HOW TO GRILL the PERFECT CHICKEN BREASTS

HOW TO GRILL the PERFECT CHICKEN BREASTS | Weber Q

Рет қаралды 16,858

Жыл бұрын

Chicken breasts on the grill should be easy. Except it's not. Throw it straight on the grill, and it both takes too long AND cooks unevenly or worse yet, you overcook it. In this video, I show you how to grill the perfect chicken breast, EVERY TIME.
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Пікірлер: 26

@michaelturnipseed3541 Жыл бұрын

LOOKS FANTASTIC!!

@dnawang Жыл бұрын

This looks delicious, I'll be trying this tonight on my Q2200. Thanks for all the great videos!

@ChicagoGriller Жыл бұрын

Enjoy! Hope they turned out nicely! Thanks for watching!

@keeptrying5962 Жыл бұрын

Hey that looks GREAT and easy. THANK YOU.

@ChicagoGriller Жыл бұрын

Sometimes simple is the best!

@JSffs44 Жыл бұрын

Happy new year Jerry 🎉 another fantastic vid looking forward to more this year!

@ChicagoGriller Жыл бұрын

Happy new year! Thanks for watching!

@beerdrinker2001 Жыл бұрын

That mushroom pasta at the end looked 🔥

@helmutkrusemann9194 Жыл бұрын

I love your videos and your channel and i would appreciate more videos

@ChicagoGriller Жыл бұрын

Appreciate the kind comment! Thanks for watching! I wish I could make more than I do now - but about once a week is all I can handle!

@SanDiegoUteFan Жыл бұрын

Thanks, Jerry. Solid instruction. I have been tinkering with grilling chicken for decades and do it pretty much like you've shown on my own Weber gas grill with a couple of changes. 1. I like to marinate the breast fillets (for at least a couple of hours) in a zip-lock with a quality salad dressing like Paul Newman's, Girard's or Lawry's . 2. I always oil the grill just before cooking with olive or avocado oil. 3. I cook at a medium-low temperature (320-325ish) for a bit longer for more juiciness. 4. I shoot for 155 degrees at the end, remove and cover with foil for 5 minutes. Try it, you'll love it.

@ChicagoGriller Жыл бұрын

Great suggestions: 1) I really like Paul Newman's and Lawry's. Never tried Girard's. 2) As long as the meat has a light coating of oil on it, you generally won't have to oil the grates (although you do see me do this in other videos on occasion). 3) Low and slow, baby! 4) This is an option too if that is one's preference... with carry over cooking the internal temperature will rise a little bit during the resting phase.

@ThomasBrisco Жыл бұрын

Interesting approach -- I usually use chicken thighs this way (bone them out, flatten); but like the idea of using it as a starting place, and not an ending!. One trick I've used often is to dry-brine the chicken for about 6 hours before hand, to get flavors thorough mixed in. Now I'm looking forward to making some chicken and mushroom pasta! Great video -- keep 'em coming!

@FXMAN66 8 ай бұрын

and i find them easier to cut lengthwise if they are still slightly frozen. they are more firm and easier to cut uniformly.

@g.h.5284 Жыл бұрын

Hi Jerry - thanks again for an informative and entertaining video. Yes, sometimes it's the easy things that lead to success... By the way: Using Oregano makes it called "Italian Style" over here. Keep it up, man !

@ChicagoGriller Жыл бұрын

Haha, yeah, straight up oregano and 'Italian seasoning blend' do taste pretty similar :-) Thanks for watching. Yup, sometimes simple is best!

@davidlowe5192 Жыл бұрын

Never been no1 to view and comment.

@ChicagoGriller Жыл бұрын

First time to be first :-)

@lesgillard1508 Жыл бұрын

Great content as us ual Gerry. Grilled chicken breast has so many options. Cutting it up into chunks and using it with dips is popular down here. 😀

@ChicagoGriller Жыл бұрын

We also like to sometimes just chop it up and toss it in the fridge. Then it's good in salad the next day. So many ways to use it!

@lesgillard985 Жыл бұрын

@@ChicagoGriller 😀

@leeharvey3405 Жыл бұрын

On huge breasts that have the tender attached, I like to remove the tenders. So you wind up with 2 tenders and 2 breast halves. And the halves will be super thin once you flatten then pound them.

@ChicagoGriller Жыл бұрын

Great tip! Perhaps a future video :-)