grill ChartsDATASHEET // CT-GR-078
grillSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-in Split Chicken Breast (Skin-On, Sear + Oven Finish) in the grill
Specification: Large bone-in skin-on split chicken breast halves (approx 12 oz each), dry-brined with kosher salt
Target Temp
375°F (191°C) Two-Zone
Direct Flame
Total Time
35–42 mins
Total Cook Window
Flip Mark
20m
Turnover Point
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat grill to 375°F (191°C) Two-Zone. Clean and oil grates. Prepare bone-in split chicken breast (skin-on, sear + oven finish) (Large bone-in skin-on split chicken breast halves (approx 12 oz each), dry-brined with kosher salt). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 35–42 mins. Flip at the 20-minute mark for even browning.
3
Check & Rest
Skin is mahogany and crisp; probe inserted into thickest white meat registers 165°F away from bone Confirm internal temperature reaches 165°F (74°C). Rest for 8 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Bone-In Poultry Guidelines & Weber Two-Zone Grilling Protocols
Pro Tip: Cook bone-side down on the indirect zone for 30 minutes, then flip skin-side down over direct heat for the final 5 minutes to crisp the skin.
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