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15-10-10 Chicken

Jamie LoebJamie Loeb Posts: 1
edited 3:16PM in Poultry
Ingredients4-9 Bone-in Chicken Breasts with Skin OnExtra Virgin Oil Oil (EVOO)Your Favorite Seasoning. For Chicken I like Badia Complete SeasoningYour favorite Basting Sauce (My favorite is below) 2 small handfuls or around 1/4 to 1/2 cup of Cherry or Apple Wood ChipsMy Favorite Basting Sauce is a Honey Glaze from Adam Perry Lang (Serious Barbecue)2 Tablespoons of Honey (I use 4 Tablespoons to break up the Apple Cider Vinegar)Juice of 1 Lemon2 Tablespoons of Apple Cider Vinegar1 Tablespoon of coarsely chopped Flat-Leaf ParsleyUp to 3 Serrano Peppers Thinly sliced with seed and vein removed (For more spice add some of the seeds)
Combine Ingredients and store in a glass container. You must use glass because of the lemon juice. This makes enough for about 4 breasts.InstructionsSoak your smoking wood for at least an hour. Pre-heat your egg to 350 degrees and set up for direct cooking. Clean chicken and dry with paper towel. Rub all sides with Olive Oil (EVOO) and season to your liking. After the BGE has maintained it's temperature at 350 degrees add wood chips. (Remember, this is direct cooking and too much wood chips will give the chicken a most powerful smokey flavor.) Clean and wipe your grate with oil Put the chicken on the Grill Bone side down. Cook for 15 minutes. After 15 minutes baste then flip the chicken to skin side down and baste the bone side. Cook for 10 minutes. After 10 minutes baste the bone side of the chicken, flip and baste the skin side of the chicken. This will be the last basting so you can clean the basting dish and brush. Cook for 10 minutes. After the last 10 minutes check the Temperature with a quick read thermometer. It should read 160 degrees. (If you cook the chicken at 325 to about 340 degrees the time will be closer to 15-12-12.) NotesI have cooked this chicken many times and the 15-10-10 formula works every time as long as I keep the temperature at 350 degrees.Number of Servings: 4-9Time to Prepare: 30 minutes


  • gte1gte1 Posts: 376
    Sounds great. Put he chips in while stabilizing the temp instead of after and you will still get the wood flavor but the heavy off putting smoke will have a chance to clear.
  • WickedIslandWickedIsland Posts: 148
    Great post, thank you. Sounds soo good and I want to try...
    Direct at gasket or lower (woo or factory set up)?
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