Rubbery Chicken

Hooter

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?

GaDawg

Hooter,
Provide more info (time and temp, direct vs.
indirect etc.. )[p]Chuck

Char-Woody

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 M

<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

Hooter

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

GaDawg

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