I like indirect around 375 until the last few minutes. I just use a disposable aluminum pan, then lift the grate with the chicken on it and remove the drip pan with tongs. Go skin side down for a few minutes to get it nice and crispy. That's just one way to do it. Show
I normally do thighs, about 8 at a time, and the drippings from that causes flares and a scorched-grease flavor on the chicken that I don't care for if done direct. That's just in my experience. Maybe my results would be different if I just cooked 2-3 at a time.
EDIT: To add to that, if I'm doing boneless SKINLESS breasts, I just go direct after I flatten them out a little. They don't drip enough to cause flare-ups. Link to commentShare on other sitesMore sharing options...  BEER-N-BBQ by LarryPosted October 13, 2015 BEER-N-BBQ by Larry
Posted October 13, 2015 I use the kamado Joe divide and conquer system to do it both ways. First indirect til almost done then direct briefly for the grill marks. Link to commentShare on other sitesMore sharing options... Link to commentShare on other sitesMore sharing options... Mr CuePosted October 13, 2015 Mr Cue
Posted October 13, 2015 Indirect and basted with a finishing sauce is what I like to do. A good soaking in some Italian dressing a few hours before cooking and right on the grate for 20-30 min. Yum! Link to commentShare on other sitesMore sharing options... IkeKeyPosted October 13, 2015 IkeKey
Posted October 13, 2015 I also cook chicken indirect on the KJ, and use the divide and conquer to sear/crisp the skin or put grill marks on skinless. Comes out juicy every time Link to commentShare on other sitesMore sharing options... Link to commentShare on other sitesMore sharing options... jkill73Posted October 13, 2015 jkill73
Posted October 13, 2015 I almost always cook chicken direct, and have never had an issue with moisture in my vision. They always come off moist. Of course the potential to dry out is higher using direct. For me I use indirect for low and slow, or anywhere I would use an oven. If I want traditional grilled or fried type food I go direct. Link to commentShare on other sitesMore sharing options... CeramicChefPosted October 13, 2015 CeramicChef
Posted October 13, 2015 As cschaaf notes above, if your marinade has a lot of sugar, it can burn when exposed to high heat, i.e. direct flame. If no sugar, I'd go direct simply because I like the flavor better. You'll also want to take a meat hammer of some sort to the breasts to make them a uniform thickness. That keeps them nice and juicy throughout. If you don't have a meat hammer, just take a heavy gauge skillet to the chicken breasts. Of course you'll want to put the breasts in a plastic bag to keep splatters to an absolute minimum. Best of luck! Link to commentShare on other sitesMore sharing options... Mr CuePosted October 13, 2015 Mr Cue
Posted October 13, 2015 Split and pound a breast to 1/4" thickness. Add a slice of cream cheese and a tsp of fire roasted green chilis. Roll it, wrap a few strips of regular cut bacon around it, and sprinkle some BBQ rub on it. Cook indirect at 300F until the bacon is cooked and firm, about 45 minutes. Brush with your favorite BBQ sauce and let it set up about 5 minutes. Enjoy! Do you grill chicken breast on direct or indirect heat?The key to perfect boneless, skinless chicken breasts is a quick sear followed by indirect grilling.
How do you cook chicken on indirect heat?Grill the chicken pieces, skin side down first, over indirect medium heat, with the lid closed, until fully cooked, turning once or twice. The breasts and wing pieces will take 30 to 40 minutes and the whole legs will take 40 to 50 minutes.
How long do you cook chicken breasts on the Big Green Egg?Place the chicken on the Grid and close the lid of the EGG. Grill for 10 to 12 minutes per side, until the thermometer reads 71°C/160°F. Place the chicken breasts on plates and top with the salsa. Garnish each plate with lime wedges and a sprig of cilantro.
Do you cook chicken on direct or indirect heat?Best technique: Sear chicken skin side down over direct heat until golden brown, about three minutes. Flip and sear for another three minutes; transfer to indirect heat and continue grilling, rotating and flipping occasionally until 165˚F.
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Big Green Egg chicken breast indirect
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