Juicy grilled BBQ chicken breast with char marks on a plate, glistening with sauce and fresh herbs

Dinner

Perfectly Cooked, Juicy Grilled Barbeque Chicken Breast 🍗🔥

Name: Perfectly Cooked, Juicy Grilled Barbeque Chicken Breast 🍗🔥
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

Stop serving dry chicken breast! I'm sharing my secret technique that transforms ordinary grilled chicken into incredibly juicy, tender, and delicious BBQ perfection.

Prep

15 min

Cook

30 min

Total

45 min

Serves

Style

💰 Everyday

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Have you ever bitten into a piece of grilled chicken breast, only to find it disappointingly dry and tough? Well, not anymore! Today, I'm sharing my secret to making perfectly cooked, juicy, and delicious grilled BBQ chicken breasts that will have everyone reaching for seconds!

The trick? It's all about using kosher salt to work its magic before cooking. And no, we're not just talking about sprinkling a little salt on the surface before it hits the grill. I'm talking about dry brining—a game-changing technique that transforms chicken breasts into incredibly tender, flavorful bites of pure BBQ bliss! f929;

Ingredients

Servings:

Instructions

1
Place the chicken breasts on a cutting board and cover them with a couple of layers of plastic wrap to catch any splatter. Pound gently with the flat side of a meat mallet (or a rolling pin if you don't have a mallet). Be careful not to pound too thin—we are not making schnitzel! The goal is to make each chicken breast more uniform; it should still be at least 3/4 inch (2 cm) in thickness.
2
Season each breast lightly with salt and pepper. You can proceed to the next step, but ideally, chill the chicken uncovered in the fridge for 1–4 hours. This will infuse the chicken with seasoning and keep it nice and juicy when it hits the grill.
3
Scrape and lightly oil the barbecue, then preheat it to medium-high. Allow it to heat for at least 5 minutes.
4
Place your chicken on the preheated grill. Grill undisturbed for 2–4 minutes until you see nice grill marks. Turn the chicken to get grill marks on the other side for another 2–4 minutes. In the meantime, brush the chicken with barbecue sauce and turn the heat down to medium-low. Flip the chicken again and brush the other side with sauce. Look for an internal temperature of 165°F (74°C). With the chicken pounded to even thickness, the cooking time is likely very close to 8–12 minutes total, so it won't take long. Don't overcook!
5
Remove your cooked chicken to a plate and allow it to rest for about 5 minutes before slicing. Serve with additional barbecue sauce on the side.

FAQ

How long should you salt chicken before grilling?+

Salt your chicken breasts at least 40 minutes before grilling (or up to overnight in the fridge). This gives the salt time to penetrate the meat through osmosis, seasoning it deeply and helping the muscle fibers retain moisture so you get juicy, tender chicken instead of dry breasts.

Can you grill frozen chicken breasts with this method?+

It's best to thaw your chicken completely first so it cooks evenly and you can achieve that perfect caramelized exterior. If you grill from frozen, the outside will char before the inside cooks through, and you'll lose the benefit of the salt's tenderizing effect.

What's the best way to store leftover grilled chicken breast?+

Store cooled chicken in an airtight container in the fridge for up to 4 days, or slice it and freeze for up to 3 months. Since this method locks in moisture, your leftovers stay juicy even when reheated gently in a skillet or microwave.

Can you use chicken thighs instead of breasts with this recipe?+

Yes, thighs work great and are actually more forgiving since they're naturally juicier, though they'll need a few extra minutes on the grill. Use the same salting technique and pound them to an even thickness for consistent cooking.