I know I said it would be 5 or 6 days before I would be able to get time on the Egg again. One of the advantages of being my own boss is I can make my own hours. So I promised myself Iâ€™d start work a couple hours early today if I knocked off early to cook something up outside. There must have been chicken vibes in the air because like several others, I did chicken too.
The chicken recipe was called Barbecue Chicken Breasts with Soy-Lemon Marinade and it was from Big Bob Gibsonâ€™s BBQ Book. It was supposed to be a quick cook. The boneless skinless chicken breasts received a 30-45 minute marinade. While they were in the fridge, I ran out and fired up the Egg and set it up for indirect grilling. Everything went well, with one exception. The recipe said the breasts would take 8 minutes a side at 400 degrees. This seemed crazy to me! When I do chicken breasts in the oven they take nearly an hour at 350 degrees. I just knew 50 degrees more wouldnâ€™t make that much of a difference. So I armed myself with the fastest instant read thermometer I owned and headed out to the grill. The 16 minutes went by and I hadnâ€™t even hit 100 degress. Now this was not a surprise, and not the end of the world....but it makes it hard to time your sides. It turned out the total cooking time was 48 minutes and the breasts ranged from 160 to 162. If anyone is using this cookbook be careful with the cooking times: This is the second major discrepancy between recipe and reality Iâ€™ve found. The first was their signature recipe Big Bob Gibsonâ€™s Bar-B-Que Chicken. The book said 3 hours for the spatchcocked whole chicken. Iâ€™ve never had a whole chicken take more than 1:45, so I knew this was crazy too. The two times Iâ€™ve made it it took 1:30. OK onto the pictures:
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.
This meal answered the chicken and egg question: The egg came first!. I had to set the Egg up for indirect grilling and preheat it first. I have the Platesetter on 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 running 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, Iâ€™m sure the marianade helped but Iâ€™d bet the good seal of the Egg contributed to the moistness as well.
My wife absolutely l-o-v-e-d this chicken, so it was a worthwhile cook. Me not so much. I wasnâ€™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.
A quick digression:
A couple who I regularly cook for gave me two Egg-warming presents on Monday: The first was a BGE hat and the second (shown below) is the BGE Dutch oven. Now I donâ€™t have to worry about whether my LeCruset Dutch oven will fit under the dome of the Egg. I have some leftover brisket and now leftover smoked chicken, plus a Dutch oven. I see Brunswick stew coming real soon.