Cooking boneless chicken breasts on the barbecue can yield juicy, flavorful results when done properly. However, overcooking is a common issue that can lead to dry, rubbery chicken. Knowing how long to grill boneless chicken breasts is key to perfection. With a few simple tips, you’ll be able to master grilling moist, tender boneless chicken breasts every time.
Choosing the Right Thickness
Boneless chicken breasts come in a range of thicknesses from 1/2 inch up to 1 1/2 inches thick. Thinner cuts will cook faster than thicker pieces. For even cooking, choose chicken breasts that are similarly sized. Aim for a thickness of 3/4 inch to 1 inch. Thinner cuts can dry out quickly and thicker breasts may end up undercooked on the inside. The timing recommendations below are based on breasts that are 3/4 to 1 inch thick.
Estimating Cook Times
As a general guideline, boneless chicken breasts typically need:
- 6 to 8 minutes per side for a medium doneness
- 7 to 10 minutes per side for well done
However, cook times can vary based on a few factors:
Heat Level
Cooking over high heat around 400°F will reduce cook time compared to medium heat around 325°F. Monitor the temperature and adjust the heat as needed.
Boneless vs Bone-In
Boneless chicken breasts will cook faster than bone-in since there is no bone to transmit heat to the center. Remove bones to reduce time up to 5 minutes per side.
Brining
Soaking chicken in a saltwater brine adds moisture and seasons the meat. Brined breasts may cook slightly faster by a minute or two per side.
Size and Thickness
Individual breasts that are smaller in size and evenly thick will cook faster than extra large or oddly shaped pieces.
Fillet vs Tender
Chicken tenderloins are thinner than whole boneless breasts so they require less time, often only 4-5 minutes per side.
How to Tell When Chicken is Done
Checking for doneness is crucial to prevent over or undercooking. Here are some ways to test if boneless chicken on the grill is fully cooked:
- Use an instant read meat thermometer inserted into the thickest part. Breasts are done at 165°F.
- Look for opaque, white flesh when cutting into the center. Pink or red indicates undercooking.
- Check that the juices run clear rather than pink when piercing with a fork.
- The chicken should feel firm when pressed.
If unsure, slice into a breast to visually inspect the inside before removing from the heat. Continue cooking if needed.
Grilling Tips for Moist, Juicy Chicken
Follow these tips for the most flavorful, tender barbecued chicken breasts:
- Pat dry before seasoning to help browning and prevent sticking.
- Brush with oil to keep moist and add flavor.
- Grill skin-side down first for crispy skin (if applicable).
- Use medium heat around 325-350°F to prevent burning.
- Flip only once during cooking for better caramelization.
- Avoid pressing down on breasts which can dry them out.
- Let rest 5 minutes before slicing for juicier meat.
- Take breasts off heat just before they reach 165°F. The temperature will rise as they rest.
- Do not overcrowd the grill which steams rather than sears.
- Use a meat thermometer for perfectly cooked chicken every time.
Marinating for Extra Juicy, Flavorful Chicken
Marinating is a simple way to infuse chicken breasts with lots of flavor as well as keep them ultra moist. The acids in ingredients like citrus juice, vinegar, and yogurt help break down muscle fibers so meat stays tender. Meanwhile, oil coats each bite for added juiciness. Consider marinating for 30 minutes up to overnight in any of these yummy marinades:
Yogurt Marinade
Mix Greek yogurt with lemon juice, garlic, and your favorite dried herbs and spices. The tangy flavor soaks right into the chicken.
Pesto Marinade
Whisk pesto sauce with olive oil and red wine vinegar for an herby basil marinade.
Soy Sauce Marinade
For Asian flair, combine soy sauce, sesame oil, brown sugar, grated ginger and garlic.
Chili Lime Marinade
A southwestern marinade with chili powder, lime juice, cilantro, and cumin.
Mediterranean Marinade
Olives, sun dried tomatoes, rosemary, and red wine vinegar make a bold Greek-inspired marinade.
Herb and Spice Rubs
Another way to add lots of flavor is with a spice rub. Try these recipes:
Savory Herb Rub
Mix olive oil with dried oregano, basil, thyme, rosemary, salt, pepper, and garlic powder. Spread all over chicken at least 30 minutes before grilling.
Jerk Spice Rub
For some heat, combine brown sugar, chili powder, allspice, thyme, garlic powder, onion powder, salt, and cayenne pepper.
Lemon Pepper Rub
Stir together lemon zest, black pepper, salt, and dried parsley for a zingy rub.
Cajun Spice Rub
Bring on big flavor with paprika, oregano, thyme, cayenne pepper, garlic powder, onion powder, and black pepper.
Sauces and Glazes
Basting chicken with a sauce or glaze adds delicious flavor and helps keep the meat moist. Try these recipes:
BBQ Sauce
Brush on your favorite prepared BBQ sauce or make your own with ketchup, brown sugar, cider vinegar, Worcestershire sauce, chili powder, and mustard.
Honey Mustard Glaze
Whisk together olive oil, Dijon mustard, honey, garlic, and herbs for a sweet and tangy glaze.
Teriyaki Glaze
Classic teriyaki is a mix of soy sauce, brown sugar, mirin or rice wine, grated ginger, and garlic.
Peach Glaze
Puree fresh peach slices with apple cider vinegar, brown sugar, and crushed red pepper flakes.
Cooking Boneless Chicken Breasts on a Gas Grill
Gas grills make barbecuing boneless chicken breasts convenient since heat is easily adjustable. Follow these steps:
1. Prepare the Chicken
Rinse chicken breasts and pat very dry with paper towels. Trim off any excess fat. Apply a light coating of oil or dry rub seasoning. Bring to room temperature, about 15-30 minutes.
