Description
Bone-in chicken breasts dry brined with salt, rosemary, thyme and pepper, grill-roasted over indirect heat, then crisped over the coals.
Ingredients
Scale
- 6 bone-in chicken breast pieces (about 4 pounds), ribs trimmed
Dry Brine
- 1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh thyme
- 1/2 teaspoon fresh ground black pepper
Instructions
- Dry brine the chicken: Mix the dry brine ingredients, and sprinkle evenly over the chicken, about 1 teaspoon per piece. Refrigerate for at least 4 hours, preferably overnight.
- Prepare the grill: Set up the grill for indirect high heat. (On a charcoal grill, light a full chimney of charcoal, and when it's mostly covered with gray ash, pour it into two piles on either side, with a drip pan in between.)
- Grill-roast: Put the chicken over indirect heat, between the coals. Cook with the lid closed until the chicken reaches 155°F, 20 to 30 minutes.
- Crisp the skin: Move the chicken over direct heat, and sear until crisp, 1 to 2 minutes per side.
- Rest and serve: Let the chicken rest for 10 minutes, then serve.
Notes
Use whatever herbs you have - oregano and parsley, dill and chives - and a little lemon zest never hurts.
Dark meat: Legs, thighs or drumsticks work great too. Cook them to 170°F.
No grill? Use the technique from my Sear Roasted Chicken Breasts.
See my Grill-Roasted Chicken Pieces Basic Technique. For more, try my Thai Style Grill-Roasted Chicken Breasts.
- Prep Time: 10 minutes
- Dry brine: 4 hours
- Cook Time: 35 minutes