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Rubbery Chicken

HooterHooter Posts: 127
edited 10:14AM in EggHead Forum
I'm a new egger. I've cooked chicken breasts twice and both times they have come out tasty, but a little rubbery. How can this be avoided? Am I cooking them a little too long?

Comments

  • GaDawgGaDawg Posts: 178
    Hooter,
    Provide more info (time and temp, direct vs.
    indirect etc.. )[p]Chuck

  • Char-WoodyChar-Woody Posts: 2,642
    Hooter, Rubbery??? It will improve..! Trust me. :-) [p]Another method is indirect over a firebarrier but running at 400F degrees...Fast, moist and golden brown...no charred parts.[p]One thing to keep in mind, use the BGE's internal heat and moisture retention to its maximum advantage.
    Cheers to ya...

  • Tim MTim M Posts: 2,410
    chicken2.jpg
    <p />Hooter,
    Sounds like too low of a dome temp. You need to be up in the grilling range for chicken and foul. Try 350+ for 20-30 min.[p]Tim

  • HooterHooter Posts: 127
    GaDawg,
    I'm following recipes in the booklet that came w/ the egg. Cooking directly over coals @ 300 degrees for 35-40 minutes.

  • GaDawgGaDawg Posts: 178
    Hooter,
    Throw out the BGE manual. Like Tim said above, go at least
    350 - 400 for chicken and you'll have success. Better yet,
    brine your chicken first ( 1 gallon water and a cup each
    of sugar and salt ). Let soak a few hours or overnight.
    Good stuff.[p]Chuck

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