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๐Ÿ Home ยป Recipes ยป Chicken Recipes

Grilled Split Chicken Breastsโ€”Crispy and Delicious

Updated: Jul 12, 2025 ยท Published: Mar 20, 2011 by Dan Mikesell AKA DrDan ยท 5 Comments

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Time: 1 hour hr 30 minutes mins

Grilled split chicken breasts can be trickyโ€”but not with this method. Start with a little trimming, add a quick seasoning rub, and youโ€™ll get juicy, crispy chicken every time. Want that sticky BBQ finish? Just brush on your favorite sauce near the endโ€”no separate recipe needed.

Grilled split chicken on a plate.
Jump To (scroll for more)
  • ๐Ÿงก Why Youโ€™ll Love This Recipe
  • ๐Ÿ“ Ingredients
  • ๐Ÿ‘จโ€๐ŸณQuick Overview: Grilled Bone-in Chicken Breasts
  • โฑ๏ธ How Long to Grill Split Bone-In Chicken Breasts
  • ๐Ÿ”ฅ Pro Tips for Grilling Split Chicken Breasts
  • ๐Ÿฝ๏ธ Serving Suggestions
  • โ“FAQs
  • ๐Ÿ”ช How to Trim Split Chicken Breasts
  • ๐Ÿ” More Split Chicken Breast Recipes
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

๐Ÿงก Why Youโ€™ll Love This Recipe

  • Crispy skin and juicy meat. No soggy skin or dried-out chicken hereโ€”just the right texture on both sides.
  • No marinade or brine needed. Trim and season, then let it hang out while the grill heats up.
  • Budget-friendly. Bone-in split chicken breasts are still one of the cheapest cuts at the store.
  • Great for BBQ fans. Brush on some BBQ sauce at the end for that sticky finish without starting a new recipe.
  • Beginner-friendly method. A few trimming tricks and the right grill setup make all the difference.

๐Ÿ“ Ingredients

  • Split chicken breastsโ€”also called bone-in, skin-on chicken breasts. The skin gets crispy, and the bone keeps the meat juicy.
  • Pantry ingredientsโ€”garlic powder, kosher salt, black pepper, and a little cayenne if you want some heat
  • Baking powder (optional)โ€”helps dry the skin for extra crispiness
  • BBQ sauce (optional)โ€”for a sticky finish near the end of grilling

๐Ÿ‘จโ€๐ŸณQuick Overview: Grilled Bone-in Chicken Breasts

1. Trim the chicken

Cut off the rib section and divide each breast into 2โ€“3 serving-size pieces. Pat dry with paper towels.

cutting ribs off a split chicken breast

2. Seasoning

Use your favorite seasoning. For the BBQ version, just brush with olive oil and sprinkle with salt and pepper.

cut chicken breasts with seononing on white board.

โœ… Pro Tip: Add a little baking powder to the rub for crispier skin. Let the chicken rest at room temp for 20โ€“30 minutes before grilling.

3. Setup the grill

Clean and oil the grates. While keeping one of the outside burners on low or off to create a cooler zone, preheat the grillโ€™s main cooking area to about 450ยฐF surface temperatureโ€”medium-high on most gas grills.

clean and oil grill crates.

4. Grill

Start skin-side up and grill for 5โ€“6 minutes. Flip skin-side down for about 4 minutes. Keep alternating sides with uneven timingโ€”use the cooler zone if the skin starts to overcook.

Raw chicken on the grill with skin up,

Grill until the internal temperature reaches 165ยฐF, about 30 minutes total depending on your grill and the size of the pieces.

Grilled split chicken on a plate.

5. BBQ option

For a sticky finish, brush all sides with BBQ sauce during the last 5 minutes of grilling.

Bbq bone-in chicken breast on a blue plate.

๐Ÿ‘‡ Scroll down for the printable recipe card and full step-by-step photo instructionsโ€”or keep reading for tips, veggie options, and serving ideas.

โฑ๏ธ How Long to Grill Split Bone-In Chicken Breasts

When properly trimmed, split bone-in chicken breasts take about 30 minutes on a 450ยฐF grill to reach the safe internal temperature of 165ยฐF, measured with an instant-read thermometer.

