How To Grill Chicken Breast On Gas Grill

This easy-to-make Gas Grill Chicken Breast recipe is a summer weeknight staple. The boneless chicken breasts become juicy and succulent during the cooking process. 

These Chicken Breasts are juicy and tender because they were marinated in a simple marinade before grilling. The chicken marinade recipe is straightforward and takes less than five minutes to prepare. 

This recipe is not fancy; it uses common ingredients that you probably already have on hand, but the flavor is outstanding! 

If your chicken is frequently dry and rubbery, use the step-by-step instructions below. We believe this is the optimal method for grilling chicken breasts. 

This recipe consistently produces juicy, flavorful chicken! With some preparation, grilling the chicken will take only 20 minutes. 

How To Grill Chicken Breast On Gas Grill 

This article covers how to grill chicken breasts on a gas grill. Every time, grilled chicken breasts that are tender and moist with perfect sear marks…only a few simple steps are required. Additionally, you’ll discover how a gas grill simplifies the process of grilling chicken breast. 

Grilling chicken breasts on a gas grill is a flavorful way to prepare tender and juicy chicken breasts. While moist grilled chicken breast is deceptively simple to prepare, it is all too easy to overcook, dry out, or fail to achieve good sear marks. 

Once you’ve mastered the simple steps for grilling chicken breasts on a gas grill, including how long to grill chicken, it’ll become second nature. Even boneless, skinless chicken breasts will remain moist and juicy on the grill. 

Cook’s Tools 

• Whisk 
• Mixing bowl 
• Measuring cups and spoons 
• Grilling tools 
• Instant-read thermometer 

Instruction 

1. To begin, marinate the chicken and chill for 1-4 hours in the refrigerator. 
2. After that, remove the chicken and set it aside for 20 minutes to come to room temperature. 
3. Meanwhile, preheat the grill to medium-high heat for 15 minutes. 
4. Grill chicken for approximately two and a half minutes per side. Repeat for about 3 minutes on each side or until the internal temperature reaches 160°F. Take note that the internal temperature of the chicken will continue to rise during the next step of resting. 
5. Finally, remove the chicken from the grill and set it aside for 5 minutes to rest before serving. 

Grilled chicken breast tips 

Grill chicken at room temperature: As with most meats, bring a chicken to room temperature before grilling or cooking. This results in more consistent cooking throughout. If you grill directly from the refrigerator, the outside will cook much faster and risk overcooking the center. 

Allow chicken breasts to come to room temperature for approximately 30 minutes before cooking. Not much longer, or the risk of food contamination will increase. 

Pre-season: Season generously with light olive oil on both sides of the chicken and season with salt, pepper, and desired seasonings. Olive oil aids in retaining moisture during cooking, enhances the appearance of those excellent golden sear marks, and helps seasonings adhere better to the meat. 

Preheat the grill: Preheat the gas grill to medium-high and maintain a temperature of 350-400°F. The grill should be hot enough to sear and cook evenly when adding the chicken. 

Add chicken breasts to a gas grill in the following manner: To prevent sticking, lightly grease the cooking grates of the preheated gas grill with vegetable oil spray or a paper towel application. Add chicken immediately, leaving at least 2-3 inches between pieces. Cook with the lid closed. 

Reduce heat to medium-low halfway through: Rotate halfway through cooking to ensure even sear marks and cooking. 

Grilled chicken breast safe temp: Cook chicken breasts until an internal temperature of 165° F is reached using an instant-read thermometer. Take care not to overcook. 

Serve: Allow 5-10 minutes for the chicken to rest before cutting and serving. This helps retain more juices and results in moist, tender chicken. 

Storage Tips 

• SERVE: Allow chicken to rest for approximately five mixtures before slicing and serving. You can leave the chicken out for roughly an hour before refrigerating it. 
• Storage: Refrigerate in a covered container for 3-4 days. 
• Freeze: Place cooled chicken in a freezer-safe container or Ziploc bag and place it in the freezer. Freeze for a minimum of 2-3 months. 

Here are a few methods for determining whether your chicken is cooked: 

The most critical aspect of moist grilled chicken is to avoid overcooking. Grill chicken according to the heat and time recommendations in this recipe and keep an eye on it. 

Internal temperature: To be safe, the internal temperature should reach 165° F. Pro tip: You can cook the chicken slightly less than 160° and let it rest covered for 5-10 minutes. It will continue to cook to a safe temperature and will become moist. 

Visual examination: A knife should be inserted into the center of the chicken breast. It should be pure white with just a hint of pink. If it is entirely white and appears stringy inside, it is overcooked. Nota bene: if this method is used while the chicken is still cooking or before resting, some liquids and moisture will drain out. 

To determine firmness: Take the chicken off the grill. Once slightly cooled, gently press in the center with your finger. It should have some give (not be completely rigid) but not be squishy. Nota bene: this method requires practice and is the least precise.