How to Cook Chicken Breasts on a Gas Grill | Tips & Techniques

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Chef Tom fires up the Napoleon Presige P500 to show us How to Grill Chicken Breasts on a Gas Grill.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/how-to-grill-chicken-breasts-gas-grill)
HOW TO MAKE A BASIC BRINE: https://www.atbbq.com/thesauce/tips-techniques/how-to-make-a-basic-brine/
RECIPE COOKED ON: (https://www.atbbq.com/in-stock/in-stock-bbq-grills/napoleon-grills-prestige-500-gas-grill-with-infrared-side-and-rear-burners-stainless-steel.html)
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24 replies
  1. Timothy Roby
    Timothy Roby says:

    Chicken breast stays juicy up to about 180. No need to risk it to watch water run out on the first cut. I pull mine at 170 and have never had dry chicken breasts. Now 200+ yeah it turns to rubber.

    Reply
  2. Drue Bolt
    Drue Bolt says:

    Great tips Chef Tom, so glad we never miss a video! You are obviously well trained, wondering where you trained? You are not the average BBQ Guy! We don't have your array of beautiful Grills, but we have adapted with our Weber and electric smoker, or gas oven if the weather is brutal! Thank you!

    Reply
  3. JR Maggard
    JR Maggard says:

    Hey Chef, is there any part of this process that specifically prevents the leathery, tough outer layer to the breast? That’s something I’ve experienced and was curious as to what caused it. Bad chicken, too high of initial heat? Curious to your thoughts.

    Btw I just got my fireboard spark. Friggin love it. First test was a wagyu gold grade tri tip and the cook turned out exceptionally. We used the external probe and I monitored from inside the house and it worked flawlessly.

    Reply
  4. Bora Yenigelen
    Bora Yenigelen says:

    the thing i always miss is 1 part of the chicken breast is always thinner. in this video breasts look like they are kinda even throughout, but when i buy my breasts are just too thin on the one side. how should i cook it in this case? 1 part always gets either overcooked or undercooked(thick part in this case)

    Reply
  5. WhitieMcWhite
    WhitieMcWhite says:

    Chef Tom, love your videos and I'm always looking for new tips. I would add another important thing is to make sure your boneless chicken breast is a close to the same thickness as possible so it cooks evenly (You won't have one part overdone and the other part just right). This can be accomplished by either trimming it horizontally with a knife to the same thickness or put the chicken in a plastic zip lock bag with cooking oil and pound it flat. I also save leftover pickle juice that I would otherwise throw out and use it for a brine; adds a nice flavor. Thanks for the great videos.

    Reply
  6. Calvin Horch
    Calvin Horch says:

    Recently I've been having trouble with bscb's having long chewy protein fibers. I think this comes from growing them too quick and the breed, but it seems like every grocer I try is getting the same birds. I would eat thighs almost exclusively anyway, but my wife is brainwashed by her clean and some eats recipes.

    Reply
  7. Phillip Moore
    Phillip Moore says:

    One thing I learned long ago was to pre-heat the gas girll on high for 15 minutes to help clean off the grate before cooking. This served me well a long time but recently I got a higher end gas grill and well when I do that the thing gets to like 700F. It takes a good while for the grates to cool back off so I can cook chicken at that medium high temp. I burned many a chicken breast on this new grill before I figured this out.

    What is your startup procedure on these nicer gas grills you use?

    Reply

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