Cooking chicken breast on a charcoal grill like the Big Green Egg can seem intimidating. Chicken breast is quick to dry out and overcook. But with a few simple tips, you can get incredibly moist, flavorful chicken breast off your Big Green Egg every time.
As a long-time Big Green Egg owner and avid griller, I’ve cooked hundreds of chicken breasts. Over the years I’ve picked up some great tips for getting perfect chicken breast on the Egg. Here are my top 10 secrets
1. Choose Boneless, Skinless Chicken Breasts
Boneless skinless chicken breasts are ideal for grilling. The skin and bones conduct heat faster than the meat, causing the exterior to burn while the inside is undercooked. Going boneless and skinless eliminates this issue.
Aim for breasts around 6 oz each. Larger breasts take longer to cook through without drying out. Smaller cutlets cook fast, but dry out quicker.
2. Brine the Chicken Breasts
Brining is a must for moist, flavorful chicken off the grill. A simple brine of salt, sugar and aromatics infuses the chicken with moisture and seasoning.
Make a brine by dissolving 1/2 cup salt and 1/2 cup sugar into 4 cups warm water. Add any desired herbs, spices or citrus zest. Submerge the chicken breasts and refrigerate 1-2 hours. Rinse and pat dry before grilling.
3. Consider Marinating
For more flavor, marinate the chicken in an oil-based marinade. The oil helps keep the exterior from drying out.
Some great marinades are teriyaki sauce, Italian dressing, barbecue sauce thinned with oil or vinegar, jerk marinade, and more. Marinate 30 minutes up to overnight.
4. Let the Chicken Come to Room Temp
Letting the chicken warm up to room temperature before grilling prevents overcooking. If the meat is fridge-cold, the exterior will burn before the inside cooks through.
Take the chicken out of the fridge 30-60 minutes pre-grilling. Don’t leave it out much longer or bacteria could start growing.
5. Oil and Season Just Before Grilling
Don’t season, oil, or grill mark the chicken until right before you put it on the grill. Adding these too early can make the exterior soggy.
Brush both sides with oil to prevent sticking. Sprinkle with desired seasonings – I love a simple garlic salt and pepper.
Quickly char for grill marks on a hot grill, then move to indirect heat. Avoid excess poking, prodding and flipping to prevent moisture loss.
6. Use Direct Then Indirect Heat
The Big Green Egg easily mimics a professional kitchen by offering direct and indirect cooking zones. Use direct high heat just to sear and mark the chicken.
Once browned, move the chicken to indirect low heat to gently finish cooking through without drying out. Close the lid between flipping to contain moisture.
7. Grill Over a Drip Pan
Placing a disposable foil drip pan under the chicken while it cooks over indirect heat allows juices to safely collect without burning and smoking. This infuses the chicken with flavor and moisture.
The juice in the pan can be used for a simple sauce or gravy. Just avoid cross-contamination when handling after cooking.
8. Get an Accurate Thermometer
The only way to guarantee the chicken is safely cooked but still juicy is using an accurate digital meat thermometer. Chicken is safe at 165°F but best between 150-155°F.
Probe thermometers let you monitor the temp without repeatedly opening the grill. Instant-read thermometers quickly check doneness after grilling. I use both for foolproof results.
9. Rest the Chicken Before Serving
Once the chicken hits the ideal internal temp, it needs 5-10 minutes to rest off heat. This allows juices time to redistribute through the meat for a moist texture.
Tenting the chicken loosely with foil while resting helps retain warmth without steaming the skin or drying out the surface. Don’t skip this important step!
10. Change Up the Flavors
Follow this basic grilling method, then vary the flavors with globally-inspired marinades and spice rubs. Mexican, Italian, Greek, Indian, Thai – the possibilities are endless.
Try cilantro-lime chicken, pesto chicken, spicy jerk chicken, tandoori chicken, hoisin chicken – get creative with marinades and spice blends!
Grills / Grill Gear Used
- Big Green Egg, Large
- Big Green Egg Charcoal
- Big Green Egg Speedi-Light Starters
How to Cook the Juiciest Chicken on a Big Green Egg
FAQ
How long do you cook chicken breast on green EGG?
Step 5: Cook on the Big Green EggPlace the chicken skin-side up on the grill grate. Close the lid and let it cook undisturbed for about 60–80 minutes. Insert a meat thermometer into the thickest part of the breast; it should read 165°F when done.
Is it better to grill chicken at 350 or 400?
For grilling chicken, it’s generally better to use a medium-high heat, which translates to a temperature range of 375°F to 400°F (190°C to 204°C). For a good sear on the outside, this range makes sure the chicken cooks all the way through to 165°F (74°C), which is a safe temperature.
What is the best temperature to grill chicken breast?
For grilling boneless, skinless chicken breasts, a medium-high heat of 375-400°F (190-200°C) is ideal. It’s recommended to preheat the grill to high for about 15 minutes and then adjust to medium-high.
How long does it take to grill chicken breast at 225 degrees?
How to grill a chicken breast: To do this, smoke the breast at 225°F until it reaches 165°F on the inside. This should take about 1 hour. Optional: If you prefer a slight crust on your chicken breast, smoke your chicken at 225°F until it reaches an internal temperature of 115°F.