Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

What's your method for tender chicken breasts?

2beast2beast Posts: 41
Looking for better consistency in chicken breasts.
They can go from amazing to bland and tough.

Thanks
«1

Comments

  • kl8tonkl8ton Posts: 2,296
    Do you have an instant read thermometer? 
    LBGE - 36Blackstone
    Grand Rapids MI
  • 2beast2beast Posts: 41
    Yes I do 
  • kl8tonkl8ton Posts: 2,296
    What temp are you cooking to?  
    LBGE - 36Blackstone
    Grand Rapids MI
  • pgprescottpgprescott Posts: 10,522
    Cook the lowest temp you are comfortable eating (165 according to the govt) or cook BS thighs instead. 
  • SaltySamSaltySam Posts: 578
    Marinate in Italian dressing,Grill direct, pull at 152.  Rest for a few minutes.  Booya

    LBGE since June 2012

    Omaha, NE

  • Carolina QCarolina Q Posts: 12,994
    edited January 17
    No real method. Season as desired, put 'em on the heat (egg, stovetop, weber, whatever) and take 'em off when done. Use a Thermapen.

    EDIT... Oh and I usually flip multiple times.

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • AlbertaEggerAlbertaEgger Posts: 1,258

    How are you currently doing them? I do them several ways and they always turn out good.


    usually around 325 or lower.


    Raised Direct, or I use the PS and do them indirect. not sure why or when I chose either or, I just do. I guess it depends if I feel like having a bit of char on them or not.


    not really much help I guess, but still curious on your method. I had a friend from work the other day tell me that they just cant cook a chicken breast with out it coming out dry and chewy... sounded odd to me. We do cook a lot of chicken though.


    Thermapen is a must...  :)

    County of Parkland, Alberta, Canada
  • For me, the biggest factor in tenderness of chicken breasts appears to be the supplier from whom I am purchasing. For this reason, I buy chicken breasts almost exclusively from Costco. 
  • Mattman3969Mattman3969 Posts: 8,047
    Pound them to 1/2”or so, season as you wish and cook hot n fast around 425 raised direct.  Pull around 150-152°.  This give me the texture I like in chicken.  I think cooking hot n fast also helps retain moisture.  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 2beast2beast Posts: 41
    Usually pull around 155.

    I'm thinking my old thermometer may be going bad.
    I have been getting somewhat erratic readings,  often blaming it on various densities of the meat.

    I changed the battery and still the same results.

    Looks like it is time for a new thermometer.........
  • YukonRonYukonRon Posts: 12,238
    Seriously, Sous Vide. You are missing out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • pgprescottpgprescott Posts: 10,522
    YukonRon said:
    Seriously, Sous Vide. You are missing out.
    I am interested. As a new Anova owner myself, everything I have read is negative with regard to chicken. What are they doing wrong? Maybe better to ask, what is your process?
  • GregWGregW Posts: 1,722
    YukonRon said:
    Seriously, Sous Vide. You are missing out.
    I have a Sous Vide setup, and it will without a doubt, produce tender chicken.
    What I haven't been able to achieve is flavor. A quick sear at the end doesn't produce the flavor that more traditional cooking methods produce for me.

    @YukonRon have you found the flavor to equal traditional methods?
    Birmingham, AL
  • Hans61Hans61 Posts: 3,405
    YukonRon said:
    Seriously, Sous Vide. You are missing out.
    I am interested. As a new Anova owner myself, everything I have read is negative with regard to chicken. What are they doing wrong? Maybe better to ask, what is your process?
    I’ve had some luck marinating the chicken first then doing SV at 160 for about and hour quick pan sear it’s tender and tasty
    “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
  • pgprescottpgprescott Posts: 10,522
    Hans61 said:
    YukonRon said:
    Seriously, Sous Vide. You are missing out.
    I am interested. As a new Anova owner myself, everything I have read is negative with regard to chicken. What are they doing wrong? Maybe better to ask, what is your process?
    I’ve had some luck marinating the chicken first then doing SV at 160 for about and hour quick pan sear it’s tender and tasty
    Thanks @Hans61. I’ll give it a whirl. 
  • YukonRonYukonRon Posts: 12,238
    GregW said:bi
    YukonRon said:
    Seriously, Sous Vide. You are missing out.
    I have a Sous Vide setup, and it will without a doubt, produce tender chicken.
    What I haven't been able to achieve is flavor. A quick sear at the end doesn't produce the flavor that more traditional cooking methods produce for me.

