Great taste, moist and tender and not much work. Although I love skin on the split chicken breast, it is not diet friendly due to fat. This year has been entirely split chicken breast. I really don’t know why… I have always used skinless boneless breasts (SBCB) in the past. I wanted a barbeque on the gas grill.
I started with a simple brine to help on the moisture problem you can have with SBCB. Add a little cayenne for taste to the brine. Poke with a knife to let the brine penetrate faster. Let set in the brine for only 20 minutes while the grill is heating. Rinse, pat dry and a light coat of sauce. Grill carefully for about 30 minutes and add another coat of sauce a few minutes before removing. Let set for 5-10 minutes and serve.
Tasty, and easy to do.
Skip the brine at your own risk. I did it to add moisture and taste both. You can grill a SBCB and keep it moist without it but it requires attention and skill.
Trim skinless boneless chicken breast of any trimable fat.
Poke with a knife to make about 15-20 holes in each breast.
Mix brine of 3 cups water, 3 T table salt, 3 T brown sugar and 1 t cayenne pepper. Add chicken and submerge and allow to set at room temp for 15 minutes while grill is preheating on high. NO MORE than 20 minutes for food safety.
Remove chicken from brine and rinse lightly under running water.
Brush lightly with BBQ sauce of your choice.
Clean and oil grates. Place over high heat.
Flip every 5-8 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from grill at temp of 165. About 30 minutes total grill time.
- 2 Skinless boneless chicken breasts.
- 3 cups cold water
- 3 T table salt
- 3 T brown sugar
- 1 t cayenne pepper
- 2T BBQ sauce of choice
Prep time: Cook time: Total time: Yield: 2 servings