Grilling Time For Chicken Breast

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Whats The Difference Between A Brine And A Marinade

How to Grill Chicken Breasts on a Gas Grill | Tips & Techniques

Both brines and marinades are meant to enhance plain meat, but they do it differently. A brine has more salt than a marinade, and meat gets totally immersed in a brine. It works because the salt penetrates the meat as the brine and the meat reach an equilibrium. Brining adds moisture to the meat that keeps it from drying out while grilling, helping it to come out juicy.

A marinade often contain oil, and the oil does not penetrate the meat. The meat is usually not immersed in a marinade. Marinade flavors only the outside of the meat so theres a chance it will come out dry after grilling.

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The First Step To Juicy Chicken Breasts: Pound Them A Bit

The first thing you need to do to get juicy chicken is to flatten the chicken breasts out to an even thickness. If the chicken breast has a consistent thickness, it will cook more evenly. Note that this is a good idea no matter how youre cooking your chicken breasts. Ive recently done a series of little experiments and have found that this step makes a big difference when baking chicken breasts too.

Flattening the chicken breasts a little bit also means that they wont be on the heat for as long. When chicken breasts are their full thickness, it can take awhile for the heat to penetrate right to the middle. That means that by the time the inside of the chicken is fully-cooked, the outside has dried out. If your chicken breast is thinner because you flattened it a bit, then the outside doesnt dry out as badly by the time the inside is cooked.

Another perk of flattening the chicken breasts is that any brine or marinade you use will be able to penetrate the chicken more quickly. So putting in the bit of time to get the chicken even will actually result in less time needed overall.

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Quicks Tips For Grilling Chicken Breast

Here are some of the tips that will be beneficial for the best grilling of chicken :

  • Grill chicken for 10-12minutes and flip it in half. Means each side 5 minutes.
  • The internal temperature must be 165°F.
  • Cook chicken of the same size and thickness.
  • If thicker, then thin out.
  • Grill temperature must be correct as recommended by experts.
  • Cook till the temperature reaches 165°F. Less than it is not safe to eat, whereas higher will dry out the meat.
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    How Long To Grill Chicken Leg Quarters

    Since legs and thighs have the biggest bones, it takes longer to cook than the breasts or wings.

    Youll want to grill whole chicken legs over indirect heat for 30 to 40 minutes, turning every 15 minutes. Finish over direct heat for about 10 minutes, 5 minutes per side.

    Because of the dark meat and bones, you want to wait until the internal temperature is 180 °F to 190 °F before taking them off the grill. 165 °F is safe, but at 180 °F the meat tastes much better, and it will be tender.

    How To Grill Chicken On A Charcoal Grill Do It The Right Way

    How to BBQ Skinless Boneless Chicken Breast on a Gas Grill  101 ...

    rilled chicken is a summer necessity. No backyard barbecue is complete without delicious grilled chicken, from savory thighs to spicy drumsticks.If youre new to grilling, chicken is a great place to start. Its simple and easy, perfect for casual enthusiasts and pitmasters alike.Chicken is a canvas for flavor. Its mild taste makes it great for a variety of dishes. You can grill it with a simple salt and pepper blend, cook it with barbecue sauce, or create your own unique spice blend.

    Regardless of which seasoning you prefer, you can vastly improve the taste if you know how to grill chicken on a charcoal grill the right way. By going beyond the basics, you can make your next grilled chicken recipe one to remember.In this guide, well talk about our favorite tips for grilling chicken on a charcoal grill. Whether youre new to grilling or a seasoned expert, these tips will help you cook juicy, tender chicken your friends and family will love.Lets dive in.

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    How Long To Grill Chicken Thighs

    As with all types of chicken, the USDA recommends it is cooked to an internal temperature of 165 degrees F. The best way to gauge this is by using a meat thermometer. Here are estimated grilling times for chicken thighs, based on a minimum internal temperature of 165 degrees F.

    • Boneless, skinless chicken thighs: 5 to 6 minutes per side
    • Bone-in chicken thighs: 8 to 10 minutes per side

    Charcoal Grilled Bbq Chicken Breast Recipe

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    Home»Recipes» Charcoal Grilled BBQ Chicken Breast Recipe

    This recipe for Charcoal-Grilled BBQ Chicken Breast Recipe turned out better than I expected! It was delicious and juicy! Its easy to ruin a good chicken recipe by overcooking it. When chicken is cooked to perfection the internal temperature will be 165 degrees. Use an instant read thermometer for the perfect Grilled BBQ Chicken.

    Not only did this recipe taste delicious, it can also save you time and money. Lets break out the charcoal grill and get started!

