How Long Do You BBQ Chicken Breasts?

Chicken breasts are a lean, versatile protein that can be prepared in endless ways. Grilling or barbecuing chicken breasts is a quick and healthy cooking method that results in juicy, flavorful meat when done properly. Knowing how long to grill chicken breasts is important to ensure they are cooked through without becoming dry or overcooked. This guide will provide tips on determining bbq chicken breast cook times as well as techniques for maximizing moisture and taste when grilling this nutritious staple.

Determining How Long to Grill Boneless Chicken Breasts

When grilling boneless, skinless chicken breasts, the most important factor in determining cook time is the thickness of the meat. Thinner breasts will cook faster than thick pieces. Here are approximate grill times based on breast thickness:

Thin Chicken Breasts (1/2 inch thick)

  • Direct High Heat: Grill for 6-8 minutes per side
  • Indirect Medium Heat: Grill for 10-12 minutes per side

Standard Chicken Breasts (3/4 to 1 inch thick)

  • Direct High Heat: Grill for 8-12 minutes per side
  • Indirect Medium Heat: Grill for 12-18 minutes per side

Thick Chicken Breasts (over 1 inch)

  • Direct High Heat: Grill for 12-15 minutes per side
  • Indirect Medium Heat: Grill for 18-22 minutes per side

The USDA recommends cooking chicken to an internal temperature of 165°F to ensure any harmful bacteria are killed. Using a digital meat thermometer is the best way to test doneness precisely. Insert the thermometer into the thickest part of the breast, avoiding any bones.

It’s best to err on the side of caution and avoid undercooking chicken. If in doubt, aim for a higher final internal temp closer to 170°F. Undercooked chicken can lead to foodborne illness.

Techniques for Keeping Chicken Breasts Moist

The biggest challenge when grilling chicken breasts is preventing them from drying out. Luckily, there are several techniques you can use to keep the meat juicy and tender:

1. Brine the Chicken

Soaking chicken in a saltwater brine solution before grilling helps season the meat while retaining moisture. Dissolve 1/2 cup salt in 4 cups water and submerge breasts for 30 minutes to an hour before cooking. Rinse and pat dry before grilling.

2. Grill Low and Slow

Cook over indirect medium heat around 300-350°F. The lower temperature allows the inside to cook through without burning or drying out the outside.

3. Apply a Rub

Coat both sides of the chicken with oil or dry seasoning rub before grilling. The coating prevents sticking and adds flavor.

4. Grill on Cedar Planks

Grilling chicken on a soaked cedar plank adds moisture and imparts a subtle wood-smoke flavor. Soak planks in water for 1 hour before use.

5. Mop or Baste

Basting chicken with sauce or marinade during grilling adds delicious flavor. Use a silicon basting brush and mop every 2-3 minutes.

6. Don’t Press Down

Avoid pushing down on breasts with tongs or spatula, which can squeeze out juices. Use gentle motions when flipping.

7. Let Meat Rest

Allow chicken to rest 5 minutes after grilling. This allows juices to redistribute evenly for a moister bite.

How to Tell If Chicken Breasts Are Done Grilling

It can be challenging to determine precisely when chicken breasts are fully cooked to a safe internal temperature without overcooking them. Here are some visual and textural signs that indicate chicken is ready:

  • The interior looks white throughout with no pink when sliced into.
  • Juices run clear when pierced with a fork, not bloody or pink.
  • Meat feels firm yet springy when pressed, not squishy.
  • A sharp knife or fork slides into the thickest part cleanly with no resistance.
  • The exterior shows grill marks and looks lightly charred, not pale or raw.
  • A meat thermometer inserted in the thickest portion reads 165°F or higher.

If the chicken breast has any soft spots or dull sections that still look undercooked, it likely requires more time on the grill to reach doneness. Continuing cooking for a few more minutes until completely white and firm.

