Chicken breast is a versatile and healthy protein that can be prepared in many ways on the barbecue. With the right technique and temperature, you can achieve juicy, tender and flavorful BBQ chicken breast every time. This complete guide will teach you everything you need to know about BBQing chicken breast to perfection.
Choosing the Right Chicken Breasts
The quality of the raw chicken you start with makes all the difference in the finished dish. Here are some tips for selecting optimal chicken breasts for the BBQ:
- Go for bone-in, skin-on breasts – The bones and skin will help keep the delicate breast meat moist and juicy during cooking. The skin also gives added flavor.
- Pick an even size – Chicken breasts that are uniform in size and thickness will cook evenly. Aim for 8-12 oz. breasts.
- Look for freshness – Choose chicken breasts within the sell-by date that look fresh with no discoloration or smell.
- Seek natural brands – Opt for chicken without injections or excessive water weight, which can dry out on the grill.
- Buy in bulk when on sale – Stock up on value packs of chicken breasts when on sale and freeze extras until ready to use.
Prepping Chicken Breast for the Grill
Proper prep is key for tender and juicy grilled chicken breast. Here are some tips:
- Trim excess fat – Use a sharp knife to trim off any large pockets of fat, which can cause flare-ups.
- Remove skin if desired – The skin helps retain moisture but can be removed for lower fat and calories.
- Brine the chicken – Soaking chicken breasts in a saltwater brine adds moisture and seasons the meat.
- Pat very dry – Blot chicken with paper towels before grilling to promote browning and prevent sticking.
- Coat with oil – Brush lightly with oil to keep the breasts from drying out on the grill.
- Season as desired – For flavor, rub with herbs, spices, salt, pepper, chili powder, barbecue rubs etc.
- Allow to rest – Let chicken sit at room temperature 30 minutes after seasoning to better absorb flavors.
Choosing the Best BBQ Grill for Chicken Breasts
The right grill setup ensures chicken cooks through evenly while staying juicy. Consider these factors:
- Direct vs indirect heat – Chicken needs a balance of direct and indirect heat to cook through gently without burning.
- Gas vs charcoal – Gas grills allow more control over temperature while charcoal infuses a smoky flavor.
- 2-zone fire – Set up a 2-zone fire with direct heat on one side and indirect on the other.
- Grill grates – Wider grates prevent chicken from slipping through. Stainless steel transfers heat efficiently.
- Modest BTUs – 40,000-60,000 BTUs will generate sufficient heat. Too much can scorch the exterior.
- Ample cooking surface – Choose a grill with 400-500 square inches to accommodate multiple breasts.
- Bottom burner – A lower burner enables indirect cooking for versatile temperature control.
What is the Best Temperature to Grill Chicken Breast?
Cooking chicken breast over direct high heat the entire time can result in overcooking. The ideal BBQ chicken breast temperature involves:
- High initial heat – Sear over direct heat at 450-500°F for 2-3 minutes per side to char and caramelize the outside.
- Lower heat to finish – Move chicken to indirect heat around 350°F to gently finish cooking through to the proper internal temperature.
- Fluctuate as needed – Increase or decrease heat as required to manage doneness and prevent burning.
- Convect if available – The convection fan circulates air for even cooking with less drying.
- Let rest before cutting – Allow chicken to rest 5 minutes off heat so juices redistribute evenly.
The right grill temperature is key for barbecue chicken breast that is nicely browned on the outside while optimally cooked on the inside.
What is the Best Internal Temperature for Chicken Breast?
Since chicken breasts come in varying thicknesses, cook to temperature rather than time. Check for doneness by:
- Using a meat thermometer – Insert an instant-read thermometer sideways into thickest part without touching bone.
- Aim for 165°F – Chicken is safe to eat and optimally juicy at 165°F. Breasts are done but not overcooked.
- Check several spots – Test temperature in a few places to ensure even cooking.
- Beware the carryover effect – Internal temperature will rise 5-10 degrees after removing from grill as heat distributes.
- Err on the low side – Take chicken off just below 165°F and then allow the temperature to coast up as it rests.
- Don’t overdo it – Chicken dries out once it exceeds 170°F. Better to slightly undercook and make for a moist breast.
Monitoring the internal temperature is the only reliable way to know your chicken is thoroughly cooked while retaining maximum juiciness.
How Long Does it Take to Grill Boneless Skinless Chicken Breasts?
Cooking time can vary based on thickness, doneness and grill temperature. Approximate guidelines per side:
- 0.5 inch thick – 4 to 6 minutes
- 0.75 inch thick – 6 to 8 minutes
- 1 inch thick – 8 to 10 minutes
- 1.5 inch thick – 10 to 12 minutes
The best method is Sear 2-3 minutes per side over direct high heat before moving to indirect medium heat to finish cooking until 165°F internal temperature. Total cooking time is usually 15-25 minutes.
For food safety, always use a food thermometer to verify chicken reaches a safe final temperature regardless of thickness. Check temperature in several spots.
Tips for Keeping Chicken Breasts Moist
Chicken breast dries out easily since it contains little interior fat. Here are some moisturizing methods:
- Brine before grilling – Soaking in a saltwater brine hydrates chicken and seasons it throughout.
- Use bone-in, skin-on – Bones and skin prevent moisture loss and add flavor.
- Cook indirectly – After searing, indirect heat gently cooks through without drying out exterior.
- Flare-ups increase drying – Trim fat and watch for flare-ups which can char chicken.
- Glaze or mop – Apply sweet, acidic glazes or mops during grilling to boost juiciness.
