While boneless, skinless chicken breasts have less fat than the skinned, bone-in variety, keeping the skin on and the bone in while the meat cooks yields more tender results. The skin and bones lock in moisture and the bone conducts heat to help cook the meat more quickly. For tender results, choose bone-in chicken breasts with the skin on and remove the skin after the meat is finished cooking. Cutting open the breasts allows you to add seasonings inside the meat for more flavor. Coating the inside with a healthy oil, such as canola or olive, adds flavor and keeps the chicken moist.
Step 1
Remove the chicken about 30 minutes before you grill it.
Step 2
Cut a slit in the middle of each chicken breast to make a pocket.
Step 3
Drizzle canola or olive oil lightly inside of the pocket. Add salt, pepper, herbs, garlic slivers or any other flavors you prefer to the pocket.
Step 4
Preheat the grill on high heat.
Step 5
Spray the grill grates with nonstick cooking spray to prevent the chicken from sticking.
Step 6
Place the chicken on the grill grates with the smallest pieces on the outside grill edges.
Step 7
Cook the chicken pieces on the first side until they are lightly charred.
Step 8
Flip the chicken with a pair of tongs to the opposite side.
Step 9
Insert a meat thermometer into the thickest part of one of the chicken pieces.
Step 10
Cook the chicken until both sides are charred and the internal temperature reaches 5 to 10 degrees below 165 F, since meat continues to cook after you remove it from the heat source.
Step 11
Set the chicken on a platter and cover it with aluminum foil. Allow it to sit for about 10 minutes before cutting into the meat so that the juices can spread throughout.
Things You'll Need
- Bone-in chicken breasts
- Knife
- Canola or olive oil
- Salt, pepper and other seasonings
- Nonstick cooking spray
- Tongs
- Meat thermometer
- Platter
- Aluminum foil
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