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Temp for Aloma Tally receipe

RRPRRP Posts: 20,633
edited 4:26AM in EggHead Forum
Tonight I'm fixing my first chicken entree on my new BGE. I got the receipe off this board by Aloma Tally for finger licken garlic chicken. I'm using only breasts, but all the temp reference is "medium " temp. What's medium??? help!!! Ron Pratt
L, M, S, Mini
Dunlap, IL


  • RRP,[p] I would recommend using about 300F for the recipe. I've made the recipe before and it is pretty good. Also, two hours will be *way* too long for boneless breasts, so adjust cooking time accordingly. If you cook at a much higher temp, you may have some problem with the honey in the coating burning, though this will be mitigated somewhat if you keep all the pieces shielded from direct heat.[p]MikeO
  • RRPRRP Posts: 20,633
    Thanks for your response and sorry, but as a newbie now I ask you what you meant by shorting the time from her suggested two hours to what? Hour? hour and a half? I am planning to adhere to the receipe and it calls for a drip pan so I assume that would solve the honey problem you warned about. Thanks!

    L, M, S, Mini
    Dunlap, IL
  • RRP,[p] If you do have boneless, skinless breasts, I'd check them at about 30 minutes. You might need to leave them on for another 10-15 minutes after that if they are thicker cuts.[p]MikeO
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