According to the USDA, 165ยฐF is the minimum safe temperature for all poultry, including bone-in chicken breasts. Always check the thickest part of the meat.

๐Ÿ”ฅ Pro Tips for Grilling Split Chicken Breasts

  • Trim them down first. Large split breasts wonโ€™t cook evenly unless you cut them into smaller pieces. Learn how to trim split chicken breasts โ†’
  • Use a surface thermometer. The hood thermometer lies. You want 450ยฐF where the chicken is actually cooking.
  • Create a cooler zone. Keep one burner low or off so you have a place to move chicken if the skin starts to burn.
  • Pat the skin dry. No rinsingโ€”just blot with paper towels so the seasoning sticks and the skin crisps.
  • Use kosher salt. Itโ€™s coarse and works better in rubsโ€”but go light if youโ€™re watching sodium.
  • Let it rest. Rest seasoned chicken at room temp for 15โ€“20 minutes while the grill preheats.
  • Add heat if you want. A bit of cayenne in the rub gives it a little kick.
  • Want even crispier skin? Mix a little baking powder into the rubโ€”it helps dry out the skin before grilling.

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๐Ÿฝ๏ธ Serving Suggestions

Serve with Grilled Corn on the Cob, Grilled Mixed Vegetables, or Grilled Baby Potatoes. Add Cornbread Biscuits or Grilled Pineapple Slices for a sweet finishโ€”and don't forget a summer classic Homemade Lemonade.

โ“FAQs

What is a split chicken breast?

Split chicken breasts are bone-in, skin-on chicken breasts. They're called "split" because theyโ€™re separated down the breastbone into halves. They include part of the breastbone, a section of ribs, and the skin.

They have more flavor and moisture than skinless chicken, but they're large and cook unevenly unless trimmed properly.

Why is there baking powder in the rub?

Baking powder helps dry out the chicken skin for extra crispiness. Use aluminum-free baking powder to avoid an off taste. While some recipes suggest hours of resting time, this method gets good results in about 20โ€“30 minutes. Totally optionalโ€”skip it if youโ€™d rather not use it.

๐Ÿ”ช How to Trim Split Chicken Breasts

Chicken breasts just keep getting biggerโ€”and harder to cook evenly. Trimming them down gives you better serving sizes, more even cooking, and crispier skin.

Remove the rib section. It adds bulk but no meat, and it usually burns.

cutting ribs off a split chicken breast

Cut into 2โ€“3 pieces. Smaller pieces cook faster, get seasoned better, and donโ€™t burn on the outside before theyโ€™re done inside.

cutting a split chicken breast in half with knife

๐Ÿ” More Split Chicken Breast Recipes

Looking for more ways to use split chicken breasts? Try these favorites:

  • Crispy Baked Split Chicken Breasts
  • Herbs de Provence Chicken
  • Garlic Butter Stuffed Chicken Breast.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

Grilled split chicken on a plate.

Grilled Split Chicken Breastsโ€”Juicy and Crispy Every Time

5 from 1 vote
From Dan Mikesell AKA DrDan
Bone-in chicken breasts grilled to juicy perfection with crispy skin. No brine, no marinadeโ€”just a simple trim and season method that works.
Prep Time: 1 hour hour
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings #/Adjustable :4
Print | Pin | Email share | Text share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 2 bone-in, skin-on chicken breasts (aka split chicken breasts)
  • 1 teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • ยฝ teaspoon garlic powder
  • ยผ teaspoon cayenne pepper - optional
  • 1 teaspoon aluminum free baking powder - optional
  • BBQ sauce, for BBQ option

Step-by-Step Instructions
 

Trim the chicken

  • Trim chicken breasts by removing excess fat, loose skin, and the rib section. Cut each breast in half or thirds depending on size. Pat dry with paper towels.
    trimmed chicken breasts on black board

Seasoning

  • Mix the rub ingredients well.
    seasoning and baking powder to coat chicken
  • Apply rub to the skin side and lightly to the cut edges. Shake off excessโ€”donโ€™t try to use all the rub.
    For the BBQ version, just brush with olive oil and sprinkle with salt and pepper.
    cut chicken breasts with seononing on white board

Setup the grill

  • Clean and oil the grates. While keeping one of the outside burners on low or off to create a cooler zone, preheat theย main cooking areaย to about 450ยฐF surface temperatureโ€”medium-high on most gas grills.
    clean and oil grill crates

Grill

  • Place the chicken pieces over direct heat with the skin-side up. Grill for 5โ€“6 minutes, then flip skin-side down for 3โ€“4 minutes. Continue flipping, always keeping the skin-side down time shorter. If the skin is getting too dark, use the cooler zone.
    Raw chicken on the grill with skin up,
  • Grill until the internal temperature reaches 165ยฐF, about 30 minutes total depending on your grill and the size of the pieces.
    Grilled split chicken on a plate.

