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Trying to improve boneless chicken breast

Trying to eat a little less red meat these days so I thought I would cook some boneless, skinless chicken breasts.  Rubbed them in salt, pepper and garlic powder.  Had some home made salsa from the weekend. Decided to spread the breast in salsa then some hatch Chile cheese.  After I pulled them off I added some sliced avacado.  I know the plating is sloppy but it was really really good.  Don’t know why the pics ended up in the middle and out of order.  Thanks for looking. 
Midland, TX XLBGE
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Comments

  • Carolina QCarolina Q Posts: 13,000
    Love chicken breasts! Never understood why they get such a bad rap. Season well, but mostly... don't overcook. Easy. Like the avocado idea.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Thanks @Carolina Q the salsa was really spicy so the avacado helped. Used peppers from the garden. Underestimated how hot they were. 
    Midland, TX XLBGE
  • WoodchunkWoodchunk Posts: 638
    edited October 2017
    Nice, hot peppers are a go to item in our house. We usually cook a whole package of the breast at a time, later used for wraps, salads, sandwiches, pot pies. They freeze well.
  • KitarkusKitarkus Posts: 151
    Skip the cheese and you'd have a downright healthy (and still delicious) meal.  

    Sincerely,

    Mom
  • pgprescottpgprescott Posts: 10,535
    My suggestion is to leave the bs breast at the store and buy the bs thighs. Instant upgrade! Yours do look quite nice however. Enjoy!
  • dmchicagodmchicago Posts: 1,056
    My suggestion is to leave the bs breast at the store and buy the bs thighs. Instant upgrade! Yours do look quite nice however. Enjoy!
    "A three-ounce portion of chicken breast without the skin contains 142 calories, 3 grams of fat and .9 grams of saturated fat," she says. Meanwhile, a skinless chicken thigh of the same size contains 170 calories, 9 grams of fat, and 3 grams of saturated fat.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • pgprescottpgprescott Posts: 10,535
    dmchicago said:
    My suggestion is to leave the bs breast at the store and buy the bs thighs. Instant upgrade! Yours do look quite nice however. Enjoy!
    "A three-ounce portion of chicken breast without the skin contains 142 calories, 3 grams of fat and .9 grams of saturated fat," she says. Meanwhile, a skinless chicken thigh of the same size contains 170 calories, 9 grams of fat, and 3 grams of saturated fat.
    I never said it was better for you. Just better!
  • ChokeOnSmokeChokeOnSmoke Posts: 1,914
    Looks good.  I make them fairly often.  I coat with my favorite rub for max flavor and pull at the optimal internal temp and they turn out really well.
    Packerland, Wisconsin

  • bgebrentbgebrent Posts: 16,485
    Nice cook. Chicken breast is good eats when embellished. 
    Sandy Springs & Dawsonville Ga
  • epcotisbestepcotisbest Posts: 1,942
    That looks really good, and most importantly, healthy. I have got to get busy eating better and doing more meals like this. The lower-carb approach works for me if I can just get disciplined to adhere to it.
  • I cook them Dixie style. Marinade in Italian Dressing beforehand. At the end of the cook, add Honey Mustard, Cheddar Jack Cheese, and Bacon.
    Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
    Accessories: PSWOO, Adjustable Rig, Smokeware Cap and Temperature Gauge
  • Hans61Hans61 Posts: 3,409
    Nicely done sir!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Thanks everyone!  I prefer dark meat (insert pun) but the boss lady like the breast. What can I say.  So that’s what I grabbed.   Trying to go low carb. 
    Midland, TX XLBGE
  • cheeaacheeaa Posts: 299
    I cook them Dixie style. Marinade in Italian Dressing beforehand. At the end of the cook, add Honey Mustard, Cheddar Jack Cheese, and Bacon.
    I'm no honey mustard fan but we do Italian breasts all the time. Will definitely add some cheese and bacon next time. Thanks!
  • GrillSgtGrillSgt Posts: 1,724
    Biggest improvement would be to add bone and skin. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • LegumeLegume Posts: 8,209


