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Simple Grilled Bone-In Chicken Breasts

Leigh Ann Chatagnier

We have officially entered grilling season and I am all about it. I get lots of questions about how to grill certain meats, but the number one request is always how to grill chicken without drying it out. I am here to tell you that it is not hard to grill up perfectly tender chicken breasts right at home. I have a few tips that will ensure your chicken will turn out juicy every single time. My method for simple grilled bone-in chicken breasts is one that you will use over and over again.

I have a few tried and true tips that make for the best grilled chicken breasts right at home. First of all, notice I am suggesting bone-in breasts. Chicken doesn’t have a lot of fat on it, so when you are grilling, having the breasts with the bones in plus a layer of skin on top of the meat keeps all of that juice inside the breast. Not to mention, this also packs in flavor that you would be missing with a boneless breast.

Secondly, I highly suggest using a pickle juice brine. This is the same idea of a brine for your Thanksgiving turkey, but way easier. I save all of my pickle juice from any pickle jars and simply let the chicken marinate for at least 30 minutes before cooking. This tenderizes the meat and makes the skin get extra crispy too. Just trust me on this one, and you do not taste the pickle after it’s done cooking. (Just ask my non-pickle loving husband!)

Lastly, its all about the heat on the grill and the time it cooks. I am a big fan of placing the chicken directly on high heat at the beginning and then letting the chicken finish cooking on indirect heat. This is a similar thought process of searing meat in a pan before roasting etc. This allows for a crispy skin and a super tender breast inside. The key is also to not flip the meat until it’s ready. If you go to flip it the first time and it is sticking to the grill, then you need to let it continue to cook for another minute or two. Meat will always tell you when it’s ready to be flipped, so make sure you wait until the chicken gives easily.

I love grilling up a few of these chicken breasts for meal prepping for salads and more, but of course this recipe is also great for any backyard BBQ! I have added a few tips on how you can take this recipe and expand up on it based on what flavors you are wanting to enjoy! I am telling you this grilled bone-in chicken breast recipe is a game changer.

Here are a few notes for expanding upon this method and recipe.

  1. Add any sauce the last 2-3 minutes of cook time for perfect BBQ chicken etc. Adding it last, prevents the sauce from burning.

  2. If you want to make this chicken seasoned another way, simply add whatever seasoning (Greek, Italian, Cajun etc) to the salt and pepper and rub liberally over the chicken. Adjust salt amount if seasoning contains salt already.

  3. You can skip the pickle juice brine, but it definitely makes the chicken more tender and juicy. (And no, you do not taste the pickle juice.)

  4. You can also use this method for chicken thighs, your cook time will vary, but the internal temperature should be 165 for any part of the chicken.

  5. There is no oil needed in this recipe, the chicken skin is enough fat that you don’t need any extra. The chicken will not stick to the grill, but don’t try to flip it before it gives easily. Let the chicken tell you when it’s ready.

Ingredients:

  • 4 Bone-In Split Chicken Breasts

  • 1 Tbsp. Salt

  • 1/2 Tbsp. Black Pepper

  • 1 Cup Pickle Juice (optional but recommended)

Directions:

  • Place chicken breasts in a plastic bag with pickle juice and let sit for at least 30 minutes at room temperature before grilling.

  • Preheat grill to 425 degrees.

  • Take chicken out of the pickle juice and blot with a paper towel to remove excess juice.

  • Sprinkle salt and pepper liberally on both sides of all of the chicken breasts covering the bottom and top of the breast.

  • Place chicken breasts directly on the high heat for 5 minutes per side.

  • Then move the chicken breasts to a top rack of the grill or to indirect heat, meaning not directly on the flame.

  • Flip the chicken breasts 2-3 more times for the next 30-35 minutes until internal temperature of chicken is 165 degrees.

  • Remove from the grill and let side for 5 minutes before slicing.

Now that you know how to grill perfectly tender and juicy bone-in chicken breasts right in your own backyard, you can throw a BBQ at your house with confidence!