BBQ Split Chicken Breasts are bone-in, which means extra flavor! These babies are juicy and delicious without even trying.
The other night, my wife and I went out for a quick dinner, and we ended up ordering a basket of BBQ Buffalo Wings as a starter. I love buffalo wings (especially when they’re doused in spicy buffalo sauce), and I’m also rather fond of BBQ sauce - so it should come as no surprise that these wings didn’t last long!
In fact, I enjoyed them so much that I decided to recreate a similar version at home. And since I’m always looking for any excuse to use the grill, I created this grill-friendly recipe for BBQ split chicken breasts.
Close your eyes for a minute. (Well, don’t really close them since you need to continue reading the instructions… but you know what I mean!) Imagine standing in your backyard.
The weather is warm and the grill is lit. Imagine the smell of that grill. Now add in the combination of sweet and savory scents that comes with a good BBQ sauce on the grill. That’s pretty much this recipe in a nutshell.
I don’t know about you, but I don’t grill split chicken breasts all that often. I sometimes find myself in a rut and stick with boneless breasts, so I decided to purposefully mix it up a bit this week.
To make sure the split chicken breasts stayed juicy on the grill, I marinated them overnight in a buttermilk mixture. (Buttermilk marinades are very common for fried chicken.)
Then, once the split chicken breasts were almost done, I brushed them with a simple basting sauce made out of apple juice and BBQ sauce. The end result was an incredibly juicy piece of grilled chicken with the perfect amount of flavor!
Using bone-in split chicken breasts instead of boneless imparts an incredible amount of flavor.
Here’s a couple of good grill tips that’ll help you become the summer grill master in your neighborhood:
- First, don’t brush the chicken with the basting sauce too early.
Think of the basting sauce as more of a finishing sauce. You do want it to cook into the chicken a bit, but if you brush it on too early, then the sugars in the basting sauce will burn.
- To make sure you’ve grilled the perfect piece of chicken, use a thermometer.
The chicken is done once the thickest portion of the meat reaches 165°F. Anything less, and the chicken will be underdone. Anything more, and you begin to run the risk of overcooked chicken. (Although the marinade does help keep these BBQ Split Chicken Breasts from drying out.)
Pick up some split chicken breasts this week and get out there and enjoy the summer grillin’ season!
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