Help with Grilling Chicken

tom288 · 04-16-2007, 11:36 AM

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

Bigdog · 04-16-2007, 11:42 AM

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.

Mooner · 04-16-2007, 11:45 AM

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.

biffleg · 04-16-2007, 11:56 AM

Quote:

Originally Posted by BadBoysBBQ

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!

backyardchef · 04-16-2007, 12:12 PM

You also might be trying to move them too soon.....? Things release easier once the char is set.....

DaChief · 04-16-2007, 12:14 PM

Quote:

Originally Posted by BadBoysBBQ

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

qman · 04-16-2007, 12:15 PM

Quote:

Originally Posted by backyardchef

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.

willkat98 · 04-16-2007, 12:24 PM

Use Blues Hog rub or anything without alot of sugar that will burn

Porky · 04-16-2007, 01:50 PM

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.

Bigdog · 04-16-2007, 01:56 PM

I use Dorothy Lynch's Salad Dressing but do not marinate, just brush on. Anyone else use it?

tom288 · 04-16-2007, 02:31 PM

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.

The Anchorman · 04-16-2007, 02:34 PM

Three words...
Brine
Brine and...

Brine

VitaminQ · 04-16-2007, 02:49 PM

Quote:

Originally Posted by The Anchorman

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.

The Anchorman · 04-16-2007, 03:39 PM

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

Azinine · 04-16-2007, 04:01 PM

Quote:

Originally Posted by The Anchorman

Here's the brine I use
10 blackpepper corns

Hey Anchorman, are the peppercorns whole or cracked?

thanks.

04-16-2007, 11:36 AM	#1
tom288 Is lookin for wood to cook with. Join Date: 12-15-06 Location: Gainesville, Jacksonville FL Downloads: 0 Uploads: 0	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 __________________ Weber One Touch Silver Weber WSM Traeger Lil Tex

04-16-2007, 11:42 AM	#2
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	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. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

04-16-2007, 11:45 AM	#3
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Downloads: 0 Uploads: 0	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. __________________ *Jordan* *MOFO Chapter* Blue Moon Porkers FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub

04-16-2007, 12:12 PM	#5
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	You also might be trying to move them too soon.....? Things release easier once the char is set..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

04-16-2007, 12:24 PM	#8
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Use Blues Hog rub or anything without alot of sugar that will burn __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

04-16-2007, 01:50 PM	#9
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl. Downloads: 0 Uploads: 0	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. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

04-16-2007, 01:56 PM	#10
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	I use Dorothy Lynch's Salad Dressing but do not marinate, just brush on. Anyone else use it? __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

04-16-2007, 02:31 PM	#11
tom288 Is lookin for wood to cook with. Join Date: 12-15-06 Location: Gainesville, Jacksonville FL Downloads: 0 Uploads: 0	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. __________________ Weber One Touch Silver Weber WSM Traeger Lil Tex

04-16-2007, 02:34 PM	#12
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI Downloads: 0 Uploads: 0	Three words... Brine Brine and... Brine __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-16-2007, 03:39 PM	#14
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI Downloads: 0 Uploads: 0	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 __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

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