Two-zone chicken breasts

The cut people dry out. Salt ahead, cool side first, pull at 157°F. Carryover does the USDA number.

Made it?

25 min · 20 min hands-on · pull 157°F · rest 8 min

Ingredients

2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz

1
Pound the thick end so the breast is even. Salt 45 minutes to 4 hours ahead, uncovered.
2
Oil, pepper, paprika. Two-zone fire. Cook on the cool side, lid down, until 150°F, 12–18 minutes.
3
A brief kiss on the hot side for color, 30–45 seconds. Pull at 157°F.
4
Rest 8 minutes. It will climb to 162–165. Slice across the grain, not with the long fibers.

Boneless breasts → Bone-in skin-on breasts. Better flavor, 10 more minutes, same 157 pull in the thickest meat off bone.
Grill → A 375°F oven after a skillet sear. Same pull temp. Not as much char, still juicy.
Paprika rub → Salt only, or a yogurt marinade wiped off before the fire. Wet marinades need wiping or they scorch. Salt is the real technique.

Cutlets
You want speed. Halve horizontally. 3–4 minutes a side over medium-high. Pull 157. Easy to blow past — stay there.
Smoked then seared
The pellet is on. 250°F to 150, then a hot grate 30 seconds a side.
Herb-lemon finish
A summer plate. Lemon and olive oil after the rest, not in a long marinade.

On the plate

With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min