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1
With a sharp knife, remove the bones and cartilage from the underside of each chicken breast.
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2
The only bone left in the breasts should be the drumette bone.
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3
Season the chicken breasts lightly on both sides with salt and black pepper.
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4
Build a charcoal and/or wood fire on one side of the grill, leaving the other side void.
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5
This will create two cooking zones, indirect and direct.
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6
The heat over the coals should be very hot (approximately 450 to 500F).
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7
Melt the butter in a small pan.
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8
Add the basil and mix well.
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9
Place the chicken breasts directly over the coals skin side down and baste with half the basil butter.
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10
Grill the chicken for 5 minutes, or until the skin is golden brown and crisp.
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11
Transfer the chicken to a shallow baking pan skin side up and place it over the void side of the grill.
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12
Baste with the remaining basil butter.
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13
Cover the grill and cook with indirect heat (approximately 400F) for an additional 35 minutes.
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14
The internal temperature of the chicken breasts should reach 160F.
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15
Slice the chicken breasts across the skin into small medallions to serve.
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16
The more times chickens are cut, the more natural moisture is lost during the cooking process.
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17
More pieces means less juice.
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18
Direct and Indirect heat
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19
Hickory, Pecan, Oak
