Members carvinlegacy99 Posted July 10, 2011 Members Share Posted July 10, 2011 Bones and fat add flavor. Don't buy boneless, or just fry them. Link to comment Share on other sites More sharing options...
Members isvoid Posted July 10, 2011 Members Share Posted July 10, 2011 he's so strong he couldn't "cut the butter" {censored}er will be dead before he's 30 Link to comment Share on other sites More sharing options...
Members HumanFuseBen Posted July 10, 2011 Members Share Posted July 10, 2011 from my experience marinating is the real key. Ma used to make awesome marinated grilled chicken, and it was never dry. let it soak for a few hours in something tasty! Link to comment Share on other sites More sharing options...
Members amitar Posted July 10, 2011 Members Share Posted July 10, 2011 Liek others said, don't cook as long as you have been and try keeping it covered Link to comment Share on other sites More sharing options...
Members Chippy Posted July 10, 2011 Members Share Posted July 10, 2011 Liek others said, don't cook as long as you have been and try keeping it covered Were you in prison between 03-05-2008 & yesterday? Link to comment Share on other sites More sharing options...
Members Mesa/Kramer Posted July 10, 2011 Members Share Posted July 10, 2011 Cook 75% of the way in Foil, and finish off on the grill. Cook till 165 degrees in the center.Much more than that and it will be dry as hell.The foil will help keep the moisture in too. Link to comment Share on other sites More sharing options...
Members NITROHOLIC Posted July 10, 2011 Members Share Posted July 10, 2011 Sear it first.Or brush on a little olive oil. this man knows his {censored}. marinate in italian dressing and sear then indirect heat. if i use salts to season i only use lemon pepper salt + olive oil BEFORE it hits the grill. Link to comment Share on other sites More sharing options...
Members BlackHive Posted July 10, 2011 Members Share Posted July 10, 2011 Cook it UNDERWATER. Link to comment Share on other sites More sharing options...
Members metalhobo Posted July 10, 2011 Members Share Posted July 10, 2011 Cook it UNDER OIL. +1 Link to comment Share on other sites More sharing options...
Members butterguitar Posted July 10, 2011 Members Share Posted July 10, 2011 Maranate first, Put the flame on high, baste it with your maranate sauce until the meat is white...should be 15 mins at most. Link to comment Share on other sites More sharing options...
Members blckbldng Posted July 10, 2011 Members Share Posted July 10, 2011 cook it in coconut milkthere are plenty recipes out there or you could coock it epic meal time style (chicken inside a duck inside inside a hen inside a turkey inside a pig) Link to comment Share on other sites More sharing options...
Members the_gunslinger Posted July 10, 2011 Members Share Posted July 10, 2011 I can cook a steak med.rare and juicy on the same gas grill. Chicken thighs and wings always come out good too but, I can't get boneless chicken breast right. Too dry. Any one have any good tips? Marinate it. Edit: Or maybe buy chicken thighs instead. Smaller, but more tender and tastier IMO. Link to comment Share on other sites More sharing options...
Members ke2 Posted July 10, 2011 Members Share Posted July 10, 2011 Aluminium foil wrapped around with a little opening on top usually does the trick for me. That way, it's cooked in its own juice (and maybe a little scoop of butter), and usually gets succulent and nice when I don't grill it too long. Link to comment Share on other sites More sharing options...
Members -Assy- Posted July 10, 2011 Members Share Posted July 10, 2011 Marinate in something that will penetrate (lolz). Pop on grill, cook long enough to get good lattice marks on the breast from the grill surface. Remove from grill, pop in oven at 350 degrees. Check in 15 minutes, stick thermometer (calibrated) into the thickest part of breast, make sure it is 165 degrees or more. Pull out of oven (lolz), let sit in its own juices while cooling. Serve over rice = profit. Link to comment Share on other sites More sharing options...
Members mamberg Posted July 10, 2011 Members Share Posted July 10, 2011 I always 'cheat' when cooking chicken on the grill. I boil it first, then it's just on the grill long enough to get the outside properly grilled Link to comment Share on other sites More sharing options...
Members diocide Posted July 10, 2011 Members Share Posted July 10, 2011 LIke has been said, make sure to sear it first, then let it cook the rest of the way. If you throw meat (steak, chicken, burgers) on the grill and it doesn't sizzle, it's not hot enough. You sear it, which creates a layer that keeps the moisture in while it's cooking the rest of the way. If you just throw it on there on medium heat, all the juices just piss away. Link to comment Share on other sites More sharing options...
Members Chippy Posted July 10, 2011 Members Share Posted July 10, 2011 this man knows his {censored}. marinate in italian dressing and sear then indirect heat. if i use salts to season i only use lemon pepper salt + olive oil BEFORE it hits the grill. Grilling is the only cooking I'm good at. Well, that & Duncan Hines. Link to comment Share on other sites More sharing options...
Members FrostByte Posted July 10, 2011 Members Share Posted July 10, 2011 Marinade, CHARCOAL, sear, then slow cook. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted July 10, 2011 Members Share Posted July 10, 2011 Aside from what's already been said, youre not buying your chicken breasts from the freezer, are you? Theres no saving that crap. Boneless chicken is one of those things i am a stickler about buying the same day i use it (or start marinating it, whichever comes first) Link to comment Share on other sites More sharing options...
Members FrostByte Posted July 10, 2011 Members Share Posted July 10, 2011 I forgot to add, try marinating it in pickle juice! Link to comment Share on other sites More sharing options...
Members DISTORT6 Posted July 10, 2011 Members Share Posted July 10, 2011 I boil it first, then it's just on the grill long enough to get the outside properly grilled I do the same. But, after boil, marinate.Flawless.nom nom nom... Link to comment Share on other sites More sharing options...
Members Sex Panther Posted July 10, 2011 Members Share Posted July 10, 2011 lol @ all the secrets from the pros. I just grilled up chicken breasts Friday night. No marinade, nothing. Just fresh ones from the store. Popped them on, cooked them till they were JUST done right, and voila. THE best and most juicy chicken breasts I've ever eaten in my life. Most people cook them to death. Get thick ones too, they hold the juices better. Link to comment Share on other sites More sharing options...
Members ke2 Posted July 10, 2011 Members Share Posted July 10, 2011 lol @ all the secrets from the pros. I just grilled up chicken breasts Friday night. No marinade, nothing. Just fresh ones from the store. Popped them on, cooked them till they were JUST done right, and voila. THE best and most juicy chicken breasts I've ever eaten in my life. Most people cook them to death. Get thick ones too, they hold the juices better. There's more than one way, you know Yours in not the ONLY way of making them juicy. It's just one of them. Link to comment Share on other sites More sharing options...
Members Sex Panther Posted July 10, 2011 Members Share Posted July 10, 2011 There's more than one way, you know Yours in not the ONLY way of making them juicy. It's just one of them. I agree, my point was that you don't have to go Indiana Jones on it. Just throw it on the grill at a good temp, and don't cook it till it resembles your shoe. Link to comment Share on other sites More sharing options...
Members facefirst Posted July 10, 2011 Members Share Posted July 10, 2011 Brine it Link to comment Share on other sites More sharing options...
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