BBQ option

  • For a sticky BBQ finish, brush all sides with BBQ sauce during the last 5 minutes of grilling.
    Bbq bone-in chicken breast on a blue plate.

Recipe Notes

Pro Tips

  1. Trimming and grill setup are the keys to success.
  2. Preheat the main cooking area of the grill to 450ยฐF, and create a cooler zone by keeping one burner off or on low.
  3. Let the chicken rest at room temperature for 15โ€“20 minutes after seasoning.
  4. Flip often during grilling, but keep skin-side down time short to avoid burning.
  5. Optional: Baking powder helps crisp the skin. Use aluminum-free to avoid aftertaste.
  6. Pat the skin dry before seasoning.
  7. Add ยผ teaspoon cayenne for a little heat.
  8. Always cook to 165ยฐF in the thickest part for safety.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 196 kcal (10%)Carbohydrates : 0.4 gProtein : 30 g (60%)Fat : 8 g (12%)Saturated Fat : 2 g (10%)Polyunsaturated Fat : 2 gMonounsaturated Fat : 3 gCholesterol : 83 mg (28%)Sodium : 1179 mg (49%)Potassium : 250 mg (7%)Fiber : 0.2 g (1%)Sugar : 0.003 gVitamin A : 100 IU (2%)Vitamin C : 0.2 mgCalcium : 10 mg (1%)Iron : 1.3 mg (7%)
Course: Main Course
Cuisine: American
Keyword: BBQ split chicken breasts, Grilled bone-in chicken breasts, grillled split chicken breasts

Originally Published March 20, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Also, the method is modified slightly to my current technique.

Molly Running.

More Chicken Recipes

  • Large plate of cooked chicken thighs.
    Crispy Oven Baked Chicken Thighs
  • pile of oven baked chicken legs on a white plate
    Easy Oven-Baked Chicken Legs: Crispy, Juicy, and Foolproof
  • Chicken salad on toasted bread.
    Basic Chicken Salad Recipe
  • Baked Herbs de Provence chicken on a plate.
    Herbs de Provence Chicken

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  1. Ailsa Millar says

    September 08, 2022 at 1:16 am

    5 stars
    Why do the pictures of the recipe not how up on the recipe instructions? I would appreciate being able to see how it is done. Love that your recipes are for two as no need to work out how to reduce the recipe and stop wastage.

    Reply
    • Dan Mikesell AKA DrDan says

      September 08, 2022 at 4:40 am

      Hi Ailsa.

      Welcome to the blog. Glad you are enjoying the recipes.

      I see the images on two Macs and an iPhone. Sometimes the browsers will decide not to load the images. They are in two places, within the blog post, and in the recipe card when you click the "Photos ON' button.

      Most of the time, doing a "cold restart" by shutting down completely and then restarting. Not a "warm restart," which is just clicking restart. If that doesn't work, clearing the cache of the browser would be the next step, but that varies by computer/phone type and browser you are using, so you would need to Google how for your setup.

      It those things don't help, please let me know.

      Dan

      PS on this recipe, there are six photos, trimming the chicken, seasoning ingredients, seasoning the chicken, cleaning the grill, chicken on the grill and finally, the cooked chicken.

  2. Jay says

    October 13, 2014 at 4:17 pm

    Hello making this recipe as we speak can u tell why u put skin down on grill won't rub fall off or burn first thank u

    Reply
    • DrDan says

      October 13, 2014 at 11:12 pm

      The rub stays on fine and I wanted to get the skin to start crisping early. I felt it worked well. Start with skin up if you want.
      Dan

  3. Dr Dan says

    March 20, 2011 at 3:36 pm

    Baking powder... Thanks and the correction is made.

    Reply

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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