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Chicken Breast ideas

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Comments

  • jetman96
    jetman96 Posts: 127
    Rather than pounding the chicken (which can be fun after a stressful day at work), I'll put them in the freezer for 15-20 minutes, then slice them in half with a chef's knife to get the thinner breast. Looks nicer and doesn't mangle the structure of the meat.

    Also, I usually pull breast from the egg (raised direct) when it's 150*, then tent for 10 minutes for carryover. Super juicy.
    Cincinnati, OH
    Large BGE
  • Theophan
    Theophan Posts: 2,654
    Eoin said:
    I don't mind the variation in thickness, I move the pieces around on the heat and take the thinner stuff off sooner. Anne likes chicken more well done anyway, so she eats anything overdone.
    I didn't put it very well: what I meant was how each breast is uneven in thickness, not comparing them to others.  Part of a chicken breast is pretty thin and cooks faster, and part of a chicken breast is much thicker, so it cooks slowly.  If you cook the thicker part till it's done, the thinner part can be dry, or if you cook it till the thinner part is perfect, the thicker part will be underdone.

    Pounding them to an even thickness solves that problem.

    You and your wife are like me and my wife -- she likes it a lot more done than I do.
  • Cmyachtie
    Cmyachtie Posts: 101
    I been doing mine the Tuscan way ( under a brick) for years now and on the egg since I got it last year, turns out pretty good.
    Did some today @300-400 indirect for half an hour give or take.
    Almost forgot to take the final results pic....LOL

    As you can see wish I’d gotten a large instead of the minimax....
    MMx, my not so large BGE
    Genesis E330 gasser 
    WiFi ANOVA SV
    Halifax, Canada
  • Eoin said:
    Cube and Jerk seasoning cooked direct on the grill.  Jerk from a jar (wet paste) not dry.

    or

    Cube and Tandoori.  Marinade in spices (whatever you like) and yoghurt and put in very hot (700ish) Egg suspended on skewers through the top vent. Worth putting a fire brick in the lump to reduce the direct heat on the bottom of the first chunk of chicken - bottom chunk maybe 6" above the fire.


    love the tandoor style chicken breast cook. I don’t go vertical but I use my AR to lay the skewers over the fire without a grid
    Keepin' It Weird in The ATX FBTX