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When is the last time....
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Hitch
Posts: 402
you cooked chicken, but not a whole chicken? Am I the only one that only cooks whole chickens? Till 5 years ago, I would throw chicken breasts on my gas grill and call it dinner, but I think I have actually only grilled chicken breasts 1 time on an egg. Why is that? Does anyone cook just chicken breasts and swear by them? I do love dark meat, but I am certainly not against grilling up chicken breasts if there is a way to make em taste as good as a whole chicken.
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Same hear. I always would cook breast and quarters on my gasser and now only cook whole birds. Don't know why. I did cook breast for the wife about a month ago and she commented that we need to cook them more becuase of how juicy they were. I like dark meat better than white so the whole bird is better for us. Everybody gets what they want.
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You can buy a whole bird for what 2 breast would cost
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I almost always cook parts only. Rarely a whole chick. Unless it's a game hen.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
60% whole bird, 40% parts.
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I usually cook whole chickens but we also enjoy split chicken breast. I have cooked boneless/skinless chicken breast twice in the last couple months. They were still pretty good but cooked with steaks. That way we could have steak and chicken without cooking the whole bid. Whether you cook a full chicken or just the breast--if it is cooked on the egg it will still taste darn good.
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SGT: I only cook chicken breasts when I want a grilled chicken caesar salad every few weeks. Beyond that, it's spatchcock. Never whole "intact" birds though... We do love our boneless skinless thighs for sure.
LOL...I sure messed this post up! Sorry Hitch! It was meant for you! I thought it peculiar when I looked at the sender. I said to myself 'hmm...I thought this was posted by Hitch! Oh well...So, SGT.....' :blink: Blonde moment, senior moment, whatever... :laugh: Have a good one, both of you...lol -
I buy whole chickens, but cut them in half. So much cheaper and with little effort. :woohoo:
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I cook both I brine my breast pieces & they are always moist & tasty
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I cook split breasts ALL the time.
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I am probably 50-50 parts vs. whole.
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i dont like the breasts split, i like them whole and they come out more like a spatchcock that way. i also cook thighs only, either skin on or boneless on skewers, skin on low and slow, skinless marinated at high temps. i never mix parts on the same grill as they seem to need different dome temps to cook the way i like emfukahwee maineyou can lead a fish to water but you can not make him drink it
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I cook boneless, skinless chicken breasts at the wife's request a couple times each week. These are cooked on the Mini BGE.
This is one type of cook that just scared the hell out of me as I figured they would come out really dry. This belief was a holdover from my gasser days. Turns out they are terrific, and juicy. Whod'a thunk it? -
I will fill up the XL with boneless/skinless breasts occasionally. Great to keep in the freezer for quick meals (soups, salads, enchilladas, etc.) during the week when we are chasing the kids around to their activities. When we are low on chicken in the freezer, I know it's time to cook some more. This is something we have always done - even before the egg.
But, if I'm cooking primarily for the meal that night, it's whole chicken. Makes everyone happy having white and dark meat.
For me, the only change is that I never did whole chickens before the egg - now, it's so easy. -
OZ,
Great idea on fillin the freezer...I do it with PPork, and great cuts of meat that I find on sale, but should do it with bird. I have 4 young boys, so needing good size meals is a must. Another reason that you mentioned is that whole chickens were never done before the egg...prolly cause the results would be less than good.
Thanks all for the responses...great ideas, and sentiments. I will be doing some breasts and parts only soon because of this thread.
Believe it or not, I have never done boneless thighs. Looking forward to that cook soon.
Thanks again all,
Hitch -
I did chicken pieces several months ago for the first time in a long time. Kinda same reason, it been a while....t
www.ceramicgrillstore.com ACGP, Inc. -
Mostly whole chickens, until parts go on sale. When BSB's or cut breasts are on sale, wife stocks up.
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Hitch,
I do a lot os BSCB on the egg. Almost always marinade. Definitely not as good as spatchcocked, skin on but fast and sorta healthy. I make a lot of chicken on a bun in the summer.
SteveSteve
Caledon, ON
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I prefer whole chickens cause they always taste better than just the parts, but I also do a lot of breasts, wings, and quarters also. Just depends on the mood I guess.
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I was just thinking about that last friday when I had a picky eater over and I made her chicken breasts. I am too cheap to cook just breasts. I would rather buy the whole chicken or quarters or whatever. The only exception is this marinaded chicken breast I get from this butcher in Gays Mills, WI - The best damn chicken ever, and on the egg it is epic.
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I have done chicken breast (mostly hot and fast…Sometimes brined), but most often do either thighs or sliced breasts marinated, then cooked on skewers. They are always a BIG Hit!
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Heck, I just get three big old split breasts with the bones still in them, and grill them at 350 til they read 160 degrees. I don't turn 'em or nothing. Pretty tasty to me...The Naked Whiz
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I have never cooked a whole chicken, usually when I get them the head, feet, and the insides have been remvoed. Except for the neck, sometimes they send the neck along, anyone eat those?
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