I had three bone in split chicken breasts. Sprinkled kosher salt on them and put them in a plastic bowl. covered them with beer and a little water for about six hours.
Take out and pat dry. Cover well with a rub, I did this one. Mix 1/4 cup brown sugar, teaspoon salt, some chili powder, teaspoon ground cumin, tablespoon instant coffee, tablespoon garlic powder, onion powder, mustard powder, little bit of paprika, black pepper, tablespoon cayenne pepper.
Preheat grill. I used charcoal and mesquite chunks. Shoved to one side for two zone cooking.
Place on grill skin side up on the indirect heat side. Rotate every 15 or twenty minutes, do not flip. Keep skin side up.
When internal temp reaches 150 put them over direct heat side skin down,
Put bbq sauce on them. Only the skinless side to keep skin a little crispy. If doing skinless do both sides. I can adjust charcoal height so I raised it pretty close to the chicken. internal temp is 160, take off and rest a little while. Temp will raise to 165 on its own.
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