Once you understand the technique of grilling chicken pieces, it will be easy for you to add your favorite rubs, marinades and sauces. I recommend grilling chicken pieces over an indirect heat so that the chicken is cooked on the inside and golden-brown on the outside at the same time. Cooking over direct heat can create a raw interior and a burned exterior—especially if you brush sweet barbecue sauce on too soon.

Ingredients

4 large whole chicken breasts, bone in

Olive Oil

Salt and Pepper

Methods/steps

Grilling Method: Indirect/Medium Heat

Remove and discard excess fat from chicken. Rinse and pat dry, if desired. Brush all over with a thin layer of olive oil. Sprinkle with salt and pepper to taste. Arrange chicken, bone side down in center of cooking grate. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear, about 40 minutes. It is not necessary to turn the chicken, it will brown naturally.

Note: If preparing barbecued chicken, season with favorite barbecue rub and brush sauce on chicken during the last 15 minutes of cooking time to prevent the sugar in the sauce from burning.

ALL RECIPES ©ELIZABETH KARMEL 2020