I usually bake with room temperature eggs because they seem to disperse much better through batters when they arenât fresh out of the fridge. Typically if the recipe calls for room temperature butter, itâs a good idea to use room temperature eggs.
Add enough cooking liquid to cover the chicken. If desired, add any other ingredients for flavoring the liquid and chicken. Bring to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F). Bone-in, skin-on chicken breasts: cook about 30 minutes
Cook the chicken until internal temperature reaches 170 degrees F. Large chicken breast 8-10 oz. 15 minutes on high coal heat (no black coals, ashed red coals), flip, 15 minutes on the other side. Chicken breast should be cooked until the internal temperature is 165 F no matter what way the chicken is cooked.