Great way to cook chicken breasts

SkySaw · December 2010

I've tried just about every reasonable method to cook chicken breasts on the Egg, and I've finally found a method which for me is noticeably better than others. This method gives me juicy meat and bite-through skin.

I prepare the chicken pieces by dusting with a bit of rub (I'm partial to DP Raging River). Preheat the Egg to 400º-425º. Grill the pieces direct on the main grid for 2-3 minutes on each side; just enough to get a good sear on the skin (but be careful not to burn it too much). The direct sear is the key to this method.

Remove the grid, put in the plate setter, place the grid on the plate setter, and cook the chicken indirect for another 20-30 minutes until done. If you have an adjustable rig, I guess this would be as easy as searing on the lower grid and then moving the chicken up a grid and sliding in a pizza stone?

This method works especially well for low-fat chicken parts like breasts. I sauce it about 10 minutes before it's done. My family goes nuts for this chicken. I have to cook enough so that we have leftovers for sandwiches.

DSC_6431 by SkySaw, on Flickr

Mickey · December 2010

That looks very good.
But, if using adj rig why not move up real high and do direct?

Griffin · December 2010

Sounds good. Are those boneless or bone in?

SkySaw · December 2010

Those are bone in.

I don't have an AR, but cooking direct and high in the dome is a different cook with a different effect.

For me, cooking direct and high is the best for fatty chicken parts. However, I use a small fire, and cook at about 275º with that kind of cook. With lean pieces like breasts, I don't like the results as much as when seared and then baked.

I think the light sear gives the skin a taste and texture that a high dome direct cook does not achieve. The indirect portion of the cook lets the internal temp rise fairly quickly without drying out the meat or further blackening the skin.

Mark

Grandpas Grub · December 2010

Great looking cook Mark. Thanks for sharing your technique.

I am going to give that a try. Then, using the AR and spider. I think I will try using the spider legs up for a good quick sear then go on the AR direct for the finish cook.

With the lump low in the fire box I can get a very nice texture and moisture in the chicken. The low sear may just well take care of the skin.

Kent

SkySaw · December 2010

Thanks Kent - I hope it works for you. My preferences for cooking chicken are to a large extent based on what has worked for you in past, and on what has worked for Thirdeye.

This method is an attempt to grill chicken that's as good as I can get off my Weber. I believe it actually surpasses it! Weber style skin and Egg juiciness. Oh-oh, looks like I'm going to have to cook some up again tonight. All this talk is giving me a craving.

Mark

Grandpas Grub · December 2010

hehehe I have to go dig out 3' of snow to get to the eggs then cook. I was going to give AZRP's casserole a try but I am really thinking of doing some chicken breast. I have to say that is a beautiful picture you posted.

Be well and Merry Christmas.

Kent

MO Mule · December 2010

Looks good I want to give it a try.

Pjoe · December 2010

Looks great! The indirect is still at 400 - 425?

Bill

Great way to cook chicken breasts

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