I think most of us normal people can not get a split chicken breast grilled to 165 internal temp without having texture or burning issues. Well the answer is simple, you need to look at that breast as 2 or 3 pieces of meat not one.
So cut them in half or thirds of they are big. Cut it and you will have more normal serving sizes, more surface area for tasty rubs and sauce, and a much easier time getting to the right internal temperature. My normal readers know I feel this way, that was for the newbies out there.
|One more to cut in half. The first one was huge and I cut it in thirds.|
- 2 bone-in skin-on chicken breast (AKA split chicken breast)
- to taste Salt and Pepper
- 1/4 cup BBQ sauce of choice
1) Preheat gas grill to high. Clean and oil. Wash and pat dry chicken. Trim loose fat and rib section.2) Using a large chef knife, cut into halves or thirds. Sprinkle lightly with salt and pepper.3) Place on grill over direct high heat with skin side down for 7-8 minutes. Then flip about every 5-6 minutes until internal temp of 165. About 30-35 minutes total.4) Now brush all sides with BBQ sauce of choice. Grill an additional 2 minutes, flip and then another 2 minutes. Serve with more sauce.
DetailsPrep time: Cook time: Total time: Yield: 4 servings