How to BBQ Boneless Chicken Breast - Outdoor Cabinets

Barbecuing boneless chicken breasts can seem easy enough — just throw them on the grill and cook until done, right? But to truly get tender, juicy and flavorful grilled boneless chicken breasts requires a bit more finesse.

The key is knowing how to properly prepare the chicken, what BBQ techniques work best, how to infuse flavor and moisture, what doneness to target, and how to avoid common grilling mistakes. Follow this comprehensive guide to become a master griller of boneless skinless chicken breasts.

Ingredients

To make perfect barbecue boneless chicken breast, you will need:

Boneless, skinless chicken breasts – aim for 6 to 8 ounces each. Avoid extra-large breasts that may not cook evenly.
BBQ seasoning or spice rub – choose your favorite! Recommendations below.
Oil or sauce for grilling – olive oil, avocado oil, or BBQ sauce work well.
Optional extras: fresh herbs, compound butter, citrus.

Choosing Boneless Chicken Breasts

When buying boneless chicken breasts for the grill, keep these tips in mind:

Go for quality. Opt for chicken that is free-range, organic and/or locally sourced when possible for maximum flavor and juiciness. Factory-farmed chicken tends to be blander and drier.
Buy similar sized pieces. Try to choose chicken breasts that are around 6-8oz each – this promotes even cooking. Avoid massive 12oz+ breasts.
Look for uniform thickness. Boneless breasts that taper off thinner at one end will cook unevenly. Find pieces with an even thickness throughout.
Inspect for tenderloins. Some boneless breasts have a tough piece of tendon on them called the tenderloin. Remove this prior to grilling if present.
Pay attention to appearance. Chicken should look plump and feel firm to the touch. Avoid pieces with cuts, discoloration or bloody spots.

How to Prepare Boneless Chicken Breasts for Grilling

Proper prep is key for grilling boneless chicken. Here are some tips:

Trim excess fat, tendons or tapered ends. Use a sharp knife to remove any undesirable bits.
Lightly pound. Gently pound the thicker part of the breasts to flatten and achieve an even thickness. Place chicken between sheets of plastic wrap or wax paper when pounding.
Brine if desired. For extra moisture, soak chicken for 30 mins – 1 hour in a saltwater brine before grilling. Use 1/4 cup salt per quart of water.
Pat very dry. Blot chicken breasts with paper towels to remove excess moisture from the surface. Wet chicken will steam rather than sear.
Apply a light coating of oil. Brush both sides with a thin layer of oil – this helps prevent sticking. Use an oil with a high smoke point like avocado or grapeseed.
Season well. Coat both sides generously with your favorite dry rub or spice mix. Let it sit on the chicken breasts for 10-30 mins before grilling for enhanced flavor.
Allow chicken to come to room temperature. Do not grill directly from the fridge – let it rest on the counter for 15-30 mins so it cooks more evenly.

BBQ Seasoning and Flavor Ideas

Adding bold seasoning to boneless chicken breasts is key for maximum flavor when grilling. Consider these options:

Dry Spice Rubs

BBQ rub – classic flavors like smoked paprika, brown sugar, chili powder, garlic and onion powders.
Jerk – Spicy allspice, thyme, garlic, chipotle peppers.
Cajun – Paprika, oregano, thyme, cayenne, garlic, onion and black peppers.
Italian – Oregano, basil, rosemary, fennel seeds, garlic, crushed red pepper flakes.
Southwest – Chili powder, cumin, oregano, garlic, onion, smoked paprika, coriander.

Marinades

Soak chicken for 30 mins – 2 hours:

Soy sauce, sesame oil, garlic, ginger and brown sugar.
Yogurt, lemon juice, garlic and tandoori spices.
Buttermilk, hot sauce, garlic, onion powder, salt and pepper.
Beer or cola, chili powder, cumin, garlic and lime.

Sauces and Glazes

BBQ sauce – tomato-based, vinegar-based, honey and spicy varieties.
Teriyaki, hoisin, sriracha – brush on during last 5-10 mins of grilling.
Compound butter – herbs, citrus, garlic, etc. Spread over chicken when almost finished cooking.

