Grilled Glazed Bone-In Chicken Breasts

Ingredients

1⁄2 cup salt
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
Pepper
1 recipe glaze (recipes follow)

Instructions

Dissolve salt in 2 quarts cold water in large container. Submerge chicken breasts in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
Clean and oil cooking grate. Place chicken on hot side of grill, skin side up, and cook (covered if using gas) until lightly browned on both sides, 6 to 8 minutes, flipping halfway through cooking. Move chicken, skin side down, to cool side of grill, with thicker end of breasts facing coals and flames. Cover and continue to cook until chicken registers 150 degrees, 15 to 20 minutes longer.
Brush bone side of chicken generously with half of glaze, move to hot side of grill, and cook until browned, 5 to 10 minutes. Brush skin side of chicken with remaining glaze, flip chicken, and continue to cook until chicken registers 160 degrees, 2 to 3 minutes longer.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving, passing reserved glaze separately.

Grilled Glazed Bone-In Chicken Breasts

Ingredients

Instructions

Tags

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