Perfect Grilled Chicken

Perfect Grilled Chicken

Ingredients

• 4 chicken breast halves (and/or thighs, bone-in, skin-on)
• 1/2 teaspoon fine sea salt (we substitute steak rub which contains sea salt)

Steps to Make It

1. Thoroughly dry the chicken.
2. Large breasts grill better when cut in half - pair of breasts are quartered.
3. Sprinkle the chicken pieces with the salt ( or steak rub) taking care to work some under the skin.
4. Cover and chill at least two hours and up to overnight.
5. Let the chicken come to room temperature for about 30 minutes before grilling.
7. Meanwhile, prepare a gas grill for indirect heat.
• Turn all burners on high and close the lid.
• When temperature inside the grill reaches 400 F, turn off one burner.
• The area over the turned-off burner is the indirect heat section.
9. Prepare a gas grill
• Brush the cooking grate with vegetable oil.
10. Set the chicken skin-side down on the indirect heat section of the grill.
11. Close the lid on a gas grill and cook for 15 minutes.
12. Turn the chicken over, close the lid on the gas grill, and cook 10 minutes.
13. Move chicken to the direct heat section and cook, turning once, until skin is brown and crispy–about five minutes.
• (Pay close attention: any dripping fat or added oils or marinades catch fire easily.
• You may want to keep a spray bottle of water nearby to douse flames.)
14. Test the chicken for doneness by cutting into its center.
• It should be slightly pink (it will finish cooking while it rests).
• If the center is very pink, return the chicken to the indirect heat section and cook another five minutes.
15. Let the chicken rest at least 10 minutes, covered with foil, before serving.
16. Serve hot, warm, or at room temperature.