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Chicken Breast

DeetwoodDeetwood Posts: 70
edited 5:38AM in EggHead Forum
Has anyone noticed how moist chicken breast come out on the egg. I cook them for about 20 minutes at 350. Best Chicken breasts I've had have come off the egg and I used to hate grilled Chicken Breast.


  • BlueSmokeBlueSmoke Posts: 1,678
    Deetwood,[p]Right you are![p]Since reading "Japanese Cooking: a Simple Art", I've changed my technique for cooking chicken. [p]Flatten breasts to make them more uniform. Use whatever rub or marinade you want. Crank the Egg to 700 degrees and put the breasts on. For 1/2 inch thick breasts, sear for 2 to 3 minutes. Flip and shut down; dwell the "second side" of the breasts for another 3 to 4 minutes. Remove and rest for 3 to 5 minutes and serve.[p]If, like me, you like a smokey taste, add a handful of dry chips when you first put the breasts on.[p]Ken[p]incidentally, this works great for any boneless chicken - thighs are fantastic!
  • PakakPakak Posts: 523
    TRex chicken breasts? Who woulda thunk?[p]I take it you're doing about skin-on, right? I usually do boneless skinless. Just did some last night. I was once again *amazed* by all the juice on the plate for them being skinless. Incredible.
  • BlueSmokeBlueSmoke Posts: 1,678
    Pakak,[p]Either way. Skin-on is a bit more moist, but the technique works well skin-off too. You lose a little moistness with skin-off, but it's not objectionable.[p]Incidentally, since reading the book (author: Shizuo Tsuji) I'm grilling everything much hotter and faster. He advocates some top-dollar Japanese charcoal - I've found I can get the temps I want with straight mesquite, and at those temps there's no "added flavor" from the mesquite.[p]Ken
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