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I turn to the experts of BBQ to help me with this! I have some boneless/skinless chicken breasts I want to cook up on the BBQ tonight for my husband, but I always seem to dry them out and it's terribly annoying.
What is a sure-fire way to get nice juicy chicken breasts cooked on the BBQ?
What marinade/seasonings should I use? I have bacon I can wrap them in to help keep the juices in.. What do you guys think?
britishbird, I have the same problem with chicken breast meat, so I rarely eat it. Does your husband like dark meat? If so, I recommend boneless and skinless thigh meat. It really doesn't dry out and I think it has a lot more favor.
I marinate my chicken breats overnight in a zip loc bag with either baslamic & olive oil, Italian dressing or soy suace and garlic and some lime juice. I used to dry them out too but I have learned that marinating overnight is key. Also cooking them on low to medium flame for about 5 minutes a side, check with a knife and if no longer pink they are done. If the chicken breast is thin then I do 3 minutes a side. Nothing worse than dry white meat. I agree with Kaimuki Boneless skinless thighs are better and jucier and you can mariate those too. My husband actually prefers dark meat.
British Bird, there is a t.v. show on cable all about grilling outside, gas and wood.
They demonstrated grilling meat over an open flame only just long enough to absorb the
smokey flavor 10-20 minutes then cook it in aluminum foil for the rest of the time.
A whole turkey is cooked 1 hr only over coals, then two or three hours covered in Foil.
Same with Beef Brisket. It really does work, in keeping the meat from drying out.
I started even grilling fish filets this way with cooking spray.
The program was called Bar-B-Que University.
British Bird, there is a t.v. show on cable all about grilling outside, gas and wood.
They demonstrated grilling meat over an open flame only just long enough to absorb the
smokey flavor 10-20 minutes then cook it in aluminum foil for the rest of the time.
A whole turkey is cooked 1 hr only over coals, then two or three hours covered in Foil.
Same with Beef Brisket. It really does work, in keeping the meat from drying out.
I started even grilling fish filets this way with cooking spray.
The program was called Bar-B-Que University.
Good advice ...I thought about suggesting that method. I like to squeeze lemon juice on mine at or near the end of cooking. I love lemon on most things!
Chicken breasts can get dry really easily as they have hardly any fat.
Marinade is the go (with lots of oil), also DON'T OVERCOOK...meat does keep cooking after you remove it from the heat.
I would sear on a very high heat then cook through on a low heat.
I absolutely love chicken kebabs on the bbq, they cook quickly so drying out is not usually a problem - you can also thread veges in between the chicken which helps keep it juicy.
YUM.
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Thanks Beretta! 
Bar-B-Que University,
