Grilled split chicken breasts can be trickyโbut not with this method. Start with a little trimming, add a quick seasoning rub, and youโll get juicy, crispy chicken every time. Want that sticky BBQ finish? Just brush on your favorite sauce near the endโno separate recipe needed.

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- ๐งก Why Youโll Love This Recipe
- ๐ Ingredients
- ๐จโ๐ณQuick Overview: Grilled Bone-in Chicken Breasts
- โฑ๏ธ How Long to Grill Split Bone-In Chicken Breasts
- ๐ฅ Pro Tips for Grilling Split Chicken Breasts
- ๐ฝ๏ธ Serving Suggestions
- โFAQs
- ๐ช How to Trim Split Chicken Breasts
- ๐ More Split Chicken Breast Recipes
- ๐The Recipe Card with Step-by-Step Instructions
๐งก Why Youโll Love This Recipe
- Crispy skin and juicy meat. No soggy skin or dried-out chicken hereโjust 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.
๐ Ingredients
- Split chicken breastsโalso called bone-in, skin-on chicken breasts. The skin gets crispy, and the bone keeps the meat juicy.
- Pantry ingredientsโgarlic powder, kosher salt, black pepper, and a little cayenne if you want some heat
- Baking powder (optional)โhelps dry the skin for extra crispiness
- BBQ sauce (optional)โfor a sticky finish near the end of grilling
๐จโ๐ณQuick Overview: Grilled Bone-in Chicken Breasts
1. Trim the chicken
Cut off the rib section and divide each breast into 2โ3 serving-size pieces. Pat dry with paper towels.
2. Seasoning
Use your favorite seasoning. For the BBQ version, just brush with olive oil and sprinkle with salt and pepper.
โ Pro Tip: Add a little baking powder to the rub for crispier skin. Let the chicken rest at room temp for 20โ30 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 grillโs main cooking area to about 450ยฐF surface temperatureโmedium-high on most gas grills.
4. Grill
Start skin-side up and grill for 5โ6 minutes. Flip skin-side down for about 4 minutes. Keep alternating sides with uneven timingโuse the cooler zone if the skin starts to overcook.
Grill until the internal temperature reaches 165ยฐF, about 30 minutes total depending on your grill and the size of the pieces.
5. BBQ option
For a sticky finish, brush all sides with BBQ sauce during the last 5 minutes of grilling.
๐ Scroll down for the printable recipe card and full step-by-step photo instructionsโor keep reading for tips, veggie options, and serving ideas.
โฑ๏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.
๐ฅ Pro Tips for Grilling Split Chicken Breasts
- Trim them down first. Large split breasts wonโt 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 rinsingโjust blot with paper towels so the seasoning sticks and the skin crisps.
- Use kosher salt. Itโs coarse and works better in rubsโbut go light if youโre watching sodium.
- Let it rest. Rest seasoned chicken at room temp for 15โ20 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 rubโit helps dry out the skin before grilling.
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๐ฝ๏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 finishโand don't forget a summer classic Homemade Lemonade.
โFAQs
Split chicken breasts are bone-in, skin-on chicken breasts. They're called "split" because theyโre 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.
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 20โ30 minutes. Totally optionalโskip it if youโd rather not use it.
๐ช How to Trim Split Chicken Breasts
Chicken breasts just keep getting biggerโand 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.
Cut into 2โ3 pieces. Smaller pieces cook faster, get seasoned better, and donโt burn on the outside before theyโre done inside.
๐ More Split Chicken Breast Recipes
Looking for more ways to use split chicken breasts? Try these favorites:
๐The Recipe Card with Step-by-Step Instructions
Grilled Split Chicken BreastsโJuicy and Crispy Every Time
Ingredients
- 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.
Seasoning
- Mix the rub ingredients well.
- Apply rub to the skin side and lightly to the cut edges. Shake off excessโdonโt try to use all the rub.For the BBQ version, just brush with olive oil and sprinkle with salt and pepper.
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 temperatureโmedium-high on most gas grills.
Grill
- Place the chicken pieces over direct heat with the skin-side up. Grill for 5โ6 minutes, then flip skin-side down for 3โ4 minutes. Continue flipping, always keeping the skin-side down time shorter. If the skin is getting too dark, use the cooler zone.
- Grill until the internal temperature reaches 165ยฐF, about 30 minutes total depending on your grill and the size of the pieces.
BBQ option
- For a sticky BBQ finish, brush all sides with BBQ sauce during the last 5 minutes of grilling.
Recipe Notes
Pro Tips
- Trimming and grill setup are the keys to success.
- Preheat the main cooking area of the grill to 450ยฐF, and create a cooler zone by keeping one burner off or on low.
- Let the chicken rest at room temperature for 15โ20 minutes after seasoning.
- Flip often during grilling, but keep skin-side down time short to avoid burning.
- Optional: Baking powder helps crisp the skin. Use aluminum-free to avoid aftertaste.
- Pat the skin dry before seasoning.
- Add ยผ teaspoon cayenne for a little heat.
- Always cook to 165ยฐF in the thickest part for safety.
Your Own Private Notes
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)
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.
Ailsa Millar says
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.
Dan Mikesell AKA DrDan says
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.
Jay says
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
DrDan says
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
Dr Dan says
Baking powder... Thanks and the correction is made.