    Three good slits, stuff with a relish made from chopped garlic, picadillo peppers, sun dried tomatoes and top with a little mozz. Lots of flavor in there, you just can't flip them on the grill.  
    Austin, TX
  • bgebrentbgebrent Posts: 16,485
    Legume said:


    Three good slits, stuff with a relish made from chopped garlic, picadillo peppers, sun dried tomatoes and top with a little mozz. Lots of flavor in there, you just can't flip them on the grill.  
    Excellent embellishment brother. 
    Sandy Springs & Dawsonville Ga
  • FockerFocker Posts: 8,278
    My biggest boob enhancement, was sous vide.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • SkiddymarkerSkiddymarker Posts: 8,347
    Chicken breast is kinda like mushrooms, eggplant, zucchini etc.. It all depends on the real taste, what you put on it. We like breaded and cheese. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • bgebrentbgebrent Posts: 16,485
    Focker said:
    My biggest boob enhancement, was sous vide.
    Help me here. SV adds nothing to knowing how to cook a lean protein to temp.  But I see the fail safe. 

    Sandy Springs & Dawsonville Ga
  • EggcelsiorEggcelsior Posts: 14,013
    bgebrent said:
    Focker said:
    My biggest boob enhancement, was sous vide.
    Help me here. SV adds nothing to knowing how to cook a lean protein to temp.  But I see the fail safe. 

    You can cook it to 140 instead of 165. Retains much more moisture.
  • 20stone20stone Posts: 1,481
    bgebrent said:
    Focker said:
    My biggest boob enhancement, was sous vide.
    Help me here. SV adds nothing to knowing how to cook a lean protein to temp.  But I see the fail safe. 

    You can cook it to 140 instead of 165. Retains much more moisture.
    What he said.

    Raw chicken is the scariest thing in most kitchens, bug wise, but a breast gets hammered at 165.  The SV allows you to kill bugs just as dead but more slowly by holding a low temp for a long time (140 in this case).  This also applies to whole turkey breasts, depending on how big an SV you have.
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • TN_EggerTN_Egger Posts: 500
    Boneless, skinless, tasteless.  Give me the thighs!

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

  • northGAcocknorthGAcock Posts: 10,025
    Trying to eat a little less red meat these days so I thought I would cook some boneless, skinless chicken breasts. 

    The breast look outstanding. Be careful what you say around here.....if word gets out about "less red meat", you might get kicked out of Texas. =)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • FockerFocker Posts: 8,278
    Second biggest boob enhancement if not using sous vide...

    Cooking them gently, lower and slower, raised direct.

    High heat and boobs do not play well together, causing them to dry out/firm up.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • FockerFocker Posts: 8,278
    bgebrent said:
    Focker said:
    My biggest boob enhancement, was sous vide.
    Help me here. SV adds nothing to knowing how to cook a lean protein to temp.  But I see the fail safe. 

    SV improves the texture for reasons mentioned above.

    Chicken breasts are one of the best uses for SV IMO.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Carolina QCarolina Q Posts: 13,000
    To each his own. Tried 140-145° (I forget which) SV breasts once, but won't be doing it again. Center was far too cool and the texture was like chewing on a wet sponge. Not an enhancement at all. Much prefer traditionally cooked 165° breasts.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • gdenbygdenby Posts: 5,940
    They look good, but, erm, avocados are kinda pure fat. Not that fat is bad. And, uh, cheese, depending on the kind can be just a hard form of butter.

    FWIW, I've come across some good Asian marinades and rubs that do wonders for bland. Lemon grass, kaffir lime leaves, ginger, rice vinegar, etc. Might just be because its different, but the zing is good.
  • TeefusTeefus Posts: 603
    I like to use Caesar dressing as a marinate for chicken breasts. Leave it on thick and grill it nice and brown. Yum!
    Michiana, South of the border.
  • FATC1TYFATC1TY Posts: 828
    Grab a pork tenderloin instead. 

    It takes flavor better, cooks faster, and it stays moist.

    Its also as good or better in in terms of fat and calories against a B/S less breast  
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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