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(Bon Appetit)   Moist breasts are best breasts. Tab is correct   (bonappetit.com) divider line
    More: Giggity, Meat, chicken breast, internal temperature, Tadka-ish Sauce, good news, Cooking, Quick-cooking, couple of simple preventative measures  
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847 clicks; posted to Food » on 31 Jul 2021 at 1:26 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



30 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-07-31 9:50:56 AM  
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2021-07-31 9:57:56 AM  
Boring subject, commence thread bombing!
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2021-07-31 11:29:09 AM  
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2021-07-31 1:40:23 PM  
Just make duck.
 
2021-07-31 1:44:07 PM  
Before all the "just make thighs instead" comments, they also should have included salting the chicken for 30-60 min before cooking. Also, 155 is a perfectly safe cooking temp for breasts.

/prefers thigh meat as well
 
2021-07-31 1:48:04 PM  
Seems like important tips for this recipe:

Mon July 12, 2021: Food (score 64%)
img.fark.netBored with your current dinner menu? Try making some Vagina Chicken
 
2021-07-31 2:11:08 PM  
Ah, Bon Appetit.   The magazine with 'relatable' video hosts, so we can feel superior when they have no idea what they're doing.

In this case, if I wanted to make sure that people didn't ruin chicken breast, I'd recommend to cook them over high heat to brown them, then move them to a lower heat (cold side of the grill, a low oven, etc) to finish cooking through

And then, you don't have to worry about resting it, either
 
2021-07-31 2:14:34 PM  
I like to put an ice cube on them when grilling, but brining for 30 minutes beforehand is perfect.
 
2021-07-31 2:31:25 PM  
ctrl-F "Brine"

not found

Big fail from Bon Appetit
 
2021-07-31 3:21:43 PM  

FlashHarry: [Fark user image image 612x407]


This guy gets it
 
2021-07-31 3:32:49 PM  

Joey Jo Jo Jr Shabadu: Before all the "just make thighs instead" comments, they also should have included salting the chicken for 30-60 min before cooking. Also, 155 is a perfectly safe cooking temp for breasts.

/prefers thigh meat as well


STUFFING TIME!
 
2021-07-31 3:33:47 PM  
it's mostly water anyway you look at it
 
2021-07-31 4:03:22 PM  
 
2021-07-31 4:36:40 PM  
For boneless chicken titties I marinate or brine, butterfly the thick part and grill it quick.  I prefer boneless thighs but  the jugs are on sale more often.
 
2021-07-31 4:36:55 PM  
Grill briefly for external color and texture.

Sous vide for the rest.
 
2021-07-31 4:48:40 PM  

Joey Jo Jo Jr Shabadu: Before all the "just make thighs instead" comments, they also should have included salting the chicken for 30-60 min before cooking.


If I cut a small hole, you think a 50lb bag will be enough for that?
 
2021-07-31 4:59:24 PM  
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2021-07-31 7:19:11 PM  
I like crunchy breasts, myself.
 
151 [OhFark]
2021-07-31 9:03:13 PM  
Never tried to brine chicken, but for most applications, 3-4 hour marinade in Italian dressing is bomb.

I made a failed chimichurri one time, not sure what went wrong but it was...I dunno, off. I've made it a ton of times so I was very puzzled. Anyway, next day I used that to marinate some chicken, and made "Al pastor" with it. Didn't have pork, did have chicken. It was awesome.
 
2021-07-31 9:03:42 PM  
Let me guess. Marinade, grill hot and rest...?

I'm not sure what the issue is.
 
2021-07-31 9:04:40 PM  

FlashHarry: [Fark user image 612x407]


Oh... I'll have an order of those, please.
 
2021-07-31 9:09:41 PM  

151: Never tried to brine chicken, but for most applications, 3-4 hour marinade in Italian dressing is bomb.

I made a failed chimichurri one time, not sure what went wrong but it was...I dunno, off. I've made it a ton of times so I was very puzzled. Anyway, next day I used that to marinate some chicken, and made "Al pastor" with it. Didn't have pork, did have chicken. It was awesome.


Really? That comes as a surprise.
Yes brining a chicken for 24-48 hours then rotisserie-ing works very well. Obviously not something you do for a Wednesday dinner on a whim, but it is well worth the effort planned in advance. It is superior grilling as well...

