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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

What Temperature?

JK
JK Posts: 93
edited November -1 in EggHead Forum
How do you cook B/S chicken breasts? Direct..indirect.. what temperature?[p]Thanks,
j.k.
· Share on FacebookShare on Twitter

Comments

  • GaDawg
    GaDawg Posts: 178
    j.k.,
    Here's how I do b/s breasts for fajitas. I split them
    in half long ways (like cutting a roll or a bagel), clean
    out all the nasty stuff, cover completely with homemade
    Emerils essence and put them in a ziplock bag with just
    a little olive oil (basically making a slurry). I marinate
    them overnight and egg them hot at 550-600 for a minute or
    two per side. They cook very fast. The reason I make my own Emeril's essence is to cut the salt in half. That way
    I can really pile the spice on without making things too salty to eat.[p]Chuck
    · Share on FacebookShare on Twitter

Categories