Sam's Place: grill moist chicken breasts

I treasure the times when our whole family can get together. It has been a difficult year for gatherings. This year for Father's Day we had everybody together.

So, it was time to celebrate with some charcoal-grilled chicken breasts. There is no doubt that the best grilling is done over charcoal. Well, that's my opinion anyway.

I picked up 8 large bone-in chicken breasts at our local grocery store. The first step was to marinate the chicken. We marinated the chicken breasts overnight in Chiavetta's Barbeque Marinade. This is a great marinade for both flavor and tenderizing the meat.

Charcoal Grilled Chicken Breasts

We fired up the charcoal in the Weber Charcoal Chimney. To me, using the chimney is the best way to fire up your charcoal. There is no chance of getting that charcoal fluid after taste on your food.

While the charcoal was heating up I seasoned the chicken breasts with Penzeys Galena Street Rib and Chicken Rub. This is a traditional southern-style barbeque rub.

I seasoned the breast meat by lifting up the skin on the chicken breasts and pouring in the seasoning with a small spoon. Then I worked the seasoning onto the meat with my finger.

Then, I rubbed the seasoning all over the top and bottom of the chicken breasts. As you can see these beauties are now ready for the grill.

I grilled these for 7 to 8 minutes per side flipping them twice in the process for a total of 30 minutes. The cooking time may vary based on the size of the chicken breasts. These were large breasts with the ribs.

I grilled them until the internal temperature was 165 degrees. It's best to have an instant-read thermometer on hand so you know when they are cooked.

As always thanks for stopping by and I hope you enjoy it!

You might also like these chicken recipes

Smoked Bone-in Chicken Breasts Grilled Southwestern Chicken Breasts

I’ll be honest, I’m not a huge fan of chicken, but my wife picked up theses four nice boneless chicken breasts and it is grilling season. It is really not difficult the grill moist chicken breasts.

So we made this Southwestern rub and then I grilled them to perfection. While I went out and turned on the grill to the high setting, my wife coated the chicken breasts with the southwestern rub.

Here is how to grill moist chicken breasts:

I cooked them on high for five minutes per side and turned the grill down to the low setting. I cooked them for about another 25 minutes until the internal temperature was 180 degrees. Then I let them rest for about 5 minutes.

Now here is the Rub:

1 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. coriander

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. dried oregano

½ tsp. smoked paprika

1 tsp. sea salt

In a bowl mix all of the seasonings, and then coat the chicken breasts. I do have to say this chicken was really tasty and juicy even for a non-chicken fan like myself.

As always Thanks for stopping by and I hope you enjoyed.