I recommend tarragon...
 
2021-07-31 9:11:24 PM  

Oneiros: Ah, Bon Appetit.   The magazine with 'relatable' video hosts, so we can feel superior when they have no idea what they're doing.

In this case, if I wanted to make sure that people didn't ruin chicken breast, I'd recommend to cook them over high heat to brown them, then move them to a lower heat (cold side of the grill, a low oven, etc) to finish cooking through

And then, you don't have to worry about resting it, either


Plus they have no idea what's available in a super market.  They say skin-on boneless is more available.

I HAVE NEVER SEEN THAT!
 
151 [OhFark]
2021-07-31 9:16:25 PM  

Percise1: 151: Never tried to brine chicken, but for most applications, 3-4 hour marinade in Italian dressing is bomb.

I made a failed chimichurri one time, not sure what went wrong but it was...I dunno, off. I've made it a ton of times so I was very puzzled. Anyway, next day I used that to marinate some chicken, and made "Al pastor" with it. Didn't have pork, did have chicken. It was awesome.

Really? That comes as a surprise.
Yes brining a chicken for 24-48 hours then rotisserie-ing works very well. Obviously not something you do for a Wednesday dinner on a whim, but it is well worth the effort planned in advance. It is superior grilling as well...

I recommend tarragon...


Oh I've eaten it, for sure, and it's awesome. I just don't have the patience/time/giveafark for anything that involved, outside of marinating a couple breasts or whatever part of the chicken is on sale that day.

Living by myself, I rarely buy a whole bird, outside of occasionally the precooked grocery store stuff that I shred and put in tortilla soup.
 
2021-07-31 9:53:55 PM  

151: Percise1: 151: Never tried to brine chicken, but for most applications, 3-4 hour marinade in Italian dressing is bomb.

I made a failed chimichurri one time, not sure what went wrong but it was...I dunno, off. I've made it a ton of times so I was very puzzled. Anyway, next day I used that to marinate some chicken, and made "Al pastor" with it. Didn't have pork, did have chicken. It was awesome.

Really? That comes as a surprise.
Yes brining a chicken for 24-48 hours then rotisserie-ing works very well. Obviously not something you do for a Wednesday dinner on a whim, but it is well worth the effort planned in advance. It is superior grilling as well...

I recommend tarragon...

I just don't have the patience/time/giveafark for anything that involved,
Living by myself,


Fair enough, I get it.
A point though, you do this to one chicken and it is protein for most of the week, no matter how you choose to use it. Bake, broil, rott, etc, it's pasta, enchiladas, whatever you want to do with it. To me that's worth a day of soaking... *shrug*
 
2021-07-31 9:56:29 PM  
Thanks fark, for yet again failing syntax and your own text mods.
If you were my puppy, I'd put your face in the toilet.
 
2021-07-31 11:26:10 PM  
I find very-hot-and-quick dries out chicken breast less than low-and-slow, and because chicken breast isn't going to be tough or need to break down sinews like pork ribs or brisket you can get away with high heat. But perhaps that's just my experience.
 
2021-08-01 7:01:22 AM  
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2021-08-01 11:12:21 AM  
Meh. Slice in half lengthwise, rub with Lawry's seasoned salt (pesto also works really well for this), grill to safe temp, rest for 1 min. The only "trick" is watching it, because the thinner slices cook fast (but avoids the problem of "the thick part is still rare while the thin part is already well done".)
 
2021-08-01 12:24:27 PM  
Sometimes I'll put a rub on them and let them sit overnight in the fridge, if I remember. But usually, it's just a rub before they go on the traeger. Cook at like 200 degrees until hit about 135-140 internal, then turn up the grill temp to 350 to render some fat and crisp the skin. I'll baste with BBQ sauce the last couple minutes, and pull them the second they hit 160 internal temp. This to me is the biggest key. Cook until done and pull immediately. Watch closely at the end and use a instant read thermometer. Loose foil over the top and rest for a couple of minutes. Smoky, juicy, flavorful chicken breasts. Super easy. Matter of fact, I didn't realize getting juicy white meat was considered a difficult thing. Even before owning the traeger, same results were achieved on a Weber kettle grill.
 
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