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Anyone else done this?

70chevelle70chevelle Posts: 278
edited 7:49AM in EggHead Forum
I don't know if this is commonplace, but I've been cooking boneless, skinless, chicken breasts with the platesetter in place and 400-450*. They don't get crispy on the outside, but my goodness, are they juicy & flavorful. I've also done this with brats & dogs. Even though I don't really like them, they were the best cooked brats/dogs I've had. I guess this would be termed, high heat indirect cooking? The chicken was done with garlic, olive oil, rosemary, salt & pepper. Just wondering if anyone else uses this method?

Comments

  • Last night I sliced them about 2/3 of the way through lenghth wise and filled with compound butter and wrapped with bacon.Cooked indirect at 350 F till 170 internal and they were great,moist and juicy and full of flavor.
    For the compound butter I used 2 tbsp. butter,1 tsp. hickory smoked sea salt (from Sams) and about 6 or 7 fresh sweet basil leaves chopped up,and 4 cloves of garlic. Chop the garlic and put in mortar with salt and make paste with pestle then add butter and basil,spread thin on waxed paper and freeze.Makes plenty for 2 breasts.Really good.If you don't like salt cut back accordingly.
    Jim
  • FidelFidel Posts: 10,172
    All the time.....
  • Cpt'n CookCpt'n Cook Posts: 1,917
    I almost always cook chicken indirect at 400+. I never check chicken temps but pull when it looks done.
  • EggspertEggspert Posts: 142
    i am cooking chicken breast tonight. How did it take to get to 170? Did you cook directly on the plate setter?
  • It took about 40 min. to get 170,used raised grid(adjustable rig)over spider and drip pan for indirect.
    Jim
  • I do it very similar - usually closer to 375-400, but it is quite good. Usually I marinade with some spices (chili powder, cumin, garlic, onion, salt, pepper) and orange juice which gives a very slight sweet glaze. Always very good!!!
  • SWOkla-JerrySWOkla-Jerry Posts: 640
    Here is one of my favorite simple chicken recipes. You can use any chicken part or whole. Cook on egg, indirect 400 until done to your specs.

    Chicken Thyme

    I adapted this from a recipe on Epicurious - it's amazing that something SO simple can taste SO good:


    - 1 roasting chicken or chicken parts
    - 1/8 to 1/4 cup olive oil
    - 2 Teaspoons dry thyme
    - 2 tsp. garlic powder



    Whisk last 3 together & pour/spread over chicken. Bake 350' till done. I don't even measure the ingredients anymore. Sometimes I throw in some Realemon juice.


    Recipe Type
    Poultry
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