Help Please; Bone-in Chicken Breast

PackerFan

Hello,[p]I have cooked many of Boneless-Skinless Chicken Breasts but my wife just bought some Bone-in Chicken Breasts. Does anyone have any cooking method for these? Temp? How Long? Do I flip them?[p]Thanks,
Kenny

Poncho

PackerFan,
I have found that success on the egg has to do with temperature control. For your bone-in breasts, I would stabalize the temp at about 375-400. Put the breasts on skin side down. I don't know, maybe 5 minutes then flip once. You might want to use a polder or instant read thermometer to check the temp...shoot for 170.[p]Alternately you could always bone them.[p]Personally, I prefer thighs. You virtually can not overcook them and they are much more flavorful.

Mike in MN

PackerFan,
I have a tendency to flip mine multiple times. I move them around, flip em, and stack them as they are cooking. I always start with a preheated grill to about 350-400. It also helps to microwave chicken awhile before grilling. I microwave for a few minutes and move everything around in the bowl, and then repeat the process a few times. This helps to cook the meat towards the center before it has a chance to dry out during the grilling process. [p]I prefer the bone in breasts. I think the flavor is better because of the bones. They take a bit longer to cook. [p]For me it is a "feel" thing when I do chicken. They are heavy and limp when they are raw, and they start to firm up and lighten up (weightwise) when they are getting close to done. Watch out so they don't get too firm...too done. Too bad. Also the outside color of the breasts can be a tipoff as to their progress...When they look good, that might be a good time to pull them. If you pull them too early...no probllem...microwave for a few minutes and no one will have to worry. Just suck up a little of the pride, and move on, they will still taste great![p]Mike in MN[p]