5-minute prep and 30 minutes grilling time equal a great tasting lunch. I always try to cook without going shopping for “special” ingredients. Unlike my previous post, I added some great spiced up tastes.
You love chicken, I love chicken, everybody loves chicken. Those nice looking chicken breasts are just staring at you when you look at the meat case. The bone in skin on ones also known as split chicken breast always look great to me. But they come with a big “but”. They are just too big. Too big to cook whole and too big for a reasonable size serving.
I now have the habit of cutting off the rib section, which has no meat. Then cutting them into two or three pieces to make reasonable size which makes them easier to cook, gives more surface area for spices, and finally reasonable serving sizes.
Close to a five but there are just so many ways to do a split chicken breast.
Notes: Adjust the cayenne to adjust the heat. I did a 1/2 tsp since I’m a wimp. If you didn’t know, garlic salt is a mixture of salt and garlic powder in a 3:1 ratio.
What you will need.
Preheat gas grill to a surface temperature of 450. That is medium on my grill but is usually medium-high on most grills. Clean and oil the grill. Pat dry chicken. Trim loose fat and rib section.
Mix all spices in small bowl. Sprinkle on the chicken including all sides.
Grill over medium heat flipping every 4-6 minutes until internal temperature of 165. About 30 minutes.
July 11, 2016