101 Cooking For Two - Everyday Recipes for Two: Simple Grilled BBQ Skinless Boneless Chicken Breast

Monday, August 1, 2011

Simple Grilled BBQ Skinless Boneless Chicken Breast

Simple Grilled BBQ Skinless Boneless Chicken Breast from 101 Cooking For Two
Great taste, moist and tender and not much work. Although I love skin on the split chicken breast, it is not diet friendly due to fat. This year has been entirely split chicken breast. I really don't know why... I have always used skinless boneless breasts (SBCB) in the past. I wanted a barbeque on the gas grill.

I started with a simple brine to help on the moisture problem you can have with SBCB.  Add a little cayenne for taste to the brine. Poke with a knife to let the brine penetrate faster. Let set in the brine for only 20 minutes while the grill is heating. Rinse, pat dry and a light coat of sauce. Grill carefully for about 30 minutes and add another coat of sauce a few minutes before removing. Let set for 5-10 minutes and serve.


Rate:
Tasty, and easy to do.

Notes: Use the BBQ sauce of your choice. I love  Gates BBQ of KC sauce but used Bulls Eye Original which Cooks Illustrated likes (me too). My Memphis  BBQ Sauce would also be great.

Skip the brine at your own risk. I did it to add moisture and taste both. You can grill a SBCB and keep it moist without it but it requires attention and skill.

 Trim skinless boneless chicken breast of any trimable fat.
Poke with a knife to make about 15-20 holes in each breast.
Mix brine of 3 cups water, 3 T table salt, 3 T brown sugar and 1 t cayenne pepper. Add chicken and submerge and allow to set at room temp for 15 minutes while grill is preheating on high. NO MORE than 20 minutes for food safety.
Remove chicken from brine and rinse lightly under running water.
Pat dry.
Brush lightly with BBQ sauce of your choice.
Clean and oil grates. Place over high heat.

Flip every 5-8 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from grill at temp of 165. About 30 minutes total grill time.




Simple Grilled BBQ Skinless Boneless Chicken Breast


Great taste, moist and tender and not much work. I started with a simple brine to help on the moisture problem you can have with SBCB. Add a little cayenne for taste to the brine. Poke with a knife to let the brine penetrate faster. Let set in the brine for only 20 minutes while the grill is heating. Rinse, pat dry and a light coat of sauce. Grill carefully for about 30 minutes and add another coat of sauce a few minutes before removing. Let set for 5-10 minutes and serve.
Ingredients
  • 2 Skinless boneless chicken breasts.
  • Brine
  • 3 cups cold water
  • 3 T table salt
  • 3 T brown sugar
  • 1 t cayenne pepper
  • 2T BBQ sauce of choice
Instructions
1) Trim skinless boneless chicken breast of any trimable fat.Poke with a knife to make about 15-20 holes in each breast.2) Mix brine of 3 cups water, 3 T table salt, 3 T brown sugar and 1 t cayenne pepper. Add chicken and submerge and allow to set at room temp for 15 minutes while grill is preheating on high.3) Remove chicken from brine and rinse lightly under running water.Pat dry.Brush lightly with BBQ sauce of your choice.4) Clean and oil grates. Place over high heat.5) Flip every 5-8 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from grill at temp of 165. About 30 minutes total grill time.
Details
Prep time: Cook time: Total time: Yield: 2 servings

Updated

September 14 2011

DrDan

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14 Comments:

At August 1, 2011 at 12:20 PM , Blogger Jeffrey and Juli said...

Wow, does this look good!

 
At August 2, 2011 at 12:02 AM , Blogger Aimee said...

Yum! That chicken looks soo tasty!

 
At August 3, 2011 at 9:38 PM , Blogger Dr Dan said...

It tastes exactly like it looks.

 
At August 5, 2011 at 6:42 PM , Blogger Inspired by eRecipeCards said...

Love seeing the dog in your posts. i always photograph my cat sniffing around my food.

 
At August 5, 2011 at 10:08 PM , Blogger Dr Dan said...

A dog always makes your cooking look good.

 
At August 6, 2011 at 6:01 PM , Blogger Chris said...

Woof! That looks tasty, Dan.

Too funny, I was just commenting on your blog and you did on mine!

 
At August 6, 2011 at 6:02 PM , Blogger Chris said...

What are the knife pokes for? Facilitating the marinade/brine? I was just curious.

 
At August 6, 2011 at 6:14 PM , Blogger Dr Dan said...

Yep I was trying to facilitate the brine since I wanted to cook soon. I think it helped some since this was quite moist.

 
At July 17, 2012 at 4:31 PM , Blogger Wade Morton said...

so is the brine the mixture of water and brown sugar and salt and cayenne? or is the brine something that you add to the water mixture?

 
At July 17, 2012 at 4:42 PM , Blogger Dr Dan said...

The brine is what the mixture of water, brown sugar, salt and cayenne is called. I only did it briefly here but longer like 1-2 hours in the fridge would be great if you have the time.

 
At July 31, 2013 at 8:47 PM , Blogger Aubrey Means said...

I made this today and cooked my chicken on high heat, flipped every 5 min. and it burned to a crisp, inside was fine but the outside was completely black. I'm no expert obviously, I was just trying to follow the directions, but why did mine turn completely black and yours looks so tasty? I had to cut all the outside off in order to eat it, which meant all my BBQ flavor was gone. Thankfully I brined it so it wasn't tough inside. But what would you suggest I do differently in order to cook it long enough but not burn it to death?

 
At July 31, 2013 at 9:37 PM , Blogger Dan Mikesell said...

A couple of possible answers. First the grill. High on my old grill (the one in the picture) was 500 surface temperature. My current grill high is about 650. That is burn city.

Second, the BBQ sauce. The more sugar, the faster the burn.

So suggested solutions: 1) if you have a "hot" grill. Turn it down a little. Second, leave the sauce off until the last 5 minutes.

Give those two things a try.

Dan



 
At September 25, 2013 at 8:31 PM , Blogger Mary Hopkins said...

Delicious! Will never cook BSCB any other way ever again!! Thanks!
MKH

 
At September 25, 2013 at 8:37 PM , Blogger Dan Mikesell said...

Thanks, glad it worked well for you. DrDan

 

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