Skip to main content
Epicurious

Grilled Bone-in Chicken Breasts and Pieces

2.3

(6)

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

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 put the barbecue sauce on too soon.

Chef's note:

If preparing barbecued chicken, season with favorite barbecue rub and brush sauce on chicken during the last 10 to 15 minutes of cooking time to prevent burning.

Ingredients

Chicken breasts, bone-in, or chicken pieces
Olive oil
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Grilling Method: Indirect/Medium Heat

    Step 2

    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.

    Step 3

    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 the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.

Adapted with permission from Girls at the Grill
TagsChicken BreastChickenPoultryMainDinnerDairy FreeGluten FreeNut FreeEasyMeal PrepGrillingEpicurious
Read More
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Crisp Roast Duck
This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.
The Simplest Roast Turkey
Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.