How to grill boneless skinless chicken breast on gas grill

Chicken breasts are by far the most difficult protein to cook perfectly on the grill, but, man, when you nail it, isn’t it delicious?! Chicken breasts are very lean and must be cooked to USDA minimum temperature in order to kill off salmonella, so they’re easy to overcook which leads to dried out, tasteless protein. Follow these tips below to nail it every single time.

Disclosure: This post may contain affiliate links. Check our disclosure policy for more details.

Tips to make perfectly grilled boneless, skinless chicken breasts on a gas grill:

• Invest in quality poultry shears
• Invest in an instant-read thermometer
• Butterfly (with your new poultry shears) and pound chicken breasts to avoid overcooking and drying out of thinner portions – this video provides a quick and easy method for butterflying and pounding
• For the juiciest chicken breasts, I prefer using a dry brine (pre-salting chicken) and adding flavorings (seasoning, fruit juices or balsamic vinegar) just before grilling chicken breasts for the juiciest chicken.
  • The issue with dry brining is that it takes at least 3-4 hours for the salt to penetrate the meat, so wet brining is best if you’re short on time. We choose to wet brine more often because we’re impatient and sometimes grill on a whim.
  • Here’s the brine we typically use:
    • 3 cups of orange juice
    • 2 ounces of salt – we use Morton table salt as it dissolves easier
    • 1 Tbsp olive oil
      • Mix all ingredients until salt is diluted and put in a large Ziploc bag or brining bag and let sit for no more than 2 hours. Season with your desired spice blend/rub after removing from the brine and drying the breasts.
• Chicken tends to stick to hot grill grates easily, so oil your grates with a clean spray oil (no CFC propellants)

How to cook the chicken on your gas grill:

• Do NOT close the lid on your grill
• Cook chicken breasts on medium-high heat (425 degrees Fahrenheit) for 5-7 minutes per side (until your internal temperature hits 157-160 degrees)
• Turn chicken frequently to cook evenly on both sides and pay attention to “hot spots” on the grill…you may see some pieces of chicken start to blacken. While it may look appealing, it will become dried out and crunchy…gross!
• Keep one of your burners on a lower temperature so you can transfer chicken that’s cooking too quickly and slow the burning so it doesn’t dry out the meat
• Do NOT overcook! I recommend removing the chicken when the internal temperature hits 157-160 degrees Fahrenheit and covering with foil so the carryover cooking brings it up to the USDA minimum of 165 degrees Fahrenheit.

We have posted some great recipes over the years, so follow the tips above and find a recipe below you like and enjoy some delicious chicken!

• Zesty Grilled Chicken
• Grilled Kickin’ Chicken
• Grilled Orange Chicken

Have a smoker? Check out our favorite accessories!

842

The secret to a perfectly grilled chicken breast lies in their preparation.

Chicken is a lean, versatile and inexpensive staple in many healthy diets that can be prepared in countless ways. But if you don't know how to grill chicken properly, the meat can quickly dry out.

The secret behind grilling chicken breasts lies in the preparation. Follow these tips to learn how to make chicken on a gas grill for the very best results.

How to Cook Chicken on a Gas Grill

Store your chicken in the fridge at a temperature of at least 40 degrees Fahrenheit, if not cooler, recommends the USDA. Then, when you're ready to begin prepping, wash your hands thoroughly and clean your work surfaces.

Although most people tend to rinse their poultry, this is actually not recommended, as it can cause any bacteria to spread to other areas, according to the USDA. Rinsing or soaking your meat won't destroy or clean any of the bacteria — only cooking will do that.

To give your chicken breasts some added tenderness, place the meat in a plastic bag. Using a meat pounder or rolling pin, pound the meat gently until the chicken reaches a uniform thickness. This will help the meat cook evenly on the grill.

Before grilling, you can either brine your chicken or soak it in a marinade of your choice in the fridge for anywhere from 30 minutes to as long as two days, according to the USDA. This can also help prevent dryness when grilling chicken breasts.

In the meantime, preheat your gas grill for at least 10 to 15 minutes on high heat. Then, remove the chicken from the fridge and brush the meat with a bit of olive oil, seasoning as you'd like. Place the chicken breasts on the grill, spacing as needed. Cook each side for about six to eight minutes, recommends the USDA.

How do you know when your chicken breasts are done? The meat should feel firm and the flesh should look opaque. You can be extra safe by inserting a meat thermometer sideways into the chicken: It should register 165 degrees Fahrenheit, according to the USDA, before you dig into your tasty meal.