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chicken breasts

Unknown
Unknown
edited November -0001 in EggHead Forum
Going to try to cook boneless, skinless chicken breasts this weekend. What temp and how long? Direct or indirect? What about whole chickens? Same questions. Thanks
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Comments

  • hayhonker
    hayhonker Posts: 576
    Tideregg,
    A cook with hundreds of possibilities.
    My last batch was coated in olive oil, bread crumbs, and Dizzy Pig Shakin The Tree (an addictive citrus lemon pepper thing).
    Cooked at 350 indirect (plate setter) on raised grid for about 30 minutes. The key, no matter how you cook them is to pull them off before they are overcooked.
    I always look up the temp, and thus can't remember it to post here. I'm thinking 160 but I'm sure someone will mention it.
    Make extra and cut them up on a ceasar salad for lunch the next day.
    Enjoy!
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  • ronbeaux
    ronbeaux Posts: 988
    Tideregg,
    I like them cooked hot and fast over direct heat and pull when they first get firm for the breasts. Whole chickens I do spatched direct at 325 to 350 on a raised grid until the breast is at 160.

    chicken.jpg[p]
    chicken002-1.jpg[p]

    Same temps apply for beer can chicken, only use a drip pan as a base to set it on.

    beerbuttchicken.jpg[p]

    Also works when you cook a whole one in a rack if you set the rack in a drip pan. For the beer can or rack chicken you can bump the temps up to near 400 for the final 10 minutes to get the skin to crisp a little.
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  • Darnoc
    Darnoc Posts: 2,661
    Tideregg,
    Check todays post around 11;20 for quick and tastey ones.
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  • Legally Blind Egghead
    Legally Blind Egghead Posts: 106
    Tideregg,[p]The Secret to tender/juicy chicken breasts is to FLATTEN BREASTS TO UNIFORM THICKNESS! (If you don't have a tenderizing mallet, use your fist.)[p]I also marinate in Italian dressing for about 1 or 2 hours, drain excess and coat with LOTS of DP Rub, Shaking the Tree is awesome! I cook direct at 375-400 on reg grid position (or raised) for 2 minutes per side then take off and brush honey/butter on side 1, insert probe and cook about 4 minutes, flip and brush side 2 and finish until 160! Rest under foil tent for about 10 minutes and temp will rise to 165 and they will be PERFECT![p]ALWAYS make extra as the leftovers are amazing in Chicken Caesar Salad.[p]In Short:[p]1)FLATTEN BREASTS to same thickness.
    2)USE LOTS of DIZZY PIG RUB with EVOO.
    3)DO NOT EXCEED 165 degrees![p]Good Luck,[p]Joey
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