Cooking chicken breast on the grill or barbecue can be tricky because it can easily dry out. The key is using the right techniques and recipes to keep the chicken moist and juicy. Here are some tips for grilling chicken breast so it turns out tender and flavorful every time.
Purchase high-quality chicken
Starting with good quality chicken is half the battle when it comes to achieving moist, delicious grilled chicken breast. Whenever possible, purchase air-chilled chicken rather than water-chilled chicken. Air-chilled chicken has not been plumped up with saltwater so it has a purer flavor. Air-chilled chicken also tends to have a firmer texture which holds up better on the grill. Choose chicken breasts labeled organic or free-range for the highest quality meat.
Brine the chicken
Soaking chicken breasts in a brine solution before grilling helps them stay juicy and seasoned. The salt in the brine mixture helps retain moisture. You can make a simple brine with 1 cup of salt dissolved in 4 cups of water. Add any other desired seasonings like garlic, pepper, herbs or hot sauce. Submerge the chicken breasts in the brine, cover, and refrigerate for at least 30 minutes or up to 8 hours. Rinse and pat the chicken dry before grilling.
Partially cook the chicken first
Giving the chicken breasts a head start by partially cooking them first helps them stay moist when finished on the grill. You can poach, steam or bake the chicken for 5-10 minutes before putting them on the barbecue. This pre-cooks the chicken gently so it won’t overcook or dry out over direct grill heat.
Use bone-in chicken breasts
Chicken breasts that still have the bone in and skin on are less likely to dry out on the grill. The bones and skin help insulate the delicate breast meat so it stays juicy. Buy bone-in chicken breasts and remove bones and skin yourself before serving if desired.
Marinate the chicken
Letting chicken breasts soak in a flavorful marinade tenderizes the meat and adds moisture. Use an oil-based marinade that contains ingredients like olive oil, yogurt, buttermilk, or fruit juice. The oil coating helps prevent sticking on the grill. Acidic ingredients like vinegar, citrus, and yogurt also help break down tough proteins. Marinate chicken breasts in the fridge for at least 2 hours before grilling.
Grill quickly over direct heat
The key to juicy grilled chicken is searing quickly over high heat rather than slowly over low heat. Get your grill as hot as possible, 500°F or higher if you can. Place the chicken skin-side down first to help render the fat and get a good char. Grill each side for only 4-6 minutes max. Resist the urge to move, poke, or flip the chicken too much.
Let it rest before slicing
After grilling, it’s crucial to let the chicken breasts rest for 5-10 minutes before slicing into them. This allows the juices to redistribute through the meat. If you cut into chicken immediately, the juices will spill out onto the cutting board rather than staying inside the breast meat where they belong.
Use a meat thermometer
Being diligent with a meat thermometer ensures you don’t overcook the chicken on the grill. Insert the thermometer into the thickest part of the breast, away from any bones. Chicken is safe to eat at 165°F but the breast meat will be most tender and moist at 155-160°F. If the temperature rises above 165°F the chicken will quickly become dry.
Add a rub or seasoning
Coating the chicken breasts with a mixture of spices, herbs, and oil keeps them extra moist and flavorful. Try combinations like chili powder, cumin, brown sugar, garlic powder, lemon zest, thyme, oregano, or smoked paprika. Gently press the rub into the meat so it adheres well.
Baste while grilling
Mopping on a flavorful basting liquid as the chicken cooks adds moisture to the surface of the meat. Make a baste with oil, acidic ingredients like vinegar or citrus, and lots of fresh herbs. Baste the chicken often as it grills but be careful not to burn the sugars in the liquid.
Glaze the chicken
For sweet and sticky chicken, coat it with a glaze in the last few minutes of grilling. Whisk together ingredients like honey, brown sugar, soy sauce, ketchup and spices. When the chicken is nearly done, brush on the glaze and let it caramelize slightly. Take care not to burn the glaze.
Try indirect heat
If the chicken is drying out too quickly over direct heat, use indirect heat to gently cook it through. With a two zone fire, place the chicken on the cooler side of the grill with the lid down. The ambient heat will cook the chicken without over-charring the outside.
Use a grill basket
A grill basket allows you to cook bone-in or smaller pieces of chicken over direct heat. The perforated metal helps prevent sticking and falling apart. Shallow baskets are best for getting grill marks and basting chicken as it cooks.
Add smoke flavor
To give your grilled chicken extra barbecue flavor, use wood chips or pellets to add smoky aroma. Soak wood chips for 30 minutes before scattering over the coals. For gas grills, place wood chips in a smoker box or foil pouch. Good wood varieties for chicken include oak, hickory, apple, cherry, and mesquite.
Use the two-step method
Popular chef Thomas Keller recommends grilling chicken using a two-step method. First grill the chicken over direct high heat for 2-3 minutes per side to get good sear marks. Then move chicken to indirect heat and close the grill to finish cooking at a more moderate temperature of about 350°F.
Try dry brining
Dry brining chicken with salt before grilling helps improve moisture and texture. Simply pat chicken breasts dry and sprinkle them all over with kosher salt. Refrigerate 1-2 hours before grilling. Rinse the salt off before cooking. The salt will have already penetrated deep into the meat.
Incorporate bacon or prosciutto
Wrapping thin slices of bacon or prosciutto around the chicken breasts adds fat to keep the lean meat moist. Grill the chicken just until bacon is starting to crisp or prosciutto is lightly charred. The salt from these meats also nicely seasons the chicken.
Make skewers
Threading cubed or pounded chicken breast onto skewers makes them easier to handle on the grill. The chunks cook faster than whole breasts so it’s hard to overcook them. Alternate pieces of chicken with vegetables to make a full meal.
Use a rotisserie
If your grill has a rotisserie function, use it to get evenly cooked chicken. The constant rotation exposes all sides to heat rather than just the bottom. As the fat drips down, it bastes the chicken so it turns out incredibly moist.
Try sous vide
For the juiciest chicken, cook using the sous vide technique before searing on the grill. Vacuum seal chicken breasts and cook for 1-2 hours in a precisely temperature controlled water bath at around 150°F before grilling to finish.
Make chicken kebabs
Skewering cubed chicken breast and vegetables makes for great grilled kebabs. Partially cook the chicken first by poaching or microwaving so the pieces finish at the same time as harder vegetables. Soak wooden skewers before using to prevent burning.
Pound it thin
Pounding chicken breasts with a meat mallet to an even 1/2 inch thickness lets you grill them in just 2-3 minutes per side over direct heat. Go for smaller 4 oz portions so they cook quickly before drying out. Pound between sheets of plastic wrap.
Incorporate fruit
Fruit adds sweetness and moisture when grilling chicken. Try mango, pineapple, peach, apricot, apple or pear. Use fruit in a glaze, salsa, chutney or stuff it inside chicken breasts after pounding them thin.
Make packages
For moist chicken on the grill, seal breasts in individual foil packets along with sliced fruit, vegetables and sauce. Grill the packets over indirect heat with the lid down. The steam created inside helps keep the contents tender.
Conclusion
It is easy to end up with dried out chicken breasts when grilling, but have no fear! With the right techniques and recipes, you can achieve perfectly juicy and delicious BBQ chicken breast every time. The keys are brining, pre-cooking, keeping seasoning on the meat, monitoring temperature, and not overcooking. With a little practice using these methods, you will be a pro at grilling moist, flavorful chicken in no time.