Common Mistakes to Avoid

Grilling novice sometimes make the following mistakes that can lead to dry, overcooked chicken breasts:

  • Cooking over high direct heat the entire time. Use a medium or indirect heat for a portion of grilling.
  • Neglecting to brine or add rub to keep meat moisturized.
  • Grilling frozen chicken breasts that have not fully thawed.
  • Pressing down forcefully on breasts with spatula.
  • Skipping the resting period before slicing chicken.
  • Failing to use a meat thermometer to confirm doneness.
  • Cutting into breasts to check for visual doneness and losing juices.
  • Grilling too many pieces at once overcrowding the grill.
  • Incinerating exterior before interior cooks through.

With proper technique and avoiding these pitfalls, you can achieve perfectly grilled chicken breast that are tender and juicy every time. Monitor thickness, keep the grill around 300-400°F, and use a digital thermometer for best results.

FAQs About BBQ Chicken Breasts

How long should you grill chicken breasts over direct high heat?

For direct high heat grilling around 400-450°F, chicken breast cook times are 6-8 minutes per side for thin breasts, 8-12 minutes per side for standard breasts, and 12-15 minutes per side for thick breasts.

What is the best temperature to grill bone-in chicken breasts?

The ideal grill temperature for bone-in chicken breasts is medium heat around 325-375°F. Cook for approximately 40-55 minutes with the lid closed, flipping every 10-15 minutes.

How can you tell when grilled chicken breasts are done without a thermometer?

Signs chicken breasts are fully cooked without a thermometer include: clear juices, meat firm to the touch, no pink inside, light charring outside, a fork or knife inserts cleanly. Aim for 165°F.

Should you grill chicken on high or medium heat?

A combination of high and medium heat is best. Sear over direct high heat for browning and flavor then transfer to indirect medium heat to finish cooking gently without drying out.

How long does it take to grill chicken legs and thighs?

Chicken legs and thighs can grill for 18-25 minutes direct medium heat, flipping occasionally. Grill until 165°F and the juices run clear. boneless pieces cook faster than bone-in.

Why are my grilled chicken breasts tough and chewy?

Chicken grilled over too high and direct heat the entire time can become tough. Use indirect medium heat for part of the cook time. Also brine chicken first and don’t press down with tongs while cooking.

How do you grill moist chicken breasts on a gas grill?

To grill moist chicken breasts on a gas grill, use indirect heat, brine the meat first, rub on oil or seasoning, baste with sauce, cook covered, don’t press down on the meat, and always rest before slicing.

How long can I grill previously cooked chicken breasts?

Fully cooked refrigerated chicken breasts only need a quick 3-5 minutes grilling per side to warm through and add flavor. Take care not to overcook the pre-cooked meat or it will dry out.

What is the lowest temperature chicken should be grilled at?

The lowest grill temperature chicken can safely reach doneness at is about 300°F, but will take longer. Anything below 300°F risks unsafe bacteria growth. Stick to 325°F or above for grilling chicken.

Grilled BBQ Chicken Breast Recipes

Grilling is a healthy and delicious way to prepare chicken breasts for amazing meals. Here are flavorful recipe ideas for putting this lean protein to use:

BBQ Chicken Breast Sandwiches

  • Brush chicken breasts with tangy barbecue sauce during last few minutes of grilling.
  • Serve on buns with extra sauce, melted cheese, and your favorite toppings.

Jerk Chicken Breasts

  • Marinate chicken in a spicy jerk seasoning blend up to 24 hours.
  • Grill over pimento wood chips for authentic Jamaican jerk flavor.

Chicken and Pineapple Skewers

  • Thread cubed chicken breast and pineapple chunks onto skewers.
  • Grill, brushing occasionally with teriyaki glaze.

Chicken Fajitas

  • Season thinly sliced chicken breast with fajita seasoning.
  • Grill along with sliced bell peppers and onions.
  • Wrap in tortillas with desired toppings.

Mediterranean Chicken Packets

  • Stuff chicken breasts with feta, tomatoes, olives, oregano, and olive oil.
  • Grill in foil packets until chicken is cooked through.

