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Grilled Bone-on Chicken Breasts

I had not done bone-on chicken breasts lately and had forgotten how juicy and flavorful they are compared to boneless ones. The old saying “the meat is sweeter next to the bone” is true. They take less prep and only a few minutes longer to cook.

Bone-on chicken breasts, skin removed

Olive oil for brushing

Salt or Creole Seasoned Salt

Coarse ground black pepper

Lightly brush the breasts with oil and season with salt, or better yet with my Creole Seasoned Salt, and black pepper.

Prepare the grill for indirect cooking with a hot fire. Grill the breasts directly over the fire for 4 minutes per side. Move to indirect, breast side down, and continue cooking for an additional 15 to 20 minutes.

When done, the meat will begin to split and the juice will be clear.

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