You sear it on the grill (or cast iron) afterwards. Seasoned Chicken breast or thighs at 150 for 3 hours sous vide then put some grill marks on it. Prosper.
If you soak your bird or bird parts in buttermilk overnight, it almost doesn't matter how you cook it. It will be much better than it was otherwise. Buttermilk was just made for yardbird. I also use Za'atar spices in the marinade bag, along with a good bit of salt.
Boneless breast: 4-5 minutes each side on medium-high heat gas grill (or charcoal) Boneless thighs: Add one minute cooking time as far as marinate/rub goes: get a ziploc bag: garlic powder onion powder soy sauce Wooosh paprika chili powder (homemade) spicy stuff to taste bacon grease Little different if you want to pan fry
If you want it to be really juicy, try brining it. I do a pretty simple brine at times (half sugar, half salt, throw in a few orange and apple slices). Or you could just cook dark meat. If you're cooking at a higher temp, set the grill up for two stage cooking. Sear for a bit on both sides on high heat, then move to the cool side. For a slower cook, I do around 300. Chicken done temp is 165, get a ThermaPen.
Did this last week. Came out great, although a bit overcooked. I wouldn't go to the temp he recommends. I'd put these in a pita with tzatsiki sauce.
low heat, dont be in a rush. Are you cooking dark meat, white meat, or wings? I like to cook all of my food on low heat, but chicken is very delicate.
Google exactly what and how you're cooking. There are plenty of recipes that call for high heat to seal in the moisture.
If I wanted to sift through 20 clickbait articles, nebulous forum posts, reddit back and forth or some other bullshit, I would use Google. I like the advice here.
For food recs? You're simply wrong. There is a different temp variant for most chicken, based on what you're trying to accomplish. As for all the crap you're stating? I don't see it. Not on that. Typically they have immediate clickdowns showing you what is optimal.
All dairy typically requires high heat or the chicken will stick to the grill. As I said, just made mine on a natural gas grill covered in a greek yogurt seasoning. Came out great. Most times I've used buttermilk have only been to marinate prior to cooking.
Easy one is overnight marinade in zesty Italian seasoning with a few spoonfuls of brown sugar. I cook chicken breast on the gas grill on 3/4 heat for about 4.5 minutes per side.
We do this recipe often, and many times just the chicken. The thinness of the chicken makes it really easy to grill quickly and completely without drying out the chicken. And with enough flavors that still don't overpower the chicken. As a gyros these things are even better. https://cravingsbychrissyteigen.com/recipes/chicken-thigh-souvlaki-with-yogurt-sauce-greek-salad/
