Mark D. (Montreal Mark)
New member
I'm almost too shy to ask, but what is the best method of cooking chicken breasts on the Weber? I found that when I use a thick chicken breast and leave it whole, by the time the thicker section cooks the rest of it is burnt. I can always butterfly them but I would rather not. What's the secret to juicy chicken breasts on a charcoal grill?
I was thinking maybe searing it on both sides to get my grill marks then moving it to the other side and let it go indirect for say 15-20 minutes but I'm afraid this might make for a dry piece of chicken. Maybe my grill is too hot (too much coal) and I should use less to be able to grill direct the whole time?
Any help is greatly appreciated and thanks in advance!
Mark
I was thinking maybe searing it on both sides to get my grill marks then moving it to the other side and let it go indirect for say 15-20 minutes but I'm afraid this might make for a dry piece of chicken. Maybe my grill is too hot (too much coal) and I should use less to be able to grill direct the whole time?
Any help is greatly appreciated and thanks in advance!
Mark