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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Insta-chicken

Nature BoyNature Boy Posts: 8,283
edited November -1 in EggHead Forum
Howdy!
Just did some boneless/skinless chicken breasts in 90 minutes from frozen. Just had to cook for myself and the twins. Grabbed a frozen vacuum-sealed bag with two b/s breasts, and chucked them in a pot of warm water to thaw. Made up a paste with approx. 1 tbsp soy sauce, 3 tbs peanut butter (knew it would be a hit with the kids), 1 tbs of this green-peppercorn mustard I picked up in Canada, and maybe 1/2 tsp toasted onion powder. 45 minutes later the chicken was thawed. Slathered the paste onto the chicken, waited 20 minutes or so, and cooked on the small egg at a steady 300. 7 minutes a side. There was a nice crust, and the polder read 170 (don't wanna overcook those b/s breasts...and that is easy to do!)[p]If these were thawed, total time includeing prep would be maybe 30 minutes. Lots of flavor, and it tasted like it was marinated for hours.
FWIW
NB

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