Crunchy skin with great BBQ taste while the meat is still moist and tender. So what is the secret of not burning the devil out of the outside of the chicken while getting the center done? So this is how to cheat. Grilling a whole split chicken breast can be a real bear especially the huge ones .Cut those suckers up, fire up the gas grill (or charcoal if you want) and go for it.
Really, really good and really, really simple.
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.
Preheat gas grill to high. Clean and oil. Wash and pat dry chicken. Trim loose fat and rib section.
|One more to cut in half. The first one was huge and I cut it in thirds.|
Using a large chef knife, cut into halves or thirds. Sprinkle lightly with salt and pepper.
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.
Now brush all sides with BBQ sauce of choice. Grill an additional 2 minutes, flip and then another 2 minutes. Serve with more sauce.
- 2 bone-in skin-on chicken breast (AKA split chicken breast)
- to taste Salt and Pepper
- 1/4 cup BBQ sauce of choice
Prep time: Cook time: Total time: Yield: 4 servings