JUICY Grilled Chicken Breast Recipe - How to Grill Chicken Breast Easy

JUICY Grilled Chicken Breast Recipe - How to BBQ Chicken Breast Easy

Grilled Chicken Breast is one of the most versatile things to cook on a BBQ, we all know how incredibly easy it is to dry out your chicken breasts. In this BBQ Chicken Recipe we will show you how to make Juicy Chicken Breasts on the grill every time! This juicy chicken breast recipe will teach you everything you need and show you how to cook chicken without drying it out! Take a look for yourself.

JUICY GRILLED CHICKEN BREAST TABLE OF CONTENTS
00:00 - How to Grill Chicken Breast
00:32 - How to prepare and season chicken breast
01:55 - How to set up the kettle for grilled chicken breast
03:00 - How to grill chicken breast
04:44 - Grilled Chicken Taste Test

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[SmokyRibsBBQ]

Nailed it Mike! That was some incredibly juicy chicken breast!

I've never done a dry brine for chicken before but it looks like I need to try this.

[blueenglishstaffybreeder]

Hell yeh thanks for an awesome vid sooo helpful brother

[mikej]

I always do steaks with a salt brine, I've never done chicken....not sure why, just never occurred to me. You can bet ill be doing it from now on. I love my slow n sear in my 22 inch kettle.Thank you Mike for sharing your video! Much appreciated!

[mummycookshomemade]

Nice recipe, looks so delicious, Thanks for sharing.

[alfromtx]

With chicken breast, I've only wet brined. I'll have to give the dry brine a shot. Great video!

[alvinsmith]

Looks great! I was looking for wood chunks for extra smoke flavor.

[beka]

Man, that Looks good 👍 Greetings Bernd

[praetorxyn]

I do chicken breasts pretty regularly using the Slow N Sear. I've even taken to dry brining a whole family back of breasts, then vacuum sealing the ones I don't use the following day before freezing them; after the thaw, they're good to go, no dry brine necessary, which helps a lot. I normally just shoot for 375-400 on the dome, which is probably close to 350 at grate level... but then too, I'm using the SnS Kamado, and it retains so much moisture it's basically cheating when it comes to making juicy chicken.

I will say to be careful with Not Just for Beef on small cuts of meat like this. A little goes a long way, as that stuff was formulated for things like chuck roasts and briskets - it's easy to over season with it on small cuts.

[selewachm]

I've done the dry brine with beef and pork before. Will definitely try this.

[ryanbaker]

I get my slow n sear deluxe on Thursday! Any tips for keeping the water trough from warping? Thanks!

[Metal_Auditor]

I’ve been pulling breasts between 150 and 155. I think it helps them stay even juicier, and 150 is still enough to kill any harmful microbes within a few minutes.

[williamdimond]

I wonder what to do will all the left over briquets? There is a huge bunch of coals that haven't been used. I hate to waste them. Do you just close the vents and then use the leftover ones on a different cook?

[bh]

1. What’s in the rub? 2.
I have a pellet grill and enjoying what you do

[caseyaddison]

Do you rinse the chicken the next day to get the salt off?? 🤔🤔