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Grilled Bone-In Chicken Breasts

September 22, 2010

4 bone-in, skin-on chicken breast halves (about 12 ounces each)
Seasoned Salt
Canola Oil

Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.

Sprinkle chicken with seasoned salt. Leave primary burner on high and turn off other burner(s). Place chicken, skin-side up, on cooler side of grill, with thicker side of breast facing hotter side, close lid. Cook chicken about 35 minutes. Move chicken to hotter part of grill skin side down and cook until skin is lightly browned and crisp, 10 to 14 minutes. Remove when instant-read thermometer inserted into thickest part of breast registers 150 degrees.

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