Cooking skinless chicken halves

Titanman · July 2012

What is the best method to cook skinless chicken halves. Would you go low and slow with a plate setter or use direct method. My wife wants me to try cooking with out the skin.

Any help would be appreciative.

Hi54putty · July 2012

I do them raised direct at about 400. I have started doing my spatchcock this way as well (no skin) and like it better.

lousubcap · July 2012

I do boneless, skinless breasts all the time (not for me-too healthy for my diet...) direct, raised grid around 350-400*F. Takes 20-30 mins (to around 160*F) depending on thickness and very moist-compliments of the BGE!

Titanman · July 2012

Thank you for the info.

bud812 · July 2012

I like to wrap my boneless skinless breast in BACON !! Mmmmmm...

Titanman · July 2012

Thank you bud812. When wrapping them in bacon do you cook with direct heat or indirect.

allitnils · July 2012

Cook them direct at a reasonable heat - I cook (whole) breasts by browning them first on a stove top with a bit of olive oil, some garlic and thyme, then put them in the egg on direct heat, 300 degrees, and they're done in about 10-12 minutes.

bigguy136 · July 2012

I like skinless chicken. Here are a few photos in a post from a week ago http://eggheadforum.com/discussion/1141431/skinless-chicken#latest

Titanman · July 2012

Thanks once again for the responses.

BigC · August 2012

Titanman - Thanks for posting this! Just what I was looking for tonight. Going with Lousubcap's method tonight as I just got a raised grid. Thanks again!

Cooking skinless chicken halves

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