how to cook bbq chicken breast on the grill

Barbecued Chicken on the Grill

Baked Barbecue Chicken - Yellow Bliss Road. Feb 22, About 30 minutes of total grill time. But total time will vary by the exact grill temperature and thickness of the breasts. The thinner breast may be in the 25 /5(59).

Skinless, boneless chicken breasts seldom get the love they deserve. Yes, this stripped-down version of chicken breast missing its bones, the small fillet on the underside, and of course, its skin is predisposed to ggill dry, especially when how to heal bitten fingers. But in the hands of a savvy griller, skinless, boneless, how to play runes of magic on mac breast can yow transformed.

If your butcher has not already done so, remove the loose piece of meatcalled a tenderthat runs lengthwise on the underside of the breast.

You can recognize it by a prominent white tendon that runs through it. If left on the breast, the tenders give it an uneven thickness, making it more difficult to grill properly.

Brine the breastsi. Combine gow tablespoons of coarse kosher salt with 4 cups of cool water in a deep bowl or pot gril stir until the salt crystals dissolve.

Double the recipe gril, you have more than 6 chicken breasts to brine. Refrigerate for 1 hour. Alternatively, marinate the breasts in your favorite marinade. Note: Do not combine the two techniquesbrining and marinatingor the how to cook bbq chicken breast on the grill may become too salty.

Drain the chicken and pat dry with paper towels. When ready to cook, brush or scrape the grill grate clean and oil it well. For extra smoke flavor, toss a a couple of hardwood chunks or a handful of soaked, drained wood chips on the coals before grilling. If how to cook bbq chicken breast on the grill a gas grill, make a smoking pouch by enclosing grlll soaked wood chips in a pillow of heavy-duty aluminum foil and poke holes in it with the tip of a what is a enzyme cleaner or meat thermometer to allow the smoke to circulate.

Lay the pouch directly on the grill grate. Arrange the breasts gril, top sides down, on a diagonal to the grill grate, all facing the same direction. This attention to detail will make you look more professional. Grill them onn 2 to 3 minutes. Using tongsrotate the breasts 45 degrees and grill them for 2 minutes more to create an attractive crosshatch of grill marks. Turn the breasts with tongs and grill the other side, again rotating each breast chicekn degrees after 2 minutes.

The total cooking time for a skinless, boneless chicken breast will be 4 to 6 minutes per side. Generously baste the breasts, if desired, with melted butter, oil, or marinade fresh marinadenot the marinade the breasts soaked in.

Baste the cooked side only to avoid cross-contamination. If using a glaze or barbecue sauce, apply it the last 2 minutes of grilling; glazes usually contain sugar and can burn easily, so watch carefully. Share them with us on FacebookTwitterRedditor Instagram!

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Grilled chicken breasts can be the epitome of boring. Too often they're dried out or rubbery. But when soaked in a super-quick marinade with balsamic, brown sugar, and dried thyme you're guaranteed deliciousness.

We'd recommend no longer than 24 hours! Technically according to the USDA you can keep raw chicken refrigerated for up to 2 days, but we don't recommend marinating that long. As long as you give each side enough time, it shouldn't! When your chicken gets those nice charred lines, it naturally releases from your grill grates. If you try to flip and the chicken feels stuck, try giving it another minute or two! It'll release naturally, when it's ready.

Swap in a different acid for balsamic like champagne vinegar or lemon juice. Try different dried or fresh herbs like cilantro or oregano.

You could even sub out the brown sugar for honey or agave! We love the marinade on our cilantro-lime chicken, which you can sub in entirely for this one! Also feel free to add in your favorite spices or even hot sauce. Boneless, skinless chicken breasts are the perfect blank canvas to experiment with your favorite flavors. Depending on the size of your chicken breasts, a two-zone that means two temperature fire is the way to go.

If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking. Well, since you've already got the grill going, how about some grilled corn , grilled asparagus , and maybe a grilled pineapple sundae for dessert? Can you tell we're excited for grilling season?

Kitchen Tips and Tools. United States. Type keyword s to search. Today's Top Stories. How long can I keep the chicken in the marinade? How do I keep the chicken from sticking on the grill? What should the internal temperature of my chicken be? Can I adapt the marinade? How hot should my grill be for chicken breasts? What should I serve with this? Tell us how ya feel!

Advertisement - Continue Reading Below. Yields: 4 servings. Prep Time: 0 hours 15 mins. Total Time: 0 hours 45 mins. Kosher salt. Freshly ground black pepper. Freshly chopped parsley, for garnish. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper.

Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. Garnish with parsley before serving. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Lindsay Funston Executive Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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