You can grill super moist, healthy, and tender grilled chicken breasts. Use a combination of a tasty marinade/brine and a simple reverse-searing method to keep the moisture going.
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😊Why you will want to make this recipe
- It has a tasty marinade made with everyday ingredients. The marinade also acts as a brine to add moisture and tenderness to the chicken.
- The indirect cooking technique also contributes to the super moist and tender results.
- Works well on both charcoal and gas grills.
Based on a Cook's Country recipe (subscription required.) Now simplified with expanded discussion.
🐓Ingredients
- Chicken—skinless boneless chicken breasts
Brine/marinade
- Vegetable oil
- Garlic crushed
- Pantry ingredients—salt., pepper, sugar
👨🍳How to Reverse Sear Chicken Breast on a Gas Grill
- Mixing brine/marinade in a ziplock bag—oil, water, garlic, salt, pepper, and sugar
- Trim chicken breasts and thin to ¾ inch thick with a meat mallet.
- Add the chicken to the marinade. Refrigerate for at least 30 minutes.
- Preheat grill to maximum. When hot, turn off half of the grill,
- Place chicken on the indirect side with the thick end towards the hot side.
- Grill undisturbed for about 10-12 minutes.
- Flip and place the thinner end towards the lite burner side.
- Cook until internal temp of 140°—about another 10-12 minutes.
- 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.
✔️Tips
- The marinade also acts like a brine.
- This recipe has more timing variability than most recipes, primarily due to the variability of the grills. The thickness of the chicken will also affect the timing. So an instant-read thermometer is a requirement.
- Try to use chicken breasts of about the same size and thickness.
- If the thickness of the breasts is more than ¾ inches, use a meat mallet to thin the breasts.
- Let the chicken breast set at room temperature for 20-30 minutes before grilling.
- You can use a gas or charcoal grill.
❓What is reverse searing?
Reverse searing is frequently used for cooking thicker meats to get the preferred internal temperature, then a nice tasty sear. Traditional higher-temperature cooking will overcook the surface of thick meat before the internal temperature is done. It is also used to get more moist and tender results by not using prolonged higher temperatures.
Reverse searing cooks meat with lower heat until near finished temperature, then finished cooking over high heat to sear the outside and finish cooking the inside. So it is the reverse of what is usually done.
Reverse searing can be done on most meats and can be done inside with an oven and stovetop. Or on the grill using an indirect or lower heat zone and then moving to a high-heat area to finish cooking.
❓FAQs
Yes, they are high in protein and low in fats and calories. So they will fit both low-caloric diets and low-carbohydrate/keto diets.
According to the USDA, the minimum safe internal temperature for chicken is 165°.
📖Chicken Breast Recipes
How to Grill Chicken Breasts on a Gas Grill
How to BBQ Skinless Boneless Chicken Breast on a Gas Grill
How to Bake Chicken Breasts in a Convection Oven
A Beginners Guide to Grill Temperature on a Gas Grill
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Start by mixing brine/marinade in a zip lock bag of 2 tablespoons of oil, 2 tablespoons of water, 2 cloves of crushed garlic, 1 teaspoon of sugar, 1 teaspoon of salt, and ½ teaspoon of black pepper.
Trim chicken breasts. If your chicken is thick, pound that area down a little with a meat hammer or the bottom of a heavy pan to even them out. Aim for about ¾ inch thick.
Add to the brine. Refrigerate for at least 30 minutes.
Remove the chicken from the marinade and allow it to set at room temperature for about 30 minutes while preheating the 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 towards 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 for 5 minutes before serving.
Recipe
Super Moist Grilled Reversed Seared Chicken Breast with Marinade
Ingredients
- 2 boneless skinless chicken breasts
Brine/marinade
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 2 cloves garlic - crushed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sugar
Instructions
- Start by mixing brine/marinade in a zip lock bag of 2 tablespoons of oil, 2 tablespoons of water, 2 cloves of crushed garlic, 1 teaspoon of sugar, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Trim chicken breasts. If your chicken is thick, pound that area down a little with a meat hammer or the bottom of a heavy pan to even them out. Aim for about ¾ inch thick.
- Add to the brine. Refrigerate for at least 30 minutes.
- Remove the chicken from the marinade and allow it to set at room temperature for about 30 minutes while preheating the 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 towards 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.
Your Own Private Notes
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 ¾ 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.
To 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 Estimate
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Originally Published May 22, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dana
That is absolutely the best chicken I have ever grilled. Thank you so much for this recipe. I think the reverse grill definately makes a difference.
Beverly
When cooking this recipe on a grill do you leave the lid open or do you close it?
Thanks in advance
Dan Mikesell AKA DrDan
Closed. A general rule — less than 1/2 inch thick can be open or closed. Between 1/2 to 1 inch thick either but better closed. Over 1 inch is always closed.
Steven Slater
I really appreciate the tips you gave to achieve the results you get.I will be doing this recipe tonight and can't wait.I like to find recipes like this that are quick and not to difficult for getting dinner on the table after working all day
Steve
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 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.
Rick F
I have a charcoal grill that allows you to lower and aside the charcoal-I found it’s better than any grill I have ever used! Raise the heat and get my good grill marks on any type of meat(chicken) I lower it to the bottom and let it roll for 30-40 minutes! That’s it! Cooked an entire chicken this way and it was fall off the bone!love it! I love the brine -made it even better! Rick F. SC
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