My Grilled Split Chicken. Place a disposable aluminum foil pan on briquettes on left side. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner.
The bones in split chicken breasts absorb some of that heat, so it's a little harder to cook the chicken all the way through without drying the outer breast meat.
Rub chicken with Olive oil then, add salt, and pepper you can add as much or less as you want.
Watch the color and don't over-brown the skin.
You can have My Grilled Split Chicken using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of My Grilled Split Chicken
- It's 1 of whole chicken (split).
- Prepare 1 of kosher salt.
- You need 1 of course black pepper.
- It's 1 of olive oil.
These times are ESTIMATES due to variability in grills and chicken size. However, if you want to serve the best and juiciest Grilled Chicken ever….follow these tips. I promise, no burnt pieces and no uncooked parts. No one will believe you are not a grill master.
My Grilled Split Chicken step by step
- Rub chicken with Olive oil then, add salt, and pepper you can add as much or less as you want..
- Prepare grill and, when hot add chicken cook until thermometer reads 160°F, take off and, let rest..
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First, I always buy a split fryer, a whole chicken that has been cut in half. Lay chicken pieces, skin side up, in a large baking pan. Twenty minutes before cooking, take from refrigerator. On BBQ, turn one side of grill off. Place chicken on the turned off side, breast side down.