Chicken Breast Skinless: a method to make a bbq recipe out of these cuts of chicken that are prone to drying out!

Chicken breast skinless. Definitely one of the more boring cuts of chicken. I mean, after all, a boneless skinless thigh is so much more juicy and flavorful. And, those damn breasts dry out so easily.

This last point makes it even more tricky where a bbq chicken breast recipe is concerned.

If I had my choice, I would take the breast, brine it, and then smoke it gently at 225 degrees over oak or hickory for 2 hours.

But, what if it's a weeknight, or winter, or you just don't feel like building a fire and hassling with the smoker or bbq?

Simple: cook the breast sous vide.

You can find a bit more of an explanation on the sous vide page where I demonstrate using a porterhouse steak but suffice to say, sous vide cooking is a method whereby the food being cooked is vacuum sealed, and cooked in a water bath.

Don't stop reading. It is actually quite easy.

If you have a simple vacuum sealer - food saver, you can do it.

Technique: Chicken breast skinless sous vide

(some people actually freeze the sauce in an ice cube tray and then put it in to get a better seal, but this is up to you)

After sealing, put the chicken in a 140-145 degree water bath for 2 hours. (the timing depends in a large part to the thickness of the chicken, but for most breasts this should suffice.)

For an excellent read, and timing charts, check out the thread on egullet.

That's basically it. The picture below shows the slow cooking in the water bath.

The chicken will emerge, juicy, extremely tender and flavorful. And, if you are watching your weight, low in calories and fat.

Skinless bbq chicken breast prepared this way is ideal for the bbq chicken salad!

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