Ok so I need help. I used a Weber kettle with slow and sear, smoke thermometer, drip n griddle.
i cut the breasts in half cross ways to septates the think end from the thinner end. I place each half in a zip lock bag and smash it with a sauce pan to make all pieces about the same thickness of about 3/4 to 1 inch thick.
I season with Koshir salt and either Simon and Garfunkel or lemon pepper seasoning. Place all pieces in the large zip lock and run them all around a couple times over about 2 hrs leaving then in the fridge.
Light about 1/2 chimney of briquettes.
When grill is hot, about 350° to 370° I cook the chicken indirectly adjusting to 350°. About 1/2 way through, about 135° inside temp I flip them over.
At 160° inside temp I remove the chicken.
Thought it taste good, they seem to be a little dry except the middle thicker areas.
What would you recommend to help make the chicken more juicy and tender but still be done?
Thank you all
i cut the breasts in half cross ways to septates the think end from the thinner end. I place each half in a zip lock bag and smash it with a sauce pan to make all pieces about the same thickness of about 3/4 to 1 inch thick.
I season with Koshir salt and either Simon and Garfunkel or lemon pepper seasoning. Place all pieces in the large zip lock and run them all around a couple times over about 2 hrs leaving then in the fridge.
Light about 1/2 chimney of briquettes.
When grill is hot, about 350° to 370° I cook the chicken indirectly adjusting to 350°. About 1/2 way through, about 135° inside temp I flip them over.
At 160° inside temp I remove the chicken.
Thought it taste good, they seem to be a little dry except the middle thicker areas.
What would you recommend to help make the chicken more juicy and tender but still be done?
Thank you all
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