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Boneless / Skinless chicken breasts... what's best technique

I've got some Boneless/Skinless breasts that are in need of Egging. What are your favorite techniques for cooking them?  I'd be happy to try out something new.  My typical is: coat with olive oil then sprinkle with seasoned salt and poultry seasoning and grill direct at 375-425. And....go!
Large (sometimes wish it were an XL) in KS
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Comments

  • jls9595jls9595 Posts: 1,320
    Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.
    In Manchester, TN
    Vol For Life!
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  • fence0407fence0407 Posts: 1,277
    If you can do a "raised-direct" cook at 375-425 I think it would help. I've always had great results that way. As far as seasonings go, it sort of depends on what sides you want to pair it with. Make a batch of rice with some grilled veggies and give your chicken breasts a teriyaki mopping towards the end. I try to mix it up and test out different rubs/marinades.
    Large & Mini, Cumming, GA  
    image - 2009 Alumni
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  • grege345grege345 Posts: 3,392
    jls9595 said:

    Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.

    This
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • itsmceitsmce Posts: 271

    Getting hungry already!

    Pineapple Head...fill me in, what is this?

    Large (sometimes wish it were an XL) in KS
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  • jls9595jls9595 Posts: 1,320
    Its one of the dizzy pig rubs. I love it on boneless skinless breasts
    In Manchester, TN
    Vol For Life!
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  • MickeyMickey Posts: 16,438
    edited March 2014
    Boneless / Skinless chicken breasts... what's best technique: Toss in garbage works for me except this one way. This has goat cheese and jalapeños inside as well. image image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • BotchBotch Posts: 3,210
    grege345 said:
    Pound the breasts....to even thickness. Marinate in ceasar dressing, lemon juice and parmesean cheese. Grill raised direct 375-400 till 160. I usually add either raging river or pineapple head while cooking.
    This
     
    This, and I always brine my breasts a couple hours first.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • fletcherfamfletcherfam Posts: 873
    @Mickey‌ do you flatten them first?
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  • MickeyMickey Posts: 16,438
    @Mickey‌ do you flatten them first?

    imageimageimage
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • fletcherfamfletcherfam Posts: 873
    @Mickey‌ thanks!
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  • +1 on always brining them first.
    Justin in Denton, TX
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  • henapplehenapple Posts: 14,435
    Flatten and stuff. I like spinach, artichoke and cheese. ..Wrap it bacon, not rope.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GrannyX4GrannyX4 Posts: 1,458
    I pound the breast to an even thickness, brine and cook to an internal temp of 145 to 150. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • MickeyMickey Posts: 16,438
    henapple said:
    Flatten and stuff. I like spinach, artichoke and cheese. ..Wrap it bacon, not rope.

    The rope holds on the bacon. You been drinking? Aw hell, forgot who I was talking too.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • rwbboborwbbobo Posts: 12
    that looks delish, I think I'll be trying that recipe
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