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!
If you enjoy BBQ chicken, then make sure to check out our recipe for this delicious BBQ Chicken Pizza! Throw on some of my grilled sweet potato fries with the chicken for a full meal.
BBQ Split Chicken Breasts Recipe
- 4 Bone-In, Skin-On Chicken Breast about 4 pounds
- 2 Buttermilk
- 2 Hot Sauce
- 2 Garlic chopped
- 2 Dried Rosemary (Dried)
- 1 Salt
- 0.5 Black Pepper
- 0.25 Barbecue Sauce use your favorite
- 0.25 Apple Juice
- 1 Garlic finely chopped
- 1 Mustard
- 1.5 Hot Sauce
- 0.5 Black Pepper
- Combine all of the Marinade ingredients in a medium bowl, and whisk together until well mixed.
- Place Marinade in a large re-sealable plastic bag. (If necessary, split the marinade and chicken into two bags.)
- Add the split chicken breasts and squeeze any air out of the bag.
- Refrigerate at least 3 hours or overnight.
- Combine all of the BBQ Basting Sauce ingredients in a small bowl.
- Whisk together until well mixed; set aside.
- Preheat a gas or charcoal grill to medium heat.
- Meanwhile, remove the chicken from the marinade and shake off any excess liquid.
- Place the split chicken breasts on the grill bone side down, and cook for 13-15 minutes.
- Flip chicken breasts and cook skin side down for 5-7 more minutes.
- Flip chicken breasts over and brush generously with the BBQ Basting Sauce. (Discard any remaining Basting Sauce.)