Quick & Juicy Gas Grill Chicken Breast Recipe

Updated at: 19/12/2024

Tired of dry, tough chicken breasts? Gas grills offer a fantastic way to achieve perfectly juicy and flavorful chicken, and this recipe will show you how to do it quickly and easily. Forget lengthy marinades and complicated techniques – this method prioritizes speed and delicious results, perfect for a weeknight dinner or a casual weekend BBQ. We’ll leverage the intense heat of your gas grill to sear the chicken beautifully while ensuring the inside remains tender and moist, avoiding that dreaded overcooked texture.

This quick and juicy gas grill chicken breast recipe is a game-changer for anyone looking to elevate their grilling game without spending hours in the kitchen. It's incredibly versatile, adapting easily to different flavor profiles with simple adjustments to the seasoning. Ready to get started on juicy, flavorful chicken in minutes? Let's dive into the step-by-step instructions below.

Preparation and Safety Guidelines

Tools Needed
  • Gas Grill
  • Ziploc bag
  • Digital Probe Thermometer
  • Marinade Ingredients (Olive oil, Balsamic vinegar, Soy sauce, Bourbon, Powdered ginger, Pecan liquid smoke, Montreal steak seasoning)
Safety Guidelines
  • Always ensure your chicken is cooked to a safe internal temperature of 165°F (74°C) to prevent foodborne illness. Use a meat thermometer to check the thickest part of the breast.
  • Never leave your grill unattended while cooking. Keep a close eye on the chicken to prevent burning or flare-ups.
  • Handle raw chicken carefully to avoid cross-contamination. Wash your hands thoroughly before and after handling the chicken and any surfaces that have come into contact with it.

Step-by-Step Instructions

  1. Prepare the Marinade

    • Combine olive oil, balsamic vinegar, soy sauce, bourbon, powdered ginger, pecan liquid smoke in a bowl.
    Prepare the marinade: Combine olive oil, balsamic vinegar, soy sauce, bourbon, powdered ginger, pecan liquid smoke in a bowl.
    Prepare the Marinade

  2. Marinate Chicken

    • Place chicken breasts in a Ziploc bag, pour marinade over them, and refrigerate overnight.
    Marinate chicken breasts: Place chicken breasts in a Ziploc bag, pour marinade over them, and refrigerate overnight.
    Marinate Chicken

  3. Preheat Grill

    • Light two burners and preheat the grill to 450-500 degrees Fahrenheit.
    Preheat gas grill: Light two burners and preheat the grill to 450-500 degrees Fahrenheit.
    Preheat Grill

  4. Prepare Chicken for Grilling

    • Remove chicken from marinade, pat dry, and season with Montreal steak seasoning and olive oil to prevent sticking.

  5. Grill Chicken

    • Place chicken breasts on the hot grill. Grill for 5 minutes per side, brushing with reserved marinade and additional seasoning halfway through.
    Grill chicken: Place chicken breasts on the hot grill. Grill for 5 minutes per side, brushing with reserved marinade and additional seasoning halfway through.
    Grill Chicken

  6. Check Internal Temperature

    • Use a digital probe thermometer to check the internal temperature of the chicken. Cook until it reaches 165 degrees Fahrenheit.
    Check internal temperature: Use a digital probe thermometer to check the internal temperature of the chicken. Cook until it reaches 165 degrees Fahrenheit.
    Check Internal Temperature

  7. Rest and Serve

    • Remove chicken from grill, let it rest for a few minutes, then slice and serve.
    Rest and slice: Remove chicken from grill, let it rest for a few minutes, then slice and serve.
    Rest and Serve

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • For a good sear, preheat your gas grill to a high temperature (450-500°F).
  • Brushing the chicken with olive oil before grilling prevents sticking.
  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
  • Let the chicken rest after grilling to allow the juices to redistribute, resulting in more tender meat.

Common Mistakes to Avoid

1. Overcooking the Chicken

Reason: Leaving chicken on the grill for too long dries it out, resulting in tough, dry breasts.
Solution: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) and remove it from the grill immediately.

2. Not Marinating or Seasoning Properly

Reason: Lack of flavor or dryness often stems from insufficient seasoning or marinating time.
Solution: Marinate chicken for at least 30 minutes (or longer for maximum flavor) and generously season before grilling.

3. Grilling Over Too High Heat

Reason: High heat can lead to burning the outside before the inside is cooked through.
Solution: Use medium heat to ensure even cooking and juicy results.

FAQs

How do I prevent my chicken breasts from drying out on the grill?
To keep your chicken juicy, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) without overcooking. Marinating beforehand also adds moisture and flavor. Additionally, don't overcrowd the grill; this will lower the temperature and lead to steaming instead of grilling.
What's the best way to tell when my chicken is cooked through?
The most accurate method is using a meat thermometer. Insert it into the thickest part of the chicken breast; it should register 165°F (74°C). Avoid relying solely on visual cues, as color can be deceiving.
Can I use this recipe with bone-in, skin-on chicken breasts?
Yes, but you'll need to adjust the cooking time. Bone-in, skin-on chicken breasts will take longer to cook. Use a meat thermometer to ensure they reach 165°F (74°C) in the thickest part of the breast.