PING: Emergency 911: Chicken breasts

Unknown

Wife just called and she is working late in surgery. Wants me to cook Chicken Breasts on the BGE. Any suggestions? Time, temperature, seasoning and BGE set up needed. Just something simple.

icemncmth

EagerEagger,[p]
You could BBQ them....at 350 deg then sauce them the last few mins...[p]Do you have a meat thermo?[p]I like them with a little salt, pepper, paprika, and some soy sauce then grill them till done!

BENTE

EagerEagger,
i found this one surprisingly easy but it was deboned chicken thighs
[p]although i did not take a picture of it i did wessb's stuffed chicken breast and it was pretty easy.....[p]
although since it sounds like you are in a hurry i would just do what you normally would on your old grill.... [p]my $.02[p][p]
happy eggin
tb
[ul][li]stuffed chicken brest[/ul]

Eager Egger

icemncmth, Yes I do have a meat thermometer. 160 degrees? Thanks to you and BENTE for getting back to me. Been married for 42+ years and always try to deliver.[p]

Bob In Texas

icemncmth,
Do you BBQ over direct or indirect heat? This is all new to me....so a dumb question.

Eager Egger

Bob In Texas, Bob: For me direct is on the grill right over the lump charcoal. Indirect is when I put on the place setter and cook it away from the coals. BGE cooking is new for me also Bob, but these are terms we used with our smoker. So I apologize if it is confusing.
Mike[p]

icemncmth

Bob In Texas,[p]I do direct..but I use a raised grid....[p]I sauces about 5 mins before they are done to let the sauce thicken..

icemncmth

EagerEgger,[p]
The thing about chicken is you can do pretty much what you like..[p]My wive loves it when I take boneless chicen breasts and rub olive oil on them..then sprinkle with italian seasoning...[p]I will cook them for a little while like that then...I just take some tomatoe sauce and cover the chicken..then put some
pepperoni on top of that and let it cook for a little while to crisp up the pepperoni...then I use some fresh basil and top it off with a little motz cheese and let that get hot and melted....[p]Then you can eat it just like that or throw it ontop of some pasta.[p]And then I put some fresh basil and some motz cheese on top of th

AnnaG

EagerEagger,[p]This is probably too late, but I like to marinate in Zesty Italian Dressing and Lower Sodium Dale's... I don't ever measure, just more Zesty Italian than Dale's, to cover the chicken or steak... [p]Let them marinate for about an hour and then put them on direct at about 350... It doesn't take long to cook them...[p]Talk about simple, juicy and good...[p]HTH,
...AnnaG...

Eager Egger

EagerEagger, Thanks to all who replied last evening. I cooked the breasts on the grill directly over the coals. Seasoned them with some McCormicks Poutry seasoning I found in the kitchen Spice Cabinet. 350 degrees for about 20 or 30 minutes and the remote thermometer read 160 degrees internal temp.[p]The seasoning was fine for a last minute thing. My biggest surprise was that the boneless breasts were still very moist and tasty when cooked directly over the coals. I normally try to do things other than steaks with the place setter in. Will be trying direct grilling more often! I sure am impressed with the way food comes out of my BGE!
Thanks to BENTE,icemncmth, Bob in Texas and AnnaG for the quick replies. [p]

Jeeves

It's Eggmazing![p]I'm always amazaed as well.[p]My Summary:
The egg is VERY forgiving - it's VERY hard to mess something up
It has the BEST moisture retention
It's VERY VERY versatile[p]-Jeeves