Mastering Boneless Chicken Bbq On A Charcoal Grill

Grilling chicken on a charcoal barbecue can be a tricky business, especially when it comes to boneless cuts. Without the bone to insulate the meat, or the skin to protect it, it's easy to end up with dry, rubbery chicken. But don't worry, with a few simple steps, you can enjoy juicy, tender boneless chicken straight from your charcoal grill.

Preparing the chicken: pat dry, trim, and pound to an even thickness

Preparing the chicken is a crucial step in ensuring your boneless chicken is juicy and tender when cooked on a charcoal grill. Here is a detailed guide on how to prepare your chicken:

Pat Dry

Remove the chicken from its packaging and use paper towels to pat the surface dry. This step helps to eliminate excess moisture, which can affect the flavour and texture of the chicken.

Trim

If your chicken breasts have tenderloins attached, use a sharp knife to carefully remove them. You can set these aside to use in another dish. Trimming ensures a more even cook and also helps prevent the chicken from drying out.

Pound to an Even Thickness

Place the chicken breasts in a large freezer bag, and use a meat mallet, rolling pin, or even a saucepan to pound the chicken to an even thickness of about 1/2 inch to 3/4 inch. This step is important for two reasons: it tenderises the meat, and it ensures even cooking. Without it, the thin side of the fillet can dry out while the thicker side is still cooking.

Marinade: use lemon zest, not lemon juice, and marinate for at least 4 hours

When preparing boneless chicken for the grill, it's important to consider the marinade you'll be using. Lemon is a key ingredient in marinades for chicken, but it's best to use lemon zest instead of lemon juice. Contrary to popular belief, acidic ingredients like lemon juice do not tenderize lean boneless chicken breasts. In fact, they can have the opposite effect, "cooking" the exterior of the meat and giving it a leathery texture.

The zest of a lemon will give your chicken ample lemon flavour without affecting the meat's texture. When zesting a lemon, it's best to use a fine or microplane grater and be sure to only remove the yellow part, as the white pith underneath is bitter.

Once you've zested the lemon, mix all the marinade ingredients (except the chicken) in a 1-gallon zip-lock bag. Add the chicken breasts to the bag and massage the marinade into the meat until it's evenly coated. Seal the bag and place it in a bowl in the refrigerator to marinate for at least 4 hours or even overnight.

After marinating, your chicken will be ready to hit the grill! Preheat your grill to high heat and oil the grates. Place the chicken breasts on the grill and cook for 2 to 3 minutes per side. Be careful not to overcook the chicken.

Brining: use 1/4 cup of salt with 4 cups of water and brine for 30 minutes to an hour

Brining is an important step in the process of barbecuing boneless chicken on a charcoal grill. It helps to ensure that the chicken remains moist and juicy, and prevents it from drying out during cooking. To make a brine, simply dissolve 1/4 cup of salt in 4 cups of water in a large, resealable plastic bag. You can also add other ingredients to the brine, such as brown sugar and cayenne pepper, to enhance the flavour of the chicken. Place the chicken breasts in the brine, making sure they are fully submerged, and then seal the bag and place it in the refrigerator for 30 minutes to an hour.

The length of time you leave the chicken in the brine will depend on a few factors. Firstly, the longer the chicken is left in the brine, the more salt will be absorbed, so it is important to be mindful of this to avoid over-salting the meat. Secondly, the brine will also act as a tenderiser, so if your chicken has been previously frozen and is tougher as a result, you may want to leave it in the brine for longer. However, any longer than an hour and the chicken will become too salty, so it is best to stick to a maximum of 60 minutes.

Once the chicken has finished brining, it is important to discard the brine and to rinse the chicken breasts. You should also be sure not to add any more salt to the chicken after brining, as this will also affect the overall taste.

Grill setup: use the two-zone method, with coals on one side and a void on the other

To set up your grill for barbecuing boneless chicken, you'll want to use the two-zone method. This involves arranging your coals on one side of the grill, leaving a void on the other side. This creates a hot zone and a cooler zone, allowing you to control the cooking temperature more effectively.

First, light your charcoal and wait for the coals to turn grey with ash. Then, arrange the coals on one side of the grill, leaving the other side empty. You want to aim for a medium heat of around 350 to 450°F. If you don't have a thermometer to check the temperature, you can carefully hold your hand about 5 to 6 inches above the grate. At medium heat, you should only be able to hold your hand there for 5 to 6 seconds before having to move it away.

Once you've reached the right temperature, add the grate and let it heat up. Then, oil the grate thoroughly to prevent the chicken from sticking.

When you're ready to cook the chicken, place the chicken breasts on the hottest part of the grate, directly above the coals. Sear each side for 3 to 4 minutes, flipping only once, until you get a nice golden brown colour.

After searing, move the chicken to the cooler side of the grate. Bring the temperature up to 350°F and replace the lid. The cooler side of the grill allows the chicken to finish cooking at a lower temperature, helping to prevent overcooking and drying out.

Cooking: sear for 3-4 minutes each side, then move to the cooler side of the grill

Cooking boneless chicken on a charcoal grill requires a few steps to ensure the meat is cooked properly and remains juicy. After preparing the grill and seasoning the chicken, it's time to cook.

Place the chicken breasts on the hottest part of the grill, directly above the charcoal. Sear each side for 3-4 minutes, flipping only once, until the meat is golden brown. This will give the chicken those desirable grill marks.

After searing, move the chicken to the cooler side of the grill. This is usually a part of the grill with no heat or low heat. Cover the grill and let the chicken finish cooking.

The total cooking time will depend on the grill temperature and the thickness of the chicken breasts. Thinner cuts will take around 25 minutes, while thicker pieces may need 35 minutes.

To check if the chicken is done, insert a digital meat thermometer into the thickest part of the meat. Boneless chicken is cooked when it reaches an internal temperature of 165°F. Alternatively, you can cut into the chicken to check—the meat should be white, with clear juices, and no rubbery texture.

Frequently asked questions