Cooking boneless chicken breasts is seen as one of the easiest bbq skills to master. But slow down there, my grilling friend. There are a secrets you need to know to take it to the next level. Here’s how to grill chicken on a gas grill.
Grilled chicken has long been a staple in our household. It’s my favorite meat to cook with by some way, with it taking centre place in some of my best BBQ recipe. My fondest memories of summer involve cooking up beautiful chicken breasts on our terrace.
Don’t get me wrong, I still love grilled burgers and steaks, but neither come close to chicken for me.
Whether it’s simple chicken burgers or elaborate kebabs, there’s a great grilled chicken recipe for any meat eater.
But grilling chicken is something that isn’t as easy as it looks. They can dry out really quickly, which is enough to leave any BBQ party flat.
The secret to a perfectly grilled chicken doesn’t just lie in its time on the grill, but also the preparation time before. With pre-seasoning and brining as crucial a step as any.
Here is our step-by-step guide to show you how to grill chicken on a gas grill.
#1. Choose your meat
While everyone has their favorite type of chicken cut – personally, I’m more of a wings fan (the cut, not the band) – today we’re specifically cooking with chicken breast.
Its boneless meat makes for a beautiful cook, and goes brilliantly either just as a side or as part of a burger.
Pick organic, and pick skinless.
#2. Bag ‘em up
Remove the breasts from the store package and chuck two or three in to a ziptop bag or freezer bag.
#3. Pounding time
With a rolling pen or meat pounder, gently pound the chicken on a counter or table surface. Do this until they’re about half an inch thick across the breast. Do this for each chicken breast.
Why do we do this? Well like with a lot of cooking methods, one of grilling’s biggest challenges is cooking meat evenly through. If we make our chicken uniform in thickness then we help prevent the issue.
#4. Brining time
Now to start the brine. This process will help keep the breasts moist and will enable them to beautifully caramelise on the grill.
Add one part salt, one part sugar and eight parts water to a pan. Combine as best as possible.
Remove the chicken from the plastic bags and carefully place in the pan. Transfer the pan to your refrigerator and leave for half an hour. Do not refrigerate for any longer than this.
#5. Fire ‘em up
Heat up your gas grill to a high heat. This might take a little bit of time, depending on your grill.
We want to create an environment where the breasts are being grilled quickly at a high heat, so ensure to let the grill warm up properly.
#6. Get them ready
Take the chicken out of the fridge and dry off the brine using a paper towel. Pre-season them by brushing them with some olive oil, and sprinkling with salt.
#7. Grilling time
Place each breast on the grill, ensuring to leave a little bit of room between each one.
Grill them with the lid closed to keep the heat in. Cook for 3-5 minutes before then turning over the breasts and cooking for a further 3-5 minutes.
To be absolutely sure they’re ready, insert a meat thermometer into one of the breasts. We’re after an internal temperature of 165°F/75°C
Do you have a different approach to grilling chicken? What’s your favorite grilled chicken recipe? Let us know in the comments below!