Mastering Thin-Sliced Chicken Breasts On The Bbq

Thinly sliced chicken breasts are a great option for a quick and easy meal. They cook faster than whole chicken breasts, resulting in a juicy and evenly cooked dish. The key to grilling thin chicken breasts is choosing the right type of chicken, preparing the meat properly, and using the correct grilling techniques.

When selecting chicken breasts for grilling, opt for boneless, skinless breasts that are evenly sized and not too thick. You can either purchase pre-sliced chicken cutlets or slice and pound the meat yourself. Preparing the chicken breasts involves rinsing and drying the meat, pounding it to an even thickness, and then marinating or seasoning it.

To grill the chicken, preheat your grill to medium-high heat, ensure the grates are clean and well-oiled, and cook the chicken for 2-3 minutes on each side until it reaches an internal temperature of 165°F (74°C).

With these simple steps, you'll be able to master the art of grilling thin-sliced chicken breasts, resulting in a delicious and healthy meal every time.

Choosing the right chicken breasts

Freshness and Quality

Start by looking for chicken breasts with a fresh, pink hue. Avoid any that appear dull or grey, as this may indicate that they are not as fresh. Look for chicken breasts that are firm to the touch, with smooth, plump skin. Check the "best before" or "use by" date on the packaging to ensure you are getting chicken that is within its shelf life.

Size and Thickness

For even cooking and to avoid drying out the meat, look for chicken breasts that are of a similar size and thickness. Aim for breasts that are between 6-9 ounces (170-255 grams) per piece. If you are unable to find evenly sized breasts, you can always pound the chicken to an even thickness of about 1/4 to 1/2 inch (0.6 to 1.3 cm). Pounding the chicken also helps to tenderize the meat.

Bone-in or Boneless

Boneless, skinless chicken breasts are a popular choice for BBQ as they require less preparation and are easier to eat. They also cook more quickly and evenly. However, bone-in chicken breasts can have more flavour, especially if you are using a BBQ sauce or marinade. If you opt for bone-in breasts, you may need to adjust your cooking time, as they will take longer to cook.

Organic or Free-Range

If available, choosing organic or free-range chicken breasts can offer several benefits. These chickens are typically raised in better conditions and are fed a higher-quality diet, which can result in more flavourful and tender meat. Organic or free-range chicken may also be free of hormones and antibiotics, which some people prefer.

Storage

Once you've selected your chicken breasts, proper storage is key to maintaining freshness and quality. If you are not using the chicken immediately, be sure to refrigerate it in an airtight container or well-sealed packaging. Chicken can be stored in the refrigerator for up to 3-4 days. If you don't plan on using it within that time frame, it's best to freeze it.

By following these tips, you'll be sure to choose the right chicken breasts for your BBQ and ensure that your meal is juicy, tender, and flavourful.

Preparing the chicken breast

When grilling thin-sliced chicken breasts, it's important to choose the right type of chicken. Select boneless, skinless chicken breasts that are of a similar size and not too thick. If the slices vary in thickness, they will cook unevenly.

To prepare the chicken, start by rinsing the chicken under cold water and patting it dry with paper towels. Then, place each slice between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound the chicken until it reaches an even thickness of about 1/4 inch. Pounding the chicken helps to tenderize the meat and ensures even cooking.

Once all the slices are pounded, season them generously with salt and pepper before marinating or adding additional seasonings.

To make a basic marinade, combine olive oil with an acidic ingredient like lemon juice or vinegar in a bowl. Add some minced garlic cloves and dried herbs like oregano or thyme for extra flavor. Whisk everything together and place the chicken breasts in a large resealable plastic bag. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag tightly and place it in the refrigerator for at least 30 minutes to two hours.

Remember that marinating times depend on the thickness of the chicken slices. Thinner slices require less time as they absorb flavors faster.

