I rarely buy split bone-in chicken breasts with skin on, even though they’re less expensive than the boneless, skinless variety I usually buy for cooking. However, I can’t resist buying when my local Brookshire’s market has split chicken breasts on sale for 99 cents a pound.
Back in the day, when all I had was a charcoal grill, I used to buy whole leg quarters for the charcoal grill, and they were delicious, with their dark brown crust. Thinking about that is what spurred me to buy some of these split bone-in breasts…well, the price was really good, too! After years of dealing with the mess involving a charcoal grill, though, I finally wore out my last charcoal grill and have been using a gas grill ever since. I’m actually on my second gas grill (a Master Forge), as of last year. I completely wore out my first one (a nice Weber) in only seven years.
This recipe uses a gas grill, but those of you who charcoal can set up a lower heat zone by moving your charcoal to the other side. It’s actually easier on a gas grill. If you still want that smoke flavor, just put some of your favorite wood chips inside a foil wrap poked with holes and preheat them on the grill until you see smoke coming from the holes.
After seasoning these Grilled Split Chicken Breasts with my own Southwestern Chicken Rub and Marinade and some olive oil, I attacked them with my gas grill. I hope you enjoy them as much as I did today!