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Going to do first stuffed chicken breast and baked potatoes tonight, question...

I want to have it done around the time SWMBO gets home and planning indirect for the potatoes, so about how long does the chicken take at about 300F or so? BTW I'm pounding flat, wrapping with bacon and stuffing with pesto and mozzarella.  Thanks 
In Manchester, TN
Vol For Life!

Comments

  • nolaeggheadnolaegghead Posts: 11,180
    Maybe 40 minutes, plus or minus.  They're done when the stuffing is around 155.
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    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • jls9595jls9595 Posts: 869
    thanks, that's what I'll shoot for
    In Manchester, TN
    Vol For Life!
  • nolaeggheadnolaegghead Posts: 11,180
    If you have an instant read, just check it now and then.  If you want it to cook faster, crank the heat up. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Richard FlRichard Fl Posts: 7,645
    edited July 2013

    For the chicken, I would do them 350-375  indirect 35-45 minutes, depending on size,  pull around 155-160 if you have an instant read. It will creep up 3-5 degrees after being removed from the heat source.  The potatoes I would put on sooner and figure 50-60 min to cook @ 375.

  • jls9595jls9595 Posts: 869
    I have a thermapen, will use it. Just wanted to know approx. time to put on the grill.  Here's a pic of what I got so far.
    IMG_20130718_183318_474.jpg
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    In Manchester, TN
    Vol For Life!
  • AquacopAquacop Posts: 459
    Although I question your loyalty to and selection of a college football team, I have to ask, how did it turn out? Looked awesome. Roll Tide Roll
    LBGE 2013 Located in Savannah, Georgia
  • jls9595jls9595 Posts: 869
    You again huh?  lol, still cooking, will post pics.  Go Vols!
    In Manchester, TN
    Vol For Life!
  • nolaeggheadnolaegghead Posts: 11,180
    After seeing how they're constructed, with the chicken flattened out, I think they'll cook faster than I originally estimated.  Might want to pull when the stuffing is 150, because the chicken will be at least 160.

    You can throw the spuds in the beamer (microwave) to catch them up....they'll cook much slower if you put them on at the same time.   Stab them a few times so they don't blow up.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • jls9595jls9595 Posts: 869
    well, turned out great.  Had thrown on the potatoes 30min before the chicken and got them to 210 internal(perfect).  Accidentally let the chicken get up to 175 before pulling but still very moist and tender.  The pesto added amazing flavor, definitely doing this again.  SWMBO loved it.  
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    3264 x 1840 - 968K
    In Manchester, TN
    Vol For Life!
  • Mattman3969Mattman3969 Posts: 2,824
    That looks outstanding!!! But I am curious on the taters- did you cook them raised the whole time or move when the chicken hit the grid? I always have a hard time makin my taters just right as far as timing goes. I usually nuke for 5 mins and then to the egg for bout 30-40

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    Large BGE. Small BGE Henderson, Ky. Waitin to find a Sasquatch to Egg.
  • jls9595jls9595 Posts: 869
    They were on the top the whole time. Smallish taters so 90 mins at around 350 was perfect. Poked a few holes in them, coated with evoo and salt before hand.
    In Manchester, TN
    Vol For Life!
  • Mattman3969Mattman3969 Posts: 2,824
    Thank you, I am goin to do it like that next time

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    Large BGE. Small BGE Henderson, Ky. Waitin to find a Sasquatch to Egg.
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Damn good looking chicken!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • That looks awesome! Nice cook. I also struggle with potatoes. Thanks!
    LBGE and recently added SBGE
    Columbus IN
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