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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-16-2007, 11:36 AM   #1
tom288
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Default Help with Grilling Chicken

Everytime I grill chicken breats (skinless), they get stuck to the grate and pieces tear off when I move them. I usually cook them direct then move to indirect. Should I just do indirect the whole time or is there stuff I can wipe the grate down with to prevent sticking?

And just so I dont have to create a new thread, anybody got any tips on marinades/rubs to use with grilled chicken? I usually just cook them plain so I can eat them with A1 Thickn'Hearty, which is really good by the way, or cut em up for a salad.

Thanks
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Unread 04-16-2007, 11:42 AM   #2
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The trick is to use a clean, shinny grill. Steve R. always suggests to pre wipe it with oil first. This is not necessary if you always keep it clean and shinny. There will be enough oil/grease on your grill brush to keep it oiled (that is the shinny part).

I also always flip them after a couple min. to sear the outside. With this combo, I have never had them stick.
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Unread 04-16-2007, 11:45 AM   #3
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What big dog said. Get your grill really hot, brush the grates with a wire brush to remove any particles. Right before you put the chicken on, take a rolled up towel or paper towel, dip it in veggie oil and use tongs to run it over your grill grates. This will keep your food from sticking and give you nice grill marks.
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Unread 04-16-2007, 11:56 AM   #4
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Quote:
Originally Posted by BadBoysBBQ View Post
What big dog said. Get your grill really hot, brush the grates with a wire brush to remove any particles. Right before you put the chicken on, take a rolled up towel or paper towel, dip it in veggie oil and use tongs to run it over your grill grates. This will keep your food from sticking and give you nice grill marks.
Ditto what BadBoys said!
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Unread 04-16-2007, 12:12 PM   #5
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You also might be trying to move them too soon.....? Things release easier once the char is set.....
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Unread 04-16-2007, 12:14 PM   #6
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Quote:
Originally Posted by BadBoysBBQ View Post
What big dog said. Get your grill really hot, brush the grates with a wire brush to remove any particles. Right before you put the chicken on, take a rolled up towel or paper towel, dip it in veggie oil and use tongs to run it over your grill grates. This will keep your food from sticking and give you nice grill marks.
I spray oil on the grate.......but this way is safer
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Unread 04-16-2007, 12:15 PM   #7
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Quote:
Originally Posted by backyardchef View Post
You also might be trying to move them too soon.....? Things release easier once the char is set.....
Matt beat me to posting this. MY thought exactly.
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Unread 04-16-2007, 12:24 PM   #8
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Use Blues Hog rub or anything without alot of sugar that will burn
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Unread 04-16-2007, 01:50 PM   #9
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Marinate them in some Italian Salad dressing for 4-24 hours and then pat them dry and sprinkle some rub on them, put the breasts on bone side down indirect, should take approx 50-60 minutes @350. The remaining dressing on the chicken should be enough to coat the grate and prevent sticking.
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Unread 04-16-2007, 01:56 PM   #10
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I use Dorothy Lynch's Salad Dressing but do not marinate, just brush on. Anyone else use it?
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Unread 04-16-2007, 02:31 PM   #11
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Thanks for the help, Im gonna heat up the grate and rub it down, then put some olive oil on it. I forgot to add, I have boneless chicken breasts, if that makes a difference.
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Unread 04-16-2007, 02:34 PM   #12
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Three words...
Brine
Brine and...







Brine
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Unread 04-16-2007, 02:49 PM   #13
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Quote:
Originally Posted by The Anchorman View Post
Three words...
Brine
Brine and...







Brine
Seconded! Throw some spices in with the brine if you like, or brush on something toward the end like BigDog does.
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Unread 04-16-2007, 03:39 PM   #14
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Here's the brine I use
1 cup kosher salt
1/2 brown sugar
2 bay leaves
10 blackpepper corns
1 oz of franks red hot sauce
1 gal h20 or 2 qts I cant remember

1.brine the breast for 2 hours only then take them out let dry.
2.sprinkle with favorite rub.
3.Spray grill grate with Pam or use paper towel and olive oil
4.put over direct heat and sear off the chicken breast
5.let the char set and the chicken will release from grate when ready.
6.repeat on the other side
7. place chicken over indirect side of grill
8. glaze with your favorite sauce on both sides until fully cooked through

First Place Chicken Breast Grillin on the Bay
Granch Champions Grillin on the Bay
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Unread 04-16-2007, 04:01 PM   #15
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Quote:
Originally Posted by The Anchorman View Post
Here's the brine I use
10 blackpepper corns
Hey Anchorman, are the peppercorns whole or cracked?

thanks.
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