2. Preheat Grill
Turn all burners to high and close the lid. Heat for 10-15 minutes until temperature reaches 350-400°F. Brush grates clean.
3. Grill the Chicken
Turn burners down to medium-low heat, around 325°F. Place chicken on hot grill skin-side or presentation-side down. Close lid. Cook for 6-8 minutes until browned.
4. Flip and Cook
Flip chicken using tongs. Close lid and continue cooking 6-8 minutes until chicken is opaque and juices run clear. Do not press down on breasts.
5. Check for Doneness
Verify doneness by cutting into thickest part of a breast. Meat thermometer should read 165°F. If needed, cook 2-3 minutes longer.
6. Let Rest and Serve
Transfer chicken to a platter and tent with foil. Let rest 5 minutes so juices redistribute. Serve warm. Refrigerate leftovers within 2 hours.
How to Grill Boneless Chicken Breasts on a Charcoal Grill
Cooking boneless chicken over charcoal coals imparts a deliciously smoky flavor. Follow these steps:
1. Prepare Coals
Pile charcoal briquettes into a pyramid shape. Light according to package directions. Let burn until covered with gray ash, about 20-25 minutes.
2. Arrange Coals
Using tongs, spread coals evenly across bottom of grill into a single layer. For medium heat of 325-350°F, coals should be about 2 inches apart.
3. Clean and Oil Grill
Use a stiff wire brush to scrape grill grates clean. Use a wadded paper towel dipped in vegetable oil to lightly grease grates.
4. Cook Chicken
Place chicken skin-side down. Cover grill and cook for 6-8 minutes until nicely browned. Flip chicken and continue cooking about 6-8 minutes more until done.
5. Check for Doneness
Insert a meat thermometer into thickest area of breast without touching bone. Chicken is fully cooked at 165°F.
6. Remove and Rest
Use tongs to transfer chicken to a clean platter. Loosely tent with foil and let rest 5 minutes before serving.
Cooking Timetable Based on Thickness
Use this handy chart as a guide for how long to grill boneless chicken breasts based on thickness:
| Thickness | Cook Time Per Side | Total Time |
|-|-|-|
| 1/2 inch | 4-5 minutes | 8-10 minutes |
| 3/4 inch | 6-7 minutes | 12-14 minutes |
| 1 inch | 7-8 minutes | 14-16 minutes |
| 1 1/2 inches | 9-10 minutes | 18-20 minutes |
Remember to use a meat thermometer to confirm breasts reach 165°F regardless of thickness. Brining, marinating, or basting with sauce may slightly reduce total cooking time.Monitor carefully and adjust heat as needed for perfectly cooked chicken.
Common Questions About Grilling Boneless Chicken Breasts
How long does it take to grill boneless skinless chicken breasts?
For boneless skinless breasts about 3/4-inch to 1-inch thick, allow 6-8 minutes per side over medium heat around 325-350°F. Check for doneness at 165°F internal temperature.
Should you flip chicken often when grilling?
It’s best to flip boneless chicken breasts only once during grilling. Frequent flipping can cause moisture loss. Let each side get nicely browned before flipping.
Can you overcook chicken on the grill?
Yes, it’s easy to overcook boneless chicken breasts on a barbecue leading to dry, rubbery meat. Use a meat thermometer and don’t overcook beyond 165°F internal temperature or the recommended cook times.
Should you marinate chicken before grilling?
Marinating is highly recommended to keep boneless chicken breasts extra moist and flavorful. Marinate for 30 minutes up to overnight before tossing on the grill.
How do you keep chicken from sticking to the grill?
To prevent sticking, always start with a very clean hot grill. Oil the grates right before cooking. Use skin-on chicken or coat with oil. Don’t move chicken until it releases naturally.
What is the lowest temperature you can grill chicken?
The grill temperature should stay near medium-high, between 325-375°F, for proper searing and cook times. Lower heat increases risk of bacteria. At too high a heat, chicken can burn.
Can you grill frozen chicken breasts?
It’s unsafe to grill chicken still frozen or partially frozen. Always thaw breasts completely before grilling. Marinating the thawed raw chicken for 30 minutes to an hour enhances juiciness.
Grilled Boneless Chicken Breast Recipes
Grilled chicken doesn’t have to be boring. Liven up boneless breasts with these tasty recipes:
Mediterranean Chicken Packets
Marinate chicken in a Greek dressing. Grill in foil packets with tomatoes, olives, and feta cheese.
Jerk Chicken
Marinate chicken in a spicy Jamaican jerk sauce with allspice and habanero peppers before grilling.
Chicken Satay
Marinate chicken in a peanut sauce then grill on skewers. Serve with extra peanut sauce for dipping.
Chicken Caesar Salad
Top tossed romaine lettuce with slices of grilled chicken, croutons, and Caesar dressing.
Chicken Fajitas
Season chicken with Mexican spices. Grill with peppers and onions. Wrap in tortillas with salsa and cheese.
Chicken sandwiches
Grill chicken and place on buns with toppings like guacamole, bacon, cheese, lettuce, and tomato.
Chicken Kebabs
Thread chicken chunks with veggies onto skewers. Grill until done then brush with teriyaki glaze.
Conclusion
Learning how long to BBQ boneless chicken breasts results in perfectly cooked meat every time. Aim for 6 to 8 minutes per side for breasts around 3/4-inch to 1-inch thick cooking over medium heat. Check for doneness by cutting into the thickest part of a breast to ensure it reaches 165°F internally. Keeping the grill around 325-375°F prevents burning while thoroughly cooking the chicken. Take breasts off the grill just before they reach 165° since the temperature will continue rising as they rest. Allowing 5 minutes of resting makes the chicken more juicy and tender. With the right techniques, you can achieve restaurant-worthy chicken easily from your own backyard grill.