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Bone in chicken breasts

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edited November -1 in EggHead Forum
Does anyone have a bulletproof recipe for bone in chicken breasts with the skin on? I have tried hot and fast/low and slow with mixed results. Don't get me wrong they are always good but just wondering if there is a preferred method. I have been cooking them at about 450 but have seen postings all over the temperature map up to 600. Thanks in advance.
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  • Toe 49
    Toe 49 Posts: 193
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    jimmy,
    I would suggest doing it similar to a spatchcocked/butterflied chicken. Cook around 325 dome temperature for close to 25 minutes then flip it bone side up for another 25 minutes. It seems like this should work because the spatchcocked always turn out great this way. Let me know how it goes!
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