Super Moist Grilled Skinless Boneless Chicken Breasts

Super Moist Grilled Skinless Boneless Chicken Breasts

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Now you can have great super moist grilled skinless boneless chicken breasts. Start with a combination brine/marinade then a simple reverse searing method to keep the moist going.

We all grill skinless boneless chicken breast but so many become hockey pucks. I have published a number of recipes that are really quit good at avoid hockey puck-itis. But this recipe adapted from Cooks Country pulls out all the stops with great results.

When I saw this in  Cooks Country it just called my name. While I didn’t stick to the script completely, the combination of a brine/marinade and reverse searing is everything you can do to keep that chicken breast moist. It works.

Will the original recipe really is a charcoal grill recipe with some comments for gas, I’m keeping it all gas. Even with my super-duper gas grill, this takes a bit longer than with charcoal. Why you ask? Well the radiant heat thing is the best explanation I have. I modified the brine/marinade to make it more scalable for the number you need and defined the gas grill method more.

Rating:

I’m going with a 5 but a lower 5. After all it is just grilled chicken.

Notes: This will be a very “your mileage may vary” type of recipes. The variables are quit a few. The thickness and size of the chicken breast. The grill… not only the power of the grill but the configuration will effect this recipe. So keep your eyes open and thermometer at hand. You will be rewarded with ultra-moist chicken.

Start by mixing brine/marinade in a ziplock bag of 2 tablespoons oil,  2 tablespoons water, 2 cloves crushed garlic, 1 teaspoon sugar,1 teaspoon salt and 1/2 teaspoon pepper.

Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some.

Add to the brine. Refrigerate for at least 30 minutes.

Preheat grill on maximum. Clean and oil well. Turn off half of the grill. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of a light 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 to the lighted burner side.

Cook until internal temp of 140. About another 10-12 minutes. Then place over the lighted burners for about 5 minutes per side until internal temp of 160.

Remove from grill and allow to rest 5 minutes before serving.

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Super Moist Grilled Skinless Boneless Chicken Breasts

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Now you can have great super moist grilled skinless boneless chicken breasts. Start with a combination brine/marinade then a simple reverse searing method to keep the moist going.

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Course

BBQ, Grill, Chicken, Chicken, Chicken, grill, Grilled

Cuisine

American

Prep Time

5 minutes

Cook Time

35 minutes

Passive Time

30 minutes

Servings

MetricUS Imperial

2 boneless skinless chicken breasts

Brine/marinade

2 tablespoons vegetable oil

2 tablespoons water

2 cloves garlic crushed

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon sugar

Course

BBQ, Grill, Chicken, Chicken, Chicken, grill, Grilled

Cuisine

American

Prep Time

5 minutes

Cook Time

35 minutes

Passive Time

30 minutes

Servings

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 2 cloves garlic crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
Read the whole recipe on 101 Cooking For Two