This is so simple, it’s hard to screw up. Why babble on about it? I’ll just get to it.
We have a gas grill, as we don’t have an area for a charcoal grill because we live in a townhouse, so instructions are for gas. If using charcoal, set your grill up for indirect grilling. You can also use this method for baking if you don’t have access to a grill. Bake at 400 degrees for 35-40 minutes.
Serves 4, or 1 breast per person
4 bone in, skin on chicken breasts, preferably pastured, organic, air chilled, etc.
Salt and Pepper
Dry rub, optional
The day before you want to cook your chicken, remove the chicken from the package and place, skin side up, on a paper towel lined plate. Let them sit, uncovered, in the fridge overnight. At least try to do this several hours in advance. Allowing your chicken to rest uncovered will give you nicely crisped skin.
Heat your grill to 500. While the grill is heating, remove chicken from the fridge and season with salt and pepper. You could use a dry rub, if you wanted.
If using a 2 burner grill, turn off one section. If using a 3 burner grill, turn off the middle. Lightly oil your grill grates and turn the heat to medium- you want to maintain a temp of about 350-400 degrees.
Place your chicken, skin side up- on the cool, turned off area of the grill. Close the lid and leave it alone for the next 35 minutes. Don’t flip it, poke it, futz with it, sauce it or molest it in any way. Just let it cook.
Check the chicken’s temp after 35 minutes. It should be 150-160. Remove from the grill, tent lightly with foil and allow to rest 10 minutes while you get your sides ready for serving. If you want to use BBQ sauce, you can add it during the last 5 minutes of cooking. I prefer to have it on the side as I don’t want to ruin the lovely, crispy skin that I worked so hard to achieve.
You can use other parts of the chicken as well, just follow the same instructions. The most important things to remember is no turning once the chicken is on the grill and use indirect heat.