- Don’t overcook – Remove from heat at 165°F to prevent going past ideal doneness.
- Allow to rest – Letting chicken sit after grilling allows juices to redistribute evenly throughout the meat.
Common Mistakes to Avoid
It’s easy to dry out chicken breast on the BBQ if you aren’t careful. Steer clear of these pitfalls:
- Skipping brining – Brining ensures seasoning and moisture are infused deep in the meat.
- High heat entire time – Avoid only using direct high heat, which chars the exterior before the interior cooks.
- No 2-zone setup – Chicken needs time over indirect heat to cook gently all the way through.
- Inadequate searing – Quickly sear both sides to lock in juices and flavor before indirect cooking.
- Undercooking – Chicken breasts should reach 165°F internally at minimum for food safety.
- Overcooking – Prevent dry, stringy meat by not exceeding 170°F internal temperature.
- Cutting too soon – Letting chicken rest allows juices to redistribute so they aren’t lost when cutting.
- Piling up chicken – Don’t cram chicken directly on top of each other, which prevents browning.
With the right techniques and temperature monitoring, you can avoid these missteps and achieve perfectly grilled chicken breast every time.
How to Tell if Chicken is Cooked on the Grill
Relying on visual cues alone can lead to undercooked chicken. Use these reliable methods to verify safety and doneness:
- Check internal temp – Insert an instant read thermometer to check for minimum 165°F temperature.
- Look for white, opaque meat – When chicken is cooked through, the meat will turn from pink to solid white.
- Cut to inspect – Slice into thickest part of breast to ensure no pinkness inside.
- Clear juices – Cooked chicken releases clear juices rather than pink / red juices when pierced.
- Texture changes – Chicken becomes firmer to the touch as it cooks and firms up when fully cooked.
- Meet minimum guidelines – Always cook chicken for at least the USDA-recommended time at proper heat.
To be absolutely sure your BBQ chicken breast is fully and safely cooked, monitor the internal temperature in multiple spots with a reliable food thermometer.
Flavoring Ideas for BBQ Chicken Breast
Beyond basic seasoning like salt and pepper, chicken responds well to endless flavor combinations. Consider:
- Fresh herbs – Stuff sprigs of rosemary, thyme or sage under the skin or chop and add to marinades.
- Spice rubs – Coat chicken in bold seasoning blends – chili powder, barbecue rub, jerk seasoning, Cajun spices.
- Brines – Soak chicken in seasoned saltwater brines to infuse deep flavor. Try lemon, garlic, onion, peppercorn brines.
- Marinades – Let chicken marinate in sauces to tenderize and add flavor. Use Italian dressing, buttermilk, yogurt, salsa, teriyaki.
- Barbecue sauces / glazes – Brush on sweet and tangy sauces during last few minutes of grilling for flavor, caramelization and moisture.
- Compound butters – Top grilled chicken with dollops of flavorful compound butters – herbs, citrus, peppers, honey etc.
Best Side Dishes for Grilled Chicken Breast
Complete your barbecue chicken breasts with bright, fresh sides that highlight the smoky, savory flavors:
- Green salad – Crisp lettuce, veggies, vinaigrette
- Grilled vegetables – Zucchini, peppers, onions, carrots, potatoes
- Pasta or potato salad – Chilled with veggies and zesty dressing
- Coleslaw – Cool, creamy cabbage slaw
- Grilled corn on the cob – Brushed with savory butter
- Macaroni and cheese – Creamy classic comfort
- Baked beans – Sweet, smoky and tangy
- Cornbread – Warm squares with honey butter
Pairings like tangy slaws, vibrant salads and charred veggies complement and cut the richness of juicy BBQ chicken breast.
FAQs
What is the minimum safe temperature for chicken on the grill?
Chicken should reach an internal temperature of at least 165°F as measured in the thickest part with a food thermometer. This ensures any potential bacteria are killed. The USDA recommends 165°F as the safe minimum temperature.
Should you sear chicken on the grill before indirect cooking?
Yes, searing chicken over direct high heat before transferring to indirect heat is ideal. 2-3 minutes per side over direct heat browns the outside, locks in juices and builds flavor. Indirect heat finishes cooking chicken gently without drying it out.
Is grilled chicken safe if it still has a pink color?
It is possible for properly cooked chicken to remain slightly pink, usually from a smoke ring or marinade. The meat of safely cooked chicken will turn opaque white throughout. Use a thermometer to check the internal temperature instead of relying on color alone.
Can you overcook chicken on the grill?
Yes, it’s easy to overcook boneless, skinless chicken breasts on the barbecue since they have very little interior fat and cook quickly. Chicken becomes dry once internal temperature exceeds 170°F. Remove chicken from grill once it reaches 165°F and then allow the temperature to coast upwards off heat.
Should you grill chicken on low or high heat?
Do not cook chicken solely over direct high heat the whole time or it will burn and dry out. Use a 2-zone setup with direct high heat for searing followed by indirect medium/low heat for gently finishing. Some grills have a “poultry” or “chicken” setting that provides the ideal temperature range.
Conclusion
Perfectly grilled chicken breast requires using flavorful raw chicken, the right 2-zone grill setup, quick searing, and monitoring internal temperature. Bone-in, skin-on breasts stay most moist. Sear over direct heat and then finish gently to 165°F over indirect heat. Brining and glazing further ensure tender, juicy results. Avoid overcooking and let chicken rest before cutting. With the proper technique, you can achieve restaurant-quality barbecue chicken breast easily at home. Experiment with different marinades and glazes so you can enjoy varied, full-flavored chicken off the grill anytime.