BBQ Split Chicken Breasts
These BBQ Split Chicken Breasts are marinated overnight and then brushed with a barbecue basting sauce while on the grill. They are tender, juicy and full of summer flavor!
Servings: 4 servings
Calories: 433kcal
Ingredients
- 2 pounds split chicken breasts bone-in and skin-on
For the Marinade
- 2 cups buttermilk
- 2 Tbsp hot sauce
- 2 cloves garlic chopped
- 2 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
For the BBQ Basting Sauce
- ¼ cup favorite barbecue sauce
- ¼ cup apple juice
- 1 clove garlic finely chopped
- 1 Tbsp mustard
- 1½ Tbsp hot sauce
- ½ tsp black pepper
Instructions
For the Marinade
- Combine all of the Marinade ingredients in a medium bowl, and whisk together until well mixed.
- Place Marinade in a large re-sealable plastic bag. (If necessary, split the marinade and chicken into two bags.) Add the split chicken breasts and squeeze any air out of the bag; refrigerate at least 3 hours or overnight.
For the BBQ Basting Sauce
- Combine all of the BBQ Basting Sauce ingredients in a small bowl. Whisk together until well mixed; set aside.
For the BBQ Chicken
- Preheat a gas or charcoal grill to medium-high heat.
- Meanwhile, remove the chicken from the marinade and shake off any excess liquid.
- Place the split chicken breasts on the grill bone side down, and cook for 13-15 minutes.
- Flip chicken breasts and cook skin side down for 5-7 more minutes.
- Flip chicken breasts over and brush generously with the BBQ Basting Sauce. (Discard any remaining Basting Sauce.)
- Continue cooking bone side down for another 5-7 minutes, or until internal temperature of the chicken reaches 165°F.
Nutrition
Calories: 433kcal | Carbohydrates: 16g | Protein: 42g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1350mg | Potassium: 656mg | Fiber: 1g | Sugar: 13g | Vitamin A: 414IU | Vitamin C: 10mg | Calcium: 175mg | Iron: 2mg
