Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

chicken breast

edited November -1 in EggHead Forum
im having company tonight and was thinking about cooking some skinlesss chicken breast but company dont like anything smoked i was thinking cooking breast indirect. could anyone tell me at what temp. and for how long.

Comments

  • CT GrillguyCT Grillguy Posts: 149
    wentz,[p]I cook them direct at about 400. Only takes like 5-7 mins a side. If you like spicy, rub them with some Walkerswood Jerk seasoning, but any seasoning is great on these.[p]Direct or indirect won't affect smokiness. Just let the lump burn for a good 20-30 mins before cooking to reduce smokiness. Also, make sure there are no left over wood chips in your lump.
  • GretlGretl Posts: 670
    CT Grillguy,
    First, pound the breasts to an equal thickness of about 1/3 inch between pieces of plastic. Cut them into portion sizes, season with rub, add a little olive oil and either lemon or lime, and get the grill about 400 or a little higher. I cook mine direct for just about a minute or 90 seconds on each side, (you can see if they're done) and wrap them in a foil package and let them rest for 10 minutes. You can sauce them after the flip, and flip them again if you use a sauce. The meat should cook quickly, and by pounding them, you won't have any nasty undercooked thick areas and burnt overcooked thinner tips.
    HTH,
    Gretl

Sign In or Register to comment.