Perfectly Grilled Chicken: Timing For Tender, Juicy Bbq

Grilled chicken breast is a classic dish at any barbecue, but it can be tricky to get right. The key to success is a combination of the right seasoning, grill temperature, and cooking time.

First, prepare your grill by preheating it for 10-15 minutes. Then, use a grill brush to clean the grates.

Next, marinate your chicken. You can use a simple store-bought marinade or make your own by combining olive oil, lemon juice, and your choice of spices and herbs. Place the chicken in a large plastic bag, pour in the marinade, and ensure the chicken is fully covered. Leave the chicken to marinate for at least 30 minutes or, for maximum flavour, leave it overnight.

When you're ready to cook, place your marinated chicken on the preheated grill over direct medium heat. The ideal temperature range for grilling chicken breast is between 400°F and 475°F.

Cooking time will depend on the size of your chicken breast. A small chicken breast (6-8 ounces) will take around 7-8 minutes, a medium breast (8-10 ounces) will take 8-12 minutes, and a large breast (10 ounces or more) will take 14 minutes or longer.

Flip your chicken breasts halfway through the cooking time to ensure they cook evenly on both sides.

To check if your chicken is cooked, use a meat thermometer to check the internal temperature. Chicken is safe to eat when it reaches an internal temperature of 165°F. If you don't have a thermometer, you can also check by touching the chicken – if it feels firm and the juices run clear, it's likely done.

Once your chicken has reached the right internal temperature, remove it from the grill and let it rest for a few minutes before serving. This will help seal in the juices and ensure your chicken is juicy and tender.

Marinade for 2-12 hours

Marinating chicken is an important step in the cooking process, but it's important not to overdo it. For boneless chicken, you should aim for 30 minutes to 2 hours of marination time. For bone-in chicken breasts, you can leave the chicken in the marinade for up to 12 hours.

The reason you shouldn't exceed these timings is that marinades contain acid, which helps to break down the protein in the meat and tenderise it. However, if the chicken is left in the marinade for too long, the acid will start to "cook" the chicken and make it tough and mushy.

There are two types of marinades: wet and dry. A wet marinade consists of oil, an acidic liquid, and various seasonings. A dry marinade is similar but without the liquid. The dry mixture of herbs and spices creates a crust on the chicken, sealing in moisture and flavour.

When preparing your chicken for the BBQ, make sure you use a clean, well-heated grill. Preheat it for 10-15 minutes and use a grill brush to scrape off any remnants from previous cookouts.

Place your marinated chicken breasts on the pre-heated grill over direct medium heat at 425-450°F. Grill for around 9-10 minutes, flipping the chicken breasts over at the halfway point to get even sear marks on each side.

Check the internal temperature of the chicken using a meat probe. The chicken is done when the internal temperature reaches 165°F. Remove the chicken from the grill and let it rest for a few minutes to seal in the juices before serving.

Grill at 400-475°F for 5-10 minutes each side

Grilling chicken breasts is an art, and it's important to get it right to ensure your chicken is juicy and tender. A good grill should impart a rich, smoky flavour that enhances the taste and texture of the chicken.

To achieve the perfect grilled chicken breast, you'll want to grill at 400-475°F for 5-10 minutes on each side. This will give you those beautiful, even sear marks on each side of the chicken, which is important for presentation.

Before grilling, make sure your grill is clean and well-heated. Preheat your grill for 10-15 minutes, and then use a grill brush to scrape off any remnants from previous cookouts. This is an important step to ensure your chicken doesn't stick to the grill.

When it comes to the chicken breasts themselves, it's a good idea to marinate them for at least 30 minutes, or even overnight if you want to get the full flavour. You can use a simple marinade of olive oil, lemon juice, and your choice of spices and herbs, or go for something like BBQ sauce or Italian dressing if you want to add some extra heat or a tangier flavour.

Once your chicken is marinated and your grill is preheated, it's time to place the chicken on the grill. Make sure the lid of your grill is closed while the chicken is cooking to prevent any heat from escaping. Grill for 5-10 minutes on one side, then flip your chicken breasts and grill for another 5-10 minutes on the other side.

It's important to keep an eye on the internal temperature of your chicken breasts. You'll want to make sure they reach 165°F to ensure they're cooked safely. You can use a meat thermometer to check this, inserting it into the thickest part of the breast.

Once your chicken has reached the right internal temperature, remove it from the grill and let it rest for a few minutes. This will help seal in the juices and ensure your chicken is juicy and tender.

With these tips, you'll be well on your way to grilling perfect chicken breasts every time!

