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Need a lil 101 on boneless chicken breasts

Powak
Powak Posts: 1,412
in EggHead Forum
What’s some good tips to producing juicy boneless chicken breasts on the egg? My brother in law makes em on his kettle and his basic instructions are “cook whole, last 10 minutes cut up and sauce, throw back on and brown”. Love to replicate this or maybe try something totally different on the egg. One thing I can say is a restaurant in my town specializes in French cooking and their chicken is always super moist and tender.  Not sure what they do but would love to achieve that on the egg.
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Best tip is to not overcook it.  Instant read thermometer.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Sous vide or I pull mine in the 150-155* range when grill on the egg. 165* results in dry, stringy chicken
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Powak
    Powak Posts: 1,412
    jtcBoynton said:
    Best tip is to not overcook it.  Instant read thermometer.
    Yup I used my Thermapen but i pulled at 165-170. Was not too dry but not very moist. I’d like to find a good temp for when to cut and sauce or just sauce. 
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  • Powak
    Powak Posts: 1,412
    ColtsFan said:
    Sous vide or I pull mine in the 150-155* range when grill on the egg. 165* results in dry, stringy .

    Is all the pink gone at 150-155?
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  • kl8ton
    kl8ton Posts: 6,423
    What @jtcBoynton said.  Don't overcook.  I do lots of BSCB for salads, soups, chili, chicken dip, just to eat straight up, etc.  If main purpose is to cut and eat or put in a salad, I will run the Egg up to a higher temp like 350-400.  This way you get some nice color and grill marks.  If the chicken is for a dip or chili I will keep Egg temp lower to avoid getting a tougher exterior.  I've done direct and indirect, it really doesn't matter.  Just don't over cook.  I pull at 155. and yes to @Powak the pink is gone.


    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Yes. You're going to get a few degrees of carryover, so they end up closer to 160* after a brief rest
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Here's a good post from Thermoworks.


    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    edited May 2020
    DoubleEgger said:
    Pound the breasts to a uniform thickness for even cooking. 

    Also, all chicken is not created equal. Buy a quality bird. 
    What DoubleEgger said. Chicken breasts were always frustrating until we started pounding them into an even thickness. It won't make up for overcooking them, but at least you won't overcook half of it in order to make sure the other half is cooked to proper temperature.
    Stillwater, MN
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  • SonVolt
    SonVolt Posts: 3,316
    edited May 2020
    Give this recipe a shot. It's simple in execution but there's a lot going on from the acidic marinade to the post-cook saucing of the same oil-based marinade. Everyone's jaw hits the floor when I make this b/c it's so easy and quick. 

    Key is super high-heat and a quick cook followed by dousing in a fat-based sauces (in this case leftover marinade). 

    https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • SonVolt
    SonVolt Posts: 3,316
    edited May 2020
    DoubleEgger said:
    Pound the breasts to a uniform thickness for even cooking. 

    Also, all chicken is not created equal. Buy a quality bird. 


    I'm lazy so I just slice the breasts in half along the edge - like you're butterflying it, but I separate them completely. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Pound to even thickness then dry brine with salt for a hour or so.  Cool hot and fast.  I generally run 425-450 for BLSL breast.  Pull at 150-155.  

    SV at 147 with rosemary and thyme with a splash of EVOO for 1 1/2 - 2hrs then sear in the CI.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • fishlessman
    fishlessman Posts: 34,597
    cheat and buy boneless thighs
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • JethroBodeen
    JethroBodeen Posts: 526
    cheat and buy bone in breasts....
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  • JethroBodeen
    JethroBodeen Posts: 526
    cheat and buy bone in breasts....
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  • YukonRon
    YukonRon Posts: 17,261
    After pounding them down to eveness, put in a wet brine of salt and sugar for a few hours. Seasone as desired, grill to desired doneness. Serve.

    Never will you have dry chicken after grilling again, unless you go to sleep at the wheel.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Just cheat I think is was @JethroBodeen is trying to say.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • HeavyG
    HeavyG Posts: 10,380
    JethroBodeen said:
    cheat and buy bone in breasts....

    I prefer breasts without bones.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Brine them beforehand.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • lentsboy007
    lentsboy007 Posts: 416
    SonVolt said:
    Give this recipe a shot. It's simple in execution but there's a lot going on from the acidic marinade to the post-cook saucing of the same oil-based marinade. Everyone's jaw hits the floor when I make this b/c it's so easy and quick. 

    Key is super high-heat and a quick cook followed by dousing in a fat-based sauces (in this case leftover marinade). 

    https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html


    Made this today . It was excellent 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • EagleIII
    EagleIII Posts: 418
    You can use almost any seasoning or almost any marinade.  The key is, use your Thermapen during the cooking process and pull your breasts at 155, or certainly by 160.  165 is supposed to be safe temp, but you'll get 5 degrees carryover cook after you pull them off.  Juicy every time...
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  • paqman
    paqman Posts: 4,923
    Powak said:
    Not sure what they do but would love to achieve that on the egg.
    Brine

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Teefus
    Teefus Posts: 1,259
    ^ This ^
    Michiana, South of the border.
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  • vb4677
    vb4677 Posts: 687
    A Joetisserie with a flat basket does wonders for chicken breasts! 

    Season however you want, from S&P, to the wildest of spices.  Spin 'em at about 350F until 160+ internal, approx 35-45 mins.  I use a couple of firebricks to block half of my firebowl, and just build a small fire on one "side".

    Moist, juicy, smokey, tender, perfect.

    It's my new go-to way for BLSL breasts - wife loves it that way, and she's sensitive to food textures-  so I've finally found a win!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • booksw
    booksw Posts: 500
    vb4677 said:
    A Joetisserie with a flat basket does wonders for chicken breasts! 

     I use a couple of firebricks to block half of my firebowl, and just build a small fire on one "side".
     Can you explain how this works?  If the fire is on one side, isn’t the basket spinning over the center, rather than just on the non fire side?  Also, how often do you check temp (I would guess you would have to stop the rotation to do this?). Thanks!  Your comment got me thinking of buying one of these... :)

    Johns Is, SC

    L/MiniMax Eggs
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  • vb4677
    vb4677 Posts: 687
    booksw said:
    vb4677 said:
    A Joetisserie with a flat basket does wonders for chicken breasts! 

     I use a couple of firebricks to block half of my firebowl, and just build a small fire on one "side".
     Can you explain how this works?  If the fire is on one side, isn’t the basket spinning over the center, rather than just on the non fire side?  Also, how often do you check temp (I would guess you would have to stop the rotation to do this?). Thanks!  Your comment got me thinking of buying one of these... :)

    Yup - the spit of the Joetisserie is in the same line as the fire bricks. So, it is spinning over the center.  In my setup, I put the fire in the 'back' (hinge side) of the Egg, and the Joetisserie runs parallel between the hinge and handle.
    At the :30 minute mark I start checking temp - and yes, there's a little switch to stop the motor.  If you're just doing 4 to 6 BLSL breasts, then the flat basket is perfect.  Did some on Saturday that came out perfect.  In fact, I load the basket straight out of the package, and then season them  - so easy... Run about 300-350F and a little apple wood... MMmmmmMMMmmmm
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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