chicken help on charbroiler

mistermikeMember

Just got my new Charbroiler and I am planning on marinated boneless, skinless chicken breast for a small gathering as an alternative to the eight PB's I am doing in the FEC 100. Looking for some help on cooking temps and process. Do I try and sear some grill marks first on the breast and then reduce to a lower temp for cooking through or just broil them on medium straight through. These are marinated overnight in Half Caribbean Jerk and half Wishbone Italian.

6/25/1111:35 PM

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