Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Boneless/Skinless Chicken Breast

genwmullgenwmull Posts: 61
edited January 2012 in Poultry
What would be the best way to cook boneless/skinless chicken breast?
Large BGE Dyersburg TN

Comments

  • travisstricktravisstrick Posts: 4,991
    I have not cooked a BSCB since I got my egg. Its too easy to spachcock a whole bird and I think they taste way better. 
    Be careful, man! I've got a beverage here.
  • AD18AD18 Posts: 209
    Since they are so lean and mean I prefer to cook them hot and fast.  Low and slow is hard to keep them moist, especially the outside, in my experience so far. 
    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario
  • CowdogsCowdogs Posts: 491

    Pounded thin, seasoned, breaded and fried.  :D

  • AD18AD18 Posts: 209
    I've pounded them thin, placed some provolone cheese on it with a couple of basil leaves, rolled up, held together with a soaked toothpick, grill hot and quick for about 15 minutes turning frequently.  Gooooooooood.
    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario
  • I sometimes do skinless boneless, and I usually rub w/ some EVOO & then my favorite rub, do them direct, dome temp about 350-375, and cook to internal temp ~=160
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Thanks for all the advice, I cooked them like Hillbilly-Hightech suggested and they turned out great.  Very moist.  I agree with you travis, spatchcocked chicken tastes better.
    Large BGE Dyersburg TN
  • genwmull - glad the chicken turned out well!!  I like chicken on the Egg (though, there's not really anything I DON'T like on the Egg) hehehe...

    Anyway, congrats on the successful cook!!
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Was just about to say I did some BSCB last night, Some creole seasoning and BBQ sauce. Cooked at 350, but I think I pulled them off a tad late. Still pretty good eating. Glad to hear it worked out for you.
Sign In or Register to comment.
Click here for Forum Use Guidelines.