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Huge Bone-In Chicken Breasts - ??

Chicago Wine GeekChicago Wine Geek Posts: 150
edited 2:42PM in EggHead Forum
Besides lotsa rub, any recommendations here? First time on these. How long/how hot and any chips/chunks?

Newbiethanks :huh:


  • Marinade or just rub?
  • Why1504Why1504 Posts: 277
    Soak in salt water, or the marinade of your choice. One note, next time try to get small breast, they tend to be more tender than large breast. Cook them slow to start, keep the skin on and or mop to keep moist, hickory is my favorite wood, but chicken works well with lots of woods.
  • I try to get small ones, but Whole Foods here had a $1.99/lb. sale on these that was too good to pass up.

    Temp and time????
  • Why1504Why1504 Posts: 277
    depends on what you want. I have marinaded them in a vidalia onion dressing and cooked them @ 375-400. I have soaked them in salt water and cooked them with smoke for 1 hour @ 200-250 then kicked the temp up to finish them off. Poultry is best tested w/ a thermometer until you get the hang of it. Back in the early days I served my wife some chicken that was very pink on the inside. She was not happy.
  • 2 are in just a dry rub, other is lime/chilis/cilantro. I figured 350 degrees 30 minutes or until my Maverick says 165. Is that hot enough, or do I go to 175?
  • Why1504Why1504 Posts: 277
    Pull between 160-165, tent with foil, rest 5 minutes. 170 is the by the book number.
  • By the book number? BGE cookbook says 175.... :whistle:
  • Why1504Why1504 Posts: 277
    Then take them to 175 if you want. I don't use that book, thighs are 180, breast are 170.
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