How Do You Cook Chicken Breast On A Gas Grill?

Preheat gas grill before cooking to medium-high heat or 350-400° F. Lightly grease grill surface and add chicken. Close lid and cook 8 minutes, or until bottoms are browned with sear marks. Rotate chicken, close lid, reduce heat to medium and cook 7-10 minutes more, or until internal temperature reaches 165° F.

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The most challenging protein to cook to perfection on the grill is chicken breasts, but when you do, man, isn’t it good! Chicken breasts are very lean and need to be cooked to the USDA minimum temperature to kill off salmonella, so it’s easy to overcook them, resulting in dried-out, tasteless protein. Follow these tips below to nail it every single time.

Tips to make perfectly grilled boneless, skinless chicken breasts on a gas grill:

  • Invest in quality poultry shears
  • Invest in an instant-read thermometer
  • Butterfly (with your new poultry shears) and pound chicken breasts to avoid overcooking and drying out of thinner portions – this video provides a quick and easy method for butterflying and pounding
  • For the juiciest chicken breasts, I prefer using a dry brine (pre-salting chicken) and adding flavorings (seasoning, fruit juices or balsamic vinegar) just before grilling chicken breasts for the juiciest chicken.
    • Wet brining is preferable if you’re pressed for time because dry brining takes at least 3–4 hours for the salt to penetrate the meat. We tend to wet brine more frequently because we’re impatient and occasionally just want to grill.
    • We typically use the following ingredients to make the brine: 3 cups of orange juice, 2 ounces of Morton table salt (because it dissolves more easily), and 1 tablespoon of extra virgin olive oil. After mixing the ingredients until the salt is diluted, place the mixture in a large Ziploc bag or brining bag, and allow it to sit for no longer than 2 hours. After removing the breasts from the brine and patting them dry, season with the spice rub or blend of your choice.
  • Chicken tends to stick to hot grill grates easily, so oil your grates with a clean spray oil (no CFC propellants)
  • Heat up your gas grill to a high heat. Personally I prefer around 425°F/220°C. Depending on your grill, this could take some time.

    One of the simplest barbecue techniques to master is the preparation of boneless chicken breasts. But slow down there, my grilling friend. You can become a BBQ expert with the help of a few tips. Here’s how to grill chicken on a gas grill.

    On a gas grill, chicken can be quickly cooked at 425°F/220°C. Just grill the meat for 5 minutes on each side, or until it reaches 165°F/75°C internally.

    Grill for approximately five minutes on each side at 425°F (220°C). When the chicken reaches the desired internal temperature of 165°F (75°C), turn it frequently. I strongly advise purchasing a meat thermometer to check the chicken’s internal temperature.

    Why do we do this? Well like with a lot of cooking methods, one of grilling’s biggest challenges is cooking meat evenly through. If we make our meat uniform in thickness then we help prevent the issue, while also making it easier to eat and cut.


    How do you grill chicken breast on a gas grill without drying it out?

    Simple brine made from 1/4 cup kosher salt dissolved in 4 cups of water can be made in just 30 minutes. This is all the time the chicken breasts require to absorb moisture to the point where they can withstand the heat of the grill without drying out.

    What temperature do you cook chicken breast on a gas grill?

    On a gas grill, chicken can be quickly cooked at 425°F/220°C. Just grill the meat for 5 minutes on each side, or until it reaches 165°F/75°C internally.

    How do you cook chicken on a gas grill without burning it?

    Preheat your gas grill to 400°F. Once preheated, lower the temperature to 350°F. Place chicken on the grates and close the lid. Grill the chicken for about 7 minutes on one side, or until it comes off the grill naturally.

    How do you keep chicken moist on a gas grill?

    Brining the chicken simply involves dipping it in a saltwater solution before grilling to prevent dry, rubbery chicken. This helps the chicken get great grill marks and keeps it from overcooking on the grill due to the quick browning of the sugars and increased surface moisture.

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