Ingredients

Chicken breasts, bone in, or chicken pieces

Olive oil

Kosher salt

Freshly-ground pepper

Methods/steps

Grilling Method: Indirect/Medium Heat

Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.

Grill-roast until breast meat near bone registers 165° F and thigh meat registers 180° F. If you don't have a meat thermometer, cook until no longer pink and the juices run clear. Remove and let sit 10 minutes before serving.

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 burning.

ALL RECIPES ©ELIZABETH KARMEL 2020