Indirect chicken on the bge

Platesetter legs up holing the grate. I'm not sure on cooking time, I would guess 45 min. I'm sure a more knowledgeable Brethren will chime in...

That is about the right time. Keep the lid closed until the last 15 minutes, then toss a slice of pineapple and a little more of your seasoning on top the chicken when you inspect. Close it back up and let it go until done.

I'm on a bit of a pineapple kick lately.....


PS: Don't remove the Black Iron Egg topper and set it on the ground close to the grill where if you are barefooted and have a flareup you could accidently kick the topper and break your little toe on your right foot. I'm just saying......

thirdeye said:

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Yep, platesetter legs up, foil or a drip pan on it, cooking grate. I can tell you that skin-on bone-in thighs take about 40 minutes when cooked indirect around 400°. Since I take them into the 180°+ range, I would expect breasts would not take any longer since you will pull them off at 160° to 165°.


Things to consider would be:
1. Brining the breasts
2. Marinating them
3. Basting with a liquid that has a little oil in it
4. Doing a sauce finish​

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Nice looking chicken. Why do you take them to such a high temp? I would think that they would dry out, but since it is YOU doing it, I know that's not the case. If I did it, I'm not so sure.

TactTm1 said:

PS: Don't remove the Black Iron Egg topper and set it on the ground close to the grill where if you are barefooted and have a flareup you could accidently kick the topper and break your little toe on your right foot. I'm just saying......

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LOL, this is good to know as I previously authored the saying "lit lump looks an awful lot like unlit lump" when walking barefoot on the patio!

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Zedsdead said:

Gonna try indirect chicken on the bge tonight to see the difference, if any (only done chicken direct). Do I do the platesetter legs up or down? And how long should it take for boneless breasts if I do it at 375? Any other tips for indirect chicken on the bge are appreciated

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I'd like to know how it comes out and how you like it. I'm doing the same thing tonight for the first cook on my BGE. Thighs 375-400 with a platesetter.