Grilled Chicken Caesar Salad

  • Grill chicken breasts and slice into strips.
  • Toss with romaine lettuce, parmesan, croutons, and Caesar dressing.

Any of these tasty recipes are sure to be hits at your next barbecue gathering or weeknight dinner. Now that you know exactly how long to grill chicken breasts, you can whip up perfectly cooked and flavorful meals in no time with this lean and versatile protein.

An Expert Guide to Grilling Juicy, Flavorful Chicken Breasts Every Time

Chicken breasts are a diet staple prized for their lean, protein-packed qualities. But their low fat content also makes them prone to drying out, especially when exposed to the intense heat of the grill. Thankfully, I’ve discovered some extremely effective techniques for grilling plump, juicy chicken breasts that beat bland and flavorless any day.

In this comprehensive guide, I’ll share my best tips and tricks based on years of grilling experience. You’ll learn how long chicken truly needs over the hot flames for food safety, what temperature to grill them at for ideal texture, common mistakes to avoid, and my secret preparations that guarantee ridiculously moist and delicious chicken every single time.

Get ready to master grilled chicken with my mouthwatering, foolproof methods. You’ll soon be serving these succulent, barbecue-worthy breasts at your next backyard cookout or for easy summer weeknight meals. Let’s get started!

Properly Thaw Frozen Chicken Before Grilling

If grilling from frozen, you must safely thaw chicken breasts FIRST in the refrigerator 24-36 hours. Grilling still-frozen chicken results in unsafe, uneven cooking. Run thawed raw chicken under cold water before grilling to further reduce risk of bacteria.

Know Exactly How Long Chicken Needs to Grill

Different thicknesses require slightly different cook times. Follow my handy guide:

  • 1/2 inch thick: 6-8 mins per side
  • 3/4 to 1 inch thick: 8-12 mins per side
  • Over 1 inch thick: 12-15 mins per side

No matter what, breasts should ALWAYS reach an internal temperature of 165°F checked with an instant-read thermometer to be safe to eat. Never guesstimate doneness!

Use Both Direct and Indirect Heat

The two-zone fire method is key for tender, juicy results. First, sear chicken over direct high heat for color and char. Then, transfer to indirect medium heat on the grill’s upper rack to gently finish cooking.

Brine Chicken First for Super Moist Meat

Soaking breasts in a saltwater brine before grilling helps them retain much more moisture. Dissolve 1/2 cup salt in 4 cups water, submerge 30 mins – 1 hour, then pat dry.

Apply a Dry Rub for Flavor and Browning

Coat chicken liberally in oil then cover both sides with a flavorful spice rub. This helps prevent sticking while adding big flavor and enhances browning.

Flip Only Once!

Resist the urge to move chicken too much. Let it cook undisturbed first side down, then flip only once using tongs. Too much flipping leads to moisture loss.

Baste with Sauces and Marinades

Apply sweet glazes, herb marinades, or spice rubs during the last 2-3 minutes of grilling to flavor the exterior. Be careful not to burn.

Allow Chicken to Rest Before Serving

Letting it sit 5-10 minutes after grilling allows juices to redistribute so they don’t run out when cutting. Don’t skip this step!

Now there’s no excuse for dry, boring chicken breasts off the grill. For foolproof juicy and delicious results every time, follow my tips. Let me know if this guide helps make you an expert outdoor chicken griller!

How to Buy and Store Chicken Breasts for Grilling

To make the most flavorful grilled chicken breasts, it helps to start with high-quality raw chicken stored and handled properly. Here are my tips for purchasing and storing chicken breasts optimally before throw them on the barbecue:

Check Packaging and Sell-By Date

  • Pick packages without tears or leaks that may indicate contamination.
  • Only purchase chicken before the sell-by date for safety.

Look for Clear Signs of Freshness

  • Chicken should look pinkish white and feel firm, not slimy.
  • Avoid discolored greyish meat or strong odors.

Opt for Boneless Skinless Breasts

  • Remove bone and skin yourself before easier grilling.
  • Skinless cooks faster and is lower calorie.

