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Chicken Breast

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EggHeadinFlorida
EggHeadinFlorida Posts: 892
in EggHead Forum
Looking for some ideas on how to cook some chicken breast on the egg?
XL bge, Mini max & 36 BS Griddle.
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  • JerkChicken
    JerkChicken Posts: 551
    edited November 2013
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    I like to flatten them out with the mallet and season them with favorite rub and sear them hot and fast. Makes boring old chicken tits better.

    (Edit: assuming it's boneless skinless)
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    Yes they are boneless and skinless. Sry
    XL bge, Mini max & 36 BS Griddle.
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  • caliking
    caliking Posts: 18,731
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    There some threads about chix breasts wrapped with prosciutto or bacon that looked mighty tasty. Can't remember who did them but they looked mighty good.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • six_egg
    six_egg Posts: 1,110
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    caliking said:
    There some threads about chix breasts wrapped with prosciutto or bacon that looked mighty tasty. Can't remember who did them but they looked mighty good.

    I just did the bacon wrapped breasts last Weekend. They were great and a good change of taste. I cooked them rised direct about 350 for 20 to 30 minutes. I like the bacon done not soggy.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Ditto on what JerkChicken said.  I think flattening them is the key so they cook evenly.  I cook them to 160 IT.   

    Of course, if you want to wrap them in bacon you can't go wrong there! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • revolver1
    revolver1 Posts: 372
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    Light coat of oil and seasoning of choice.  Grill to 165 IT on a seal height grate is how I do them.  Tender, moist and delicious. 
    Dan, Columbia,Mo.
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  • YEMTrey
    YEMTrey Posts: 6,829
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    VI posted a pic of some bacon wrapped stuffed chicken breasts he had done.  I would find that post and go that route.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • saluki2007
    saluki2007 Posts: 6,354
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    I used to make these on my Brinkman, but have not tried them yet on the egg.  Take a breast and pound flat.  Season and stuff to your liking.  My two favorites are pizza and spinach.  I use Central BBQ rub, Central BBQ sauce, pepperoni, green peppers, onion and black olives.  The other is sauteed spinach, olives and blue cheese.  Roll them up and wrap with bacon.  Smoke'em for about 1.5 hours.  Pull them and then wrap them with a pastry puff and bake according to directions.  Everyone loves them.


    Large and Small BGE
    Central, IL

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  • Little Steven
    Little Steven Posts: 28,817
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    I like to sear them on the medium ci grid in the woo and finish raised direct

    Steve 

    Caledon, ON

     

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  • shtgunal3
    shtgunal3 Posts: 5,647
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    I like to brine for a couple hours. 1 cup kosher salt & 1/2 cup sugar to 1 gallon of water. Remove from brine and rinse well. Rub with your favorite rub and grill raised direct @ 350 with apple or cherry wood.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Little Steven
    Little Steven Posts: 28,817
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    Chicken Kiev
    Pounded out chicken breasts to about 1/4"
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    Made a compound butter with finely chopped garlic, Italian parsley, tarragon, chives, lemon juice and black pepper
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    A piece of the butter and a couple of sage leaves. Just cause I love sage.
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    Folded and stuck with toothpicks
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    Floured
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    Egg washed
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    Rolled in a mixture of corn flake crumbs, panko, onion powder, paprika, black pepper and cayenne.
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    Sprayed with some olive oil
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    On to the egg
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    Figured I saved enough fat so I could put some of the compound butter on top
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    Finished product

    image
    Thanks for looking

    Steve 

    Caledon, ON

     

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  • Jebpot
    Jebpot Posts: 374
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    looks great!!!!!!!!!

    XL and Small

    Chattanooga, TN

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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    Thanks for all the ideas guys! There is some definite talent on this forum!
    I pretty much went with a simple method and I must say these were by far the best chicken breast I have ever cooked either on the egg or a regular charcoal grill.
    Chicken breast marinated all day, cooked indirect at 385deg until internal temp at 165, basted a few times, roasted garlic and herb seasoning. Texas toast cooked on the egg also!
    XL bge, Mini max & 36 BS Griddle.
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