ROCKY® Free Range Bone In Split Chicken Breast
2 tbsp Spanish Hot Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Coarsely Ground Black Pepper
1 tbsp Crushed Red Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
Meyer Lemons, cut in half
Romaine Hearts, cut in ½ lengthwise leaving the root intact


1 In a bowl, combine paprika, salt, both peppers, garlic & onion powder. Prepare the grill for a 2-zone method over medium-high heat. For a gas grill, leave one or two burners off, for a charcoal grill, bank coals on one side of the grill. Spoon the seasoning onto each breast, rubbing it evenly into the skin.
2 Over direct heat, grill chickens skin side up for 5-8 minutes, until browned. Rotating occasionally & moving to the cooler side of grill to control flare ups. Turn chicken, skin side down, rotating occasionally, until browned, about 8-10 minutes. Watch for flare ups and move to cooler side as needed. When brown, not black, move breasts to indirect heat side of grill skin side up, lower cover & continue grilling & rotating occasionally. Check temperature with an instant-read meat thermometer inserted into the thickest part of the breast, make sure the thermometer is not touching any bone. Chicken is ready when the temperature reaches 165°, about 20-30 minutes. Transfer to a platter and let rest 5-10 minutes.
3 Over direct heat, grill lemons & romaine, cut side down until lightly charred, place on platter with chicken. Squeeze 2-3 lemon halves over chicken & romaine. Serve with remaining lemons & Enjoy!


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