Doesn't get much simpler than this! We love to let the tenderness of the breast really shine through on this "low and slow" grill!
- 1 lf of Tara Firma bone-in skin on chicken breast
- Vegetable oil
- 1 cup barbecue sauce, store-bought or homemade
1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.
2 Lay the chicken pieces skin side down on the hottest side of the grill to get a good sear. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill. If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F) Cover the grill and cook undisturbed for 20-30 minutes.
3 Turn the chicken pieces over and baste them with your favorite sauce. Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow".
4. The chicken is done when the internal temperature of the breasts are 170 F. Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
5 Apply more of favorite sauce liberally and enjoy!