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Paul Prudhommes blackened chicken breasts

Good afternoon All, I'm planning on cooking blackened chicken breasts tonight for dinner using Paul Prudhommes blackened magic. Which way works best direct on green egg or in a cast iron skillet on green egg. Breasts are little over half lb. each I appreciate any help you can give me.

Comments

  • nolaeggheadnolaegghead Posts: 10,748
    Use a dry cast iron skillet direct.  You want the skillet to be around 600F.  An IR thermometer is nice in this case.  Coat the chicken with butter, then coat one side with seasoning, cook for about 5 minutes, then coat the other side with seasoning and flip.  Take off when the internal temp is around 145.
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  • GrannyX4GrannyX4 Posts: 1,225
    When I cook them in a skillet or CI griddle, I pound them to an even thickness and slice in half length wise to make a thinner breast filet. When I grill them on the egg I pound to an even thickness and grill direct, raised grate at around 400. ;;)
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  • nolaeggheadnolaegghead Posts: 10,748
    GrannyX4 said:
    When I cook them in a skillet or CI griddle, I pound them to an even thickness and slice in half length wise to make a thinner breast filet. When I grill them on the egg I pound to an even thickness and grill direct, raised grate at around 400. ;;)
    that's sage advice.  breasts can be very thick and they get even thicker when you're cooking them
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • SkiddymarkerSkiddymarker Posts: 5,289
    edited March 2013
    Never used Chef Prudhommes magic, but I have blackened a fair number of dishes using side burner on my gasser. For fish, it is finished right in the CI skillet, for chicken, it is blackened in the CI skillet, then moved to baking pan/broiler tray in a 350 oven for maybe 5 minutes. Never done it in the egg, seems like too much trouble to get a 350 stable egg for 5 minutes of cooking, and the blackening pretty much negates any smoke flavour. Let us know how it goes. Might just have to try it someday. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • I will report back I like the slicing /pounding method as I wondered if maybe they were too thick to cook through before burning. Great advice.....thank you.
  • J_QueJ_Que Posts: 181
    edited March 2013

    I agree with nolaegghead. CI is the way to go. Besides you can't argue with a guy from New Orleans about blackened recipes! I prefer Prudhomme's Red Fish magic over the steak magic for chicken.  And like Skiddymarker, I use the old gasser side burnner. I normally drizzle a little Raspberry Honey Mustard over the top. I'm making myself hungry just talking about it.

    I knew all the rules, but the rules did not know me.
  • J_QueJ_Que Posts: 181
    edited March 2013
    Rothschild Farm makes a pretty good honey mustard.
    Raspberry Honey Mustard.jpg
    220 x 220 - 8K
    I knew all the rules, but the rules did not know me.
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