Cooking boneless chicken breasts on the barbecue or grill can be a delicious way to add flavor and keep things healthy. However, it can also be tricky to get the timing right. Overcooking leads to dry, rubbery chicken while undercooking poses potential health risks. So how long should you actually barbecue boneless chicken breasts to achieve the perfect texture and doneness? This comprehensive guide will walk you through everything you need to know.
What is the Best Temperature for Grilling Boneless Chicken Breasts?
When grilling boneless chicken breasts, you want to aim for an internal temperature of 165°F (74°C) to ensure they are fully cooked and safe to eat. Chicken needs to reach this temperature throughout the thickest part of the breast to kill any potential bacteria.
The best way to gauge doneness and check that the chicken has reached 165°F is by using a good quality instant-read meat thermometer. Simply insert the probe into the thickest section of the breast, avoiding any bones.
If you don’t have a meat thermometer, look for the following signs that your chicken is fully cooked:
- The meat is white throughout with no traces of pink.
- Juices from the chicken run clear when pierced with a knife or fork.
- The texture is firm to the touch and the chicken springs back when pressed gently.
Always check in multiple spots, as barbecue grills can create hot and cool spots. You want to be certain the chicken is evenly cooked through.
How Thick are Chicken Breasts?
The thickness of your boneless chicken breasts will impact overall cooking time. Here are some general guidelines for thickness:
- Thin chicken breasts: 1/2 inch thick
- Average chicken breasts: 3/4 to 1 inch thick
- Thick chicken breasts: 1 1/4 to 1 1/2 inches thick
Thinner chicken breasts will grill faster, while thicker pieces will require more time to cook through without the exterior burning. Look at the size of your individual chicken breasts and adjust times accordingly.
What is the Average Grill Time for Boneless Chicken Breasts?
The average grilling time for boneless, skinless chicken breasts of average thickness (around 3/4 to 1 inch) is approximately 6-8 minutes per side, for a total of 12-16 minutes.
However, grill times can vary significantly based on a few key factors:
1. Thickness of the Chicken
As mentioned above, a thinner 1/2 inch breast will grill faster than a 1 1/2 inch thick piece. Thicker chicken needs more time for the heat to fully penetrate and cook the inside without drying out.
2. Bone vs. Boneless
Chicken on the bone takes longer to grill than boneless. Bones act as insulation, slowing down cooking. Remove bones to reduce grill time.
3. Breast vs. Tenders/Cutlets
Whole chicken breasts take longer than tenders or cutlets. Cutting meat into smaller uniform pieces speeds up cooking.
4. Grill Temperature
Cooking over high direct heat of 400-450°F will be fastest. Reduce heat to avoid burning the exterior before the interior cooks through.
5. Lid Open or Closed
Cooking with the grill lid closed traps heat and moisture, cooking the chicken faster. Leaving the lid off will increase total time.
6. Meat Temperature
Starting with fully chilled chicken right out of the fridge will add a few minutes to the cooking time versus meat at room temperature. Take thickness, cut, and temp into account.
With the many variables involved, it’s best to rely on a meat thermometer over grill times alone to gauge doneness. But the times above provide a general benchmark for average sized boneless breasts.
How Long to Grill Boneless Chicken Breasts by Thickness
Refer to these grill times based on chicken breast thickness as a guide, adjusting as needed based on your specific conditions:
Thin Chicken Breasts (1/2 inch thick)
- 4-6 minutes per side
- 8-12 minutes total
Thin boneless chicken cooks fast, so watch closely to avoid overcooking. Use tongs to flip carefully without tearing the delicate meat.
Average Chicken Breasts (3/4 to 1 inch thick)
- 6-8 minutes per side
- 12-16 minutes total
This thickness is the most common and averages 6-8 minutes per side for ideal doneness. Rely on a meat thermometer for guaranteed safety.
Thick Chicken Breasts (1 1/4 to 1 1/2 inches)
- 8-10 minutes per side
- 16-20 minutes total
Thick boneless chicken requires gentler, slower cooking to give the inside time to finish without the outside burning. Don’t rush it.
Chicken Tenders or Cutlets (1/2 inch or less)
- 2-4 minutes per side
- 4-8 minutes total
These thin uniform cuts grill up fast. Watch them closely and flip with care to prevent overcooking or sticking.
How Long to Grill Bone-In Chicken Breasts
Cooking chicken on the bone generally adds 5-10 minutes of grill time compared to boneless. The bones insulate the meat, slowing cooking. Follow these general guidelines:
Bone-In Chicken Breast (3/4 to 1 inch thick)
- 10-12 minutes per side
- 20-24 minutes total
Increase the time you would use for same-size boneless by 5 minutes per side for bone-in chicken breasts.
Bone-In Split Chicken Breast (4-6 oz. halves)
- 8-12 minutes per side
- 16-24 minutes total
These smaller portions will cook faster than a whole breast. Rely on the meat thermometer for accuracy.
The takeaway is to allow extra time for the bone to heat through while keeping the meat juicy. Remove the bone before eating for easier slicing.
What if Chicken Breasts are Still Pink?
It’s common for barbecued chicken breasts to have a pink tint or streaks of pink in the meat, even when fully cooked to 165°F. This is not necessarily a sign of undercooking.
The pink color can be caused by:
- Smoking or Grilling: Smoke contains nitrogen dioxide, which reacts with the myoglobin in meat creating a pink smoke ring. This is harmless.