    My husband is an advocate for charcoal grilling. Not only does the food taste better, charcoal, lump charcoal to be exact is eco-friendly. We dont use any lighter fluids or chemically treated charcoal in our grill.

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    How Can You Tell When Grilled Chicken Breast Is Done Without A Thermometer

    The safest, and only foolproof, way to check if chicken is at a food-safe temperature is with a meat thermometer.

    If you dont have a meat thermometer, you can test doneness by cutting into the thickest part of the chicken. If the meat is completely white and the juices run clear, the chicken should be done cooking. However, this can cause your chicken to dry out and doesnt prevent overcooking the chicken.

    Grilling up a different cut? Heres a quick guide to chicken cooking temperatures:

    Type of Chicken Breast

    How To Grill Chicken Breasts 101

    The Best Grilled Chicken Breast | SAM THE COOKING GUY 4K

    I dont know about you guys, but we grill A LOT in the summer. And more often than not, its chicken. We throw in the occasional pork chop or burger, but we do chicken quite a bit. I know grilling can be intimidating for a lot of people, so I thought I would break down how you cook several different kinds of chicken this summer you can learn more about grilling chicken thighs here and grilling chicken legs here now lets talk about grilling chicken breasts!

    Use your grilled chicken breasts in these amazing Buffalo Chicken Wraps!

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    More Ways To Season Grilled Chicken Breast

    Use this recipe as a jumping-off point for any of your favorite rubs and seasonings. In addition to the go-to chicken marinade Ive suggested in the recipe below, here are a few more ideas to get you started.

    • Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice.
    • Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.
    • BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excess salt. Baste the chicken with Barbecue Sauce before and halfway through grilling. Serve with extra sauce for dipping.
    • Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.
    • Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.

    Basting And Saucing Chicken For Grilling

    Adding a barbecue sauce or other flavorful sauce takes grilled meat from delicious to fantastic. However, the addition of a sauce makes it easy to scorch. Therefore, it is best to wait to baste with sauce until the end of grilling.

    Once the internal temperature reaches 160F it is time to start saucing the chicken. To do this, move the chicken to indirect heat and use a brush to baste on the liquid. We like to sauce then let cook 2-3 minutes and sauce again. This way, the sauce can thicken as a delicious glaze without burning.

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    How To Season Chicken Breasts For The Grill

    The brine solution is already adding great flavor to the chicken breast meat, but youll want to add a couple more things to the exterior to get that great barbecue texture and color.

    To keep the chicken breasts from sticking to the grill, rub them with a drizzle of olive oil. Then, add a light dusting of Christie Vanovers Chicken Rub to give them a beautiful ruby color.

    How To Flatten Thick Chicken Breasts

    How to Grill Chicken Breasts (so they turn out juicy every time!)

    If your chicken breasts are different in thickness or over ¾ inches thick, they need to be flattened. Without flattening, the surface of the breast will be overcooked and dry before the center reaches a safe temperature.

    To flatten, protect yourself and the surrounding area from splatter by placing the breast in plastic wrap or one-gallon freezer bags. Then use a meat mallet or the bottom of a heavy pan on a large cutting board.

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    Easy Grilled Chicken Breast

    This post may contain affiliate links. Please read our disclosure policy.

    Grilled Chicken Breast is a quick meal with tender juicy chicken in a flavorful marinade. Its extra quick to make and perfect to enjoy on its own, add to pasta, or even put on top of a salad!

    A quick and flavorful marinade and an even quicker grill time means this is meal on the table in no time at all!

    Use Hardwood Chunks Or Make A Smoking Pouch For Extra Smoke Flavor

    When ready to cook, brush or scrape the grill grate clean and oil it well. For extra smoke flavor, toss a a couple of hardwood chunks or a handful of soaked, drained wood chips on the coals before grilling.

    If using a gas grill, make a smoking pouch by enclosing the soaked wood chips in a pillow of heavy-duty aluminum foil and poke holes in it with the tip of a skewer or meat thermometer to allow the smoke to circulate. Lay the pouch directly on the grill grate.

    Alternatively, position one or two chunks of wood directly over one of the burners.

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    Baking Powder For The Win

    Youve probably got a box of baking powder in the pantry, right? Time to put it to use!

    Baking powder is mildly alkaline, according to the wise people at Epicurious. Thanks, to that property, it will cause proteins to contract, kind of like the boiling water.

    So, if you add baking powder to your salt or rub and let the chicken sit in the fridge to dry, the baking powder will tighten as the salt extracts.