Estimate How Much per Person

  • Plan on 1/2 pound boneless breasts per adult eating.
  • Purchase a bit extra since some is lost in grilling.

Place in Fridge Right Away

  • Refrigerate chicken below 40°F soon as possible after buying.
  • Use within 2 days for ideal freshness.

Rinse and Pat Dry Before Grilling

  • Quickly rinse chicken under cool water and pat very dry.
  • Helps eliminate bacteria from raw meat.

Following my simple tips for selecting, storing, and prepping chicken breasts means you’ll start with the freshest meat possible for grilling. Handle safely in the kitchen and you’ll have delicious, healthy grilled chicken meals in no time! Let me know if you have any other chicken tips.

5 Simple Marinades for Grilled Chicken Breasts

Marinating is a quick trick to infuse chicken breasts with lots of flavor before grilling. The acidic ingredients also help tenderize the lean meat. Whip up one of these easy homemade marinades, then let chicken soak 30 minutes up to overnight.

1. Greek Yogurt Marinade

  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • 1/4 tsp pepper

2. Teriyaki Marinade

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp vegetable oil
  • 2 minced garlic cloves
  • 1 tsp grated ginger

3. Herb and Wine Marinade

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tbsp chopped fresh basil
  • 1 tbsp fresh thyme leaves
  • 1 tsp Dijon mustard
  • 2 minced garlic cloves

4. Jamaican Jerk Marinade

  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Caribbean jerk seasoning
  • 1 tbsp vegetable oil
  • Juice of 1 lime
  • 1 minced habanero pepper

5. Chili Lime Marinade

  • Zest and juice of 2 limes
  • 1/4 cup olive oil
  • 3 minced garlic cloves
  • 1 tbsp chili powder
  • 2 tsp honey
  • 1 tsp cumin

Get creative mixing up wet ingredients like vinegars, citrus, yogurt, buttermilk, juices with dry seasonings! Marinating infuses chicken with flavor down to the center.

How to Grill a Whole Chicken Perfectly

Grilling an entire chicken may seem intimidating but results in incredibly moist meat with a smoky char. Follow my tips for spatchcocking, seasoning, temperature control, and testing doneness when cooking a whole bird outside over the flames.

Spatchcock the Chicken First

Removing the backbone and flattening the chicken promotes even grilling. Use kitchen shears to cut along both sides of the backbone then open up the chicken and press down to flatten.

Liberally Season Under and Over Skin

Get seasoning directly on the meat by gently lifting the breast and thigh skin and rubbingspice blends underneath before grilling.

Indirect Heat is Key

Sear chicken over direct high heat skin-side down first. Then transfer to indirect medium heat to cook through without burning.

Grill Slowly with Lid Closed

Cook approximately 1 hour 15 minutes over indirect heat around 325°F, flipping and rotating every 15 minutes for even cooking. Keep the lid closed as much as possible.

Check Inner Thigh for Doneness

Insert a digital thermometer at the thickest part of the inner thigh, without touching bone. It should reach 165°F when done.

Baste with Sauce for Moistness

Baste chicken all over with sauce during last 10-15 minutes of grilling to keep the meat insanely moist and add flavor.

Let Rest Before Carving

Allow the chicken to rest 10 minutes before slicing to allow juices to redistribute through the meat. Dig in and enjoy juicy, smoky barbecue chicken!

Grilling a spatchcocked chicken needs a little prep but delivers incredible depth of flavor. Use these tips for perfectly cooked barbecue chicken off the grill every time.

6 Mistakes to Avoid When Grilling Chicken Breasts

It’s easy to dry out boneless chicken breasts on the grill if you aren’t careful. Follow my tips to sidestep these common grilling mistakes for tender, juicy results every time:

Don’t – Grill frozen chicken. Always thaw breasts first in the refrigerator for at least 24 hours.

Don’t – Use only high direct heat. Cook over indirect medium heat as well to prevent burning.

Don’t – Flip chicken constantly. Just turn once halfway through grilling.


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