Herbs and Seasonings

Fresh herbs – rosemary, thyme, sage, oregano, cilantro, parsley, mint, etc.
Spices – cumin, paprika, curry, ancho chili, cinnamon, cardamom.
Citrus – lemon, lime, orange zest. Squeeze over chicken just before serving.
Garlic, shallots, onions, chives – fresh or powdered.

Experiment with global flavors! Mexican, Indian, Mediterranean seasonings all work wonderfully on grilled chicken.

How to Grill Boneless Chicken Breasts

Follow these tips for perfect grilled boneless chicken breasts:

1. Preheat and Clean Grill Grates

For gas grills, preheat on high for 10-15 mins with the lid closed.
For charcoal, let coals cook until lightly ashed over and glowing red.
Oil grates just before adding chicken to prevent sticking. Use a grill brush or oil-soaked paper towel held with tongs.

2. Use Direct vs Indirect Heat

Cook over direct high heat first to sear both sides and lock in juices. Keep lid open.
Finish cooking over indirect medium heat with grill lid closed to ensure even doneness.

3. Sear Quickly Over Direct Heat

Place chicken directly over hot flames or coals. Grill each side for 2-4 mins just until browned.
Don’t move chicken too early or it will stick. When ready to flip, it will release easily from the grates.
Get nice grill marks by rotating chicken 45-90 degrees partway through searing.

4. Finish Over Indirect Heat

Move chicken to indirect heat area without flames/coals underneath.
Close grill lid and finish cooking, turning once halfway through. 5-8 mins per side usually needed.
Insert an instant read thermometer to check for doneness when nearing completion time.

5. Let Chicken Rest

Transfer chicken to a clean platter and tent loosely with foil.
Let rest 5 minutes before serving. Juices will redistribute through meat for extra moisture.
While chicken rests, take advantage to grill veggies, rolls, fruit, etc.

Common Grilled Chicken Mistakes

Avoid these pitfalls when grilling boneless chicken breasts:

Overcrowding – Leave plenty of room between each piece. If needed, grill in batches.
Too much flipping – Only flip once or twice. Frequent flipping dries out chicken.
Burning – Keep a close eye on chicken over direct heat. Move to indirect if flare-ups occur.
Undercooking – Use a thermometer to confirm chicken reaches safe internal temperature.
Saucing too early – Apply sticky sauces only during the last few minutes to avoid charring.
Sticking – Ensure grates are clean and oiled. Do not move chicken until it releases itself when ready to flip.

How to Tell When Chicken is Done

It can be tricky to gauge doneness, but these are foolproof ways to test when chicken is cooked through:

Temperature – Use instant-read thermometer. Breasts should reach 165°F internally.
Cut into thickest part – Chicken should appear white throughout with no traces of pink. Juices will run clear.
Pierce with fork – Meat should feel firm when pressed. If still soft, it needs more time.
External color – Should be opaque and lightly browned on the outside when fully cooked.

Err on the side of caution and grill just past 165°F. Chicken can safely remain on the grill longer to develop char without drying out.

Make It More Flavorful

If basic grilled chicken is bland, liven it up with these easy add-ons:

Compound butter – Blend softened butter with herbs, garlic, citrus zest, honey, etc. Spread over chicken when nearly finished cooking.
Glaze – For the last 5 mins of grilling, brush with BBQ sauce, teriyaki, sweet chili or other sticky sauce.
Marinate – Soak chicken in boldly flavored wet marinade for 1-4 hours prior to grilling.
Inject – Use marinade injector to infuse flavor deep into thick chicken breasts before cooking.
Stuff – Insert slivers of garlic, herb sprigs and citrus slices into slits cut into the meat.
Serve with sauce – Offer extra BBQ sauce, tzatziki, chimichurri etc on the side for dipping.
Toppers – Garnish grilled chicken with sautéed mushrooms, grilled pineapple slices, crumbled feta or blue cheese, cilantro, sliced avocado – anything goes!

Getting creative with flavors is half the fun of grilling. Don’t be afraid to experiment with both sauces and seasoning blends.

