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Cornell Chicken Breasts

xfire_ATX
xfire_ATX Posts: 1,184
in EggHead Forum
Went to Grocery store Sunday to get a whole chicken to try out this recipe, ended up buying skinless breasts as they were buy 1 pkg, get 2 pkg free.

So here is the cook

Marinated overnight


On the Grill- 400 raised direct, also had some preseasoned breasts cooking for the week.


Final product plated


Interesting taste, nice tangy flavor but wasnt happy overall with the outcome, likely because the breasts were super thick and dried out, should have flattened them some before the cook.

Will probably do it again but next time I'll go with a whole chicken quartered.
XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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Comments

  • 1voyager
    1voyager Posts: 1,161
    edited October 2019
    I tried the Cornell chicken recipe over the weekend also, using the same setup as you. Halved chicken instead of breasts.

    The result was awful. There were flareups due to the vegetable oil. The meat was moist but the skin was rubbery and tasted like burnt oil. It was the first lousy cook that I've made in a long time. Boss Lady summed it up..."Well, it has a unique taste".   :|

    I'll give it one more try in a couple of weeks, indirect setup and less oil.
    Large Egg, PGS A40 gasser.
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  • thetrim
    thetrim Posts: 11,387
    Thanks for sharing the bad along with the good!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited October 2019
    1voyager said:
    I tried the Cornell chicken recipe over the weekend also, using the same setup as you. Halved chicken instead of breasts.

    The result was awful. There were flareups due to the vegetable oil. The meat was moist but the skin was rubbery and tasted like burnt oil. It was the first lousy cook that I've made in a long time. Boss Lady summed it up..."Well, it has a unique taste".   :|

    I'll give it one more try in a couple of weeks, indirect setup and less oil.
    I'm just guessing here. But I think to pull this off on the Egg, or most any closed lid cooker, you would need to close off the bottom vents and cook with dome open/lid off. It might take a couple tries to find the right amount of lump to start with to keep the fire under control.
    Also, pat the chicken dry to remove excess oil prior to putting on the grill and minimal mop of chicken during cooking and only after skin has started to crisp up. Just my 2 cents.
    Thank you,
    Darian

    Galveston Texas
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    I didnt have flareups and I stopped "mopping" the chicken about half way through after I thought it wasnt helping crisp it up.

    I'll try again but I needed thinner chicken.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • GregW
    GregW Posts: 2,678
    I also tried the Cornell chicken this past weekend. I did thighs indirect in a pellet smoker and finished over charcoal.
    I think this recipe was specifically developed to cook directly over charcoal at a substantial distance from the coals. In an open pit constructed from concrete blocks with a grate over them.
    I think the distance from the coals would greatly reduce the flareups.
    What few pieces that I had that didn't burn over the coals, were good. The recipe has potential, but it is very cooking method dependent.
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  • GregW
    GregW Posts: 2,678
    xfire_ATX said:
    I didnt have flareups and I stopped "mopping" the chicken about half way through after I thought it wasnt helping crisp it up.

    I'll try again but I needed thinner chicken.
    I marinated the thighs and didn't baste, I can't see basting as a technique to make the skin crispy. At any rate, I succeeded at crisping the skin over direct fire at the expense of burning it. Very few pieces we edible after the inferno.
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