Juicy grilled chicken breast on a Weber kettle

Grilled chicken breast can be a little tricky at times. A lot of people tend to over cook this lean cut of chicken. Cooking it at a lower heat ensures it cooks more evenly, not drying out the edges and keeps the chicken super juicy. Resting is a big part but taking it off the heat before it finishes cooking and allowing the chicken to steam away using a carry over cooking method while wrapped in foil, you will get tender moist chicken each and every time.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

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Main Ingredients:
1.4kg (3lbs) of skinless chicken breasts

Seasoning Ingredients:
The Feedlot Heatwave BBQ rub (use your favourite BBQ rub)

Sauce Ingredients:
The Feedlot Ranch Hand (use your favourite BBQ sauce)

Items Used:
Weber 57cm (22″) Kettle – https://geni.us/hsPHo
Thermapen MK4 – https://geni.us/9lXsB
Black Nitrile Gloves XL x 100 – https://geni.us/BbRUCq

Feeds: 4

Style of cooking: indirect grilling

Preparation Time: 5 minutes

Cook Time and temp : 2 hours at 160c (325f)

Rest Time: 5 minutes

Cuisine: American / Australian

Hydration: 4 x beers

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Products I use:.
Weber 57cm (22″) Kettle – https://geni.us/hsPHo
Weber Go Anywhere – https://geni.us/xRNI6
Thermapen MK4 – https://geni.us/9lXsB
Victorinox boning knife – https://geni.us/jVAvRxJ
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Brisket Slicer – https://geni.us/8goos
Butane Portable Stove by Gasmate single burner camp cooker & case – https://geni.us/Z73vj
Gasmate 220 Gram Butane RVR Cartridges 4 pack – https://geni.us/bX500
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The Good Hurt Fuego by Thoughtfully, Extreme DIY Hot Sauce Set – https://geni.us/AAuF0f2

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seriously how juicy and tender does this look and this is a stuff dreams are made of sweet Tangy and a bit Smokey now if you are eating dried up chicken breast because it’s overcooked that should be illegal let’s get into it today we are grilling chicken breast and keeping it super juicy cooking time for this recipe is around an hour and a half to 2 hours it’s going to totally depend on how big your breast are uh I mean your chicken breast or for those of you who love to use my beer timer you’re looking at a fourbe cook cheers now if you do like this video don’t forget like share comment on it also don’t forget to subscribe and hit that Bell notification button for this recipe we’re going to need some chicken breast and like me you’ll have to ask for skinless chicken breasts we’re not going to be cooking these at a high temp and that skin will not crisp up now I grabbed four chicken breasts from Mick the master butcher at at gibsland premium Meats weighing in it a total of 1.4 kg of chickeny goodness place them on a tray that’s it no real prep needed for these now as always with chicken you want to glove up because you never know what mixed done to the chicken before you got to the shop if you can only buy chicken breast with the skin on that’s okay it’s not not that hard to remove I just order it without the skin because it’s one less thing I need to do and it saves more time for beer you just want to give the chicken a light coating of avocado oil all over flip over to the other side and coat that as well and then on to the seasoning and today I’m using this delicious rub from the feed lot called heat wve it has a good blend of pepper and chili in it to give this chicken a good tick in The Taste department now you want to sprinkle this on liberally don’t forget to consensually Pat your meat then flip them all over change your glove and Now cover the other side with the rub now you can add any barbecue rub you want to this chicken I would lean to the spicier type because we are going to add some much needed sweetness to this chicken later in the cook and now we can just put this chicken aside while we get the barbecue ready today I’m using a 57 CM web back Kettle and I’m pairing it up with one charcoal basket because I want to be cooking in directly with a heat of 160° C today and how I’ll do this is by overfilling a charcoal basket with lump charcoal and dumping it into the chimney then I’ll light up some fire lighters then placing the chimney on top once the charcoal’s all ashed over place the charcoal basket to one side of the charcoal grap and then dump the charcoal into it I’ll then add one chunk of cherry wood for some smokiness don’t forget to add a drip pan to catch any drippings then carefully put the grill back in place pop the lid back on making sure all the vents are wide open and we’re going to allow that 10 minutes to warm up setting up the grill like this is Paramount in US achieving juicy chicken and by cooking it at a lower steady temp we retain all the juice in the chicken keeping it moist SM time to get the chicken on now placing the chicken on the opposite side of the lip fuel is what is considered using the cooler zone of the barbecue if we were grilling directly over the fuel that is known as The Hot Zone insert an internal temp probe into the thickest part of one of the breast placing the lid back on making sure that lid vent is directly over our food that way we ensure we are drawing the Heat and the smoke over and around our food the internal T of the chicken has just reached 65° C and no our chicken isn’t ready yet it’s just ready for the next step adding some sauce and I’m keeping with the theme of the feed lck and using their Ranch Hand sauce it’s going to add that perfect balance of sweet and tangy with a bit of smokiness to our chicken chick now we just need to flip the chicken breast over exposing the underside of each breast and we’ll give each one a good covering of the sauce and just brushing it over to make sure it all gets covered and then just flip the breast back over and we’ll give this side a good covering of the sauce as well just brushing it all over pop the lid back on and we’re going to let that temp now rise up to 71 ° C the chicken isn’t ready at 71° internally at this stage it’s still classed as death chicken so don’t eat it see I’m a chicken inspector the internal temp of the chicken has finally reached 71° C so we can lay out some foil ready for the chicken now that is some tasty looking chicken we just need to get the chicken off the heat and place it on the foil and then we you just need to wrap it all up using two layers of foil to make sure you holding all of that heat and the steam and we’ll leave that alone for 10 minutes and in that 10 minutes the chicken will not only Steam Away it will keep on cooking that’s called carryover cooking it will easily get to our desired temp of 74° C internally and only then can it be classed as no death chicken after 10 minutes of resting that chicken is hit the perfect internal temp of 74 deg C but as always use an instant read thermometer to check the temp of all your food just to be 100% sure now all’s left to do is slice up the chicken and just using a sharp knife slice up that chicken and by not overcooking the chicken breast it stays juicy tender and moist smut seriously how juicy does this chicken look most people will cook chicken breast to 74° C and then rest it not realizing it keeps cooking while resting so therefore you’re actually overcooking it and it is a lean meat and you’re going to dry it out