Chicken breasts - dried out

robnybbq · December 2012

OK where did I go wrong? Last night I tried to make the Chicken wrapped with pancetta, rolled around spinach and roasted peppers. Besides the nightmare trying to roll them up I cooked them at 400 direct raised for ~ 45 minutes. They cam out VERY dry just like every time I cook chicken breasts - Tasted like cardboard.

I also cooked some chicken legs at the same time and they came out good. My guess is the skin keeps the moisture in as I have done spatchcock chickens and they are always moist. Just chicken breasts come out horrible.

Eggcelsior · December 2012

Way overdone. You cooked the chicken breast nearly double the time I do(20-25 minutes). Did you check the temp with a thermometer? Only take the breast to 160. Thighs and legs go to 180.

pratt · December 2012

45 minutes @ 400 is an awful long time (and high temp) for boneless chicken breasts....

cook times between boneless and bone-in are very different. are you cooking to temperature? If not, you should be. Pick up an instand read thermometer and you will never again have overcooking issues.

robnybbq · December 2012

The breasts said 140.

Legs 180

Skiddymarker · December 2012

Not sure what the recipe is you used, but 45 minutes at 400 direct will just about cook a turkey breast. Cook to temp, not time. What was the internal of the breasts?

Breast internal target is 160.

robnybbq · December 2012

I used a quick read (Not instant read) thermometer.

EggerInCharlotte · December 2012

I did 6 chicken breasts just last night; direct, 350 degrees on a raised grid for about 40-min's....flipped first time around 10 min and the second time around 20-min and then just a quick flip just before taking them off. They were fabulous!! ...dripping juicy and with great flavor!!

I brine them for about 4 hrs and it makes all the difference. Although I posted just this AM about suggestions on how to maybe cut-down just a bit of the salty flavor (only my wife mentioned it - I had to finally tell the kids to stop eating!!), I am sold on brine for chicken!

Hi54putty · December 2012

I cook my breasts at 400 for about half that time.

SWVABeanCounter · December 2012

I did a beer can chicken in the same amount of time and temp last night. I'd test your thermometer.

SmokinDAWG82 · December 2012

I marinate boneless skinless breasts in Italian Dressing and cook them direct about 350, at normal grid height.
Moist, juicy and delicious.

Skiddymarker · December 2012

Your thermo is wrong or the the way you took the temp is wrong. If a breast is dried out and overcooked, it cannot be at 140, IMHO.

The leg temp is right on, but in my experience legs can take over cooking.

400 direct raised at the dome, is probably 425-450 at the grid. Maybe the legs were on the outside, breasts in the center. The breasts get a lot more IR heat this way.

nolaegghead · December 2012

You cooked the snot out of them. You can check your thermometer in boiling water. Or get a new one like this. http://www.amazon.com/RT600C-Super-fast-Water-resistant-Digital-Thermometer/dp/B002GE2XF8/ref=sr_1_cc_3?s=aps&ie=UTF8&qid=1355161272&sr=1-3-catcorr&keywords=instant+read+thermometer+thermoworks

Mighty_Quinn · December 2012

im guessing you did this based on my post a coupe weeks ago....http://eggheadforum.com/discussion/1145872/pancetta-wrapped-chicken-breast-stuffed-with-spinach-roasted-red-pepper-gorgonzola-with-pics#latest. i stuffed and tied up two LARGE breasts into one decent sized roast...that would explain the longer cook time. raised direct cooking is really more like roasting than grilling so cooks take longer...

Mighty_Quinn · December 2012

if you follow my times but used smaller individual breasts, then i'll agree with the consensus that they were way overcooked.

nolaegghead · December 2012

If they are dry, they are overcooked. Brined chicken and dark meat can take some overcooking. Breasts just go straight to dry.

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Chicken breasts - dried out

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