I tried to find the Best Grilled Chicken Breast Recipe of all times

[@jpg7616]

With temps you should go to 160 as carryover cooking will get you to 165. If you go to 165 carryover takes you to 170ish. Anything over 165 starts drying out

[@AndrexT]

We did them in the restaurant this way. Big Breasts sliced into three, smaller into two. Put in a marinade of salt, pepper, fresh garlic, chopped herbs (parsley, chives, thyme rosemary) and oil. Leave them until you need them 1 to 5 days. Grill over charcoal. Perfect for chicken Club sandwiches or chicken salads.

[@brianadams883]

I grill at about 300*and pull off the grill 155-160*then rest it

[@johndough8115]

No use of any Acids (Pineapple Juice for example) , or Baking Soda? Id think that adding some of this to the Brine, would greatly tenderize the Chicken Breast... even with a severely reduced marinade time. That said, Ive also heard that using Baking soda can leave a metallic taste... so its best to rinse that off, before using a flavor based marinade. I believe the Chinese places also use egg whites as an Alkaline for softening meats (Velveting).

[@garryhammond3117]

"Chicken Breast Snobs" - Yeah, that's pretty accurate - lol - Thanks to you and Jim for the great comparison! - Cheers!

[@SnakePlisskkenn]

So did Morisson get fired?

[@DonPandemoniac]

With the brine and the sauce already quite heavy on turmeric, I would have used a different rub on the chicken to balance out that slight bitterness.

[@SnakePlisskkenn]

Is mesquite a smoke profile that isnt like the Dutchland @pitmaster?

[@hermesfbotti]

You could inject some compound butter .

[@benc.8103]

Morrison where are you?

[@grahambishop263]

Love the video, but surely morrison the chicken taste test expert should of been in this video somewhere!

[@gm3801]

Good comparison but who edited this one?

[@Karltoffel666]

Where the Hell is Morrisson???? The Channel is not the same without him...

[@Jeroenottn]

Thats what i thought

[@craig3205]

I too was thinking that, haven't seen him in a while

[@MrJynxi]

Behind the camera

[@berteisenbraun7415]

Where is Waldo- Where is Morrison

[@pvoshefski]

It looks like a cold winter in Pitmasterland.

[@Edwinschuur]

Would injecting the brine be even better?

[@J.austin8]

Pitmaster vs Kareem

[@cookingwithyayaslamdien6747]

# Bring Back Morrisson !!!!!!

[@jonathansongco4302]

Tasty.

[@skillet3753]

The best chicken breast can only be made with sous vide

[@brad.cooper]

"3 tablespoons of rub"... Adds half a bottle

[@surfingonmars8979]

My Houston Nephew came up with a BRILLIANT solution. Genius, in fact. Simply, DO NOT COOK CHICKEN BREASTS! Oh, wow, why didn’t we think of it.

[@RiazUddin-sk3uw]

😋

[@itildude]

I have the best recipe for chicken breast! Throw it in the garbage. Thighs and legs can be made great though.

[@berteisenbraun7415]

Use Bone in chicken skin on chicken Breast.

[@HaroldGraff]

Say the title in American?

[@SnakePlisskkenn]

You are better off fileting it and cooking hit and fast to get that nice char on them while keeping them juicy🎉🎉

[@mts982]

fill-ay

[@bnnusa58]

Has Elon contacted you about using X 😮

[@ski6345]

You need to get the WEBER KAMADO GRILL to sponsor you and SNS to sponsor their Slow-N-Sear contraption. You have the SAME grills - pretty much and I understand. I don't have the KAMADO GRILLS and you've used others. USE this one.!!! In the USA, it's about $1,200-$1,300 for this grill.!!! Use something different.!!! Cooking techniques are good but get this grill and SNS and do something new.

[@hetspook666]

je bent marineren in yoghurt vergeten.

[@larsivarrindhlen5501]

Way to much spices… I guess it didnt taste chicken at all…

[@jasongargiulo3984]

Charmer