bone in skin on breast

jake42

<p />Just wonderin' how everyone starts this.
Skin side up or skin side down.[p]Thanks

Greendriver

jake42,[p]
it's spose t be sine side up IMHO, cause your going to have to turn it a few times and the skin obviously needs crisping up so it works best that way.

Salmon

<p />jake42,[p]I do mine skin side up. In fact I believe these were cooked entirely with the skin up. A little rasberry chipotle glaze gave it that dark color.[p]Rick

KevinH

jake42,[p]I agree with Salmon -- cook skin side up the entire time. I would do those on a raised grid at 375. Make sure you let the temperature in the egg stabilize before you put the chicken on. That will ensure there is plenty of heat from the dome radiating down on the skin side. Bone-in chicken breasts cook almost the same as spatchcocked chicken.[p]Good eats!

jake42

Salmon,
Thanks,
Direct or indirect?

Salmon

jake42,[p]Direct[p]Rick