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Cooking skinless chicken halves

TitanmanTitanman Posts: 30
edited July 2012 in Poultry
What is the best method to cook skinless chicken halves. Would you go low and slow with a plate setter or use direct method. My wife wants me to try cooking with out the skin. 
Any help would be appreciative.


  • Hi54puttyHi54putty Posts: 1,867
    I do them raised direct at about 400. I have started doing my spatchcock this way as well (no skin) and like it better.
    Winston-Salem, NC 
  • lousubcaplousubcap Posts: 12,739
    I do boneless, skinless breasts all the time (not for me-too healthy for my diet...) direct, raised grid around 350-400*F.  Takes 20-30 mins (to around 160*F) depending on thickness and very moist-compliments of the BGE! 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • TitanmanTitanman Posts: 30
    Thank you for the info.
  • bud812bud812 Posts: 1,764
    I like to wrap my boneless skinless breast in BACON !! Mmmmmm...

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • TitanmanTitanman Posts: 30
    Thank you bud812. When wrapping them in bacon do you cook with direct heat or indirect.
  • allitnilsallitnils Posts: 109
    Cook them direct at a reasonable heat - I cook (whole) breasts by browning them first on a stove top with a bit of olive oil, some garlic and thyme, then put them in the egg on direct heat, 300 degrees, and they're done in about 10-12 minutes.
  • bigguy136bigguy136 Posts: 1,160
    I like skinless chicken. Here are a few photos in a post from a week ago

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • TitanmanTitanman Posts: 30
    Thanks once again for the responses. 
  • BigCBigC Posts: 27
    Titanman - Thanks for posting this! Just what I was looking for tonight. Going with Lousubcap's method tonight as I just got a raised grid. Thanks again!
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