Looking for advice on boneless/skinless chicken breast on weber kettle

[jasonwilliams14]

Thanks for ever bodies input and help. I was able to pull off a pretty successful BBQ on fairly short notice.
What I ended up doing for the chicken breasts was:

- went and bought fresh non-frozen chicken that morning
- seasoned them up about 90 minutes before (little olive oil) with basic seasoning

When I cooked them, I did it indirectly between 350-370. I did not want it to get too hot too fast.
They snuck up on me when I checked back in about 30 minutes later and were done, maybe even a little overdone.
I quickly pulled them off and let them rest for about 10mins.

Lucky for me, they turned out quite juicy and moist, so I was very pleased (although the rub I did not care for, but that's a different story). I ended up trying again on Sunday and was able to repeat my success. Still learning as always, but now I feel I have a way to cook BL/SL chicken breasts.

It was a great day. SUPER fun. Tested my timing and managing abilities but I enjoyed it.

Thanks again!

[Mosca]

I’ve pretty much stopped using poultry specific bbq rubs on chicken in favor of general bbq rubs. I just like them better.

[JeffJ]

Dry brine, reverse sear and keep a close watch on the internal temps.

Very little room for error with boneless skinless breasts.