on the chicken then cook it on the lowest heat and turn it every ten minutes for 30 minutes. Coat both sides with a liberal layer of your favorite BBQ sauce for the last 5 minutes on each side. In the winter you need to add 10 - 15 or more as the temperature drops. There's nothing like a BBQ at -20!:rolleyes:

One of these winters we're coming south... way south.
Thats about what we did tonight. Only exception is we put butter on the chicken breasts first, keeps them from getting that crust on the outside. They were nice and moist, just didn't have any flavor in the meat.

I hate the cold, BBQ is out of the question if I have to stand out there and freeze!!

We have been thinking alot about of moving south!!

Bill
 

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Best bet is to make up a chicken rub and put that on the chicken, and let it cook with that in place. Then, just glaze them with sauce for the last 5-10min or so.
 

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HIGH LIFE

Stick a can of Miller beer up that bird's butt and cook it over fire.

Coworker used to run a poultry operation. He counseled me to only buy whole chickens at the store. Apparently chicken parts (legs etc) came from chickens that weren't "whole and healthy" when they were slaughtered.
That beer up that Chickens a$$ is the SHTTS:D:D ummm goood:)
 

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The neighbor guy says he uses Masterpiece Garlic & Herb marinade and cuts the chicken breast right down the middle.I didn't try it but my parents tryed it and said it was very good,Later Mark.
 

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Oh, forgot to add, just use the regular original Creole seasoning.

http://www.cajunspice.com/seasoning/index.cfm

It's the first product listed. Most grocery stores sell them, but you can order it online.

The son of the original Tony Chachere used to come into the gun store I worked at in Baton Rouge, and would bring boxes of that stuff for the people that worked there. He said he gets orders from Louisianians from around the world, can't live without it. Swear to God, Jim, the gun store owner, has a huge Tony Chachere display in his gun store!
Heck yeah! I put that stuff on everything, chicken, beef, fish, veggies, it's great!
 
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