Now you can have great super moist grilled skinless boneless chicken breasts. Start with a combination of brine/marinade than a simple reverse searing method to keep the moisture going.
Introduction and My Rating
We all grill skinless boneless chicken breasts, but so many become hockey pucks. I have published several recipes that are quite good at avoiding hockey puck-itis. But this recipe adapted from Cooks Country pulls out all the stops with great results.
When I saw this in Cook's Country, it just called my name. While I didn't stick to the script completely, the combination of a brine/marinade and reverse searing is everything you can do to keep that chicken breast moist. It works.
Will the original recipe is a charcoal grill recipe with some comments for gas, I'm keeping it all gas.
Even with my super-duper gas grill, this takes a bit longer than with charcoal. Why do you ask? Well, the radiant heat thing is the best explanation I have.
I modified the brine/marinade to make it more scalable for the number you need and defined the gas grill method more.
My Rating
I'm going with a five but a lower five. After all, it is just grilled chicken.
👨🍳Method
This method uses a marinade that acts like a brine, also. The second "difference" of this recipe is the indirect cooking method.
This will be a very "your mileage may vary" type of recipe. The two main problem points are:
1) The thickness and size of the chicken breast.
2) The grill... not only the power of the grill, but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand.
You will be rewarded with ultra-moist chicken.
🐓The Chicken
It is always better to be cooking chicken breasts of about the same size and thickness. If one breast is significantly thicker than the others, use a meat mallet or bottom of a pan to even it out.
Also, with chicken breasts, letting them sit at room temperature for 20-30 minutes while you get the grill setup is a great help in getting the right internal temperature without burning the outside.
♨️The Grill
This is a slow grilling method that uses a "reverse searing technique" for the chicken breasts. It is initially cooked with indirect heat then finished over direct heat to finish cooking.
The method I describe here mirrors the Cook's Country method. It is a bit fussy but has been tested thoroughly and does great.
Having said that, I have done this recipe multiple times with both this reverse searing technique and my normal chicken breast technique. The results are nearly identical, and I find my less confusing. See How to BBQ Skinless Boneless Chicken Breast on a Gas Grill if you want an example.
Charcoal Grill: Since this technique uses high heat and an indirect heat area, it will be fine on a charcoal grill but the time may be a bit less.
📖Chicken Breast Recipes
How to Grill Chicken Breasts on a Gas Grill
How to BBQ Skinless Boneless Chicken Breast on a Gas Grill
A Beginners Guide to Grill Temperature on a Gas Grill
🔪Instructions
Start by mixing brine/marinade in a ziplock bag of two tablespoons oil, two tablespoons water, two cloves crushed garlic, one teaspoon sugar, one teaspoon salt, and 1/2 teaspoon pepper.
Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Aim for about 3/4 inch thick.
Add to the brine. Refrigerate for at least 30 minutes.
Preheat grill on maximum. Clean and oil well. Turn off half of the grill. Keep the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of the lite burner. The thicker end of the chicken should be towards the heat.
Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end to the lite burner side.
Cook until internal temp of 140°. About another 10-12 minutes. Then place over the lite burners (still on high) for about 5 minutes per side until internal temp of 165°.
Allow to rest 5 minutes before serving.
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📖 Recipe
Super Moist Grilled Skinless Boneless Chicken Breasts
Ingredients
- 2 boneless skinless chicken breasts
Brine/marinade
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 2 cloves garlic - crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
Instructions
- Start by mixing brine/marinade in a ziplock bag of two tablespoons oil, two tablespoons water, two cloves crushed garlic, one teaspoon sugar, one teaspoon salt and 1/2 teaspoon pepper.
- Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Try for about 3/4 inch thick.
- Add to the brine. Refrigerate for at least 30 minutes.
- Preheat grill on maximum. Clean and oil well. Turn off half of the grill, leaving the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of a lite burner. The thicker end of the chicken should be towards the heat.
- Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end to the lite burner side.
- Cook until internal temp of 140°. About another 10-12 minutes. Then place over the lite burners(still on high) for about 5 minutes per side until internal temp of 165°.
- Remove from grill and allow to rest 5 minutes before serving.
Recipe Notes
Pro Tips:
- Do not brine. The marinade is a combination marinade with a brine. Do not rinse before cooking this one.
- Try to use chicken breast of about the same size. Flatten with a meat mallet or bottom of a pan to make the same thickness. Aim for about 3/4 inch.
- Allow to rest at room temperature for 20-30 minutes before starting to grill will be helpful getting the internal temperature of the chicken right without burning.
- Cook to a final internal temperature of 165° then rest for at least 5 minutes before serving
- This is a very "your mileage may vary" type of recipe. The variables are quite a few. The thickness and size of the chicken breast. The grill... not only the power of the grill but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand. You will be rewarded with ultra-moist chicken.
ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.Nutrition
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published May 22, 2016. Updated with expanded options, refreshed photos and a table of contents to help navigation.
Linda
This will definitely be our go-to recipe any time we're looking to have grilled chicken; it was so juicy and flavorful! Thanks!
Buck Cowen
For Covid-19 self-quarantine Sunday Night Dinner -woo whoo-(not)-Just basically did this recipe on a Weber grill. I fudged a bit on measurements for the brine. I probably left them in the baggie for about an hour. I have never had better grilled skinless chicken breasts. Ever. I have placed in competiton BBQ events. This was good.
Don
I have a 1 burner gas grill how do you cook chicken breast on it?
Dan Mikesell AKA DrDan
Hi Don,
Welcome to the blog.
You are very limited with only one burner. Anything like this recipe that requires a hot and cold zone on a grill just won't do.
This recipe was following a very specific method from ATK and is not what I do for most of my chicken. Please see https://www.101cookingfortwo.com/how-to-grill-chicken-breasts-on-a-gas-grill/ for a technique that would work great for you.
