Perfectly cooked, juicy and delicious grilled barbeque chicken breast

Perfectly cooked, juicy and delicious grilled barbeque chicken breast

Perfectly cooked grilled barbeque chicken breast happens to be one of my favourite ways to cook a chicken breast. Perfect grill marks, just the right amount of char, just a touch of caramelized barbeque sauce, a hint of smokiness without your chicken being too charred, black and overcooked in spots!

This post is all about the technique. You simply need two ingredients (not counting salt and pepper) – chicken and prepared barbeque sauce. You can use your favourite brand or you can make your own.

Let’s get grilling!

DifficultyBeginner

Yields4 Servings

 4 chicken breasts
  cup prepared barbeque sauce (or more to taste)
 kosher salt, to taste
 freshly ground black pepper, to taste

1

Chicken breast is very uneven and not uniform, which usually results in part of it getting too overcooked. For this reason, the essential first step to a perfect grilled chicken breast is pounding it to roughly even thickness.

Place your chicken breasts on a cutting board, cover with couple layers of plastic wrap (to catch the splatter) and pound gently with a flat side of a meat mallet (or rolling pin if you don't have a mallet.) Be careful not to pound too thin. We are not making a schnitzel! The goal is to make each chicken breast more uniform; it should still be around 3/4 inch in thickness.

2

Season each breast lightly with salt and pepper. You can proceed to the next step, but ideally, chill the chicken uncovered for about half an hour. This will infuse the chicken with seasoning and keep it nice and juicy one it hits the grill.

3

Prepare your grill for indirect heat. The directions here are for a gas grill but could be adjusted accordingly to other types of grills. Turn half of the burners to high and leave the other half of the burners off. Oil your grill. Allow it to heat for at least 5 or 10 minutes.

4

Place your chicken on the hot side of your preheated grill. Grill undisturbed for 2-4 minutes until you see nice grill marks. Turn the chicken to get the grill marks on the other side for another 2-4 minutes. In the meantime, brush the chicken with the barbeque sauce, turn the heat down to medium. Turn your chicken and brush the other side with the barbeque sauce. Keep turning your chicken and brushing it quite frequently - you are looking to get nice grill marks, allow the sauce to caramelize a bit, while watching it very closely as the sugar in the barbeque sauce will burn fast. When you are happy with the level of char, move your chicken to the cool side of the grill (with unlit burners.) The goal is to do most of the cooking on this hot side of the grill before moving the chicken to the cool side, to get that nice caramelization of the sauce, however, to avoid burning the chicken we will eventually need to move it to the cool side for a bit, to finish cooking.

Chances are, since we pounded the chicken breast, it will cook quite quick and you are very close to being done. Quickly measure the temperature of the chicken breast, so you have some idea of how cooked your chicken breast is. Close the lid and allow the chicken to cook via indirect heat until the safe internal temperature of 165. It really shouldn't take long, likely anywhere between 1 and 10 minutes. Don't walk away far and remove the chicken as soon as it reaches the safe internal temperature, do not overcook.

5

Remove your cooked chicken to a plate and allow it to rest for about 5 minutes before slicing.

Ingredients

 4 chicken breasts
  cup prepared barbeque sauce (or more to taste)
 kosher salt, to taste
 freshly ground black pepper, to taste

Directions

1

Chicken breast is very uneven and not uniform, which usually results in part of it getting too overcooked. For this reason, the essential first step to a perfect grilled chicken breast is pounding it to roughly even thickness.

Place your chicken breasts on a cutting board, cover with couple layers of plastic wrap (to catch the splatter) and pound gently with a flat side of a meat mallet (or rolling pin if you don't have a mallet.) Be careful not to pound too thin. We are not making a schnitzel! The goal is to make each chicken breast more uniform; it should still be around 3/4 inch in thickness.

2

Season each breast lightly with salt and pepper. You can proceed to the next step, but ideally, chill the chicken uncovered for about half an hour. This will infuse the chicken with seasoning and keep it nice and juicy one it hits the grill.

3

Prepare your grill for indirect heat. The directions here are for a gas grill but could be adjusted accordingly to other types of grills. Turn half of the burners to high and leave the other half of the burners off. Oil your grill. Allow it to heat for at least 5 or 10 minutes.

4

Place your chicken on the hot side of your preheated grill. Grill undisturbed for 2-4 minutes until you see nice grill marks. Turn the chicken to get the grill marks on the other side for another 2-4 minutes. In the meantime, brush the chicken with the barbeque sauce, turn the heat down to medium. Turn your chicken and brush the other side with the barbeque sauce. Keep turning your chicken and brushing it quite frequently - you are looking to get nice grill marks, allow the sauce to caramelize a bit, while watching it very closely as the sugar in the barbeque sauce will burn fast. When you are happy with the level of char, move your chicken to the cool side of the grill (with unlit burners.) The goal is to do most of the cooking on this hot side of the grill before moving the chicken to the cool side, to get that nice caramelization of the sauce, however, to avoid burning the chicken we will eventually need to move it to the cool side for a bit, to finish cooking.

Chances are, since we pounded the chicken breast, it will cook quite quick and you are very close to being done. Quickly measure the temperature of the chicken breast, so you have some idea of how cooked your chicken breast is. Close the lid and allow the chicken to cook via indirect heat until the safe internal temperature of 165. It really shouldn't take long, likely anywhere between 1 and 10 minutes. Don't walk away far and remove the chicken as soon as it reaches the safe internal temperature, do not overcook.

5

Remove your cooked chicken to a plate and allow it to rest for about 5 minutes before slicing.

Barbeque Chicken Breast

Make it Gluten-Free: Ensure to use Gluten-Free barbeque sauce. As with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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