101 Cooking For Two - Everyday Recipes for Two: Ultra Simple Grilled BBQ Bone-in Skin-on (Split) Chicken Breast

Tuesday, June 7, 2011

Ultra Simple Grilled BBQ Bone-in Skin-on (Split) Chicken Breast

Ultra Simple Grilled BBQ Bone-in Skin-on (Split) Chicken Breast from 101 Cooking For Two
Crunchy skin with great BBQ taste while the meat is still moist and tender. So what is the secret of not burning the devil out of the outside of the chicken while getting the center done?  So this is how to cheat. Grilling a whole split chicken breast can be a real bear especially the huge ones .Cut those suckers up, fire up the gas grill (or charcoal if you want) and go for it.

Rating
Really, really good and really, really simple.

I think most of us normal people can not get a split chicken breast grilled to 165 internal temp without having texture or burning issues. Well the answer is simple, you need to look at that breast as 2 or 3 pieces of meat not one.

So cut them in half or thirds of they are big. Cut it and you will have more normal serving sizes, more surface area for tasty rubs and sauce, and a much easier time getting to the right internal temperature. My normal readers know I feel this way, that was for the newbies out there.
Preheat gas grill to high. Clean and oil. Wash and pat dry chicken. Trim loose fat and rib section.
One more to cut in half. The first one was huge and I cut it in thirds.
Using a large chef knife, cut into halves or thirds. Sprinkle lightly with salt and pepper.
Place on grill over direct high heat with skin side down for 7-8 minutes. Then flip about every 5-6 minutes until internal temp of 165. About 30-35 minutes total.
Now brush all sides with BBQ sauce of choice. Grill an additional 2 minutes, flip and then another 2 minutes. Serve with more sauce.




Ultra Simple Grilled BBQ Bone-in Skin-on (Split) Chicken Breast


Crunchy skin with great BBQ taste while the meat is still moist and tender. So what is the secret of not burning the devil out of the outside of the chicken while getting the center done?
Ingredients
  • 2 bone-in skin-on chicken breast (AKA split chicken breast)
  • to taste Salt and Pepper
  • 1/4 cup BBQ sauce of choice
Instructions
1) Preheat gas grill to high. Clean and oil. Wash and pat dry chicken. Trim loose fat and rib section.2) Using a large chef knife, cut into halves or thirds. Sprinkle lightly with salt and pepper.3) Place on grill over direct high heat with skin side down for 7-8 minutes. Then flip about every 5-6 minutes until internal temp of 165. About 30-35 minutes total.4) Now brush all sides with BBQ sauce of choice. Grill an additional 2 minutes, flip and then another 2 minutes. Serve with more sauce.
Details
Prep time: Cook time: Total time: Yield: 4 servings

Updated

May 1 2013

DrDan

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7 Comments:

At June 9, 2011 at 11:43 PM , Blogger Christine's Pantry said...

Love chicken! Great recipe!

 
At June 10, 2011 at 11:36 AM , Blogger Jeffrey and Juli said...

These look really great! I love a good barbecued chicken breast.

Offtopic: We've seen a HUGE number of people coming to us through your blog. Have you seen your hits spike radically? I've been trying to figure out what's different!

Thanks,

Juli

 
At June 10, 2011 at 2:46 PM , Blogger Dr Dan said...

The chicken was right down my alley, very simple..
I don't really know why but my traffic is up a lot the last several weeks. As for coming to your site, they are trying to escape me and you publish so frequently, you're at or near the top of the blog list most of the time.
Also off topic, I just got back for 4 day in Chariton and Des Moines. Boy was it hot.

 
At June 11, 2011 at 10:32 AM , Blogger Jeffrey and Juli said...

Chariton is just down the road from us! You must have taken the hot weather with you, because it's been in the mid-70's for the last couple of days. Raining like all get-out, though. The road we take through Carlisle is on its way to getting flooded over in one low spot.

We saw our daily viewers (not page views) increase from 50 a day on average to 180-200. I thought maybe Blogger was making a mistake! But I don't see anything on the forums.

Maybe there's something to that recipe reformatting after all! I think you may be right, we're getting a second-hand benefit from your blog, as well as several other blogs.

 
At June 12, 2011 at 8:51 AM , Blogger Drick said...

now that's some good looking chicken, grilled to perfection... nice to see so many grilling posts, just outstanding
- thanks for stopping by and do try those burgers, they are some kind of good....

 
At June 12, 2011 at 11:09 AM , Blogger Mother Rimmy said...

Great tips for grilling the perfect chicken. I'm a big chicken fan, so when everyone else is grilling steak, I make sure I have some chicken on the grill.

 
At June 16, 2012 at 3:18 PM , Blogger vlizzle said...

I don't understand why people think that grilling split chicken breasts is difficult. For me, it is the EASIEST type of chicken to grill. There is NO need to flip the chicken over either. Grill it bone side down the entire time and the top will still brown nicely. I have a 4 burner grill. I heat all burners and then shut down the two end burners. I keep the middle burners on medium and I marinade my chicken in whatever I am in the mood for that day. Every so often, just brush your chicken with additional marinade and it will come out nice and juicy on the inside and crispy on the outside. Usually takes 45 minutes for me and then I let the chicken sit for about 10 minutes before serving.

 

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