Boneless, skinless chicken breast dry, tough? Not so my friend.

[addicted-to-smoke]

I followed Jamie Purviance's advice here: http://www.youtube.com/watch?v=DLg070d3E2w

I had to swap lime juice for lemon juice for my marinade but the rest was similar.

However, lacking a shiny new megabuck Weber Genesis or Summit I used my shiny old cheap Smokey Joe.

Coals on one side, I guess no more than 10. In the video I think he said to only let the first side cook for about 4 minutes and check it. Before I could blink, 6 minutes had gone by, I poked the chicken and decided to flip. No sticking! Huzzah! (Veg oil on the grill prior helped.) Another 3 minutes or so, and this:



Only one's for me. Did you want the other one?

Didn't have the asparagus either so I threw some frozen mixed veggies on the stove with some blue agave. The only red pepper I had (again, inspired by the video) was too small to grill and so I cut it up and added it to leftover baked beans:



Over the winter I thought I'd nailed how to do this in a little convection oven, even preserving some juiciness. But nothing compares to what I cooked tonight. Very tender! (Was it using a marinade for an hour? I used to never bother.)

[1buckie]

Good vid.....

     "Don't fiddle with the chicken"

Yours Look Terrific !!!

[1911Ron]

Looks very good, very juicy looking!

[Bman]

Looks outstanding!

[Chasing_smoke]

That's a great looking breast(aren't they all!) nice cook sir! Add this to the list to try.


 "my kettle is more powerful it will do almost anything."

[Duke]

I do these all the time and I can see yours were perfection!