Get great crispy garlic grilled skin-on split chicken breasts with these easy to follow step by step photo instructions. You can do it tonight.
Editor’s note: Originally Published March 20, 2011. Updated on August 8, 2018, with re-edited text and photos. Also, the method is modified slightly to my current technique.
Some of my wife’s favorite words are crispy, garlic, and chicken. I threw in some of my favorite words which are quick, easy, tasty and grilled. I rolled it all into one and made her (and me) happy.
I saw this trick of using baking powder to dry out the chicken skin on ATK. They used a salt and baking powder rub to dry out chicken skin essentially so it would crisp up better and it also enhanced the taste.
Their recipe is for oven roasted and used a 24-hour wait. Since this was originally published, I have used variations many times and with good results in 10-15 minutes or even a little less. No 24 hour rest for you.
Almost a 5. I would like to try this on pieces of chicken with more skin.
Recipe notes on Crispy Garlic Grilled Chicken Breasts
While the rub was to dry the skin, I applied it to the cut edges also for flavor. Be sure to use kosher or a rough salt. This was “salty” so be aware of that if you are on a low-salt diet. Lastly, be sure to use aluminum free baking powder to avoid that aftertaste.
Notes on trimming the chicken. If there is a “secret,” it is how to prepare a split chicken breast for cooking.
Step one is cutting off the attached rib section. There is no meat, it takes seasoning and tends to burn.
Step two is to cut it into two or three pieces. Trying to cook the whole thing at one will almost always burn it on the outside before reaching a safe 165 internal temperature.
There is more surface area for seasoning. And the serving size is more appropriate.
Last is to let the chicken rest at room temperature for 15-20 minutes minimum while getting the grill clean and to a stable temperature. You will be able to get the chicken easier without burning the skin.
Grill temperature is important for this recipe. You should be using a grill surface thermometer and a meat thermometer. For a detailed explanation, please see A Beginners Guide to Grill Temperature on a Gas Grill.
Trim chicken breasts by removing any trim-able fat and excess skin and the rib section. Cut in half or thirds depending on size.
Mix ingredient of rub very well.
Apply rub to skin heavy and lightly to cut edges. Shake off excess. Don’t try to use all the rub.
Preheat grill to a surface temperature of about 450 which is medium-high on most grills. You want the chicken to rest at room temperature for 15-20 minutes before starting to grill.
Place the chicken pieces skin side up and grill for 5 minutes. You will do flip every five minutes. After a few cycles turn one of your burners to the minimum and move the smaller pieces to the area with the burner on minimum.
Grill to an internal temperature of 165. About 30 minutes.
Crispy Garlic Grilled Split Chicken Breast
- 2 bone-in skin-on chicken breasts - AKA split chicken breast
- 1 teaspoon kosher salt
- 1 1/2 teaspoon aluminum free baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Trim chicken breasts by removing any trim-able fat and excess skin and the rib section. Cut in half or thirds depending on size.
- Mix ingredient of rub very well.
- Apply rub to skin heavy and lightly to cut edges. Shake off excess. Don't try to use all the rub.
- Preheat grill to a surface temperature of about 450 which is medium-high on most grills. You want the chicken to rest at room temperature for 15-20 minutes before starting to grill.
- Place the chicken pieces skin side up and grill for 5 minutes. You will do flip every five minutes. After a few cycles turn one of your burners to the minimum and move the smaller pieces to the area with the burner on minimum.
- Grill to an internal temperature of 165. About 30 minutes.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published March 20, 2011.