Dan
Tim Waller
Looking forward at trying your way at grilling boneless and skinlees chicken. Will coment on the outcome later.
Human the soon dead
"Lighted burners"... once you move the chicken on top of the lighted burners for the last ten minutes, exactly how lit do we want those burners? I saw you said you were hesitant to say low and slow, but it wasn't precisely an answer to this one. Seeing the success of this recipe I'd really love to know that detail. Thanks for publishing, friend.
Dan Mikesell AKA DrDan
Hi Friendly Human,
Welcome to the blog.
I'm going to give you two answers.
Using the Cook's Country technique, which is where this basically came from, they would say high and that is the meaning and I have clarified the recipe a bit.
This recipe works well but I find it all a bit fussy like most Cooks Illustrated recipes.
My current technique for all chicken breasts differs. I did this recipe several times with my current technique with good results. I have not gone back and changed recipes that work.
I now like to cook all chicken with a grill surface temperature of about 450 degrees, give a take a little. This is medium on my current grill which is a “hot” grill. It is medium-high on most gas grills. Please see my guide A Beginners Guide to Grill Temperature on a Gas Grill. I just use direct heat unlike this recipe that uses indirect heat. Flip about every 3-4 minutes to a final internal temperature of 165. Usually 25-35 minutes total depending on the size and thickness of your chicken and the grill exact temperature.
I'm in the precess of rewriting the entire blog and I will be getting new pictures and doing this recipe sooner, not later. I love simple non-fussy cooking.
Thanks for the question. I hope that helps.
Dan
Alicia
This was delicious and stayed so moist and tender. Looking forward to making this often now that grilling season is back! Thank you for the detailed explanation on the cooking technique-it really did give amazing results. I scaled the recipe up to do quite a few chicken breasts and had great results. Thanks again!
Whit
I grill mine to perfection by marinating in anything from a little teriyaki or mild jerk glaze. I always add some Cayenne and Garlic as well. I grill on medium-high gas heat for 5 mins flip, 5 mins flip 2 mins flip and 2 mins flip. Let sit for 5 mins. Perfectly charred and crisp outside and as juicy and tender as any chicken breast I have ever eaten. I was taught this technique about 15 yrs ago and it has never let me down for my palate or more importantly my guests.
Andy B
We grill quite a bit, and I always try to get bone-in chicken breasts due to the dryness issue. This recipe is FANTASTIC, no more need to use bone-in skin-on. They turned out great, and I hit the 165 internal temp on the nose, first try, just by following your directions. Thanks for the excellent info!
Julie a.
Dan, first off your pups are gorgeous! Secondly this recipe wears a huge success. I feared grilling chicken breast until I came across your recipe. My chicken breast had bone on it and it came out perfectly. Needless to say I’m saving this one and making it again. Thanks so much!
Jonathan Walker
How do I do this for a charcoal grill?
DrDan
Hi Jonathan,
Sorry for the delay. I was re-writing the privacy policy. Great times.
I personally have not done charcoal for 30 years but one of my commenters on the grilled chicken legs (which uses the same surface temperature) left these instructions that others have had luck with.
“I’ve made these several times on a charcoal grill. I use about 4 lbs of charcoal (~50 briquettes) and distribute them on one-half of the grill. Cool the drumsticks over the direct heat, but use the other side for any flare-ups or if you have smaller drumsticks that cook faster. I’ve never measured the surface temp, but rotating every 5 minutes to get a good char until the temperature is right, seems to work out perfectly. I usually end up with 40 min of coin time and apply BBQ sauce liberally in the last 10 min. We’ve only had success with this recipe, and we’ve found it’s hard to overlook the chicken, just avoid flames and burning early on!”
Hope that helps. The time will be less but as always, cook to a final temperature not by time.
Dan
Laurie M
I tried this today, I've only got one burner on my bbq....so I got it real hot about
500 then let it cool to about 350 and put them on and did them low and slow
putting the fatter side towards the center, I oiled the grill well as directed, and
hoped for the best. Wow....these are amazing! So juicy!!!! and beautiful color
and flavours., I added a bit of smoked chipotle to the brine for a subtle smoky
zing. These are great! So glad I took the chance. Thanks!
DrDan
Hi Laurie,
Sorry for the delayed reply.
Those one burner grills can be a bear. Glad you came up with a way. The main think about a chicken breast is not to hit it too hard with heat. I hate to say "low and slow" for this but just not high and quick.
Thanks for the note.
Dan
Chris
Thanks!
Chris
Grill open or closed for the initial 10 minutes per side?
DrDan
Closed.
General rule: Things under 1/2 inch thick can usually be cooked open. 1/2 to 1 inch is usually closed and 1 inch or more is always closed.
Dan
Paula
I tried this for the first time and it was a success. Very moist and delicious. I will diffenately do this again.
Jill
Thanks for the tips. Trying this technique tonight and will post again. Your Goldens are gorgeous! What are their names?
DrDan
Hi Jill,
Thanks for the note. This is recipe is a combo of the marinade that acts a little like a brine and the indirect cooking which is probably the most important part of the moisture.
The dogs are Molly (shorter, wider and lighter color) and Lilly. They are litter mates and have become blog mascots.
Dan
Steve M.
Anything that has sugar as an ingredient will burn, not advisable, unless you like charred chicken!
Paula
I didn’t find that a problem
DrDan
Hi Paula,
I agree, the minimal sugar in the brine is not an issue. A large amount of BBQ sauce with sugar can be. Actually, my technique for BBQ chicken breasts starts with a very light brushing of sauce that creates a base for the final BBQ coating. It does not burn either. If you don't use high heat on a chicken breast you will be fine. If you use high heat, you will make a hockey puck anyways.
Dan