    The Best Chicken For Grilling

    How To Grill Boneless Chicken Breasts

    For the juiciest, most flavorful grilled chicken, use bone-in, skin-on pieces. Place the chicken on a paper towel-lined tray and pat it dry. This removes excess moisture, which prevents the skin from getting crispy. Remember to wash your hands and all equipment after handling raw chicken.

    Next, season both sides generously with kosher salt and freshly ground pepper and allow the chicken to come to room temperature for 15 minutes. This helps it cook evenly and gives the salt and pepper a chance to work their magic. Keep in mind that sweet sauces like glazes and barbecue sauce shouldn’t be applied until the chicken is finished cooking. They will burn before the chicken is fully cooked.

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    Should You Marinate Brine Or Rub Before Cooking Does It Affect The Cooking Time

    Wet marinades and wet brining add flavor but can increase the cooking time for the skin on chicken. It takes longer for the skin to dry before it can brown.

    Boneless cuts of chicken take the same amount of time, marinated or not.

    Dry rubs for chicken will help the skin to dry and will not affect cooking time.

    Keep in mind that good old salt and pepper are the simplest yet best grilling seasonings. The smoke from the charcoal while grilling will overpower more delicate flavorings like herbs. And, if you plan on slathering with sauce at the end, youll just mask the other flavors from the marinade or rub.

    While this guide works well, it still comes down to what thermometer says. You cant rush quality.

    I hope the information here helps you the next time you grill your chicken, whole or parts. Let me know what you think in the comments below, and I hope you found this article helpful.

    Happy grilling!

    How To Grill Chicken Breasts That Are Sooo Juicy

    This post may contain affiliate links.

    How long do you grill chicken breasts for? Do they need to be brined or marinated? How do you get good grill marks? How do you grill the juiciest chicken breasts? All your grilled chicken breast answers are here!

    With summer and grilling season coming up, its a great time to grill up some chicken as an entree, to put onto salads, or to use in your favorite chicken recipes. Its therefore a good idea that we take a moment to tackle the conundrum of grilling chicken breasts.

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    How Much Coal Do You Put On A Grill

    HOW MUCH COAL SHOULD I USE? When working with coal, the rule of thumb is that the more coal you use, the hotter the fire. A good rule of thumb is about 30 briquettes for smaller or portable grills and 50 to 75 briquettes for larger dishes and Kettleman grills. You will need more coal on cold, windy or rainy days.

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    How Long To Grill Chicken Breast Everything You Need To Know

    How to Grill Chicken Breasts (so they turn out juicy every time!)

    Chicken is that type of meat that is dry when overcooked but can make you very sick if undercooked, which is why its important to get it right. Knowing just how long to grill a chicken breast can take practice as its almost an art. Our team of chefs is here to help you perfect your chicken breast grilling skills.

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    Time To Grill Some Delicious Chicken

    Before you grill your chicken, here are some important points to remember.

    • Remember to not make the heat of the grill too high, as chicken has to be well cooked throughout.
    • When it comes to chicken, it has to be cooked well. It is not safe to eat if it is still pink.
    • If there is still blood or pinkishness in the chicken when you slice it, there is no harm in putting it back on the grill.
    • Chicken dries easily, so marinating it or putting it in a brine is an important step.

    Increase your grilling knowledge with more of our guides:

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    How Long To Grill Chicken For Perfect Texture And Moisture

    Chicken comes in many different forms: Whole, wings, thighs, breasts, bone-in and out How long does each cut need grilling for, to be safe for eating, and tasty too? What if you grill for too long? Or not long enough? Read on for the details.

    How long to grill chicken? The answer mostly depends upon these two things: The size of the chicken piece including bone content and the temperature of the grill.

    The more bones a piece of chicken has, the longer it will take to cook. The drumstick and thighs, for example, have the biggest bones and will take the longest to cook compared to other parts.

    The other element is the temperature of your BBQ. The lower the temperature, the more time you will need.

    In this article, we will explore the different chicken parts, the factors that can affect how long it takes to grill them, and describe in detail the time and temp required for grilling each different cut.

    Having this knowledge will help you plan your cook of the perfect bird. No more guesswork, or embarrassing chicken fiascos.

    So lets begin with perhaps the most important thing to consider first, the temperature inside and out.


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    How Long Do You Cook Chicken On The Grill

    Ive found that it takes around 8-12 minutes to cook boneless chicken breasts on the grill, or 4-6 minutes per side. The thicker the chicken is, the more youll have to cook it.

    In any case, I recommend using an instant-read meat thermometer to check for doneness. Your chicken will be good to go once the thickest part of each breast registers at 165°F. Full disclosure, I usually take it off a degree or two sooner since itll continue to cook for a little after its removed from the grill.

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