Rest for 5-10 minutes before serving

Once your chicken has reached an internal temperature of 165°F, it's time to take it off the grill. Place the chicken on a plate or cutting board and immediately cover with foil. This will help seal in the juices and keep the chicken warm.

Let the chicken rest for 5-10 minutes before cutting into it. This step is crucial, as it allows the juices to redistribute and reabsorb into the meat, ensuring your chicken breast is juicy and tender. It also gives the chicken some time to cool slightly before serving, so you don't burn yourself!

While the chicken rests, you can prepare any toppings or sauces to go with it. Crumbled feta or goat cheese, fresh herbs like parsley, cilantro, or basil, or a squeeze of lemon juice are all excellent choices. You could also serve it with a side of cold pasta or grilled veggies.

After the resting period, your chicken breast is ready to be enjoyed! Dig in and savour the delicious, juicy results of your labour.

Check temperature with a meat thermometer

Checking the temperature of your chicken breast with a meat thermometer is the best way to ensure it has finished cooking and is safe to eat. Here is a step-by-step guide on how to do it:

Step 1: Choose the Right Meat Thermometer

There are two types of meat thermometers: an "instant-read" thermometer and a thermometer that is intended to be inserted into the meat while it is cooking. The former is great for checking the temperature of your meat quickly, but it cannot be left in the meat while it cooks. The latter can be left in the meat while it cooks, allowing for constant temperature monitoring.

Step 2: Insert the Thermometer into the Chicken Breast

If you are cooking a whole chicken, the best place to insert the thermometer is at the thickest part of the thigh. With the chicken laying on its back, insert the thermometer down and at a slight angle from where the knee of the leg meets the inner thigh. Press the thermometer firmly, but not too aggressively, into the meat, avoiding any bones.

If you are cooking just a chicken breast, insert the thermometer into the thickest part of the meat, avoiding any bones.

Step 3: Check the Temperature

The recommended safe internal temperature for chicken is 165°F (74°C). However, some sources suggest that chicken is juicier at around 150°F (66°C).

Step 4: Remove the Thermometer and Check the Juices

The fewer times you insert the thermometer, the better, as each time you puncture a hole in the meat, juices can escape. Once you have checked the temperature, remove the thermometer and check the juices of the chicken. If the juices run clear, your chicken is likely done. If the juices are red or pink, the chicken may need to be cooked longer.

Use direct and indirect heat

Grilling chicken breasts is a delicate process, as they can dry out quickly if you're not careful. The key to getting them just right is to use both direct and indirect heat. Here's a step-by-step guide to help you master the art of grilling juicy, tender chicken breasts every time:

Step 1: Prepare the Chicken

Start by patting your chicken breasts dry with a clean paper towel. If you're using boneless, skinless chicken breasts, you can skip ahead to the next step. If you're working with bone-in chicken, you might want to consider trimming any excess fat, connective tissues, or dangling pieces of meat to create a more uniform shape. This will help ensure even cooking.

Step 2: Season or Marinate

You can simply season your chicken breasts with salt and pepper, or a fun seasoning blend. If you want to take your chicken to the next level, you can marinate it. A good marinade has five key elements: acid (like vinegar or lemon juice), fat or oil, flavour and seasonings (fresh herbs, garlic, ginger, etc.), salt, and sugar. Combine your chosen ingredients in a gallon-sized zip-top bag, add the chicken, and refrigerate for at least 30 minutes or up to overnight.

Step 3: Preheat the Grill

Preheat your grill to medium or medium-high heat, which is typically around 350-450°F. If you're using a charcoal grill, you'll want to set it up for two-zone cooking, creating both direct and indirect heat zones. For a gas grill, turn on all the burners, and once the desired temperature is reached, turn off one burner to create an indirect heat zone.

Step 4: Grill Using Indirect Heat

Place your seasoned or marinated chicken breasts on the grill over indirect heat. Close the lid and cook for about 25-30 minutes. The exact time will depend on the thickness of your chicken breasts and the temperature of your grill, so it's a good idea to use a meat thermometer to monitor the internal temperature. You're aiming for an internal temperature of 155°F at this stage.

Step 5: Sear Using Direct Heat

After your chicken has reached 155°F, move it to the direct heat zone. Sear each side for 2-5 minutes, until you see a nice rich colour on the exterior and the internal temperature reaches 160°F. Be careful not to overcook the chicken, as it will continue to cook a little once removed from the grill.

Step 6: Rest and Serve

Remove the chicken from the grill and cover it with foil. Let it rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring your chicken breasts are juicy and tender.

By using a combination of direct and indirect heat, you can grill chicken breasts to perfection. They'll be juicy, tender, and full of flavour every time!

Frequently asked questions