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Bone in chicken breasts, simple but good.

jfarley
jfarley Posts: 145
in EggHead Forum
Was going to do 10 bone-in chicken half breasts but found I could only fit 7 on the LBGE. (Did the other three on the gasser). Really simple but they came out great. rubbed with an olive oil paste with poultry seasoning, sage, thyme, basil, kosher salt, pepper. Cooked starting at 300 degrees indirect but let the cooker creep up to 400 through the cook. Pulled at 160 internal. Total time was about 2 hours. Came out moist and flavorful. I'll do this one again... 
LBGE - July 2012
Valencia, CA
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    Good job! I can smell them from here ...
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • SGH
    SGH Posts: 28,988
    Looks good to me brother. Don't fuss over the egg creeping up to 400. When cooking chicken pieces I run any where from 375 thru 425. I like how the high heat crisps the skin. Again it looks great.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stevesails
    stevesails Posts: 990
    Looks great. No one likes the dark meat my house. So that is what I cook too.
    XL   Walled Lake, MI

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  • Mickey
    Mickey Posts: 19,768
    Just a suggestion: next time at 400 raised direct with skin.
    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). Just given a Mini to add to the herd. 

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  • jfarley
    jfarley Posts: 145
    Mickey. Like your suggestion. My memory is failing me. What is the best option for raising the cooking grate?
    LBGE - July 2012
    Valencia, CA
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  • SenorHuevo
    SenorHuevo Posts: 40
    Looks good!

    Haven't tried these on the BGE yet, but one of my favorite easy winter dinners is a pair of bone in, skin on chicken breasts with garlic and herbs roasted (and then broiled) in a Staub pan.  Pan gravy, green beans and basmati in the rice cooker.  Yum.  The bone and the skin take the lowly chicken breast up to a different level. 
    I will never cook inside again.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    They look great!  Did you do a head to head taste test with the chicken that was cooked on the gasser?  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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