Crispy Garlic Grilled Bone-in Skin-on (Split) Chicken Breast

Some of my wife's favorite words: crispy, garlic and chicken. I threw in some of my favorite words: quick, easy, tasty and grilled. I rolled it all into one and made her (and me) happy.

I saw this trick on ATK last season and wanted to apply it somewhere. They used a salt and baking powder rub to essentially dry out chicken skin so it would crisp up better and it also enhanced the taste. Their recipe is for oven roasted and used a 24 hour wait. I wanted to grill and after some thought, decided to do one hour for the chemical and osmotic reaction would do and with excellent results. Here are the original recipe and the explanation of the science. You will need to setup a free account to read them but you do NOT need to do the trial subscription.

Rating:

Almost a 5. I would like to try this on pieces of chicken with more skin.

Notes: 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 after taste.

Trim chicken of fat and then cut breasts in half.  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. Place on plate and place uncovered in refrigerator for 1 hour.

About 15 minutes before removing chicken from refrigerator, preheat and oil grill on high but decrease to medium when chicken is placed on grill.  Place chicken skin side down and grill for 7-8 minutes. Then flip every 6-8 minutes until internal temp of 165 in the thickest parts. (about 30 minutes)

Crispy Garlic Grilled Bone-in Skin-on (Split) Chicken Breast

by DrDan at 101 Cooking For Two March 19, 2011

A melt in your mouth piece of wonderfulness. Pieces of pork tenderloin with a tasty spicy rub that cooks in 8 minutes. Based on my own Memphis pork tenderloin. Take a pork tenderloin, trim, cut into 1 inch slices, pound into 1/4 inch thick pieces, spice and cook over high heat for 8 minutes and serve.Notes: this made 7 serving out of one tenderloin. You could easily prep these ahead and cook a large number quickly for a party. I used my Memphis tenderloin spicing and it was great but feel free to spice anyway you want. Some of my wife's favorite words: crispy, garlic and chicken. I threw in some of my favorite words: quick, easy, tasty and grilled. I rolled it all into one and made her (and me) happy. I saw this trick on ATK last season and wanted to apply it somewhere. They used a salt and baking powder rub to essentially dry out chicken skin so it would crisp up better and it also enhanced the taste. Their recipe is for oven roasted and used a 24 hour wait. I wanted to grill and after some thought, decided to do one hour for the chemical and osmotic reaction would do and with excellent results.

Ingredients

2 bone-in skin-on chicken breast (AKA split chicken breast)1 T kosher salt1 t aluminum free baking powder1/2 black pepper1 t garlic powder

Instructions

1) Trim chicken of fat and then cut breasts in half.2) Mix ingredient of rub very well and apply to skin heavy and lightly to cut edges.Shake off excess. Don't try to use all the rub. Place on plate and place uncovered in refrigerator for 1 hour.3) About 15 minutes before removing chicken from refrigerator, preheat and oil grill on high but decrease to medium when chicken is placed on grill.4) Place chicken skin side down and grill for 7-8 minutes. Then flip every 6-8 minutes until internal temp of 165 in the thickest parts. (about 30 minutes)

Details

Prep time: 1 hour 1 mins Cook time: 30 mins Total time: 1 hour 40 mins Yield: 4

Updated

April 20, 2011