How to Grill Chicken Breast
Served as an appetizer, gameday treat or even the main course, chicken wings are always a welcome treat. And when prepared over charcoal, this American favorite takes on a new level of flavor. We’ll show you how — let’s get started!
What You’ll Need
Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to get your chicken wings done right.
- Kingsford® Original Charcoal Briquets
- Large, Resealable Glad® Plastic Bag
- Digital Meat Thermometer
- Long-Handled Tongs or Long-Handled Metal Spatula
- Paper Towels
- Boneless, Skinless Chicken Breasts
- Water
- Kosher Salt
- Pepper
- Sugar-Based Glaze or Sauce, or Marinade (Optional )
- Herbs (Optional)
- Cooking Oil
How to Prep
- Boneless, skinless chicken breasts dry out easily, so we highly recommend brining or marinating before cooking.
- For the brine, combine ¼ cup of salt with 4 cups of water in a large, resealable plastic bag. Or use your favorite homemade or store-bought marinade.
- Pour the liquid over the chicken breasts, seal the bag, and refrigerate for 30 minutes to an hour.
- After the chicken breasts are finished brining or marinating, discard the used brine or marinade.
- If you choose not to brine or marinate, simply season the chicken breasts to your liking.
How to Prep
How to Build Your Fire
- Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
- Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
- Coals should be at Medium Heat — around 350 to 450°F. How to control the heat when grilling with charcoal.
- Add the grate and let it heat up.
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How to Gauge Grill Heat Without a Thermometer
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly. This will prevent the skinless chicken breasts from sticking to the grate.
How to Build Your Fire
Grilling Time & Temp
- Place the chicken breasts on the hottest part of the grate, directly above the coals and sear for 3 to 4 minutes per side, flipping only once, until golden brown.
- When the chicken breasts are browned, move them to the cooler side of the grate.
- Bring the temperature up to 350°F and replace the lid. How to control the heat when grilling with charcoal.
-
How to Gauge Grill Heat Without a Thermometer
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- After about 9 minutes on the grill, insert the digital meat thermometer into the thickest part of the chicken to check the internal temperature. Grill until the chicken breasts reach an internal temp of 165°F.
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When Do I Apply a Sugar-Based Glaze or Sauce to Chicken Breasts? Let’s Find Out! Sugar-based glazes and sauces add delicious flavor to chicken breasts. To prevent the glaze or sauce from burning onto the chicken breasts, apply it about 10 minutes before the chicken breasts have reached doneness. Close the lid for 5 minutes to let it bake on, then open the lid, flip the chicken breasts over and repeat.
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How Do I Check the Doneness of my Chicken, if I Don’t Have a Meat Thermometer? We recommend a meat thermometer, but another option is to cut into the breast and take a look — the meat should be white, without a rubbery texture, and the juices should run clear. Be aware, this method will release some of those delicious juices.
