Split chicken breasts don’t get any respect. They’re a lot cheaper per pound than boneless, skinless breasts (granted, they weigh more) plus their bones give them a natural grilling “rack” to use, resulting in a better tasting cut of meat. I decided to try out a method of grilling split breasts that I had read about, and here are the results.
As I mentioned in an earlier post, I prefer to brine chicken if I’m going to grill it, in order to retain as much liquid as possible. Although it definitely makes the chicken more juicy, it does take a little bit of preparation. I think it’s worth it.
2 split chicken breasts
2 tablespoons each honey and sea salt
1 tsp each paprika, pepper, and garam masala (I prefer Sadaf), mixed together
When coming up with the spices for this dish, I decided to try something a little pungent, slightly spicy and a little sweet. I thought that the combination of pepper, paprika, and garam masala would be suitable, and the cinnamon in the latter really made the dish stand out. You could definitely increase the spiciness by replacing the paprika with cayenne pepper.
To prepare the chicken, place them in a gallon-size ziploc bag, and pour in two cups of water that have been mixed with the salt and honey. If you still have room, add a little more water. Seal up the bag and refrigerate it for an hour and a half. If you’re going to cook more than two (I actually did four), you may need to use two bags – and increase the ingredients, of course.
Afterwards, remove the breasts, rinse them with cold water, and pat them dry. Rub the spice mixture on both sides, but use more on the meat side than the bone side of the breast. Let them sit on the kitchen counter for about 10 minutes before grilling.
Preheat your grill so that one side is on high heat and the other side is cool. Place the breasts bone side down on the hot part of the grill for five minutes, then move them to the cool side of the grill for ten minutes. Flip them over and put them back on the hot side for another five minutes. Check the internal temperature using a thermometer – if it’s at or above 160 degrees, you’re good to go. If it’s not there yet, put it back on the cool side of the grill and check it every five minutes.
One split breast should be enough for one person. Let them rest for five minutes before eating, no matter how good they look.
5 thoughts on “Grilled Split Chicken Breasts”
randomly found this while looking for ‘split chicken breast recipes’ PURE WIN. So tender & juicy. We made hoecakes to go with them for a play on fried chicken & waffles
Glad you liked it. I’ve found that brushing it with butter right before you flip the breasts adds a nice crispiness to them as well…
I am making these tonight for the second time. I love the spice rub and the last time they turned out perfect.
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