roadster1200xl
Assistant Cook
Hi everyone. I'm fairly new here and I've looking for some help with cooking chicken on the BBQ. I'm having trouble getting chicken breasts cooked to be juicy and tasty and I could use some help figuring out what I need to do differently. I'm not an experienced chef and a lot of the posts I've read are somewhat vague, as in "put on medium heat" which seems like it could vary a lot from BBQ to BBQ. I think most are intended for more experienced cooks who know how to deal with these things.
I'm cooking boneless, skinless chicken breasts that are about 1/3 to 1/2 pound each.
I'm using a Weber Genesis gas grill that has three burners that run across the grill: one in front, one in the middle, and one across the back. Each burner has a plate that prevents direct flame on the grill (indirect heat). There is also a thermometer in the lid.
So I typically put olive oil on the chicken and have tried some spices. My wife has complained about the marinades I've tried but maybe I just haven't tried the right one yet.
Part of the problem is that I rarely have much time to prepare the food before cooking. With work and family life things get a bit rushed. I usually have less than 90 minutes from the time I start to when the food should be ready, and I'm trying to prepare other dishes at the same time. If I have to, I can probably prepare things the night before.
So that's probably more information than you wanted to read but maybe some of you experienced cooks can suggest a way to turn this cooking problem around?
I'm cooking boneless, skinless chicken breasts that are about 1/3 to 1/2 pound each.
I'm using a Weber Genesis gas grill that has three burners that run across the grill: one in front, one in the middle, and one across the back. Each burner has a plate that prevents direct flame on the grill (indirect heat). There is also a thermometer in the lid.
So I typically put olive oil on the chicken and have tried some spices. My wife has complained about the marinades I've tried but maybe I just haven't tried the right one yet.
Part of the problem is that I rarely have much time to prepare the food before cooking. With work and family life things get a bit rushed. I usually have less than 90 minutes from the time I start to when the food should be ready, and I'm trying to prepare other dishes at the same time. If I have to, I can probably prepare things the night before.
So that's probably more information than you wanted to read but maybe some of you experienced cooks can suggest a way to turn this cooking problem around?