A great tasting, moist and tender grilled BBQ skinless boneless chicken breast. A simple short brine gets you the moist chicken breast you want. A light coat of BBQ sauce then grills carefully. Umm, chicken heaven.
Publisher Note: This is another recipe update. While this recipe was not “underappreciated,” it was in need of a rewrite, some better photo editing and some clarification of technique. Originally published August 1, 2011.
Tasty, and easy to do. A classic recipe. I was a high four but having redone this a number of times; I’m at a low five along with my wife.
Notes for grilling skinless boneless chicken breasts:
The recommended brine is relatively heavy in salt. According to Cooks Illustrated, this concentration of brine is recommended for chicken for 30 minutes to 2 hours. The chicken gets saltier if over 1 hour so I’m suggesting 1 hour max.
To me (a safety guy), I don’t like raw chicken at room temperature for more than 20 minutes. Actually, 20 minutes will do a fairly good job of brining these.
While we no longer recommend rinsing chicken, you should always rinse carefully after brining. Also, don’t add any more salt after a brine is used. You can grill an SBCB and keep it moist without the brine, but it requires attention and skill. Skip the brine at your own risk.
Grill temperature is also important in our keep it moist quest. For any chicken, I feel you can not “sock the heat to it.” The outside will be burnt before the center is safe to eat. Also, the light coat of sauce can burn easily.
I like to add a very light coat of BBQ sauce at the beginning to create a base for the last coat. You do not have to do that, but I recommend it.
Remove chicken from brine and rinse lightly under running water. Pat dry.
Brush lightly with BBQ sauce of your choice.
Place over direct heat.
Flip about every 5 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from the grill at an internal temperature of 165. About 30 minutes total grill time. But total time will vary by the exact grill temperature and thickness of the breasts. Thinner breast may be in the 25-minute range, and those huge thick ones may take 35 minutes.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
August 1, 2011
July 5 2017