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My bone in, skinless chicken breast

BordelloBordello Posts: 5,926
edited 1:25AM in EggHead Forum
Took 2 chicken breast (bone in), removed the skin, washed and patted dry, fresh ground pepper, a coat olive oil, next, some of BlueSmoke's Glided Splinters rub, a light brushing to spread it evenly. Placed it in the fridge while getting Mr. Egg ready for work.[p]Cooked direct, on the grill bone side down, dome temp. 225°, (a small piece of alder soaked in red wine, no daisy wheel) let it go for about 20 min, rotated the grill about 1/2 turn, cooked another 10 min. then turned the chicken over. (breast side down) [p]Let in cook another 15 min. or so and rotated the grill another 1/2 turn, about 10 min. later it was done, temp. almost 165°. The dome temp had climbed to 290 slowly during the cook. This chicken was as moist as could be and tasted great with BlueSmokes rub.[p]Had a basic salad, olive oil and balsamic vinegar, lemon pepper, and a shake or two of Ken's Easy Life rub.
A very easy and tasty dinner.
Thank you Mr. Egg[p]New Bob


  • New Bob,
    Now know you ate dinner. Read how you cooked chicken. Understand you ate salad.

  • BordelloBordello Posts: 5,926
    Fozen Chosen,
    Ate the salad and one breast, the second may be breakfast, heated in tomato sauce, followed by 1/2 grape fruit and then a cup of java.
    Happy Easter,
    New Bob

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