How would you suggest cooking large chicken breast with the bone and skin still on, on the BBQ?!
How would you suggest cooking large chicken breast with the bone and skin still on, on the BBQ?
How long, how hot, and seasoning, etc.?
Answers:
Marinate your chicken in an Italian dressing/pepper sauce blend (pepper sauce to your taste, but the marinade should be a little spicier than your normal comfort level) for about 1/2 hour in the fridge.
Take out of icebox and drain excess marinade from breasts (discard remainder of sauce). Let chicken stand for about another 15 - 20 minutes to bring them close to room temp (you should still be in the "safe zone" so long as you cook them immediately afterward).
Ready your fire - if you are using gas grill, turn all burners on med-high and let heat for about 10 minutes. Turn off 1 side when you place chicken on the grill. For charcoal grills, place the coals on 1 side of the grill. The coals should be well lit and ashen, with very few noticeable flames (this takes TIME, give yourself 30-40 minutes, at least, and do not rush).
Salt and pepper the chicken right before you cook it (I like coarse sea salt and cracked pepper); lemon pepper seasoning, garlic powder, and/or paprika can also be used.
Place chicken, skin side down, on the part of grill away from fire. Cooking times will vary. but my guess is somewhere between 20 and 35 minutes. You want the chicken to be slightly firm to the touch, but not rock hard. You will want to occasionally rotate the chicken.
Once chicken is close to being done, move them, bone side down to the hot part of the grill. Sear for 3-5 minutes and then flip to the same on the skin side. Watch for flare-ups.
Let rest for 5-10 minutes before serving.
One final tip: most people make the mistake of OVER-cooking chicken b/c they are so afraid of under-cooking it. If you are a novice, use a sacrificial piece of chicken and cut into it after about 20 minutes. It will give you a good idea of how much more cooking is required for the rest. It is best to have a thin, but still visible line of rare meat in the center when you move it over to hot part of the grill to sear.