For years Big Bob Gibson Bar-B-Q customers have wondered why their chicken breasts were sometimes served without a portion of the wing. Usually it’s because at some point during the process of flipping, basting, and moving the whole chickens around, the wing tips get caught in the cooking grate and break off. That being said, Big Bob loved chicken wings. While a skin-on chicken breast with only the drumette of the wing attached was called a “taster” in the early days of the restaurant, in the 1960s, back when commercial airlines still served real meals, they became known as “airline chicken.” Leaving a portion of the wing attached to a small chicken breast made the serving look larger while still allowing it to fit nicely into an airline food tray. The airline chicken breast is a perfect cut for the outdoor grill if cooked correctly. The best method is a combination of both direct and indirect cooking. With a portion of the wing removed, the skin covering the breast is exposed so it can become thin and crispy while acting as a protective barrier to the lean meat. Finishing the chicken in a pan over indirect heat protects the exposed breast meat.
Recipe information
Yield
serves 4
Ingredients
Basil Butter
Preparation
Step 1
With a sharp knife, remove the bones and cartilage from the underside of each chicken breast. The only bone left in the breasts should be the drumette bone. Season the chicken breasts lightly on both sides with salt and black pepper.
Step 2
Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create two cooking zones, indirect and direct. The heat over the coals should be very hot (approximately 450 to 500°F).
Step 3
Melt the butter in a small pan. Add the basil and mix well. Place the chicken breasts directly over the coals skin side down and baste with half the basil butter. Grill the chicken for 5 minutes, or until the skin is golden brown and crisp. Transfer the chicken to a shallow baking pan skin side up and place it over the void side of the grill. Baste with the remaining basil butter. Cover the grill and cook with indirect heat (approximately 400°F) for an additional 35 minutes. The internal temperature of the chicken breasts should reach 160°F. Slice the chicken breasts across the skin into small medallions to serve.
pitmaster’s tip
Step 4
The more times chickens are cut, the more natural moisture is lost during the cooking process. More pieces means less juice.
Cooking Method
Step 5
Direct and Indirect heat
Suggested Wood
Step 6
Hickory, Pecan, Oak
