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

Lil Greek Chicken n Salad

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
No egg shot but a Greek marinated breast cooked at 425 direct  on the mini.   Plated with Greek salad   


Taste was wonderful for a quick weeknight cook.   Thanks for looking.  

-----------------------------------------

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
· Share on FacebookShare on Twitter

Comments

  • SciAggie
    SciAggie Posts: 6,481
    That salad looks crazy good. Nice cook. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • CPARKTX
    CPARKTX Posts: 2,095
    Beautiful 
    LBGE & SBGE.  Central Texas.  
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Nice plate Matt!  Salad looks delicious.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Wow you nailed that, again. What did you season the breast with? My chicken breast game is terrible. 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    This just made my heart happy. I think it's in desperate need of some ruffage. 

    @Eggdicted_Dawgfan chicken breasts are a b!tch on open flame. There isn't enough fat. IMO they belong in the oven, in a skillet, or (my personal favorite) fried and doused in a spicy concoction. 

    Having said that I'll be interested to see how this one played! Doesn't look dry or rubbery. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    Thanks @SciAggie @CPARKTX & @bgebrent. 

    Eggdicted_Dawgfan said:
    Wow you nailed that, again. What did you season the breast with? My chicken breast game is terrible. 
    Thank you.  For the marinade I used roughly 

    1/4 cup EVOO 
    1/3 cup red wine vinegar
    juice and zest from 1 lemon
    lil balsamic vinegar to taste 
    1tsp oregano 
    1rsp of thyme 
    S&P 

    I put 3 breast in a bag with the marinade and vac packed for bout 1 1/2hrs.   Taste was incredible. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Killit_and_Grillit said:
    This just made my heart happy. I think it's in desperate need of some ruffage. 

    @Eggdicted_Dawgfan chicken breasts are a b!tch on open flame. There isn't enough fat. IMO they belong in the oven, in a skillet, or (my personal favorite) fried and doused in a spicy concoction. 

    Having said that I'll be interested to see how this one played! Doesn't look dry or rubbery. 
    Never dry or rubbery if not overcooked my friend.  The egg is a moisture maintaining oven/grill.  IT 155 and life is good.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    Killit_and_Grillit said:
    This just made my heart happy. I think it's in desperate need of some ruffage. 

    @Eggdicted_Dawgfan chicken breasts are a b!tch on open flame. There isn't enough fat. IMO they belong in the oven, in a skillet, or (my personal favorite) fried and doused in a spicy concoction. 

    Having said that I'll be interested to see how this one played! Doesn't look dry or rubbery. 
     You should increase the heat if your breast is drying out and rubbery.  Cook at least 425-450 raised and flip bout every 6-7 mins till 155 or so. 

     I learned the high heat from an oven recipe.  Chicken cooked at 450 for 20mins is way more moist that cooked at 350 for 30mins.  
     
      Depending on what I am using the chicken for sometimes I'll cook breast at 500°indirect so I can get the egg taste but no char    



    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    @Hans61 I'm with you breast are hard to get right. But fry them up and put something spicy on top
    amd we are good to go. 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Thanks @Mattman3969 I'm going to give that a shot for sure. Mine just don't seem to have any depth in flavor regardless of how much stuff I put on them. 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    @bgebrent I did learn to not overlook a few years ago and that cured the dryness for sure but now I need flavor in those juices. I'll give this method a try and play around with different additions. Thanks guys. When I tell my wife breast on the egg for dinner she doesn't jump for joy. Maybe I can change that with the help of the experts. 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    @bgebrent I didn't mean to imply that it COULDN'T be done...but my neighbor has been using his SV and there is no comparison to what I can pull from my Egg. 

    And compared to the rest of the bird it's more of a challenge. Every time I replace breasts with thighs on a recipe I see grins. And fights break out over wings and drummies.  

    But mostly is in no way, shape, or form as good as a fried hot chicken breast  =)

    @Mattman3969 I'm stealing that little concoction. More to follow. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    @Eggdicted_Dawgfan - understand where your coming from on tasteless chicken tits.  Try the vacuum seal with different concoctions per your taste.  You will enjoy.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • Hans61
    Hans61 Posts: 3,907
    Killit_and_Grillit said:
    This just made my heart happy. I think it's in desperate need of some ruffage. 

    @Eggdicted_Dawgfan chicken breasts are a b!tch on open flame. There isn't enough fat. IMO they belong in the oven, in a skillet, or (my personal favorite) fried and doused in a spicy concoction. 

    Having said that I'll be interested to see how this one played! Doesn't look dry or rubbery. 
    Eggdicted_Dawgfan said:
    @Hans61 I'm with you breast are hard to get right. But fry them up and put something spicy on top
    amd we are good to go. 
    Do like me some fried chicken but I think you were responding to @Killit_and_Grillit    :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    Mattman3969 said:
     You should increase the heat if your breast is drying out and rubbery.  Cook at least 425-450 raised and flip bout every 6-7 mins till 155 or so. 

     I learned the high heat from an oven recipe.  Chicken cooked at 450 for 20mins is way more moist that cooked at 350 for 30 mins.

    This is truth. I cook chicken breasts at 425 or so raised direct and it usually takes 20 minutes. I set the timer on my phone and flip every 5 min. Even when I add a glaze it's ok as long as I wait until the last 8-10 minutes to put it on. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Mattman3969 said:
    Killit_and_Grillit said:
    This just made my heart happy. I think it's in desperate need of some ruffage. 

    @Eggdicted_Dawgfan chicken breasts are a b!tch on open flame. There isn't enough fat. IMO they belong in the oven, in a skillet, or (my personal favorite) fried and doused in a spicy concoction. 

    Having said that I'll be interested to see how this one played! Doesn't look dry or rubbery. 
     You should increase the heat if your breast is drying out and rubbery.  Cook at least 425-450 raised and flip bout every 6-7 mins till 155 or so. 

     I learned the high heat from an oven recipe.  Chicken cooked at 450 for 20mins is way more moist that cooked at 350 for 30mins.  
     
      Depending on what I am using the chicken for sometimes I'll cook breast at 500°indirect so I can get the egg taste but no char    


    Great info @Mattman3969 thanks for sharing. Looking forward to putting these tips to use. 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Hans61 said:
    Killit_and_Grillit said:
    This just made my heart happy. I think it's in desperate need of some ruffage. 

    @Eggdicted_Dawgfan chicken breasts are a b!tch on open flame. There isn't enough fat. IMO they belong in the oven, in a skillet, or (my personal favorite) fried and doused in a spicy concoction. 

    Having said that I'll be interested to see how this one played! Doesn't look dry or rubbery. 
    Eggdicted_Dawgfan said:
    @Hans61 I'm with you breast are hard to get right. But fry them up and put something spicy on top
    amd we are good to go. 
    Do like me some fried chicken but I think you were responding to @Killit_and_Grillit    :-)
    Haha more proof I'm an idiot! Sorry Hans. 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,938
    I could eat that every day.  Nice cook
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,447
    edited April 2017
    SV the chicken to 150 ish, then grill direct or place in a very hot CI and flip till IT of 155F
    Beautiful plate as always. Love me some chicken and salad. We do blackened chicken Caesar a bunch.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter

Categories