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

Bone in/skinless chicken breasts

Darnoc
Darnoc Posts: 2,661
edited November -0001 in EggHead Forum
Rubbed with Shaking The Tree and put in the fridge for one hour.Then cooked at 350 degrees indirect on a raised grid. When the internal temperature got to 140 degrees they were basted with the sauce and a second basting when it got to 150 degrees.Pulled at 160 and let it rest for about five minutes under a wok lid.
The end result.

002-21.jpg

Many folks seem to be afraid to do chicken breasts but the main thing in my opinion is to keep close watch on the temperature of the chicken and not as much on the temperature on the Egg.Hope this helps.
· Share on FacebookShare on Twitter

Comments

  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,024
    You are right - I never think to do bone in breasts. Those look very good.

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter

Categories