Slow Grilled Chicken Breast Recipe:
Yields: 4 servings
Prep time: 10 min
Cook time: 60 min
1/2 cup coarse or sea
2 tablespoons freshly-ground
1/2 cup firmly-packed brown sugar
4 bone-in, skin-on chicken breasts**
4 chicken breasts*
This is the correct amount of salt for the recipe. As you are slow grilling the
chicken, most of the salt dissolves and doesn't remain when the chicken is done. You could
reduce the amount of salt to 3 tablespoons, if desired.
** As I don't like chicken skin, I experimented with cooking these chicken breast by leaving the skin on one and
removing the skin from the other. Neither my husband or I could tell the
difference in how tender and juicy they were when cooked. So, your choice on this!
If using charcoal, the grill is ready when the coals have a gray-white ash coating. Using a poker,
divided the coals into two piles, pushing each to one side of the grill. Place a pan between the coals beneath the
grate to catch fat drippings and help prevent flare-ups.
If using a gas grill, leave the middle burner off and heat the side burners to medium (350
degrees F). If possible, place a pan between the flames beneath the grate to catch fat
drippings and help prevent flare-ups. There wasn't enough room to on my gas
grill to do this, but I didn't have any problems with this.
While the grill heats, prepare the chicken breasts. In a medium-size bowl, combine the salt, black
pepper, and brown sugar. Rub olive oil over the chicken breasts and then pat on
the salt/pepper/brown sugar rub.
Arrange the chicken breasts, skin side up, over the center of the grill so the chicken pieces are not over
the flames or hot coats. Cover the grill (leaving any vents open), cook for 30
minutes, and walk away. Do not open the lid of the grill for 30 minutes -
After 30 minutes, open the grill, turn the chicken pieces over, recover the grill, and cook for another 30
minutes without opening the grill.
After the last 30 minutes, open the grill and insert your meat thermometer at the thickest part of the chicken pieces without
touching the bone. Remove the chicken from the grill when the
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Let the chicken breasts
rest for 10 minutes before serving.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 servings.