Last night I grilled boneless, skinless chicken breasts on the PK cast aluminum grill. I work with Ralph at the college but did not know that he was a BBQ sauce guy until this month. We tried out his Bar-B-Que sauce on smoked pork butt (which takes a lot of time and work). Ralph mentioned that he liked his barbecue sauce best on chicken, so I wanted to do chicken too.
Ralph's barbecue sauce is a traditional Lexington, NC type of sauce. That means that it's a mop sauce - thin with a vinegar base and with it being western for NC, then it's got a little red (ketchup). There are also pepper seeds to give it a little kick. Mostly it's not real hot around here, but you can get some of the guys around to notch it up. Ralph said that he triples the peppers for his preacher who likes his barbecue smoking hot.
First, I put our chicken in a bowl and covered the chicken with Ralph's barbecue sauce. I let it sit about 20 or 30 minutes to let the chicken come up to room temperature. If meat is real cold, then it will tend to stick to the grates. Also, this allows the sauce to flavor the chicken some even before it goes on the grill.
While the boneless chicken was grilling, I moppped it some. I used a brush and just put a little extra barbecue sauce on as the chicken was grilling. This works well with a thin mop sauce. If you have a thick Kansas City style sauce, then you only want that on at the end, because it has more sugar, and it will burn before the chicken is done. With a mop sauce, you may get some dark spots, but it's not a burned taste. It's just yum.
I flipped the chicken over. It only takes 5 to 10 minutes with these small pieces. You can see the white grilled or cooked color coming up the sides. When it's about half up the sides, you flip the chicken and finish off the other side at about the same time.
We loved the grilled pork butt with Ralph's Bar-B-Que sauce, but I'd have to agree that it rocks the chicken. You can grill chicken and mop it as I did here (and with a print off recipe below), or you can fry the chicken and then lather on some Ralph's barbecue sauce. That's the next thing we plan to try. Barbi-fry chicken is popular here with the vinegar based sauces, and Ralph's sauce is so yummy that the local Village Inn Pizza uses his sauce on Wednesday wing night.
Grilled Boneless Skinless Chicken Breasts
Go healthy on the grill with boneless, skinless chicken breasts that taste so great that you'll not feel deprived one bit.
- 4 or as many as wanted boneless skinless chicken breasts
- 1 cup or so (more if grilling more chicken) barbecue sauce
Be sure boneless, skinless chicken breats are thawed out and let them rest in a bowl with a mop style barbecue sauce marinade. You can also use Italian style dressing, but you get a very different flavor.While barbecue chicken is marinating, start grill. You want the grill about 350 degrees F or medium hot. Preheating helps prevent sticking. Put boneless chicken breasts or tenders on grates to grill and let grill until cooked about half done. Time will vary, but this should take 5 to 10 minutes depending on the size on the chicken and the heat of the grill. If using a mop barbecue sauce (thin vinegar base), then you can brush on more sauce while the chicken is grilling. Turn the chicken over when it has grill marks, and you can see a white cooked grilled color coming up the sides.Again, you can mop on more of the North Carolina barbecue sauce with is thin and heavy on vinegar. Let the chicken grill for, again, about 5 to 10 minutes. You do want chicken grilled through but not dried out. You can use a knife and cut into one of the thicker boneless breasts to double check. After you grill the chicken a few times like this, you will be able to eyeball it and know. Take chicken off the grill with tongs, and it's ready to serve immediatly, or it can rest a few minutes while you're finishing up the rest of the outdoor meal.
DetailsPrep time: Cook time: Total time: Yield: 4 servings or more