First Timer - Stuffed Chicken Breasts

Itmightbemike · March 2017

Hey guys, I'm very new to the BGE; so far--I love it!
Here's my question--I'm planning on making some stuffed chicken breasts tonight. Only problem is that I don't have a plate setter yet for indirect hear. I paid for it, but the distributor was currently out of stock; so its on the way. What are some recommendations so that the chicken comes out as it should. Is lightly wrapping them in foil something that might work? I look forward to hearing some suggestions for this and in the future! Thanks!

lousubcap · March 2017

I gather you will be cooking direct with the grate on the fire ring. I would go a little light on the lump load (increase distance from the food to the fire). No foil and cook at around 350*F on the dome, flipping every 10 minutes or so (depending on how the surface is browning). Go till you hit around 155*F in the chix. Just one option.
Edit: welcome aboard and enjoy the journey.

GATraveller · March 2017

Agree with above. Another possibility would be to use a couple of bricks wrapped in foil to get the grid well above the felt line and cook the chicken up in the dome. That way you won't have to deal with flare-ups thus reducing the number of times you'll have to flip.

Welcome to the forum. Glad to have you around.

EggNorth · March 2017

You should be ok direct, just don't get the fire too hot and flip now and then. There usually is a cooler zone where you can move the chicken over to, at least on my egg.

Stuffed is always difficult for me as the meat dries out before the stuffing heats up. Once you get some nice markings on the chicken then try wrapping to finish. But I would go all the way uncovered if they are not burning.

Welcome to the forum.