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Boneless skinless chicken breast

have been gifted 34 lbs of boneless skinless chicken breast. Any ideas on up and coming cooks?
Lbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.

Comments

  • Nature BoyNature Boy Posts: 8,523
    So many great recipes, but the #1 rule is don't overcook them. Seriously. 
    DizzyPigBBQ.com
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  • nolaeggheadnolaegghead Posts: 26,721
    ^^^ 148F SV  155F max any other way
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • DoubleEggerDoubleEgger Posts: 12,001
    I see a lot of stir fry in your future 
  • TheophanTheophan Posts: 2,144
    My wife's two favorite boneless, skinless chicken breast dishes are really simple, and really, really good:
    1. Melissa Clark's "Sweet and Spicy Grilled Chicken."  She argues that because chicken breasts are thicker  on one end and thinner on the other, they cook unevenly, which makes them impossible to get right all the way across.  To fix that, she says to pound them to an even 1/2" thickness, add a spicy rub, and grill them hot and fast like a thin steak.  This recipe is mostly just brown sugar and coriander, an unusual combination, but I'm telling you, it's DELICIOUS!  And,
    2. (Not a BGE dish) I put a rub on chicken breasts, DP Jamaican Firewalk is a favorite, but pretty much any rub you like on chicken works fine, brown them hot and fast in a skillet, pour in a 1/4" or so white wine and/or apple cider, cover it, reduce the heat and just barely simmer it for 10-15 minutes, till the Thermapen registers 160° (she doesn't like chicken cooked any less).  Take the chicken out, crank up the heat and reduce the liquid till there isn't much left and it's super tasty.  Slice the chicken, plate it, pour that tasty sauce over the slices.  Really, really good, super easy.
  • TN_EggerTN_Egger Posts: 503
    boneless, skinless, tasteless.  

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

  • Mattman3969Mattman3969 Posts: 8,061
    Chicken tits will take on about any flavor you throw at them.  I cook them atleast 3 Times a week.   Dry rubs or wet marinades.  The trick is to cook hot n fast and not over cook.  I normally cook them on the mini at 425-450 and will pull about 152-155.   That temp give me the texture and juiciness we like.  

    Try SPOG as a base rub.   I also like DP Mediterraneanish and Tsunami Spin. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SciAggieSciAggie Posts: 3,564
    edited January 12
    This is my secret weapon filling for enchiladas or empanadas: http://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/
    Use the recipe as is for enchiladas. For empanadas, make sure to drain well and add cream cheese. 
    Grill The chicken raised direct @400 degrees with your favorite rub and glaze. My favorite is a raspberry chipotle glaze.
    stir fry is always a crowd pleaser. 
    Chicken caprese is awesome when made with fresh ingredients. 
    Coat them with mayonnaise, then dredge in seasoned panko breadcrumbs and bake.
    Chicken parmigiana. Chicken kiev. Chicken cordon bleu.
    Pound breasts - make chicken fried chicken. Serve with green chili jalapeno gravy. 
    Uhmmmm - ok, that’s all off the top of my head. 

    Oh yeah, chicken salad.


    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • mEGG_My_DaymEGG_My_Day Posts: 529
    I wish I could find a link.  America's Test Kitchen had an episode where they showed how to trim boneless chicken breasts to get them a consistent thickness.  They basically started a slice from the thin part going about 1/3 through the thick part. Flipped that over and did it again.  

    anyway - the most important thing is to get them somewhat thin and an even thickness.

    From there, you can do a zillion things - grilled with any rub/merinade you want.  picatta or Gorgonzola are both awesome.  

    The key is an even thickness and don't overcook (as has been stated above).
    Memphis, TN 
  • vb4677vb4677 Posts: 447

    Here's my recipe for cooking BSCB;s where we eat some as they are done, then slice and/or cube for salads and lunches later or to freeze for pot pies and the like. I usually cook a full packet of Costco BSCB's at once... season as you like - we don't simply for the re-use in other meals.


    325-350F Raised Indirect

    Until IT of 165F

    About an hour or so...


    Kansas City: Too Much City for One State - Missouri side
    Large BGE, Instant Pot, Anova Sous Vide, and a couple of gas smokers...
    Barbeque, Homebrew and Blues...
  • 1WVU1WVU Posts: 129
    edited January 12
    I rub them with DP Mole rub and either grill or pan fry.  Throw it in with some basmati rice and your favorite verde salsa.  Love it
    Roanoke, VA
    Large BGE Owner
  • ColtsFanColtsFan Posts: 1,817
    I would grill up a good 10 lbs of it, dice, and freeze. Great to have on hand for salads, white chili, etc.. Vacuum pack in smaller portions if you can
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • ChubbsChubbs Posts: 6,925
    edited January 12
    Brine some in pickle juice and make chick-fil-a sandwiches. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • HeavyGHeavyG Posts: 4,947
    For whole breasts I'll either sous vide or bake. I'll sous vide when mainly wanting to dice or shred for other uses.

    For grilling I'll almost always make paillards, soak in a strong marinade for a couple of hours, and then grill quickly.
    Camped out in the (757/804)
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