Preheat a gas grill to a surface temperature of 425°-450°. That is medium to medium-high on most grills. Clean and oil the grill grates.
Pat dry chicken. Trim the loose fat and rib section.
Cut the split chicken breasts into 2-3 equal pieces each.
A light brushing with oil, and you’re good to go.
Place the chicken pieces skin side up and grill for 5 minutes. Flip over with skin down for 4 minutes. Continue cycles of 5 minutes when skin is up and 4 minutes when skin is down. You can also grill some with the cut sides down.
If you only have two burners, turn one burner down at about 10-15 minutes into the cooking. If you have 3 or more burners, turn one end burner down at the beginning of cooking.
With smaller pieces and pieces browning too fast, move them to the lower temperature area as needed.
When the chicken is nearly done, brush with BBQ sauce about 5 minutes before the end of cooking and then again the last few minutes. Grill until internal temp of 165°. Total cooking time is about 30 minutes.