- Spices and Marinades: Ingredients like paprika, cayenne, and chili powder can dye the surface pink. Also the case with seasoned rubs and marinades with tomatoes or red wine.
- Overmarination: If chicken soaks too long in an acidic marinade it can start to “cook” the outer meat, turning it pink.
Always rely on the temperature and other doneness cues over color alone. If the chicken is at 165°F and shows no signs of undercooking, a little pink is perfectly fine to eat. Just be sure to check thoroughly in multiple spots.
Tips for Maximizing Juiciness
The biggest risk when grilling chicken breasts is drying them out. Here are some tips to keep them juicy and tender:
- Pat the chicken dry before seasoning to help sear and caramelize the exterior. Wet chicken creates steam instead of browning.
- Brush with oil or marinade to keep the surface from drying out. Oil also encourages ideal charring.
- Cook over indirect heat to allow gentle, even cooking if breasts are very thick. Avoid high direct heat.
- Rotate occasionally to mitigate hot spots and flare-ups which can cause burning.
- Let it rest before cutting for 5+ minutes so juices can redistribute evenly throughout the meat.
- Check for doneness early and remove from the grill as soon as the chicken reaches 165°F. Overcooking dries it out quickly.
- Keep the lid closed as much as possible to hold in moisture and speed up cooking.
- Use a meat thermometer to take the guesswork out of determining doneness. This guarantees safely cooked, tender chicken.
Proper grilling technique makes all the difference. Mastering the ideal heat levels and times helps prevent dry chicken breast every time.
Common Questions About Grilling Boneless Chicken Breasts
Grilling boneless chicken breast seems simple, but it’s easy to have questions arise along the way. Here are answers to some of the most common queries:
Should I grill chicken frozen or thawed?
Always thaw frozen chicken breasts fully in the refrigerator before grilling. Grilling frozen chicken is unsafe as the interior will remain undercooked while the outside quickly burns.
Can I marinate chicken too long?
Yes, overmarinating chicken for multiple days can start to break down the texture and make the meat mushy. For best results, limit marinating time to no more than 24 hours.
Is it better to grill chicken on low or high heat?
Aim for medium heat between 350-450°F for ideal grilling conditions. High heat over 500°F risks burning the exterior before the inside is cooked. Low heat under 300°F can lead to drying out.
Should I grill chicken skin side up or down first?
There is debate around this! Some prefer starting skin side down to crisp it up quickly. But beginning skin side up allows fat to render and baste the meat. Try both ways.
How can I prevent chicken breast from sticking?
Proper cleaning of the grill grates along with brushing the chicken with oil or non-stick spray before cooking prevents sticking. Allow the breast to release naturally before flipping with tongs.
Is grilled chicken healthy?
Yes! Chicken breast is a lean, protein-packed choice. The small amount of fat drips away while grilling. Going boneless and skinless reduces calories further. Just watch the glazes and sauces you add.
Grilled Boneless Chicken Breast Recipes
Grilling plain chicken breasts is just the start. There are endless recipe possibilities for adding flavor with marinades, rubs and sauces. Here are a few excellent options:
Lemon Garlic Herb Grilled Chicken
This fresh and zesty marinade infuses chicken with bright Mediterranean flavor. Let the breasts soak for just 20-30 minutes for a quick weeknight meal. The tart lemon and savory garlic and herb combo is full of summer flavor.
Brown Sugar BBQ Chicken
Who doesn’t love a sweet and tangy homemade barbecue sauce? Brush the chicken breasts with this sauce during the last 3-5 minutes of grilling to caramelize and char. The brown sugar gives such a delicious crust and addicting flavor.
Jerk Chicken
Bring on the heat! A spicy jerk marinade adds a taste of the Caribbean islands to chicken. It gets both sweet and spicy flavor from ingredients like chili peppers, garlic, thyme, brown sugar and more. Just watch carefully to avoid burning.
Tandoori Chicken
Indian tandoori chicken is a crowd pleaser, with its signature yogurt marinade and signature red-orange hue. Grilling achieves that same charred smoky flavor as traditional tandoor ovens. The ginger, garlic, spices and tangy yogurt marinade packs a flavor punch.
Teriyaki Chicken
For an easy Asian inspiration, teriyaki chicken shines. Soy sauce, brown sugar, garlic, ginger and sesame oil combine for that sweet, savory and irresistible teriyaki flavor. The rich sauce caramelizes beautifully on the grill for next-level boneless chicken breasts.
The possibilities are endless for jazzing up simple grilled chicken breasts. Get creative with global spices, sauces, rubs and more to take your barbecue flavor game to new heights.
Conclusion
Grilling up juicy, flavorful boneless chicken breasts just takes a little barbecue know-how. Now that you’re armed with tips for optimal temperature, thickness considerations, approximate grill times and foolproof doneness tests, you can achieve perfection.
The ideal time will vary from just 4-6 minutes per side for thin cutlets, up to 8-10 minutes for very thick breasts. An instant-read thermometer is the best way to confirm the chicken has safely reached 165°F throughout.
With higher heat for searing and lower indirect heat for thorough cooking, plus a few juiciness secrets like brining or resting, you can masterfully grill boneless chicken every time. Top with your favorite homemade marinades and sauces to bring these healthy, lean breasts to life.
So fire up the barbecue, prep those chicken breasts, and get ready to impress your family and guests with your grilled chicken mastery. Just don’t overthink it – follow the tips above and experiment until you get the results and flavor you crave. Delicious grilled chicken awaits!