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Haven't had boneless chicken in awhile...

Doc_EggertonDoc_Eggerton Posts: 5,095
edited September 2012 in EggHead Forum
No big photo essay here, just the normal veggies and some boneless chicken breasts done at 400 on a raised grid.

EVOO and Grillmates Applewood rub.

Simple workday cook.



XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • bigphilbigphil Posts: 1,390
    looks good Doc those are my oldest sons favorite off the egg 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • GriffinGriffin Posts: 7,608
    Good looking chicken. We've been doing quite a bit of breasts lately as well (health reasons). Like the look of your veggies.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • thetrimthetrim Posts: 3,402
    Doc,

    Another great job.  Quick question. I do almost exclusively thighs and legs with an occasionally Beer Can full chicken.  Did you just rub and go or did you do any injections on these?

    Looks great.  The BGE even make a simple workday cook and amazing night
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • thetrim said:
    Doc,

    Another great job.  Quick question. I do almost exclusively thighs and legs with an occasionally Beer Can full chicken.  Did you just rub and go or did you do any injections on these?

    Looks great.  The BGE even make a simple workday cook and amazing night
    These were done with a rub.  We more often marinate.  I don't ever do injecting.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • I know boneless chicken breast are not very popular in the bbq world but its what I like the best. I do them a lot. They are also better for you.
  • Going to have to make something to raise my grill.
  • BotchBotch Posts: 5,532
    I used to make chicken poillards (sp?) in the kitchen a lot:  Pound the breasts between moistened sheets of wax paper or cellophane until 1/4" thick, sprinkle with seasonings (I used salt, lemon pepper and a tiny bit of cumin) and then fry in butter in a large frypan (one will fill the pan if pounded out thin enough).  They cook extremely quickly, keep an eye on them.
    I haven't tried this on my Egg yet, added to the "to-do" list!  
    :-c
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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