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Chicken breasts - dried out

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. 

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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • EggcelsiorEggcelsior Posts: 12,786
    edited 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.
  • prattpratt Posts: 9

    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.

  • robnybbqrobnybbq Posts: 1,907
    The breasts said 140.

    Legs 180


    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • 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. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • robnybbqrobnybbq Posts: 1,907
    I used a quick read (Not instant read) thermometer.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • 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!






  • Hi54puttyHi54putty Posts: 1,863
    I cook my breasts at 400 for about half that time.
    XL,L,S 
    Winston-Salem, NC 
  • I did a beer can chicken in the same amount of time and temp last night.  I'd test your thermometer.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • I marinate boneless skinless breasts in Italian Dressing and cook them direct about 350, at normal grid height.
    Moist, juicy and delicious.
    LBGE
    Go Dawgs! - Marietta, GA
  • 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. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 20,278
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • 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...
  • if you follow my times but used smaller individual breasts, then i'll agree with the consensus that they were way overcooked.
  • nolaeggheadnolaegghead Posts: 20,278
    If they are dry, they are overcooked.  Brined chicken and dark meat can take some overcooking.  Breasts just go straight to dry.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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