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Boneless chicken breasts direct or raised direct?

Grillin_G_MaGrillin_G_Ma Posts: 100
edited October 2012 in EggHead Forum

Do I have to raise the grid to do chicken breasts direct or can I leave it in the regular position?

Thanks,

Comments

  • nolaeggheadnolaegghead Posts: 19,591
     You can do it either way.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Mighty_QuinnMighty_Quinn Posts: 1,878
     You can do it either way.

  • Little StevenLittle Steven Posts: 27,973
    If you have the woo and the adjustable rig, I've been searing on cast iron grid down in the woo and moving up to the raised grid after I get good colour. Remember to rest them.

    Steve 

    Caledon, ON

     

  • SkiddymarkerSkiddymarker Posts: 7,600
    If you have the woo and the adjustable rig, I've been searing on cast iron grid down in the woo and moving up to the raised grid after I get good colour. Remember to rest them.
    Best way, but raised direct or direct or indirect will all work, depends what final result of color and texture you want. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • I know you can do them a multitude of ways. I'm just a little excited about this one now cause we're eating bscb four times a week and they get a lot more flavour this way.

  • LitLit Posts: 5,726
    I will never cook boneless skinless chicken breasts ever again. I get the bone in skin on split breasts and peel the skin back and put a pad of butter and season and then pull the skin back over and cook indirect to 160. I remove the skin and throw away and pull the chicken for lunches during the week. Way better than any boneless breast I have ever made.
  • tjvtjv Posts: 3,470
    I do them raised direct,  easier to control cooking temp and with them up, easier to get at.   Sometimes before grilling, I'll cut each breast in half to even out the breast thickness.  It's a tricky chicken part to keep moist, so anything to help on grilling and retain moisture works for me.  Can play with sauces too, alabama white sauce pictured.    t

    image
    www.ceramicgrillstore.com ACGP, Inc.
  • Last night I cooked some boneless skinless indirect at 375. I already had the plate setter in from the appetizers and I didn't feel like taking it out. It worked great.
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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