Last week the chicken was so good I decided to do it again.
Last week it was boneless, skinless thighs, this week it's boneless skinless breasts.
Started marinading in Balsamic Vinaigrette dressing yesterday morning.
Soaked hickory wood chips - that really makes it, that sweet smokey flavor - holy cow! er chicken!
Have figured out that the key to PERFECT grilled chicken is an internal temperature of 160 degrees in the thickest part.
Even white meat will be moist.
The picks above are not done cooking yet, they're at 140 now.
Biggest piece, almost there...
This is 160 degrees...
Done and Perfect!
One thing to note, if you make chicken breasts like this on the grill, left-overs make awesome chicken salad for sandwiches.
…and now, nothing more,
I want to be alone with my essential sea…
I don’t want to speak for a long time,
Silence! I want to learn,
I want to know if I exist.
Gonna throw hickory chips on them
please excuse the unkemptness of the backyard - been a while since I did yard work and the leaves are falling daily...
This cook did not turn out how I had hoped. But I am a rookie so got to take good with the bad. I did buy two of these so I will be trying again soon. Have to see if I learned anything. Made great french dip. I will be having left overs today and may post pics of plated.
Opinionated turds. Thats what its about
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