How to Grill Chicken on a Gas Grill (7 Easy Steps)

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.

chicken bbq grilling guide graphic

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.

grilled chicken skewers being placed on a 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.

Chicken breast's boneless meat makes it easy to cook, and goes brilliantly either just as a side or as part of a burger.

When it comes to picking your breast, try to pick organic. Not only are there a clear ethical reasons behind buying organic chicken meat, but organic meat also is far superior in quality.

Organic chicken meat often has a far better texture and quality of taste than non-organic varieties.

Also try to buy skinless. The meat in chicken breast is generally very lean, but chicken skin can contain layers of fat that can render and turn greasy when cooked on the grill.


#2. 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.


#3. 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.

#4. Use a BBQ rub

I love barbecue rubs. I use them on almost every meat I make, and chicken is a meat that goes brilliantly with a good rub.

A lot of BBQ fans have their own rub recipe that they remain loyal to, but if you're unsure where to start here's a simple chicken BBQ rub recipe. Here are its ingredients:


  • 2 tsbp paprika
  • 1 tsbp thyme
  • 2 tsbp chili powder
  • 2 tsbp cayenne pepper
  • 1 tsbp garlic powder
  • 1 tsbp onion powder
  • 1 tsbp kosher/table salt
  • 2 tsbp black pepper

#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. Do not close the grill, as we want to turn the breast frequently and control the grill temperature as best as possible.

Grill at 425°F (or 220°C), grilling for about 5 minutes on each side. Turn the chicken often until we reach our target internal temperature of 165°F (75°C). I strongly recommend getting a meat thermometer to measure the internal temperature of the chicken.

Do you have a different approach to grilling chicken? What’s your favorite grilled chicken recipe? Let us know in the comments below!

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