Breast Help

Slim

I hope somebody lokks in! I have a killer recipe that i have used on my now retired gassy for chicken breasts what time and temp do you cook them on the BGE? use jack daniles or hickory? or none? I took the recipe from the food section of the Atlanta paper few years back if it works good on the egg will post
thank you!

Wise One

Slim, I have always cooked my chicken breasts (bone in) at 350 for about 30-45 minutes. I use my polder to check the internal temp to make sure it's about 170-180. I use pecan for smoking since it's plentiful in my back yard and it's good on poultry.

Slim

Wise One,thanks for the info! this chicken is really moist uses a salt rub that is then washed off and i have never had chicken this moist before i will have to so some on sunday and see how the egg does on it!

Nature Boy

Slim,
Wise One's technique will be perfect. Even higher cooking temps okay. Personally, I prefer to pull them off at 165, and I always check the internal temp of those lean meats that have a small window before they start drying.[p]Have fun, and please share your killer recipe if it works out! It will.
beers and such
NB

Bordello

Wise One,
Do you cook your chicken with the skin on or off????? I usually buy boneless/skinless breast but have bone in/skin on in my frig. for tonight or tomorrow.
Thanks,
New Bob
Have a geat weekend

Wise One

New Bob, actually both ways. I like skin on personally but I know it's not supposed to be really good for you. My wife tends to remove the skin after the cook. I think the skin keeps the meat moister but it could be just that the outside dries out with no skin.