Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

very average bone in chicken breasts

eddy-turneddy-turn Posts: 36
edited 10:59PM in EggHead Forum
Just about everything i've cookded on my BGE has been great.[p]With that said, yesterday for the first time, i was disappointed with the results.[p]Cooked bone-in chicken breasts with rosemary under the skin at about 325 until internal temp was about 162 on the largest piece. Bottom line was that the chicken was dry for my taste and very average at best[p]I had apple wood chips in and a mature fire (about 1 hour old).[p]What could i have done differently?[p]Ideas welcome.[p]Thanks,[p]eddy-turn


  • eddy-turn,
    Temps sound reasonable as does setup. I assume it was direct. One guess is it's not you, it's the chicken. The only other suggestions: Go indirect, it's more forgiving, especially for a low fat meat like a chicken breast. Try brining the breasts next time. That helps them to hold moisture. [p]I have to admit, I still have a "just OK" chicken cook once in a while. I cook a lot more thighs now and they come out great every time.[p]Paul

  • gdenbygdenby Posts: 4,776
    eddy-turn,[p]Brining is a big help with poultry white meat. Also, rub a bit of oil on them. That will help slow evaporation, as well as extract more herb or spice flavors.[p]Isn't it terrible? With the B.G.E., "just o.k." is such a let down.[p]gdenby

  • amini1amini1 Posts: 105
    eddy-turn,[p]I do bone-in breasts a fair amount. Brine for about 1 or 2 hours then cook on a raised grid with a drip pan underneath for about 1 hour, no flipping until 165 or so internal. I use David Klose's poultry rub. Best I've had.[p]Win[p]
    [ul][li]Klose Pits Page[/ul]
  • eddy-turn,[p]There is such a difference among chicken meat sources.[p]We now buy all our chicken in bulk from Amish farms. There are "true" free-range chickens that are slaughtered and brought to market in the same day... then off to our freezers.[p]We breakdown the birds as we use them, one-by-one.[p]Grocery store chicken is often tasteless mush...[p]~ Broc[p]
  • SyraQSyraQ Posts: 95
    eddy-turn,[p]I did some bone-in breasts about a month ago with just some rub and olive oil on and under the skin. They were just OK. Just last week, I marinated some for four hours in a great bottled marinade I've been using called Lemon Garlicious, then put the rub and olive oil on. They were a hundred times better than the earlier ones. My son, who is short on compliments, even commented on their tastiness. So brining or marinating, something's got to be done with them, I guess.

  • amini1,[p]Thanks for the note. An hour would seem a bit much at 325. What temp do you use?[p]eddy-turn

  • amini1amini1 Posts: 105
    eddy-turn,[p]About 400 degrees. I didn't realize I hadn't put that in my post. Whoops.
Sign In or Register to comment.