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.
The Domestic Man 