Sometimes it's better to focus on getting the classics right rather than going for extravagance.
Often overlooked, chicken breast is often considered dry, but if you knew how juicy and delicious it can be.
In fact, chicken breast can be cooked in several ways on the BBQ.
It can be grilled at the beginning to form a nicer crust, it can be grilled at the end with sauce to caramelize it on the meat, it can even be smoked with milder woods like apple, maple or cherry, or with more flavorful woods like hickory, oak or mesquite for a much more intense flavor.
Today I'm bringing you the ultimate technique for preparing your chicken breast. We start with the injection Butcher BBQ chicken injection, making sure to follow the directions on the packaging to ensure the correct ratio.
Once the injection is done, remove the excess liquid on the outside, then apply your favorite Rub. I recommend our new Jamaican Jerk dry marinade from BBQ Québec , which has a sweet and spicy touch as well as the classic taste of Jamaican Jerks.
Typically, you grill on each side and then send it over indirect heat until it reaches 170°F, but be aware that it is not necessary to grill the chicken. Direct heat at the beginning of cooking will decrease the cooking time and increase the crust on the outside of the chicken, but will greatly dry out your meat on the outside.
The key to a good chicken is to have indirect heat consistently. We want to reach 170°F, so note that this can take quite a while depending on the thickness of your piece of meat and especially the temperature of the BBQ.
A thermometer is essential for cooking your chicken because it will allow you to take it out at just the right time.
You know, you can even use a smart thermometer as a the Igrill to check the temperature of the meat remotely and without having to open the barbecue. So, when your chicken is ready, you will receive a notification directly on your phone or your smart watch.
Now, when your chicken reaches 170°F, that's the best time to glaze your BBQ sauce. By applying it at the end, your BBQ sauce won't char, ensuring a better result than if you grilled it from the start.
The ultimate sauce for chicken is the BBQ Quebec Champion sauce , but there are an astronomical amount of good sauces to discover to eat with your chicken, such as Black Swan sauces , SJB , Pat BBQ , cosmos Q , Butcher BBQ , blues hog and many other delicious sauces available on BBQQuebec.com .
For those with a sweet tooth, once everything is well caramelized, you have the option of adding the final glaze. The glaze is a very sweet mix that will make your chicken (or ribs) very "sticky" and give them the perfect taste to balance your rubs or spicier sauce.
Glaze with a brush, then serve!
Happy BBQ!
