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I'm still an egghead newbie and this was my 6th cook in my XLarge BGE. So on to the details, I decided to direct grill at 350 degrees (dome temp) two large chicken chicken breasts that were about 1 1/2 inches thick. These babies were left in island mango marinade overnight. In all the steps below I maintained temperature at 350 degrees after opening to check on the chicken.
Sorry for no pics but were these chicken breasts safe to eat? I'm confused because my goal was to reach 165 degrees but I had a feeling if I kept putting them back in the egg and taking them out to measure that they would get overcooked. Is it possible they hit 160 and just cooled down real quick on my last measurement? Should I doubt my thermapen, i just got it and calibrated? Not all chicken breasts look alike at 165 degrees or is it too dry by then?
Claremont, CA - XL BGE with adj rig & woo2