Boneless Chicken Breast

Way to go! Try covering them in pineapple juice for 12 hours, then apply your rub and smoke/cook.

GLH, You have my attention. I do a lot of boneless skinless chicken. I brine, rub, then smoke. You substitute pineapple juice for the brine? Can you use OJ as well? Do tell!!!
Thanks
Smoke N Itlay

If you leave it too long, the acid will disentegrate the meat. The pineapple flavor really soaks in well.

You guys got me thinking. I've not tried this on a smoker yet, but my favorite marinade for grilled chicken breast is equal parts pineapple juice, soy sauce, and cooking sherry.

You've got the sugar from the juice, the salt from the soy, so it's basically a brine. I'll have to try it out on the smoker this week. Thanks for the idea!

I smoked boneless chicken breast once and was not very impressed. I used my normal marinade overnight. I prefer grilling it and it's less work. No cleanup. When grilled correctly it is very moist. I think most people over cook chicken when grilling. Many years ago I used to boil it before I grilled it and my friends we amazed how juicy it was instead of burned. Since then I have learned how to grill it not burn it.

I brine bone in and boneless CB all the time and everyone loves them.

If you haven't brined CB, try it.

quote:

Originally posted by GLH:
If you leave it too long, the acid will disentegrate the meat.

in a brine or in pineapple juice ??

is the pineapple juice acting as a brine or just for flavor ?

Pineapple juice is a marinate. Brine is salty.

quote:

Originally posted by Tha Freak:

quote:

Originally posted by GLH:
If you leave it too long, the acid will disentegrate the meat.

in a brine or in pineapple juice ??

GLH, I was asking about the meat disentegration...