Succulent chicken hot off the grill is a tempting dish, and grilled chicken breasts can be served as they are, or sliced up for pasta and salads. Grilling the meat in such a way that it stays juicy is an art that needs plenty of practice before you can get it right. And in order to keep the meat tender and moist, a particular technique needs to be followed.
Boneless, skinless chicken breasts - 4
Marinade or rub
BBQ finishing sauce (optional)
Trim the chicken breasts so that they are completely free of fat.
Flavour the chicken: Use either a marinade or a rub.
Once the meat has had time to soak in all the flavour, it’s time to fire up your gas grill.
While the grill is heating up, take the meat out of the refrigerator, and let it sit for 10 minutes, allowing it to reach room temperature.
Once the grill is hot, put the chicken breasts on to the grill.
Cook the chicken over direct heat, for around 7 to 8 minutes on one side.
Once you sense it is done, flip it over.
Once a side has been on the grill for five minutes, brush it.
Grill for 3 more minutes, then flip it over, and apply barbecue sauce to the other side as well.
Cook both sides for a minute.
Use the meat thermometer to check – once the internal temperature reaches 170 degrees Fahrenheit, take them off the heat.
Allow the chicken breasts to sit for around 10 minutes, and then serve.