I struggled with calling this indirect chicken, to draw folks to the first pic. This is a fine example of using an XL strength, that is thought by a lot of folks to be a weaknesses; namely cooking area and firebox size. I wanted to do these marinated, boneless and skinless chicken breasts indirect. I just loaded some lump in the back of the firebox, and cooked indirect in the front. In the last 5 minutes I put them over the heat. I cooked a small meal on the XL and used no more lump than I would in my Small. I also had direct and indirect in the same cook without using any stones.
Indirect at 400 for 30 minutes, and then 5 minutes direct until the internal was upper 150s. Marinated overnight in KC Masterpiece Chipotle Lime. Turned out a little tacky, sweet and citrus tasting. Pic 2 is raw from the marinade. The meat was very juicy.
Simple plating with just some home pickled red cabbage and onion, and a few raw veggies. Went lite tonight.
XLBGE X 2, LBGE, MBGE and lots of toys