Chicken breast is one of the most popular proteins to grill or barbecue. When cooked properly, barbecue chicken breast is juicy, tender, and full of flavor. However, overcooking can quickly turn this lean cut dry and stringy.
Knowing the right temperature to barbecue chicken breast is key to perfectly cooked results every time. This comprehensive guide will cover everything you need to know about achieving barbecue chicken breast perfection.
Why Temperature Matters for Grilling Chicken Breast
Chicken breast is composed primarily of lean protein with little internal fat. Without adequate moisture, the proteins can quickly overcook and toughen.
The proteins begin to contract and squeeze out moisture around 140-150°F (60-65°C). By the time the temperature reaches 165°F (74°C), the breast meat has lost most of its moisture and takes on a dry, stringy texture.
This is why precision temperature control is so important when barbecuing chicken breasts. You want to thoroughly cook the meat to eliminate bacteria but avoid overcooking to the point of dryness.
Controlling the grill temperature, monitoring the internal temperature of the meat, and properly resting the chicken after cooking are key ways to lock in moisture and tenderness.
What is the Best Temperature for Chicken Breast on the Grill?
The USDA recommends cooking chicken to a minimum internal temperature of 165°F (74°C) to ensure it is safe to eat. However, many chefs argue this overcooks the delicate breast meat.
An internal temperature range of 155-160°F (68-71°C) is ideal for juicy, tender chicken breast. The meat finishes cooking to a safe 165°F as it rests.
At 155°F, the chicken will have a slightly pink tint in the center while still being fully cooked through. If you prefer your meat more well-done, aim for 160°F.
How to Tell When Chicken Breast is Done Grilling
Using an instant-read thermometer is the most reliable way to test doneness of barbecue chicken breast. Simply insert the probe into the thickest part of the meat, avoiding bone.
If you don’t have a thermometer handy, here are some visual cues the chicken is fully cooked:
- It is opaque throughout with no signs of pink. The meat should look white.
- Juices run clear when pierced with a fork.
- The internal texture is firm but still moist when cut into.
Be very careful not to over-rely on the external color of the meat, as barbecue chicken can brown long before it is cooked through. Always confirm doneness by temperature and/or by cutting into the thickest portion.
How to Grill Chicken Breast to Perfect Temperature
Achieving the ideal 155-160°F internal temperature for chicken breast requires precision. Here are some tips:
- Use a dual-zone fire – Set up your grill with direct and indirect heat zones. Sear the chicken over direct high heat to brown and caramelize the exterior. Then move it to indirect lower heat to finish cooking gently without charring.
- Flip frequently – Chicken breast is thin and cooks quickly. Flipping often prevents burning and evens out the heat so it cooks evenly.
- Rotate the meat – In addition to flipping, rotate the chicken every few minutes so all sides see direct heat for browning.
- Brush with oil or sauce near the end – Sauces and marinades can burn if applied too early. Brush on a light coating in the last 5-10 minutes once browning is complete.
- Allow carryover cooking – Chicken will continue cooking as it rests off heat. Remove breast from the grill 5-10°F prior to your target temp.
- Rest before serving – Let chicken rest at least 5 minutes tented in foil so juices redistribute through the meat.
What if Chicken Breast is Undercooked?
If you cut into barbecue chicken and find it’s still pink inside, don’t panic. You can quickly fix undercooked chicken in a few ways:
- Return it to indirect grill heat until it reaches the desired internal temperature.
- Finish cooking in the oven at 350°F, checking temperature periodically until done.
- Slice the breast and pan-fry the pieces just until cooked through.
Undercooked chicken is safe to eat after bringing it up to a minimum 165°F. Use a thermometer to verify doneness if the meat was severely undercooked initially.
Discard any chicken that was left at room temperature for longer than 2 hours before fully cooking through. When in doubt, it’s always best to play it safe and start over with a new breast.
How to Keep Chicken Breast Moist When Grilling
Chicken breast dries out easily because it contains very little interior fat. Here are some tips for keeping it super juicy and tender on the barbecue:
- Brine the meat – Soaking chicken in a saltwater brine solution before grilling helps it retain moisture.
- Use the right grill temperature – Cook over medium indirect heat, 350-375°F. Avoid flare-ups.
- Cook to 155-160°F – Stop before 165°F when the meat is still slightly pink for maximum juiciness.
