Grilled chicken is a summer classic but sometimes we need a change from our usual go-to recipes. So here’s a new take for grilled chicken breasts from our very own Steve Long! Juicy, tangy and sweet, this recipe has a secret to keep those breasts moist: bone-in. Not only are bone-in breasts less expensive, but with skin on one side and bone on the other, the delicate breast meat is protected from drying out and you get the added bonus and flavor of delicious crispy skin.
Of course, buy organic to avoid pesticides and antibiotics. And buy local to support your local farmers and economy!
- 2 Bone–In Chicken Breasts (For those local, we love Dawnbreaker Farm‘s organic chicken)
- 2 tsp Adobo Spice (A brand like Frontier is perfect)
- 1/2 cup Ginger Honey Balsamic Glaze (per breast):
- 2 T Ginger Powder
- 1/3 cup Local Honey
- 1/4 cup Balsamic Vinegar (We prefer Napa Valley Naturals)
1. Wash and dry your bone-in chicken breast then rub them lightly with Adobo spice (1 tsp per breast)
2. Using 75/25 Grilling Method*, set your grill to high to charge the irons then once hot, drop to medium.
*75/25 means that you leave one quarter of your grill off or cool so you can move your cooked pieces there once finished
3. Clean and oil the grill. Place chicken onto grill bone-in side down and brush tops with glaze. Grill just long enough to sear the bottom with grill marks
5. Flip and sear skin side to seal in the juices. Brush glaze on to the top (Approx 2 min/per side)
6. Flip back and grill with bone-side down for 15 min. Brush on glaze every 3-5 min
7. After 15 min, flip back onto skin side for another 5 minutes and re-apply glaze. Chicken is done when the center nearest the bone reaches 1650 F.
8. Serve it bone-side down with another brush of glaze. Enjoy!
Looking for a side with that? Try out Steve’s Oven-Roasted Parmesan Brussel Sprouts!