Ingredients

Boneless, skinless chicken breasts
Olive oil or vegetable oil
Seasonings of your choice (salt, pepper, garlic powder, paprika, herbs, etc.)
Barbecue sauce or marinade (optional)

Prep the Grill

Clean the grill grates thoroughly and brush with oil to prevent sticking.
Preheat the grill on medium-high heat, around 375-400°F.
The grill is ready when you can hold your hand 5 inches above the grate for 3-4 seconds.

Pound and Season the Chicken

Rinse chicken and pat dry with paper towels.
Place chicken breasts between pieces of plastic wrap or wax paper.
Use a meat mallet or rolling pin to gently pound them to an even 1⁄2-inch thickness. This helps them cook faster.
Brush both sides with olive oil and season generously with desired seasonings.

Grill the Chicken

Place chicken on the preheated grill grates.
Grill for 4-6 minutes until lightly charred.
Flip chicken and grill for another 4-6 minutes until cooked through and juices run clear.

Check for Doneness

Chicken is fully cooked when internal temperature reaches 165°F.
Use an instant-read meat thermometer to test doneness.
The thickest part of the breast should show no signs of pink when pierced with a knife.

Add Sauce/Glaze (Optional)

During the last 1-2 minutes of grilling, brush chicken all over with your favorite barbecue sauce or marinade to add extra flavor.
Grill just until the sauce gets sticky and caramelized.
You can also glaze the chicken once it comes off the grill.

Allow to Rest

Transfer chicken to a clean platter and tent loosely with foil.
Let rest 5 minutes before serving. This allows juices to redistribute.

Carve and Serve

To serve, slice grilled chicken diagonally across the grain into thin slices.
Garnish with chopped parsley or green onions (optional).
Enjoy immediately with desired sides and extra barbecue sauce for dipping.

Grilled chicken breasts are easy to spice up with different herb rubs or marinades. Pair with your favorite summertime sides like corn on the cob, potato salad, or a fresh salad. Enjoy the smoky barbecue flavor right off your gas grill!

Tips for Perfectly Grilled Chicken Breasts

Grilling boneless chicken breasts over direct high heat can dry them out quickly. Follow these simple tips for tender, juicy results every time:

1. Choose Boneless and Skinless Breasts

Bone-in chicken breasts and skin-on cuts will take much longer to cook. Stick to boneless, skinless breasts that will grill evenly and quickly.

2. Pound the Chicken to Even Thickness

Pounding helps thinner parts match the thickness of thicker parts so everything cooks at the same rate.

3. Grill Over Medium Heat

Sear chicken initially over medium-high heat. Then move to medium or indirect heat to finish cooking without burning.

4. Don’t Overcrowd the Grill

Leave space between each breast for heat circulation. Overcrowding causes steam instead of sear.

5. Use a Meat Thermometer

Chicken is safely cooked at 165°F. Check temperature to avoid over or undercooking.

6. Let Chicken Rest Before Slicing

Carryover cooking will raise the internal temperature 5-10°F after removing from grill.

7. Slice Across the Grain

Cutting against the grain makes chicken more tender after grilling.

Follow these tips and your chicken breasts will turn out juicy and delicious on the grill every time. Adjust heat as needed and grill to proper doneness for food safety.

FAQs About Grilling Chicken Breasts

Here are answers to some frequently asked questions about grilling boneless, skinless chicken breasts on a gas grill:

How long does it take to grill chicken breasts?

Boneless, skinless breasts about 1/2 inch thick will take 6-8 minutes per side over direct medium heat, depending on thickness. Grill until internal temperature reaches 165°F.

Should I sear chicken breasts first or use indirect heat?

It’s best to sear chicken over direct heat for 2-3 minutes per side first. This caramelizes the outside. Then move to indirect heat away from the flames to finish cooking through without burning.

What temperature should I grill chicken breasts at?

Preheating your grill to 375-400°F (medium-high) works well. Sear over direct heat then finish over indirect medium heat around 325°F once flipped.

Can I grill frozen chicken breasts?

It’s unsafe to grill chicken from frozen. Always thaw breasts first by refrigerating overnight. Grill thawed chicken right away for food safety.

How do I prevent chicken from drying out on the grill?

Pound breasts to even thickness, don’t overcook, marinate or brine first, and let rest before slicing. Also avoid flare-ups and charring, which can cause dryness.

What happens if I grill chicken too long?

Overcooking chicken will dry it out and make it rubbery. Use a meat thermometer to ensure doneness at 165°F. If overcooked, consider chopping or shredding chicken to mask dryness.

How do I get grill marks on chicken?

Leave breasts undisturbed over direct heat for 2-3 minutes after flipping to set the sear marks. Don’t move or flip too quickly. Also coat grates with oil for best sear.

Can I grill chicken that’s marinated or has sauce on it?

Yes, but sauce or marinade with sugar may burn quickly. Grill over indirect heat and glaze during last 1-2 minutes to avoid burning.

Conclusion

Grilling juicy chicken breasts on a gas grill is easy with the right techniques. Pound the meat to an even thickness, sear over direct heat then finish over indirect medium heat, and always grill to the proper internal temperature of 165°F. Be sure not to overcrowd the grill, start with boneless skinless breasts, and let the chicken rest before slicing for wonderfully moist and flavorful results. Use these tips and your barbecue chicken breasts will impress every time.

How to BBQ Chicken Breast on a Gas Grill