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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Comments
Without knowing her tastes. My wife just loves boneless, skinless chicken breasts. We get good chicken, try to get smart chicken. I then take a fork and punch a few holes in the breast and marinade in Wishbone Robust Italian Dressing. If you want to get a little more spicy add a rub, my favorite is Swamp Venom.[p]Good luck,[p]Mike
[ul][li]Smart Chicken[/ul]
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0 • Off Topic Disagree Agree LikeThe majority of my cooks are boneless skinless breasts, so I've done just about everything to dress them up. Various italian dressing marinades like CWM suggests are good. Lemon pepper rubbed on with a little EVOL is good. For that matter, just about any rub with EVOL is good.[p]Something I tried last week and really liked was a good dusting of Dr BBQ's Big Time Rub (home-made), with a good glaze of his mustardy bbq sauce in the last 10 minutes of cooking. It was pretty darn tasty!
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0 • Off Topic Disagree Agree LikeWhat temp do you guys cook them at, I am worried about drying them out too much. From your photo looks like you cook direct? How long do you marinade them? Thanks guys.
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0 • Off Topic Disagree Agree LikeMarinade at least 1 hour. I cook at 325-350 direct. If you pierce the meat and marinate, they are not going to dry out unless you cook to long.
I've never tried it but I guess you can go indirect for a longer period of time.
Let me know please,[p]Mike
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0 • Off Topic Disagree Agree LikeI thnk it is best to cook direct with higher heat....400 is good. You want to cook hot enough that you can build up a nice crust before the inside is overdone. The internal temp should be between 160 and 170 when you pull them off. Any more than 170 and you are goonna start drying out. 165 is perfect. Usually 5-10 minutes a side.[p]Have fun!
Chris
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0 • Off Topic Disagree Agree LikeThanks again guys. I will let you know how it all turns out.
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0 • Off Topic Disagree Agree Like