Chicken

How to Grill Perfect Skinless, Boneless Chicken Breasts

Boneless, skinless chicken breasts seldom get the love they deserve. Let’s face it: Who among us has not, at one time or another, been served a wan, dry, tasteless chicken breast?

Here’s the short version:

Brine 1 to 3 hours, grill over medium-high heat (about 400°F) for 4 to 6 minutes per side, pull at 165°F, then rest 3 to 5 minutes.

Now let’s get into the details, so you can repeat it every time.

These lean breasts are actually the easiest part of the chicken to grill.

Because they’re so lean, you don’t get the flare-ups associated with whole chickens or chicken legs and thighs. The tradeoff is moisture: Brining helps, and a rich mop sauce, butter, or oil during grilling keeps the surface from drying out. Here’s how to make them juicy and flavorful.

How to Grill Boneless, Skinless Chicken Breasts

1. Remove the loose pieces of meat called a tender from the chicken breasts.

If your butcher has not already done so, remove the loose piece of meat called a tender that runs lengthwise on the underside of the breast. (You can recognize it by a prominent white tendon that runs through it.) If left on, it creates uneven thickness, which makes it harder to grill evenly.

Grill the tenders separately. They cook quickly, needing only 1 to 3 minutes per side, depending on thickness and grill heat.

2. Brine the breasts.

Brine the breasts, i.e., soak them in heavily salted water, for at least 1 hour (and up to 3) for the juiciest results. Combine 4 tablespoons of coarse kosher salt with 4 cups of cool water in a deep bowl or pot and stir until the salt dissolves. (Double the recipe if you have more than 6 breasts.) Refrigerate for 1 hour.

Alternatively, marinate in your favorite marinade. (Do not combine brining and marinating or the chicken may become too salty.) Drain and pat dry with paper towels.

3. Preheat the grill.

Preheat the grill to medium-high, about 400°F.

4. Add smoke flavor if you want it.

When ready to cook, brush or scrape the grill grate clean and oil it well. For extra smoke flavor, toss a couple of hardwood chunks or a handful of soaked, drained wood chips on the coals before grilling.

If using a gas grill, make a smoking pouch by enclosing soaked wood chips in heavy-duty aluminum foil and poking holes in it with the tip of a skewer or meat thermometer so the smoke can circulate. Lay the pouch directly on the grill grate.

Alternatively, place one or two chunks of wood directly over a burner.

5. Grill the first side.

Arrange the breasts, top sides down, on a diagonal to the grill grate, all facing the same direction. Grill for 2 to 3 minutes. Using tongs, rotate each breast 45 degrees and grill for 2 minutes more to create a crosshatch of grill marks.

6. Grill the second side and check the temperature.

Turn the breasts with tongs and grill the other side, rotating each breast 45 degrees after about 2 minutes. Total cook time is usually 4 to 6 minutes per side, depending on thickness and grill heat.

Temperature check: Use an instant-read thermometer and pull the chicken when the thickest part reaches 165°F. Rest 3 to 5 minutes before slicing.

7. Baste or glaze near the end.

For extra moisture and flavor, baste with melted butter, oil, or fresh marinade (not the marinade the chicken soaked in). Baste the cooked side only. If using a glaze or barbecue sauce, apply it during the last 2 minutes. Most glazes contain sugar and can burn, so watch carefully.

Ready for a simple next cook? Try Bourbon-Brined Chicken to put the method to work.

Grilled Chicken Breasts: Frequently Asked Questions

Once you’ve got the timing and temperature down, you can take this method in any direction, a mop sauce, a quick glaze, or a simple marinade.

What to Grill Next

More chicken know-how

• 9 Strategies for Grilling Moist Chicken Breast
• 8 Juicy, Flavorful Grilled Chicken Breast Recipes

Put it to work

• Bourbon-Brined Chicken
• Grilled Chicken Sandwich with Spicy Sauce
• Cider Squirt Mop Sauce