Burnt Chicken Breasts @ 350

Unknown

I keep burning both sides of my bone in chicken breasts when I grill them at 350. They are moist inside but badly charred on the outside. I cook them about 15-20 min per side with direct heat. Is 350 too hot on the egg, or am I missing something?

Photo Egg

FireontheMountain,
Are you using a sauce or glaze that has sugar base that is burning? If not, just lower your temp or cook indirect.
Darian

tjv

FireontheMountain, as photoegg suggested, sauce near the end and try sliding the pieces to the outer rim of the grid. [p]I cook chicken on a raised grid, felt rim and higher with temps 350 plus. Sometimes I go indirect on the backside of the cook to protect the bird. Tom

Unknown

FireontheMountain,[p]I use the same time and temp as your post. [p]The lump could be too close to the grate or it could be the drippings from the meat causing some flare up.[p]You could use a raised grid to get the meat further away from the lump.[p]Of course you could lower the temp and cook longer which many people do.[p]We decided to cook indirect and keep the same time & temp.[p]good eggin,[p]Kent

FireontheMountain

Photo Egg,
No sauce, just dry rubs of various types that don't show suger as an ingredient. I don't have a plate setter (yet) so I will try about 300-325.
Thanks for the help.

Unknown

FireontheMountain,[p]Use a drip pan or something to keep direct flame away from the meat.[p]Yesterday we cooked chicken. When adding the wood chips, with the dome open while putting on the chicken parts the wood chips caught fire and the flame was 'licking' the parts and beginning to burn the skin/seasoning.[p]It doesn't take much to get some flame on the meat which will equal to some amount of burn.[p]Of course any type of sugar will be problematic.[p]