    @YukonRon have you found the flavor to equal traditional methods?
    I season it in the bag, and again when I sear.
    It works very well.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • etherdomeetherdome Posts: 282
    edited January 18
    Pound them to 1/2”or so, season as you wish and cook hot n fast around 425 raised direct.  Pull around 150-152°.  This give me the texture I like in chicken.  I think cooking hot n fast also helps retain moisture.  
    Pounding them is the key for me . I couldn’t agree more.
    Upstate SC
    Large BGE
  • RRPRRP Posts: 22,048
    While you have already gotten sage advice there is one other method I used to use with frozen breasts sold at SAMS and that was to JACCARD them. Now that I buy the individually frozen breasts from COSTCO I no longer find that necessary. 
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • I only cook the breasts with rib meat.  Pull off skin, wash up, pat dry, then rub with olive oil and Yardbird.  Cook direct at 325 until it probes 165, and they are ready to serve!  Super moist and juicy!

    Land of OZ-Central Kansas

    BGE XL with Flameboss 300 WiFi++Blackstone 36"+++Weber Smoky Joe++

  • Hans61Hans61 Posts: 3,405
    @pgprescott when I did it 160 for an hour it would cut kinda like pulled chicken 
    “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
  • RaymontRaymont Posts: 690
    SV 145 degrees for 2 hours is super ood. Did this last night, seasoned in bag then seared quickly. 

    Small & Large BGE

    Nashville, TN

  • billt01billt01 Posts: 715
    Marinate in buttermilk, mayonnaise, or pickle juice...

    All three flavor profiles have a different direction you can go down, I.E. fried, baked, or grilled..


     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • jak7028jak7028 Posts: 217
    I can't emphasize enough what a few others have said about quality of the chicken, but to summarize a few posts above:

    1)  I have had chicken breasts from the same bag of frozen chicken breast come out great but the one cooked next to it has more of a rubbery texture.  Try to be picky and find a good source.  Chicken is cheap, pay a little more per lbs if you need to.   Its not like a Ribeye where you can pay a range of $5-$20/lbs.  A $1/lbs extra can get you much better chicken.  

    2) These days most whole chickens or BS breasts are huge.  Spatchock a whole bird or pound the BS breasts flatter so they cook better and more even.  I would say 1/2" to 3/4" max would by limit on thickness for BS breasts. 

    3) Cook to temp and cook it to the lowest temperature you are comfortable to safely eat either SV, direct, or indirect.  All methods can produce good chicken.

    4) Unless you are on a diet, go with boneless, skinless thighs.  They cost about the same and are MUCH better.  More forgiving and much juicier.  Other than not wanting to eat meat off a bone or health reasons, I am not sure why people pick BS breasts.   


    Victoria, TX - 1 Large BGE and a 36" Blackstone
  • GoldenQGoldenQ Posts: 225
    I always cook them indirect at 300 and if using bone  in breasts I brine for about 2 hrs.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • kl8tonkl8ton Posts: 2,296
    @DialSquare
    why disagree with my question?  Scrolling error on your mobile device?
    LBGE - 36Blackstone
    Grand Rapids MI
  • westernbbqwesternbbq Posts: 2,141
    Sous vide...
  • kl8ton said:
    @DialSquare
    why disagree with my question?  Scrolling error on your mobile device?
    Hi kl8ton, my apologies, I must have clicked it when scrolling by. My bad, friend! In fact, I agree with your question, using an instant read thermo is the best way to ensure good results on chicken. My thermapen is my best accessory! 
    Cheers!

  • fishlessmanfishlessman Posts: 22,993
    i have the best luck with bone in full breast cooked like a spatchcocked bird. cut in half for serving after the cook.  it runs with juice, i cant get this with the standard cut grocery store half breast
  • tjvtjv Posts: 3,721
    when at the store, look on the label that says.....injected with some percentage of a salt type solution, usually 8% - 12% for chicken.  this will give you a juicer product. 

    Also, when grilling you may need to separate the thick end from the thin end at some point during the cook, so not to overcook the thin end. When I cut them I usually stand the pieces on end to help get the middle some heat. 



    thanks for posting, reminded me to do some with AL white sauce.......good stuff.

    t
    www.ceramicgrillstore.com ACGP, Inc.
Sign In or Register to comment.
Click here for Forum Use Guidelines.