Serving Suggestions

Boneless chicken breasts pair wonderfully with all kinds of flavors. Consider these tasty serving ideas:

Layer chicken on a bun with BBQ sauce, cheese, bacon and onion rings for a deluxe barbecue sandwich.
Dice chicken and toss with buffalo sauce, lettuce, tomatoes, avocado and blue cheese dressing over mixed greens for a salad.
Serve alongside grilled summer veggies like zucchini, bell peppers, corn, eggplant and cherry tomatoes.
Slice chicken and add to kebabs or skewers with veggies, fruit and halloumi or meat like steak or shrimp.
Shred chicken and toss with ranch dressing, lettuce, cheddar cheese, black beans and salsa in a taco or burrito wrap.
Dice chicken and add to pasta salad, grain bowls or Buddha bowls along with other proteins, veggies, cheeses and dressings.

However you choose to serve it, properly grilled boneless chicken breasts will be a total crowd-pleaser!

Grilled Chicken FAQ

Get answers to common questions about preparing perfect boneless chicken breasts on the barbecue:

Should I brine chicken before grilling?

Brining is optional, but recommended for extra moist and seasoned chicken. Soak in saltwater brine for 30 mins – 1 hour before grilling.

Does pounding chicken help it cook faster?

Gently pounding to an even thickness will allow chicken to cook through more evenly. But take care not to overdo it.

Can I marinate chicken longer than overnight?

Yes, but avoid marinating chicken for longer than 24 hours, as the acidity can start to break down the meat.

Should I remove the tenderloin fillet?

Tenderloins often cook more quickly than breast meat. Remove prior to grilling if desired, but not necessary.

Is it safe to partially cook chicken in advance?

Only partially grill chicken if finishing cook time immediately. Do not partially grill chicken in advance due to food safety.

What is the minimum safe internal temperature for chicken?

Chicken should reach an internal temperature of at least 165°F as measured by a food thermometer before removing from heat.

Can I reheat leftover grilled chicken?

Yes, leftover grilled chicken can be safely reheated. Heat through until steaming hot, at least 165°F. Reheat only once.

How long does grilled chicken last in the fridge?

Cooked chicken should be refrigerated within 2 hours and is safe stored for 3 to 4 days. Discard if smells or looks off.

Conclusion

With the proper techniques, grilling juicy, flavorful boneless chicken breasts is easy to achieve right in your backyard. Preparation is key – pound to an even thickness, trim excess fat and tenderloins, brine or marinate, and pat very dry before seasoning liberally. Use a combination of direct and indirect heat on the grill, searing over high heat before finishing over lower indirect heat with the lid closed. Check for doneness with a thermometer and let chicken rest before slicing and serving. Avoid common mistakes like undercooking and over-flipping. Finally, flavor it up with spice rubs, marinades, glazes, sauces and toppings. In no time, you will be an expert at grilling irresistibly juicy, caramelized boneless chicken breasts. Give it a try this BBQ season! Your family and friends will thank you.

How to BBQ Boneless Skinless Chicken Breasts: Step-By-Step Recipe

Follow this simple recipe for foolproof grilled boneless skinless chicken breasts with delicious BBQ spice rub flavor:

Ingredients:

4 boneless skinless chicken breasts (6-8 oz each)
2 Tbsp olive oil
1 Tbsp smoked paprika
2 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1⁄2 tsp freshly ground black pepper

Instructions:

Prep:

Pat chicken breasts dry with paper towels and gently pound to an even thickness (about 1⁄2 inch).
Combine olive oil, smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Mix to form a paste-like BBQ rub.
Use your fingers or a spoon to coat both sides of each chicken breast generously with spice rub. Cover and let marinate at room temperature for at least 15 minutes, up to 30.

Grill:

Preheat grill to medium-high heat. Clean grates and brush with oil to prevent sticking.
Place chicken directly over heat. Grill approximately 3-4 minutes per side until nicely browned.
Move chicken to indirect heat, close lid and finish cooking for approximately 5-7 minutes per side until chicken registers 165°F internally.
Transfer chicken to a platter and let rest 5 minutes before slicing and serving. Enjoy!