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[okie smokie]

My son just gave me a recipe for "great" chicken breasts.  He marinates them for 4 hrs or more in a home made recipe and then cranks up his Stampede too high.  At about 400* he throws on the skinless breasts (on the GrillGrates) and in about 30 minutes they are done.  Turns them several times to get char marks as he cooks.  I've not done chicken that fast.  Would appreciate your comments if you have that experience.

[Bar-B-Lew]

Nope.  I cook at 250° for 60-90 minutes until the chicken hits 160°.

[okie smokie]

I usually do them at 350 for 60 to 75 minutes myself.  I know they fast cook them in my local Mexican restaurant cause fajitas are served about 25 minutes after ordering.  So it can be done but don't know how they start them out. 

[bregent]

I don't do skinless/boneless breasts on the pellet grill. I cook them over direct heat. They take less than 30 minutes so it's probably near to or hotter than 400.  So his technique sounds about right to me.

Slow cooked chicken breast dry out too much for me on the pellet grill. Bone in / skin on is a different story.

But lately I've been doing breasts sous vide - they always come out juicy and tender.

[Free Mr. Tony]

I cook chicken breast nearly daily in the oven at 400. It's just roasted chicken. Unless your chicken is about 3 inches thick it shouldn't take 30 minutes. I cook chicken by feel. It's probably 15 to 20 minutes tops for a typical thickness.

[TravlinMan]

Similar here to first post, we normally use either Costco or Sams Club skinless breasts.

Place in glass baking dish, liberal quantity of (Weber?) 'Kick-in Chicken' rub - both sides, pour in bottle of 'beer' of choice, cover and place in refrigerator to marinate a few hours. (the beer adds a little 'earthiness' and we apply the leftover marinate to the breasts at the halfway point - turning the breasts during the cook)

Set Grill 375 to 425, coat grate with oil, place chicken on grates, rotate once 'or more' about halfway through cook. apply leftover marinate after turning)

Family here likes well done - so we cook until approx 170 internal.

Always juicy, excellent flavor..

Vacuum seal leftovers after first meal. great for chicken salad, fettuccine alfredo as well as with taters, veggies or in a salad..

Just a thought or two..

[okie smokie]

All good stuff to know.  Will try his recipe for marinade and go for short and hot.
Thanks 

[ylr]

I slice the chicken breasts into strips, marinate them in Lawry's Hawaiian, and cook them over charcoal until 160-165 internal. Maybe 10-15 minutes, tops.

[Bentley]

550° on the Pro, about 12 minutes!

[Bar-B-Lew]

I slice the chicken breasts into strips, marinate them in Lawry's Hawaiian, and cook them over charcoal until 160-165 internal. Maybe 10-15 minutes, tops.

I think the best chicken I made was cutting them into strips and using Lawry's Caribbean Jerk.  In the smaller pieces, it felt like the marinade went through the entire piece of meat.

[glitchy]

I do split breasts at 375-400 all the time. If I hit 160-165, they’re great and plenty juicy. Use Kick ‘n Chicken a lot.

[Hank D Thoreau]

Sounds like El Pollo Loco.

[Canadian John]

I slice the chicken breasts into strips, marinate them in Lawry's Hawaiian, and cook them over charcoal until 160-165 internal. Maybe 10-15 minutes, tops.

That's something I must try. Makes sense to me.

[hughver]

I cook chicken breast at 350-400° all the time but I pull them at IT of 140-150°. If you pull them at IT of 165°, they will coast to 175° or higher and dry out.  Coast is a function of temperature and size, the higher the temperature and the smaller the size, the more coast.

[ZCZ]

550° on the Pro, about 12 minutes!

Ditto.
I would think cooked at 30 minutes they would be extremely dry.
Z