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Boneless, skinless chicken??

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demo
demo Posts: 163
edited March 2012 in EggHead Forum
Does anyone have advice on how to cook boneless, skinless chicken breasts on the BGE??  Direct, indirect ?  Time & Temp.?
Thanks.
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  • Chubbs
    Chubbs Posts: 6,929
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    Raised direct until 160 internal.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Mickey
    Mickey Posts: 19,674
    edited March 2012
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    I cut in half (to make thinner) and then pound to make even. I like Julio's rub (cumin is the main addition to it). I cook raised direct on the Mini (with a Woo) but regular on anysize will  work, just have to watch them (thin). I want a hot fire 400 and as I said direct. I do not oil them. This is a fast cook, don't go inside and make a drink.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • fishlessman
    fishlessman Posts: 32,767
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    in a stirfry
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggbertsdad
    Eggbertsdad Posts: 804
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    I like to soak in a brine first. That way they won't dry out as much. Boneless, skinless breasts can get pretty dry. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • milkman5083
    milkman5083 Posts: 100
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    I cook chicken every week. I set the the temp around 350 and pull when the breast are at 160. It usually takes around 17-20 minutes for the chicken to get done. I do mine direct and do not raise the grid. Chicken turns out perfect each time.
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