russell swift
TVWBB Super Fan
I have a unique challenge ahead for tomorrow's bowl games....my wife will only eat boneless, skinless chicken breast, yet I want bone-in breast and thighs. We are cooking for a crowd and this may consist of two separate cooks. Typically I cook bone-in chicken over indirect heat for 30-40 min, then finish off on direct heat to crisp up the skin and give it one lasting basting of sauce. Is it better to cook boneless chicken breasts over direct or indirect heat? She wants BBQ sauce on hers, so I guess I can apply that at some point in which hers is over direct heat?