How To Grill Chicken Breasts on a Weber Charcoal Grill
Whenever I mention I'm going to grill chicken breasts, I always hear the same thing- "don't they come out too dry". Never fails, that's the standard response. In fact, I know people who refuse to make chicken breasts for fear of ruining them. If you're reading this article, you could be one of them. Wouldn't you love to make grilled chicken breasts your family and friends will be drooling over? Just follow the few simple steps below, and I guarantee you'll end up with the best chicken breasts you've ever had! But first, let me mention a few things about the equipment.
I use a Weber charcoal grill; the PERFORMER model to be exact. Weber grills have the unique round shape, which everyone recognizes. The method I use for grilling chicken breasts, or anything else for that matter is the "indirect cooking method". This technique is simply a provision used to divide or separate the charcoal in the bottom of the grill. This is done by a set of 2 charcoal dividers, which come with the PERFORMER model. The charcoal, once lit, is moved off to the sides, which allows a drip pan to be placed under the meat being grilled. This prevents fat drippings from causing the coals to flare up, burning the meat. This simple but effective procedure is essential for consistent results every time.
Time to fire up the grill. Remove the cooking grate. Place the charcoal dividers together on the charcoal grate in the bottom of the grill. Fill the dividers with about 25 briquettes each. The PERFORMER has a gas igniter which eliminates using lighter fluid. Turn on the gas valve and press the igniter button. In about 5 minutes, once the coals are going, turn off the gas and separate the charcoal dividers using long handled tongs. Place a drip pan between the charcoal dividers and place the cooking grate back on the grill. The coals will be ready in about 30 minutes!
Things You Will Need
5 to 6 lbs. boneless /skinless chicken breast(trimmed)
1/2 cup olive oil
6 ozs. beer
large mixing bowl
Trim all waste (tendons, cartilage, leftover skin) from the chicken. If the breast is really thick, say about an inch, fillet it. To fillet the breast, lay it on a cutting board, hold it down with the palm of your hand, take a real sharp fillet knife and slice it in half, the long way. Thin it out in other words. You'll get the hang of it. Use a slicing motion. Just make sure the knife has a thin, sharp blade. Be Careful! Make sure the knife blade is cutting the chicken and not your hand! You're certain to impress your friends with this technique. In no time at all, you'll be slicing thin fillets which are great for chicken breast sandwiches!
Mix it all up!
In a large mixing bowl, combine the olive oil, beer, seasoning to taste and hot sauce. Blend it well. Add the chicken and mix it up, making sure to coat the chicken thoroughly. Set this aside and drink the rest of the beer. The coals that were lit earlier should be ready (they'll be a light grey color).
Clean off the cooking grate with a grill brush and wipe it down with olive oil on a paper towel. This prevents the chicken from sticking to the hot grill. Lay the chicken out on the cooking grate over the drip pan area, not over the coals! Start timing once the chicken is on the grill. This is important! Let it cook for 9 minutes then flip over. Let cook for another 9 minutes and promptly remove. You will usually have a minute or so fudge factor in cooking time, but no more! Place in a serving pan and cover with aluminum foil until ready to eat. Timing is critical. Anything over 20 minutes and you just made dog food!
I've used the recipe time and time again, and usually never have any leftovers! You can change the ingredients to suit your tastes. Just make sure of the cooking time and you'll have moist and tender chicken breasts every time!