Mastering The Art Of Bbqing Thick Chicken Breasts

Grilled chicken is a classic dish at any barbecue, but it can be tricky to get right. The key to grilling thick chicken breasts is to ensure they are cooked through without becoming dry. The best way to do this is to use a meat thermometer to check the internal temperature of the chicken. Chicken is safe to eat when it reaches an internal temperature of 165°F at its thickest part. Depending on the heat of your grill, this should take around 12-16 minutes for boneless breasts, and 15-20 minutes for bone-in breasts.

Marinating chicken breasts

The longer you marinate your chicken, the more flavour it will absorb. However, marinating chicken for too long can make it tough, so it's important to find the right balance. Aim for at least 30 minutes, and ideally between 4 and 6 hours. If you're short on time, you can speed up the process by poking holes in the chicken with a fork to help the marinade penetrate quickly.

Marinade Ingredients

A basic marinade has three components: fat, acid, and seasonings.

Fat

Fat, usually in the form of oil, is essential to a good marinade as it helps to keep the chicken moist and juicy. Extra virgin olive oil is a popular choice, but you can also use full-fat yogurt or buttermilk.

Acid

Acid, from vinegar or citrus fruit, breaks down the fibres in the chicken, making it more tender. Lemon juice is a common ingredient in chicken marinades, and you can also use the zest to add extra zing.

Seasonings

Seasonings like spices and herbs add flavour to the chicken. You can use dried or fresh herbs—oregano and thyme are popular choices for an Italian-style marinade. Soy sauce and Worcestershire sauce are also great additions, providing a savoury depth of flavour. Other common ingredients include garlic, salt, pepper, mustard, and brown sugar.

Preparing the Chicken for Marinating

Before you add the chicken to the marinade, pat it dry with a clean paper towel. Then, place the chicken in a large plastic zip-top bag and pour in the marinade, making sure the chicken is fully coated. You can also pierce the chicken all over with a fork to help the marinade penetrate.

Storing and Cooking Marinated Chicken

You can store marinated chicken in the refrigerator for up to 24 hours before cooking. When you're ready to cook, remove the chicken from the marinade, shaking off any excess. You can grill or bake the chicken, following standard cooking procedures for chicken breasts.

Tips for Grilling Marinated Chicken

• Preheat your grill to a medium-high heat of around 425-450°F.
• Lightly oil the grill grates to prevent the chicken from sticking.
• Grill the chicken for around 5-6 minutes on each side, or until the internal temperature reaches 165°F.
• Let the chicken rest for at least 5 minutes before serving to seal in the juices.

Freezing Marinated Chicken

You can also freeze marinated chicken. Place the chicken and marinade in a freezer-safe resealable bag and freeze for up to 6 months. Thaw the chicken overnight in the refrigerator before cooking.

Grill preparation

Clean and Preheat the Grill

First, preheat your grill to a medium-high heat of around 400°F (or 375°F–450°F) for 10–15 minutes. Then, use a grill brush to scrape off any remnants from previous cookouts.

Oil the Grates

Oiling the grates is not always necessary, but if you're grilling a protein that doesn't have a lot of natural fat, you should oil the grill so that the food doesn't stick.

Prepare the Chicken

Pat the chicken breasts dry with a clean paper towel. You can then season the chicken with salt and pepper, or a fun seasoning blend. You can also marinate the chicken in a large plastic zip-top bag for at least half an hour, or overnight for full flavour.

Cooking time and temperature

The cooking time and temperature for barbecuing thick chicken breasts depend on several factors, including the type of grill, the size of the chicken breasts, and the desired level of doneness.

For boneless chicken breasts, a general guideline is to grill at a medium-high heat of around 400°F for 5-6 minutes on each side. This should result in a total cooking time of approximately 10-12 minutes. It is important to ensure that the internal temperature of the chicken reaches 165°F to ensure food safety.

For thicker chicken breasts, the cooking time may be slightly longer, ranging from 12 to 17 minutes. It is recommended to grill at a higher temperature of between 425°F and 525°F. During the grilling process, the chicken breasts should be flipped at least once to ensure even cooking.

To achieve the best results, it is crucial to prepare the grill properly. This includes preheating the grill for 10-15 minutes, cleaning the grates, and brushing them with oil if necessary. Additionally, marinating the chicken breasts before grilling can enhance their flavour and juiciness.

When checking the doneness of the chicken, it is advisable to use a meat thermometer to measure the internal temperature. Alternatively, you can use the touch test by comparing the resistance of the chicken to that of a tight fist.

After removing the chicken from the grill, it is important to let it rest for a few minutes before serving. This allows the juices to redistribute and ensures that the chicken remains juicy and tender.

Resting the chicken

The length of time you should let the chicken rest depends on the thickness of the breasts and the temperature of the grill. As a general rule, thicker chicken breasts will need to rest for longer than thinner ones to allow the heat to escape. The temperature of the grill will also impact the resting time, as chicken cooked on a hotter grill will need to cool down more. Ideally, the internal temperature of the chicken should reach 165°F before serving. You can use a meat thermometer to check this, inserting it into the thickest part of the breast. If you don't have a thermometer, you can also check by touching the chicken; it should feel firm but not too hard.

Covering the chicken with foil while it rests can help to keep it warm and lock in moisture. It is also important not to cut into the chicken too soon after removing it from the grill, as this will release the juices that you want to keep in the meat.

Using a meat thermometer

To use a meat thermometer, you need to push the tip of the thermometer probe through the thickest part of the meat and slowly pull it out. As you pull the thermometer out, watch for the lowest temperature reading. This is the temperature of the coolest part of the meat and is the temperature you should go by.

When grilling chicken breasts, the internal temperature should read 165°F. Depending on the weight of the chicken breast and the temperature of the grill, this should take around 12-18 minutes. For a gas or electric grill, the temperature should be set between high and medium-high heat, or between 425-525°F. Flip the chicken breasts within the first 5 minutes, then again after another 3-4 minutes, and cook until the internal temperature reaches 165°F.

It is important to note that the internal temperature of the chicken will continue to rise after it is removed from the heat due to carryover cooking. This means that you can remove the chicken from the grill when the internal temperature is slightly below 165°F, and it will continue to cook and rise to the recommended temperature.

By using a meat thermometer and monitoring the internal temperature of your chicken breasts, you can ensure that your chicken is cooked safely and properly, resulting in juicy and tender meat.

Frequently asked questions