Pre-heat the grill for indirect heat. If you have a 3 or 4 burner set up, leave the middle burner(s) off and light the others to high.
While the grill is heating up, rub the chicken breasts with some Kosher salt and black pepper.
Keep aside to marinate for 30 minutes.
If using a smoke pouch, go ahead and prepare the pouch and place it on the grill.
Once the grill is heated (if using a smoke pouch, wait until the smoke starts to appear), place the chicken breasts on the grill with the bones facing down. Close the grill.
After about 35 minutes, open the lid and brush your favourite barbeque sauce on to the top of the chicken.
Close the lid and cook for another 10 minutes or so. (Make sure you check your chicken after about 5 minutes. Barbecue sauce has a lot of sugar and sugar burns, so you need to be careful not to burn the sauce at this point.)
10 minutes should be plenty of time to heat up that delicious barbeque and form a little bit of a glaze on the chicken.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.