Grilled Bone-In Chicken Breasts
A perfectly grilled chicken dish features tender, juicy meat with crisp skin, ready in about an hour.
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Instructions
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Thoroughly pat 4 bone-in, skin-on chicken breast halves or thighs dry.
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Sprinkle the chicken with 1 teaspoon fine sea salt, ensuring some salt is under the skin.
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Cover and chill the chicken for at least two hours or up to overnight.
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Allow the chicken to reach room temperature for about 30 minutes before grilling.
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Preheat a gas grill to 400F for indirect heat by turning off one burner once temperature is reached.
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Brush the grill grates with vegetable oil.
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Place the chicken skin-side down on the indirect heat section, close the lid, and cook for 15 minutes.
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Flip the chicken, still on the indirect side, close the lid, and cook for 10 minutes.
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Move chicken to the direct heat section and cook for about five minutes, turning once, until the skin is brown and crispy.
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Verify the chicken's internal temperature reaches 165F; if not, return it to indirect heat for another five minutes.
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Let the chicken rest for at least 10 minutes, lightly tented with foil, before serving.