Cooking juicy, flavorful chicken breast on the barbecue can seem daunting, but with a few simple tips, you’ll be a pro in no time. Here’s everything you need to know about how long to cook chicken breast on the BBQ.
Selecting and Preparing the Chicken
Choosing the Right Cut
- Opt for boneless, skinless chicken breasts. The boneless aspect makes them easier to maneuver, while skinless reduces overall cooking time.
- Go for a size between 6-8 oz. Large breasts take too long on the BBQ, while small ones dry out fast.
- Pick breasts that are uniform in size and thickness to ensure even cooking.
Proper Seasoning is Key
- Season the chicken at least 30 minutes before grilling. This allows the seasoning to penetrate the meat.
- Use dry rubs or marinades. Dry rubs give great flavor and form a crust, while marinades tenderize and add moisture.
- For rubs, use spices like paprika, garlic powder, salt, pepper, chili powder, oregano, etc. Marinade ideas include italian dressing, yogurt, buttermilk, soy sauce, citrus juice, herbs, etc.
Prep the Meat Properly
- Pat the chicken dry before seasoning to help the seasoning stick.
- Make shallow cuts on the thicker part of the breasts to help them cook evenly.
- Let the seasoned chicken sit at room temperature for about 15-30 minutes before grilling for quicker cooking.
Grilling Time and Techniques
Direct vs Indirect Heat
- Use direct high heat to get nice grill marks and caramelization on the outside.
- Finish cooking over indirect medium heat to ensure the inside cooks through without burning.
Cook Time
- Boneless, skinless chicken breasts generally take 15-25 minutes total to cook through.
- Grill over direct high heat for 5-8 minutes per side to get nice charring.
- Move to indirect heat and continue cooking for 5-10 more minutes until the internal temperature reaches 165°F.
Temperature Control
- Use high heat between 450-550°F for searing and caramelization.
- Reduce heat to 350-450°F range when moving chicken to indirect cooking.
- Invest in a meat thermometer to check for doneness instead of cutting into chicken. Remove from grill at 165°F.
Other Tips
- Avoid flare-ups from drippings by moving chicken around and keeping grill clean.
- Rotate breasts 180 degrees halfway through searing on each side for crosshatch grill marks.
- Let chicken rest for 5 minutes before slicing to allow juices to redistribute. This prevents dryness.
- Don’t press down on breasts with spatula, as this squeezes out juices. Use tongs instead.
Common Problems and Solutions
Still struggling with chicken on the BBQ? Here are some common issues and how to fix them:
Problem: Chicken is charred on the outside but raw inside.
Solution: You likely seared over direct heat for too long before switching to indirect. Reduce searing time to just 5-8 minutes per side.
Problem: Chicken is dry and overcooked.
Solution: The breasts were likely too thick, or cooked for too long over direct heat. Choose smaller breasts, reduce direct cooking time, and monitor temperature closely.
Problem: Chicken has no char or grill marks.
Solution: Increase heat to achieve high temps of 500°F+ for better sear. Make sure grates are clean. Don’t move chicken too early – leave for at least 5 minutes undisturbed to char.
Problem: Chicken is underseasoned.
Solution: Season more aggressively with dry rubs or marinades. Let chicken marinate for longer. Season just before grilling.
Problem: Chicken sticks to the grill grates.
Solution: Make sure grill grates are thoroughly cleaned and well-oiled before cooking. Don’t move chicken too early – let it develop a crust first. Use tongs instead of spatulas.
Frequently Asked Questions
Still have questions? Here are some common FAQs:
Q: Can I grill frozen chicken breasts?
A: It’s best to thaw chicken breasts before grilling. Grilling frozen chicken can lead to uneven cooking.
Q: Should I brine the chicken breasts before grilling?
A: Brining isn’t necessary but can help keep the meat juicy and well-seasoned. Dissolve salt and sugar in water, then soak breasts for 30 mins – 1 hour.
Q: What’s the best way to test if chicken is cooked through?
A: Use an instant-read meat thermometer. Chicken is safe to eat at 165°F. Temperature is more accurate than cutting into meat.
Q: Is it better to grill chicken on low or high heat?
A: Use high heat between 450-550°F to sear and caramelize the outside initially. Then lower heat to 350-450°F to finish cooking without burning.
Q: Can I put barbecue sauce on chicken while it grills?
A: Apply sauce only during the last 5-10 minutes of grilling time so it doesn’t burn. Brush on lightly and avoid sugary sauces which burn easily.
Q: How long does raw chicken last in the fridge?
A: Raw chicken can be refrigerated for 1-2 days. For longer storage, freeze chicken breasts for 2-3 months.
Conclusion
Grilling juicy chicken breasts on the barbecue is easy with the right technique. Allow 15-25 minutes total cooking time and use a combination of direct and indirect heat. Monitor temperature closely, aim for 165°F internal, and let the meat rest before serving. With flavorful seasoning and proper preparation, you’ll have tender, tasty BBQ chicken ready in no time.