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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Finally made a good piece of chicken breast on the EGG

robnybbqrobnybbq Posts: 1,457
I have made spatchcock chicken a few times and they always come out great. However I have never mastered the plain flat chicken breast.

Well that changed.

I took two breasts about 1/2 inch thick. Pressed a piece of fresh garlic and split across the two breasts. Put some provolone cheese slices on top followed by some roasted red peppers and a sprinkle of shredded mozzarella cheese. I rolled them up and tied. Cooked raised direct for ~20 minutes (checking every 5 min at the end with the thermapen to get the center to 155. When the breasts reached 140 I placed a small piece of Fresh mozzerella on top of each one and finished cooking.

Very good. Will add spinach next time.


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


Garnerville, NY

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