Prepare your grill for direct and indirect cooking with the temperature set at 350 degrees. You can find directions on how to create direct and indirect zones on your grill at my grill school series. Oil your grill grates with a high heat oil like avocado oil so the meat will not stick. Cook the chicken on indirect for about 20-25 minutes, or until the internal temp has reached 155 degrees, flipping once in the process. Finish the final 10 minutes on direct heat (flipping once to get both sides) or until the internal temperature on the breast meat has reached 165 degrees as read by an internal read thermometer. Use can a brick covered in foil to the help the chicken lay flat and get it extra crispy on the outside (you can still grill without a brick but this will help to cook more evenly).

After pulling the chicken off the grill, tent for 10 minutes so it has time to reabsorb its’ juices. Serve with your favorite sides.