Bone in, skin on chicken breasts on the JoeTisserie (pic heavy)

Hub

My new JoeTisserie arrived yesterday and I decided bone in, skin on chicken breasts would be the way to go.  The two breasts on the left are seasoned with Dizzy Pig Jamaican Firewalk.  The two on the right are seasoned with Dizzy Dust.


After getting the egg stable at 300, it was time to put them on.


An hour and 45 minutes later ....


Added some black soy beans with diced jalapenos, along with several ice cold beers and it was a good night.

It turned out pretty good but next time I'll cook the breasts at a higher temp.  I think I'm gonna get a lot of mileage out of the JoeTisserie.  It was surprisingly simple to set up use.

Dredger

Looks great @Hub, I usually do chicken at 350. I'm sure it tasted great. We're doing a whole chicken tomorrow on the Joetisserie.

Hub

Thank you for responding Dredger.  When you cook the chicken at 350 how long do you typically cook it for? The breasts were great and very moist, but the skin wasn't quite as crispy as I prefer.  That is why I am going for the higher temp next time, but don't want the skin to burn or turn black.

Dredger

@Hub, we normally do whole chickens at 350 for about 1 1/2 hours. I would imagine that individual pieces would take around 1 hour, depending on what they were. We always check temp with the Thermopen to make sure it's done. At 350, we've never had the skin burn and it's always crispy. Haven't done chicken pieces because there is always so much you can do with the left over chicken. There's chicken salad, chicken soup, chicken pot pie, chicken creole.... Geez, I sound like Bubba Gump.