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Split chicken breasts

Unknown
Unknown
edited November -1 in EggHead Forum
Does anyone have a "bulletproof" time/temp recipe for split breast chicken. I have tried lower temps and higher temps with mixed results. This is a favorite middle of the week cook on the egg. The chicken seems to have much better flavor than boneless breasts. Thanks in advance.
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Comments

  • Cornbread Willy
    Cornbread Willy Posts: 103
    Jimmy,
    I agree with you on the improved taste of the bone-in meat- pretty much the rule for all flesh in my view.[p]I cooked some split breasts this weekend as follows:[p]Coat the breasts in olive oil, sea salt and pepper - cooked direct at about 450 on each side just to put some grill marks (about 3 min side). I then took them off the grill and put them in a roasting pan with chopped up carrots, onions and a couple cloves of garlic (whole) tossed in some more oil. I put a pizza stone down (probably unnecessary) and put the pan on it, bringing down the temp to about 325. Cooked for 50 min-hr and they were delicious. If I had some rosemary on hand I would have added that to the mix. Have fun.[p]JP

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