In addition to marinating, you can also season the chicken with a simple blend of salt and pepper or a pre-made spice mix. Sprinkle both sides of each breast generously and rub the spices into the meat for maximum flavor. If you want to get creative, try experimenting with different herbs and spices such as garlic powder, paprika, or cumin.

Grilling Breaded Chicken Slices

If you're grilling breaded chicken slices, make sure your grill grates are clean and well-oiled to prevent sticking. Preheat your grill on medium-high heat for about 10 minutes before adding the chicken. Place each slice directly on the hot grates and cook for about 3-4 minutes per side, or until golden brown and crispy. Panko breadcrumbs tend to hold up better on the grill than regular breadcrumbs.

Marinating the chicken

To make a basic marinade for thin-sliced chicken breasts, combine olive oil with lemon juice or vinegar in a bowl. Add minced garlic cloves and dried herbs like oregano or thyme for extra flavour. Whisk everything together until well combined.

Place the chicken breasts in a large resealable plastic bag and pour the marinade over them, ensuring they are fully coated. Seal the bag tightly, removing any excess air, and place it in the refrigerator. For best results, leave the chicken to marinate for at least 30 minutes, or even overnight for more intense flavours.

Remember, the marinating time depends on the thickness of your chicken breasts. Thinner slices require less time as they absorb flavours faster due to their surface area-to-volume ratio. Also, be sure to discard any leftover marinade as raw poultry may contaminate it with bacteria.

Preparing your grill

Firstly, it is important to ensure your grill grates are clean and well-oiled. Use a wire brush or scraper to remove any debris or residue from previous grilling sessions. Then, take a paper towel and wipe down the grates with oil. This step is crucial as it prevents the chicken from sticking to the grill and makes cleaning up afterward easier.

If you are using a gas grill, turn it on and set it to high heat. Let the grill preheat for about 10-15 minutes. This step ensures that the grill reaches the desired temperature and helps prevent the chicken from sticking. For charcoal grills, light the coals about 30 minutes before you plan to start cooking. Allow the coals to heat up evenly; they are ready when they are covered in a layer of white ash. For direct heat cooking, spread the coals out in a single layer on one side of the grill. If you prefer indirect heat cooking, spread the coals across both sides of the grate.

Once your grill is heated, it is a good idea to oil both sides of the chicken breasts before placing them on the grill. This extra step will help prevent sticking and add moisture to the meat.

When it comes to grilling, place each slice of chicken directly onto the hot grates. For thin-sliced chicken breasts, grill each side for about 2-3 minutes. Be careful not to overcook the chicken, as this will result in dry and tough meat. The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature and ensure the chicken is fully cooked.

If you are grilling breaded thin-sliced chicken breasts, preheat your grill to medium-high heat for about 10 minutes before adding the chicken. Grill each side for 3-4 minutes, or until golden brown with crispy edges. Panko breadcrumbs work particularly well for breaded chicken as they hold up better and don't burn or fall off easily.

Finally, let the grilled chicken rest for a few minutes before serving or slicing. This allows the juices to redistribute and settle, resulting in a more tender and juicy final product.

Seasoning the chicken

To season the chicken, sprinkle both sides of each breast generously with your chosen seasoning. Be sure to rub the spices into the meat so that they stick well and penetrate deeply for maximum flavour.

If you're feeling adventurous, try experimenting with different herbs and spices such as garlic powder, paprika or cumin for added depth of flavour. Just be careful not to overdo it – too much seasoning can overpower the natural taste of the chicken.

Remember that when grilling thin-sliced chicken breast on high heat, some of its moisture will evaporate quickly, which may cause dryness if overcooked. Therefore, adding enough salt before grilling helps to retain moisture in the meat while cooking by breaking down proteins, resulting in a juicier texture after cooking.

One of the most important things you can do is to preheat your grill properly. This will help prevent sticking and ensure that your chicken cooks through without burning on the outside.

Another technique is to oil both sides of the chicken breasts before placing them on the grill. This will help prevent sticking, as well as add flavour and moisture.

Frequently asked questions