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Can you slow cook boneless/skinless chicken...

EggsellentEggsellent Posts: 160
edited 5:17PM in EggHead Forum
Can you slow cook boneless/skinless chicken without it drying out? [p]Or, can you make blackened chicken on the egg?[p]Need a new recipe - can you tell?


  • Eggsellent,
    sure you can. . .first, pound them a bit, so that they are even thickness (keeps them from drying out). ..either marinade them (balsamic or regular italian dressing) for a little while. ..then fire them on the grill direct at around 350 dome temp for about 5 - 8 minutes per side till done. ...then eat em. ..easy quick and as long as you don't over cook them, they will be plenty moist inside. . .and good for you too!! . . .[p]or simply rub them with your favorite rub (witchy red or tsunami spin) and so the same thing. ..[p]but i think something like wishbones hearty italian is great for these as the dressing really adheres to the meat and probably adds a little more moistness to them. ..

  • Eggsellent,
    Yep. I've done both of these but I've discovered that I'm not too fond of blackened chicken. [p]For the slow smoking, I personally go indirect at a temp. of 250-275 or so. I flip only once. I don't tend to use any added wood chunks. I just make sure I start with a completely fresh load of lump. That's enough for me. B/S thighs are easier to keep from drying out. Watch the breasts a little closer. [p]As for the blackened chicken, I bought a fajita pan from Lodge and placed it directly on the lower grid. Seasoned my chicken, added a bit of oil and butter to the pan and seared the chicken from there. [p]Happy cookin'[p]Mac

  • Chef WilChef Wil Posts: 702
    slow cook chicken breast?.....yes but not advised. You slowly evaporate all moisture from the meat and end up with jerkey. The ideal way for chicken breast is to cook them at about 500 degrees in order to seal the pores and stop the moisture from evaporating. [p]Blackening chicken breasts?.......yes, again your using high heat and the added butter helps to keep the moisture in. In most cases whether you are blackening steaks, chicken, burger patties, etc... the end result is building a blanket of seasonings and butter/oil to help keep the moisture in. HTH

  • fishlessmanfishlessman Posts: 19,285
    dont have my recipes here, but a tandoori marinated skinless spatchcock is good, so i think it would work on boneless breasts, just dont over cook

  • heres the link

    [ul][li]blackened steaks[/ul]
  • YBYB Posts: 3,861
    I have cooked this recipe using boneless/skinless chicken breast at 4 or 5 eggtoberfest and it seems to be well liked.

    [ul][li]Shrimp Stuffed Chicken Breast[/ul]
  • thirdeyethirdeye Posts: 7,428
    An easy way to counteract the drying process during cooking for skinless chicken pieces is a 1 hour brine. There are many "flavor brine" recipes, but a good one to start with is: 1 quart water, 1/4 cup Kosher Salt, 2 tablespoons sugar, ice. Heat the water enough to dissolve the salt & sugar then cool with some ice. Brine chicken pieces for 1 hour in the fridge. I do this quick brine for pork chops also.

    Happy Trails

    Barbecue is not rocket surgery
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