skinless chicken breast filet

Unknown

anyone have any great ideas for making the best skinless chicken filets on the green egg.
thanks

Broc

This is a real dry meat -- so I like to pound 'em out a bit, and fill 'em [rolled] with deli-ham and cheese...

I do all my chicken indirect... Others get away cooking direct, but I just seem to dry stuff out that way... But, then again, I'm really not a very good cook!

~ B

DynaGreaseball

lownslow,[p]I've always cooked them indirect at around 325° - 350°. ~ 'bout 15 to 20 minutes per side. You won't believe how moist they are in the egg. I've never marinated them in anything, just a little John Henry Lemon Pepper and sea salt. Want to try marinating next.[p]Good luck.

Darnoc

The one that is on the Hellmann's mayonnaise jar work very well.

Parmesan Crusted chicken

1/2 cup mayonnaise
1/4 cup Parmesan cheese
4 tsp Italian seasoned bread crumbs
4 boneless skinless chicken breast halves
Combine mayonnaise and cheese
Spread on chicken
sprinkle with bread crumbs and bake at 425 on raised grid for 10 minutes then flip and cook the second side for 10 minutes

turns out great
For a flavor change use Ranch dressing instead of mayo
Enjoy

Michael B

Marinate in Zesty Italian salad dressing Dust with lemon pepper seasoning Direct, 350* dome, about 5 - 6 minutes per side close to the coals.
Use an instant read thermometer and don't overcook.