How to Grill Chicken Breasts on a Gas Grill | Tips & Techniques
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Grilling moist and tender chicken breasts can seem impossible at times, but Chef Tom is here to show you proven techniques for …
Thank you for making this great tutorial.
Easy to assemble. All hardware in properly marked packaging. Clear diagrams to guide you. VERY pleased 😎
Thanks mate
It would be nice if you did Bonin
Thanks, Tom. Solid instruction. I have been tinkering with grilling chicken for decades and do it pretty much like you've shown on my own Weber gas grill with a couple of changes.
1. I like to fillet in half horizontally.
2. Instead of brine I marinate the breast fillets (for at least a couple of hours) in a zip-lock with a quality salad dressing like Paul Newman's, Girard's or Lawry's .
3. I cook at a medium-low temperature (320-325ish) for a bit longer for more juiciness.
I whole-heartedly agree on the 155 final temperature, but I remove chicken from the grill and cover with foil for 5 minutes.
Try it, you'll love it.
Would have been helpful to know how long to wait before the first flip
How long did you grill the chicken before you flipped it. And then how long after that
this video has a huge problem with grillin part. will it be closed or open , how long is generally necessary. just grill marks and flip and done ?
Thanks for the vid
Beautiful Chicken
Any other teenagers watching this bc their dad won’t teach them 😂
What is the minimum internal temperature that is still safe?
I think….. the chicken breast is a little bit overcooked
Great video, not a big deal, but you are cutting the chicken wrong, you are supposed to cut long ways, against the grain
where are tips and tehniques? 🙂
You didn't say anything about how long this process takes… How many minutes per side… And your temperature was pretty vague medium to high that can mean a pretty big range.
You’re a good lad
the brine doesn't make it too salty?
grill temp …place on high heat area or indirect?
If it's a thick chicken breast I preheat the grill to 350-400. I place the chicken there for 15 mins then turn it over. At 10-12 mins I get my thermometer and check the temp, if it's 165 then I take it out, wrap it in foil and rest it for 5 minutes. Comes out juicy everytime, unless it's windy, my gas grill is harder to regulate.
Was curious on other methods.
Edit: if it's a thin piece, I do 15 mins on one side and shave off time on the other, I might check it after 5,10,15 mins…depending on the size of the breast
So, he mentions two zones, but didn't specify which he used, or if he started on one (direct, until a nice sear -> then indirect until at/near temp?). Also, do we want the chicken brought to or close to room temp – or straight from the fridge? Thanks!
What’s medium high heat!!!!
Dear Chef Tom, I like to marinate my chicken in Italian dressing or teriyaki sauce, but first, I'm wondering how long to marinate them, and second, how do I cook them after marinating them? I don't want to burn the outsides and have the inside raw still. Can you do a video about that as well? Thanks!
No one says what the set grill to. This isn’t helpful at all as a result
Wish you would have expanded on closing grill lid or not and also when to use the indirect heat, I'm sure a different video will tell me
Very unclear how long of each side when to cook over direct vs indirect also what temp is the grill?
I'd love to see how often you open and closed the lid. Otherwise, this was great! Gonna try tonight!
Great video quality thank you!
That looks amazing….I’ve helped my dad grill for several years now, and just bought a gas grill for my wife and I a few weeks ago, so just getting a refresher before firing up the grill and his weekend!
Maybe this is a dumb question, but… Why did you set-up two zone cooking, when it appears you only grilled using the hot / on side of the gas grill? I was half expecting you to put grill marks on the chicken, using the hot side of the grill, and maybe finishing on the side of the grill that was turned off (closing the lid to make the grill work more like an oven). Thank you.
Can you go overnight in the bucket, or is that to long?
My exwife would always tell me to rest my meat. Thats why shes my exwife!
I’m surprised I never see you doing a dry brine. Is it preference or do you find the wet brine is better?
This is solid vital info for all of us BBQ'ers out there!! Keep the breasts moist!! Thanks for sharing, Chef Tom!
Love watching food video and this guy! Currently deployed and I can’t wait to get back order the book and get to cooking!
Perfect description and instructions, as always 👍👍👍
More gas grill techniques 💯
What chicken brand do you recommend?
I always buy bone in skin on chicken breast. Everyone knows that the bone and skin keeps it moist. The other thing I see is people tend to overcook them. Once I get them browned up I turn the heat down and use a rectangular cake on on top to create a lid.
does the 1/4 c salt + 1 qrt water brine differ depending on how many breasts one uses? Also, just imo, id love to see y'all use your own spice blends more often, once in awhile at least and list em out. Your channel is one of my fav's on the Tubes but not everyone can afford the prepacked branded spice mixes you use.
I love videos like this that help us do the basics better.
Chef Tom, do you close the grill or does it remain open during the entire cook?
The world needs to know this gospel. Keep preaching.
Great video Chef! I really appreciate this kind of content
7 min summary. Check your temps!