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Meal Instructions

Specimen #0048·GRILL·Easy

Grilled BBQ Chicken Breasts That Aren't Dry

Juicy, caramelized barbecue chicken breasts using the 2-zone indirect heat method so sauce glazes without scorching.

Cook temp

2-ZONE MEDIUM HEAT

Total time

20m

FLIP AT

Serves

PULL AT

165°F

Ingredients

4 pieces Boneless Skinless Chicken Breasts — approx 1.5 lbs, pounded even

1/2 cup Sweet Barbecue Sauce

1 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Kosher Salt

1/2 tsp Black Pepper

Equipment

Gas or Charcoal Grill

Long Tongs

Silicone Basting Brush

Meat Thermometer

DirectionsGet to the point

1Pound 4 boneless chicken breasts to uniform 3/4-inch thickness; rub with oil and dry rub spices.

2Grill over direct heat for 3 minutes per side to establish sear marks.

3Move chicken to indirect (cooler) side of grill; close lid and cook 6 minutes.

4Brush heavily with BBQ sauce in the final 3 minutes until internal temp reaches 165°F.

Dad pro tip

Two rules for juicy grilled chicken: 1) Pound it flat to 3/4-inch before grilling so it cooks evenly, and 2) ONLY brush barbecue sauce on during the final 3 minutes over indirect heat so sugars glaze instead of charring black.

Kid adjustment

Slice into thin chicken strips and serve with extra barbecue sauce for dipping.

Reheat

Slice cold for salads or reheat in skillet with 1 tbsp water for 2 minutes.

BASIS: 2-Zone Gas/Charcoal Grill 375°F chicken breast testing; USDA FSIS 165°F standard.280 kcal · 38g protein · 14g carbs · 6g fat
USDA FoodData Central #171077

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Grilled BBQ Chicken Breasts That Aren't Dry