- Let it rest – Allow 5-10 minutes for juices to absorb back into the cooked meat.
- Maintain a light coating – Brush with oil, marinade, or sauce to keep the surface from drying out.
- Keep a spritzer handy – Mist the chicken with apple juice or broth if it appears dry on the grill.
- Cut across the grain – Slicing against the muscle grain shortens the fibers so meat stays tender.
How Long to Grill Boneless Skinless Chicken Breasts
Cooking times can vary substantially based on the thickness of the breasts, grill temperature, and whether bone-in or boneless.
As a general guideline:
- Boneless, skinless chicken breast: 8-12 minutes
- Bone-in chicken breast: 18-25 minutes
- Butterfly cut chicken breast: 12-18 minutes
The best way to ensure perfect doneness is to use an instant-read thermometer rather than rely solely on cook times. Check temperature early and often to avoid overcooking.
For food safety, chicken should never sit at room temperature for longer than 2 hours before and after grilling. Remember the 2 hour rule when marinating, transporting, or resting the meat.
Common Mistakes and How to Avoid Them
It’s easy to dry out chicken breast on the barbecue if you aren’t careful. Here are some common grilling mistakes and tips to avoid them:
Mistake: Cooking Over Direct High Heat
High heat can lead to flare-ups that char the exterior before the inside cooks through. It also raises the temperature too quickly, squeezing out juices.
Fix: Use a Two-Zone Fire
Cook thighs first or move coals to one side to create indirect cooking zones. Sear, then finish gently over lower heat.
Mistake: Grilling With the Lid Open
An open grill lets too much moisture escape, drying out the chicken.
Fix: Close the Lid
Closing the lid traps heat and moisture like an oven. Open only briefly to flip and rotate.
Mistake: Cutting to Check Doneness
Slashing the meat releases precious juices and dries it out.
Fix: Use a Thermometer
An instant-read thermometer eliminates guessing and the need to cut in prematurely.
Mistake: Saucing Too Early
Sugary sauces will char and burn if applied too soon.
Fix: Wait Until the End
Apply sauces and marinades only during the last few minutes once browning is complete.
Mistake: Pressing Down With a Spatula
Smashing chicken as it grills squeezes out flavorful juice.
Fix: Gently Flip
Carefully flip chicken just once or twice using tongs or a thin spatula.
Frequently Asked Questions
What is the minimum safe temperature for chicken breast?
Chicken should reach an internal temperature of at least 165°F (74°C) to be considered safe to eat. The USDA recommends poultry be cooked to 165°F minimum.
Can you eat pink chicken breast?
It is possible to safely eat chicken breast that retains a hint of pink inside when cooked carefully to 155-160°F. The meat finishes cooking to a safe 165°F during resting time. However, fully cooking poultry to 165°F is still recommended.
Should chicken breast be juicy?
Properly cooked chicken breast should be moist and juicy inside with a tender, smooth texture. If the meat is dry or stringy, it has been overcooked beyond the ideal temperature range.
What is the 3-2-1 method for chicken?
This refers to a technique for smoking chicken where it cooks for 3 hours directly over heat, 2 hours over indirect heat, and 1 final hour sauced or glazed over direct heat again. Adapt as needed for grilling.
Can you grill frozen chicken breasts?
It is unsafe to cook frozen chicken directly on a grill. The exterior will burn before the inside thaws. Defrost breasts in the refrigerator before grilling for food safety and even cooking.
How long does chicken breast last after grilling?
Cooked chicken should be eaten, refrigerated, or frozen within 2 hours after grilling. Refrigerate leftovers for 3-4 days. Freeze for 2-3 months. Reheat fully to 165°F. Discard if moldy or smells off.
Get Perfectly Cooked BBQ Chicken Breast Every Time
Learning to grill juicy, tender chicken breast takes some finesse. With the right techniques, you can achieve competition-worthy barbecue chicken right in your own backyard.
Use this complete guide covering ideal temperature, common mistakes, and expert tips for keeping chicken breast incredibly moist.
Arm yourself with a good instant-read thermometer and don’t be afraid to experiment. Your patience will be rewarded with finger-licking barbecue chicken breast the whole family will devour.
Now get outside and fire up the grill! Perfect chicken breast awaits.