Grilled Bone-in Chicken Breast and Leg Quarters
Our bone-in chicken breast and leg quarters come with the skin on. This is ideal for grilling as it holds in the moisture, that is easily lost in boneless products.
Our preferred method of cooking bone-in chicken breast is simple. Take your favorite Italian dressing with a dash of Dijon mustard and marinade for two hours. Then throw it on the grill over high-heat for about 2 - 4 minutes per side until the skin is crisp. Then move to low or indirect heat for about 5 - 8 minutes per side depending on your preferred doneness. The center of the thickest part of the chickenbreast should be 165 degree.
You can modify this recipe for leg quarters by simply lowering the time of indirect heat cooking to 3 - 4 minutes per side.