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Chicken Breast Bone-in

dwtdcdwtdc Posts: 35
edited 4:27PM in EggHead Forum
I have cooked chicken breast bone-in and never gotten what I want from a good chicken breast. It's not bad but not anything I rave about. I cook indirect and cook until temp is 165 internal at about 350 degrees. It always has a nice mild smoke on outside but inside is so bland. I am using large breast. Should I use smaller breast? Should I cook longer. They are not just falling off bone. I want a chicken breast that is awesome!!!! Any recommendations?

Comments

  • Little StevenLittle Steven Posts: 28,817
    dwtdc,

    You may want to try raised grid direct ;)

    Steve

    Steve 

    Caledon, ON

     

  • ebrooker007ebrooker007 Posts: 156
    I'm usually using boneless chicken breast but I I try to beat the breast to a uniform thickness which I think makes the meat finish all at the same time and seems to be more tender. I also use direct raised grid.
  • RRPRRP Posts: 21,822
    here's a Chicken Kiev recipe I posed several years ago that's perfect for bone in breast pieces and it's really quite tasty!
    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=303
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • AZRPAZRP Posts: 10,116
    Its a chicken breast, the meat is bland. If you want flavor inside you would have to inject it. Your temps are right on but don't expect to get falling off the bone in the Egg, for that you need to use a pressure cooker. Welcome to the club and post some pics of your cooks. -RP
  • otisdogotisdog Posts: 187
    If you have a publix try the greenwise brand. If not something similiar or organic. There really is a difference in chicken. It seems to show up more in the breast than other cuts to me. Also try experimenting with differenct pull temps. Some folks ( including me) like 170 better than 165.
  • Bluecrab3Bluecrab3 Posts: 328
    I do bone-in chicken breasts very often. What I have found works best is to lift the skin and place rub directly on the meat. If you like crispy skin, you can either sear the skin briefly, or leave the breasts out in the fridge overnight sprinkled with some salt. One way or the other, I always put my rub directly on the meat. Good luck.

    015.jpg
  • JBUG99999JBUG99999 Posts: 263
    I did the Sweet Orange Chicken recipe using just bone-in breasts for dinner tonight. They were VERY good. The recipe for 15-10-10 chicken breasts using the basting sauce with serrano peppers is also EXCEPTIONALLY good. I have converted the 15-10-10 recipe and used it for boneless/skinnless chicken just as successfully.
    Here's a picture of tonight's chicken. The brine makes the breast meat very moist and tasty. You gotta try it!
    2d97054f.jpg
  • dwtdcdwtdc Posts: 35
    Thanks everyone. I will try these tips. What temps do you all use for dome temp?
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