Grilled Chicken Breast

How to Grill Juicy Chicken Breast on a Charcoal Grill

Grilling juicy chicken breast over charcoal is easier than most people think. This method uses a quick brine, a simple flattening technique, and a hot grill to deliver perfectly moist, evenly cooked chicken in just 8 minutes. Ideal for quick dinners, meal prep, or BBQ nights.

Chicken breast is naturally uneven, which causes the thin end to dry out before the thicker end finishes cooking. Flattening the breast helps it cook evenly and much faster.
Brining is another key step—it seasons the chicken all the way through and boosts the moisture content, giving you a far juicier result.
You’ll need a charcoal grill (this recipe uses a Weber Go-Anywhere), grill grates or a similar accessory for better sear marks, and lump charcoal for higher heat. An instant-read thermometer is essential to ensure the chicken hits a safe internal temperature of 74°C (165°F).

Preparation:
Start by trimming any excess fat from the chicken breast. Because chicken breasts are thicker on one end, place each breast between two sheets of cling wrap and gently pound them to an even thickness. This helps them cook evenly and improves the texture.
Make a simple brine by mixing cold water, kosher salt, and garlic powder. Brining for one hour seasons the meat internally and helps lock in moisture.
Once brined, pat the chicken breasts dry. Lightly oil the surface and season them evenly with lemon pepper or your favourite spice blend.

The Cook:
Set up a charcoal grill for direct high heat. Using lump charcoal helps the grill heat up quickly and provides a clean, hot fire. Allow grill grates (or your standard grill bars) to preheat for about 10 minutes.
Place the chicken on the grill and press gently using a grill weight or burger press if you want defined grill marks. Grill for 2 minutes, then rotate the breast 30–40 degrees to create a diamond pattern. After another 2 minutes, flip and repeat the process on the second side.
Total grill time will be around 8 minutes. Use an instant-read thermometer to check for doneness—each breast should reach 74°C (165°F).

The Payoff:
Once the chicken hits temperature, rest it for 1 minute per 100g (3.5 oz). Resting prevents juices from escaping when sliced, keeping the meat moist.
Slice the chicken into strips or serve whole over salads, sandwiches, or alongside grilled veggies.

Equipment Needed:

•    Weber GA - Charcoal BBQ (kettle, portable BBQ or similar)
•    Lump charcoal
•    Grill Grates
•    Burger Smasher (meat weight)
•    Instant-read thermometer
•    Chefs Knife

Ingredients:
•    2–4 boneless, skinless chicken breasts
•    1 L cold water (4 cups)
•    60 g kosher salt (4 tbsp)
•    10 g garlic powder (1 tbsp)
•    1 tbsp olive oil or neutral oil
•    1 tbsp lemon pepper seasoning (or your preferred seasoning blend)

Recipe Steps:
1    Trim chicken breasts and place between two sheets of cling wrap. Pound to an even thickness.
2    Combine cold water, kosher salt, and garlic powder. Stir to dissolve.
3    Submerge the chicken in the brine and refrigerate for 1 hour.
4    Remove chicken from brine, pat dry, lightly oil, and season evenly.
5    Preheat your charcoal grill for high direct heat. Warm grill grates for 10 minutes.
6    Lay the chicken on the grill. Optionally place a grill weight on top for defined marks.
7    Grill for 2 minutes, rotate 30–40 degrees, and cook for another 2 minutes.
8    Flip, grill 2 minutes, rotate, and grill for a final 2 minutes.
9    Check internal temperature—remove chicken when it hits 74°C (165°F).
10    Rest for 1 minute per 100g (3.5 oz) before slicing and serving.

Recipe Info:
•    Prep Time: 1 hour 10 minutes (includes brining)
•    Cook Time: 8 minutes
•    Serves: 2–4
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian
•    Hydration: 3 beers (optional… but recommended)

Tips & Variations
Swap the seasoning
Use BBQ rubs, Cajun blends, lemon herb, or smoked paprika for different flavour profiles.
Add smoke flavour
Place a small chunk of fruit wood directly on the charcoal for a mild smoky aroma.
Alternative brine flavours
Add chilli flakes, lemon slices, bay leaves, or peppercorns to customise the brine.
Meal prep friendly
Cook multiple breasts at once—this method keeps them tender even after reheating.
Oil alternatives
Use avocado oil for high-heat stability or garlic-infused olive oil for extra flavour.

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