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How to Grill Moist Boneless Skinless Chicken Breasts

Updated on May 23, 2013
Paul Edmondson profile image

Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.

Barbecued Boneless and Skinless Chicken Breast with Homemade BBQ Sauce

Grilling Chicken Breasts so they are delicious!

It's not very tricky to grill a chicken breast. A little seasoning, slap it on the grill, flip it every 5 minutes until it's cooked and then finish it with a little homemade barbecue sauce. That works fine for bone-in and skin. But, if you are grilling boneless skinless chicken breasts, it takes more work to grill a moist chicken breast because they lack the fat of the skin. To bbq boneless, skinless chicken breast follow these three main steps.

  • Brine the chicken before barbecuing
  • Make sure the chicken is room temperature before grilling
  • Grill it over a hot grill of 500 degrees

Brine Chicken Before Grilling

Chicken in Brine
Chicken in Brine

Extra Tender Chicken

The big issue with boneless skinless chicken breasts is that they dry out when grilling and cook unevenly. This creates a tough chicken breasts. This can be solved by doing two things. First, pound the chicken breasts so that they are even in thickness with a mallet. If your breasts have the tenderloin attached, consider removing them and grilling them for the kids to eat like chicken tenders. My little kids love dipping the tenders in sauce and two of them are perfect for a small children's dinner.

  • Pounding before brining is the key to extra tender and juicy chicken. Try it!

Start with brined chicken breasts

Even if you have a short time, just whip up a brine solution and let them soak for 30 minutes. My pork brining recipe works wonderful on chicken as well.

  • Remove the chicken from the brine and rinse under cold water
  • Pat dry with paper towels

Season the Raw Breasts after Brining, but before Barbecuing

Raw chicken breast
Raw chicken breast

Seasoning Chicken with a Rub

I use all sorts of rubs on chicken. Check out some of my recommended spices for barbecuers.

Easy chicken rub recipe

  • Garlic Salt
  • Black Pepper

So the chicken doesn't stick to the grill

  • Spray the grill with Pam to prevent the chicken from sticking to the grill

Making the chicken look great

Click thumbnail to view full-size

What is your favorite type of chicken?

How do you like your chicken?

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Grill Chicken to 155 Degrees

  • Grill the chicken near 500 degrees
  • Flip the chicken four times every 4 to 5 minutes to cook evenly and to get criss-cross grill marks
  • Check the chickens temperature with an instant read thermometer
  • Pull chicken off the grill at 155 degrees and let it rest for 5 to 10 minutes

Adding Barbecue Sauce to Chicken

A great homemade bbq sauce goes really well on nicely seasoned chicken. This recipe is my favorite asian style bbq sauce recipe.

  • Add the sauce once the chicken reaches 145 degrees on the grill and let it cook on the chicken until it reaches 155 degrees and is ready to be pulled from the grill.

Serve BBQ Chicken with Potatoes, Salad and Fresh Bread

Click thumbnail to view full-size
BBQ Chicken served with mashed potatoes and tomato and onion salad
BBQ Chicken served with mashed potatoes and tomato and onion salad
BBQ Chicken served with mashed potatoes and tomato and onion salad

Comments

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    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      5 years ago from Burlingame, CA

      Did this recipe last night so I updated with a few new photos. It's amazing how much better pictures are with the new iphone. It makes the chicken looks so much better.

    • Paul Edmondson profile imageAUTHOR

      Paul Edmondson 

      9 years ago from Burlingame, CA

      It definitely increases the amount of salt. I always rinse the meat after I brine it to rinse off some of the salt, but the brine is absorbed into the meat and will add salt.

    • profile image

      Anthony James Barnett - author 

      9 years ago

      I've cooked chicken in several different ways, but never brined before. Sounds interesting - but what about the salt? Is there residual salt left afterwards - I have high BP and have to watch my salt intake.

    • profile image

      Nancy's Niche 

      9 years ago

      Great tips and sounds yummy---Thanks for sharing!

    • dusanotes profile image

      dusanotes 

      9 years ago from Windermere, FL

      Thank you, Paul Edmonds. You're great. I can just taste those brinned and flattened chicken breasts now. Wow! My wife does most of the cooking, but maybe I'll delve into some of it for her now that I've got such an expert like you to refer to. Thanks again for your Hub. Hey, are you related to a Gary Edmonds of Utah? Don White

    • ethel smith profile image

      Ethel Smith 

      9 years ago from Kingston-Upon-Hull

      Love chicken as it is so versatile and ggod value

    • ocbill profile image

      ocbill 

      9 years ago from hopefully somewhere peaceful and nice

      flattenng is a very good tip. I always thought of overnight seasoning. I watched one person use vinegar soaking, ground garlic on the spot, smother the breast pieces & let it sit for hours or overnight then walla !

    • SimeyC profile image

      Simon Cook 

      9 years ago from NJ, USA

      Nice hints - I never thought of flattening the breast.

    • artrush73 profile image

      artrush73 

      9 years ago

      Sounds delicious, yammy :)!

      thanks for sharing your cooking methods :)

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