The trick is to smoke the meat and not make the meat smoke
BBQ CHICKEN BREASTS w/ SOY-LEMON MARINADE
Date:August 08, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The chicken breasts received a 45 minute marinade using: Soy sauce, lemon juice, sugar, onion powder, garlic powder, ginger, paprika & black pepper.
The finished marinade.
The chicken and marinade are in a zip-lock bag and are off to the fridge for 45 minutes.
The Egg is set up for indirect grilling. I have the Platesetter legs up, with a drip pan inside, and the s/s grill grate on top of the legs. The Chicken is on the Egg which is at 400 degrees and there is a hickory chunk giving some smoke.
The chicken is being served with some chicken flavored rice.
Despite the far longer than planned cook, the chicken was still moist, I'm sure the marinade helped but I’d bet the good seal of the Egg contributed to the moistness as well.
My guests absolutely l-o-v-e-d this chicken, so it was a worthwhile cook. Me not so much. I wasn't real crazy about the flavor from the marinade. The chicken was moist and tender despite the 45 minute vs the 16 minute grill time.
The chicken even had a faint pink smoke ring.
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I like my new Big Green Egg so much I have been looking for any reason to cook on it. For example this day I finished something up early and wasn't going to hear back from my client until the next day. That meant I had some time to grill something for supper if I moved fast. This recipe from Big Bob Gibson's BBQ Cookbook fit the bill nicely. It was a reasonably quick & simple prep, a short marinade time (30-45 minutes) and according to the book a fast cook at 8 minutes per side. That last one worried me since chicken breasts I've cooked in the oven at 350 degrees have taken nearly an hour. Another 50 degrees wasn't going to make that much of a difference. So I wasn't prepared to believe that time and went to the Egg armed with my fastest instant read thermometer. The breasts were cooked indirectly on the Egg at 400. The Platesetter was installed legs up with a s/s grill grate on top of the legs. When I checked the temps at the 8 minute per side mark, they hadn't even crossed the 100 degree mark. Ultimately the chicken took 48 minutes to hit the 160 degree temp I was looking for. If the time at 350 degrees was just under an hour, 48 minutes at 400 degrees made perfect sense. So how were they? There was a split decision-some of my guests loved them and couldn't stop eating them. I on the other hand found something in the taste a bit off putting. I can't describe it exactly, but there was a flavor there I didn't care for. The good news was, despite 3x times longer on the grill, the chicken breasts were still very moist and tender.I'll bet if I wasn't opening the lid so much to check the temperature, they would have turned out even more moist.
Big Bob Gibson's BBQ Book: Barbecue Chicken Breasts - Page 129