6 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin
Ground black pepper
Vegetable oil for cooking grate
1 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 medium garlic cloves, peeled and roughly chopped
1 1/2 teaspoons chili powder
1/2 teaspoon liquid smoke
1. Dissolve salt in 2 quarts cold water in large container. Submerge chicken, cover with plastic wrap, and refrigerate
for 1 hour. Rinse chicken under cold water and dry thoroughly with paper towels. Season with pepper to taste.
2. Meanwhile, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until
coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by
arranging all coals over one half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and
heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad
with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches
above grate for 3 to 4 seconds).
3. While grill heat, process all glaze ingredients in food processor until smooth and thoroughly combined, 20 to 30
seconds, scraping down sides of bowl as needed.
4. Cook chicken on all sides over hotter part of grill until skin is lightly browned and meat has faint grill marks, 6 to 8
minutes. (Small flare-ups will occur; if flames become constant, slide chicken to cooler side of grill and mist fire with
water from spray bottle.) Move chicken, skin-side down, to cooler side of grill, with thicker side of breast facing coals.
Cover with large piece of aluminum foil, cover grill, and continue to cook until instant-read thermometer inserted into
thickest part of breast registers 150 degrees, 15 to 25 minutes longer.
5. Move chicken, bone-side down, to hotter side of grill and cook until browned, 4 to 6 minutes. Turn chicken over
and continue to cook until browned and instant-read thermometer inserted into thickest part of breast registers 160
degrees, 2 to 3 minutes longer. Brush skin-side with 1/4 cup glaze. Using tongs, turn chicken over and brush bone-
side with another 1/4 cup glaze. Transfer chicken to plate and brush with another 1/4 cup glaze and let rest, tented
with foil, for 5 minutes. Serve, passing remaining glaze separately.
Gas-Grilled Bone-in Chicken Breasts
Follow recipe for Charcoal-Grilled Bone-in Chicken Breasts through step 1. Turn all burners to high and heat with lid
down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad
with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s). Proceed with recipe from
step 3, increasing browning time by 4 to 6 minutes (total of 10 to 14 minutes). Continue to grill chicken as directed,
covered with foil, with grill lid down.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.