Mastering Marinated Boneless Chicken Breasts On The Bbq

Grilling chicken breasts can be tricky, and it's easy to end up with dry, chewy, or rubbery meat. However, with a few simple steps, you can achieve juicy, tender, and flavourful BBQ boneless chicken breasts. The key is in the preparation and cooking method. Firstly, it is important to pound the chicken breasts to an even thickness, as this ensures even cooking and helps to tenderise the meat. You can use a meat mallet, rolling pin, or saucepan for this step. Next, create a marinade or brine to add flavour and moisture to the chicken. A brine is a simple solution of salt and water, while a marinade typically includes ingredients like olive oil, lemon zest, garlic, and herbs. Allow the chicken to soak in the marinade or brine for at least 30 minutes or up to overnight. When you're ready to cook, preheat your grill to high heat, making sure it's clean and oiled to prevent sticking. Place the chicken breasts on the grill and cook for 2-3 minutes per side for a total of around 30 minutes, or until the internal temperature reaches 165°F. Finally, let the chicken rest for a few minutes before serving to retain moisture.

Pound the chicken to an even thickness

To ensure your chicken cooks evenly, it's important to pound it to an even thickness. This is because the thin side of a fillet dries out while the thicker side finishes cooking. By pounding the chicken to an even thickness, you can avoid this issue and ensure that your chicken is cooked evenly throughout.

To do this, place the chicken breasts in a resealable plastic bag. This will prevent splatters and ensure that the chicken is contained during pounding. You can also use a 1-gallon freezer bag for this step. Once the chicken is in the bag, use a meat mallet, a rolling pin, or even a saucepan to pound the chicken to an even thickness. Aim for a thickness of about 3/4 inch to 1/2 inch. Be careful not to pound the chicken too thin, as this can make it more susceptible to drying out during cooking.

Pounding the chicken is a great way to tenderize the meat and ensure even cooking. It is a simple step that can make a big difference in the final result of your grilled chicken. By taking the time to pound the chicken to an even thickness, you can avoid the common issue of dry, rubbery, and bland chicken breasts.

Make a marinade

There are many ways to make a marinade for your chicken, but here is a simple and effective recipe. You will need the following ingredients:

• 6 tablespoons extra virgin olive oil
• 4 large garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons lemon zest, from one lemon

Mix all the ingredients together in a 1-gallon zip-lock bag. You can also use a bowl or container, but a bag makes it easier to coat the chicken.

It is important to note that acidic ingredients like vinegar or lemon juice should be avoided as they can "cook" the exterior of the meat and give it a leathery texture. Lemon zest is a great way to add lemon flavour without affecting the texture of the chicken.

Once you have mixed the ingredients, add the chicken breasts to the bag and massage the marinade into the meat until it is evenly coated. Make sure to coat all sides of the chicken breasts thoroughly.

Seal the bag and place it in a bowl in the refrigerator. This will prevent any leakage. Let the chicken marinate for at least 4 hours or overnight for the best results. The longer it sits, the more tender and flavourful the chicken will become.

Now you are ready to grill your chicken! Preheat your grill to high heat and oil the grates to prevent sticking. Place the chicken breasts on the grill and cook for 2-3 minutes on each side. Do not overcook, as this will result in dry and rubbery chicken.

Your juicy and flavourful BBQ marinated boneless chicken breast is now ready to be served!

Brining the chicken

Brining is an important step to avoid dry grilled chicken breasts. Brining the chicken helps the meat retain moisture during cooking. The salt in the brine alters the proteins in the meat, allowing it to retain moisture better when cooked.

There are two primary ways to brine: wet and dry. A wet brine involves dissolving salt (and sometimes sugar) in water or another liquid, then soaking the meat in it. A dry brine is as simple as sprinkling salt all over the meat and letting it rest long enough for the salt to penetrate the meat and work its magic.

A wet brine will make the meat plumper and juicier, but it will not brown as well or as quickly as a dry-brined breast. A dry brine doesn't introduce water into the meat, so the chicken won't be as plump or juicy, but it will have a more deeply chickeny flavour and will brown better.

If you opt for a wet brine, dissolve 1/3 cup (80g) of kosher salt and 1/4 cup (55g) of sugar in 2 quarts (1.9L) of water. Place the chicken breasts in the brine and refrigerate for at least 30 minutes and up to overnight.

For a dry brine, set a wire rack over a rimmed baking sheet and arrange the chicken breasts on it. Sprinkle salt generously all over both sides of the chicken, then refrigerate, uncovered, for at least 30 minutes and up to overnight.

If you've brined your chicken, be sure to rinse it carefully afterwards and don't add any more salt.

Grill the chicken

Now that your chicken has been marinated, it's time to fire up the grill! Preheat your grill to high heat and oil the grates. Make sure your grill is very hot before placing the chicken on it. This will help you achieve those beautiful grill marks and char in a short amount of time.

Place the marinated chicken breasts on the grill and cook for 2-3 minutes on each side. Do not overcook! You'll know it's time to flip the chicken when it releases easily from the grill. If it feels stuck, give it another 30 seconds and try again.

Cover the grill while the chicken is cooking. This creates convection heat, which helps to give the chicken a nicely charred exterior and a tender, moist interior.

After removing the chicken from the grill, let it rest for 3-4 minutes before cutting into it. This will help retain moisture and keep the juices in.

Your juicy, flavourful grilled chicken is now ready to be served! Enjoy it as a healthy main course or sliced over a Caesar salad.

Rest the chicken

Resting the chicken is an important step in the cooking process. It allows the meat to relax and reabsorb its juices, ensuring that it stays moist and tender. Here are some detailed instructions on resting marinated, boneless chicken breasts after barbecuing:

After removing the chicken from the grill, it is essential to let it rest. Cover the chicken breasts with foil or a lid to keep them warm and let them rest for at least 5 minutes, but no longer than 10 minutes. This waiting period is crucial as it allows the juices to redistribute within the meat, preventing them from escaping when cut. Resting also helps the chicken finish cooking with residual heat, ensuring that it reaches the desired internal temperature of 165°F.

While the chicken rests, the juices will settle, making the meat more succulent and flavourful. This step is especially important for boneless chicken breasts, which tend to dry out quickly. By allowing the meat to rest, you'll ensure that your chicken stays juicy and tender.

During the resting period, you can prepare any side dishes or sauces to accompany your meal. You can also use this time to clean up your grilling area and prepare for serving.

Once the resting time is complete, you can cut into the chicken and serve it. The resting period ensures that your chicken will be moist, flavourful, and ready to enjoy!

Frequently asked questions