Chicken breast is often considered boring. I cook alot of thigh because i like the fat. But if you’re after lean meat, breast on its own can be moist and tasty if you remember a few simple things.
Use a thick marinade or sticky rub on the chicken when barbecuing so it stays on during the cooking. They don’t have to be oily, just thick and moist. A tomato paste based marinade with paprika, five spice, soy sauce and peri peri works well. Maybe even with a little oil. Try making one up yourself, experiment with them. You don’t need sugar either for a good flavour. You can make versions with Balsamic vinegar too. Put shallow slices or cuts across each breast on the top skin side of the breast to allow the marinade/rub to seep into. Let this sit for at least an hour or longer if possible for any marinade.
Never leave the chicken alone when cooking it, you have to be present and check the chicken occasionally. Most people are paranoid about chicken so they often over cook breast. Better to undercook and check it – then return it for a few minutes if need be. You want to see the pink of the chicken just turn and moisture run from it then take it off. It will continue to cook on a little.
I always BBQ on a Weber Kettle. Gas BBQ’s don’t come close to producing the right heat let alone the flavours and colour. Direct cooking over coals with some soaked wood chips can not be beaten. I have been doing this for over 20 years and my visitors still get excited when they come over for a BBQ night.
I use 1/3 of a bag of Heat Beads Easy-Lite coals and BBQ about 3-4 rounds of meat for the fridge to use over a few days. It’s very economical cooking and because i am cooking outdoors i leave the smell out there too. Here is a picture below of some Turkey breast i did tonight. Don’t leave these steaks for long on the grill before flipping. With this i used dried Rosemary and Tamari soy sauce.
I use a wheat free Spiral Tamari soy sauce because i am wheat allergic. This particular Tamari is not overwhelming like most soya sauces. Tamari leaves a very nice subtle salty caramel flavour on any meat done over coals like this. It also passes for the seasoning at the same time so you can avoid salting the meat if you like. You can get low salt versions too. Abundant Earth also do a wheat free Tamari. Avoid standard chinese soy sauces, they seldom work for this kinda of subtle flavour and are generally not wheat free. If you’re not allergic like me, Kikkoman do a nice Tamari that is widely available.