Tag: BBQ

How to BBQ Skinless Boneless Chicken Breast on a Gas Grill by Gordon Ramsay


A great tasting, moist, and tender grilled BBQ skinless boneless chicken breast. A simple short brine gets you the moist chicken breast you want. A light coat of BBQ sauce then grills carefully. Umm, chicken heaven.
Picture of two Grilled BBQ Skinless Boneless Chicken Breasts on a white plate

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Introduction and My Rating

Everybody wants to grill skinless boneless chicken breast, but they all get hockey pucks. To address this issue, I started with a simple brine to help with the moisture problem you can have with SBCB. Add a little cayenne for taste to the brine.

Let set in the brine for about 30 minutes while the grill is heating. Rinse, pat dry, and a light coat of sauce. Grill carefully for about 30 minutes and add another coat of sauce a few minutes before removing. Let sit for 5 minutes and serve.

My Rating:

My rating system. Great 5 out of 5


Tasty and easy to do. A classic recipe. I was a high four, but having redone this a number of times, I’m at a low five along with my wife.

🐓Chicken Breasts

Skinless boneless chicken breasts have gotten much bigger over the years. It is always easier to cook chicken that is about the same size and thickness. So try to even it out when you pick your chicken.

If you get these really plump ones, flatten them down a little with a meat mallet or bottom of a pan. Try for about 3/4 inch thickness.

🥣The Brine

The recommended brine is relatively heavy in salt. According to Cooks Illustrated, this concentration of brine is recommended for chicken for 30 minutes to 2 hours. The chicken gets saltier if over 1 hour, so I’m suggesting 1-hour max.

To me (a safety guy), I don’t like raw chicken at room temperature for more than 20 minutes. Actually, 20 minutes will do a fairly good job of brining these.

While we no longer recommend rinsing chicken, you should always rinse carefully after brining. Also, don’t add any more salt after brine is used. You can grill a chicken breast and keep it moist without the brine, but it requires attention and skill. Skip the brine at your own risk.

♨️Grill

The grill temperature is the most important part of our keep it moist quest. For any chicken, I feel you can not “sock the heat to it.” The outside will be burnt before the center is safe to eat. Also, the light coat of sauce can burn easily.

I like to cook all chicken with a grill surface temperature of about 450°, give a take a little. This is medium on my current grill, which is a “hot” grill. It is medium-high on most gas grills. Please see my guide A Beginners Guide to Grill Temperature on a Gas Grill and get it right.

I like to add a very light coat of BBQ sauce at the beginning to create a base for the last coat. You do not have to do that, but I recommend it.

Use the BBQ sauce of your choice. I love Gates BBQ of KC sauce but used Bulls Eye Original, which Cooks Illustrated likes (me too). My Memphis BBQ Sauce would also be great.

📖Chicken Breast Recipes

How to Grill Chicken Breasts on a Gas Grill
Super Moist Grilled Skinless Boneless Chicken Breasts
Grilled Blackened Chicken Breasts
Baked Chicken Breast
A Beginners Guide to Grill Temperature on a Gas Grill
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🖊️Instructions

Trim skinless boneless chicken breast of any trim-able fat. Try to use chicken breasts of about the same size. And if you get some that are very plump, flatten them down a little with a meat mallet or bottom of a pan to about 3/4 inch thick.

adding chicken to the brine

Mix brine of 3 cups water,1 1/2 tablespoons table salt, 1 1/2 tablespoons brown sugar, and 1/2 to 1 teaspoon cayenne pepper (optional). Add chicken and submerge and refrigerate for 30 minutes (no more than 1 hour).

cleaning grill with brush

Clean and oil grill grates and preheat to a surface temperature of 450°-500°, which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.

Patting dry chicken with paper towels

Remove chicken from brine and rinse lightly under running water. Pat dry. Please be careful and wash up the surrounding area and your hands.

Brushing chicken with BBQ sauce on plate

Brush lightly with BBQ sauce of your choice.

placing chicken breast over direct heat on grill

Place over direct heat.

brushing chicken with sauce on the grill

Flip about every 5 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from the grill at an internal temperature of 165°—about 30 minutes of total grill time. But total time will vary by the exact grill temperature and thickness of the breasts. The thinner breast may be in the 25-minute range, and those huge thick ones may take 35 minutes.

BBQ chicken breast with sauce on plate

Allow to rest for about 5 minutes before serving.

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📖 Recipe

BBQ Skinless Boneless Chicken Breast on a Gas Grill

A great tasting, moist, and tender grilled BBQ skinless boneless chicken breast. A simple short brine gets you the moist chicken breast you want. A light coat of BBQ sauce then grill carefully. Umm, chicken heaven.

Prep Time10 mins

Cook Time30 mins

Brine30 mins

Total Time1 hr 10 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 2 servings

Ingredients

  • 2 skinless boneless chicken breasts
  • 2 tablespoon BBQ sauce of choice

Brine (optional)

  • 3 cups water – cold
  • 1 1/2 tablespoons table salt
  • 1 1/2 tablespoons brown sugar
  • 1/2 to 1 teaspoon cayenne pepper – optional
US Customary – Convert to Metric

Instructions

  • Trim skinless boneless chicken breast of any trim-able fat. Try to use chicken breasts of about the same size. And if you get some that are very plump, flatten them down a little with a meat mallet or bottom of a pan to about 3/4 inch thick.

  • Optional Brine: Mix brine of 3 cups water,1 1/2 tablespoons table salt, 1 1/2 tablespoons brown sugar and 1/2 to 1 teaspoon cayenne pepper (optional.) Add chicken and submerge and refrigerate for 30 minutes (no more than 1 hour)

  • Clean and oil grill grates and preheat to a surface temperature of 450°-500° which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.

  • Remove chicken from brine and rinse lightly under running water. Pat dry. Please be careful and wash up the surrounding area and your hands.

  • Brush lightly with BBQ sauce of your choice.

  • Place over direct heat.

  • Flip about every 5 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from the grill at an internal temperature of 165°. About 30 minutes of total grill time. But total time will vary by the exact grill temperature and thickness of the breasts. The thinner breast may be in the 25-minute range, and those huge thick ones may take 35 minutes.

  • Allow to rest for about 5 minutes before serving.

Recipe Notes

Pro Tips:

  1. This brine is relatively heavy in salt so a maximum time of 1 hour please. Rinse to remove extra salt. The brine is optional but recommended.
  2. Total grilling time will vary by the exact grill temperature and thickness of the breasts. Thinner breast may be in the 25-minute range, and those huge thick ones may take 35 minutes.
  3. If you have a breast that has a large variation in thickness, using a meat mallet to even things out a bit is a good idea. Try for about 3/4 inches thick.
  4. I like a very light coat of BBQ sauce at the start to create a base for later. It does not burn but omit if you which.

Course Main Course

Cuisine American

Keyword BBQ Chicken, Chicken Breast Recipe, Grilled Chicken

 

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ADJUST THE RECIPE SIZE:

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Nutrition

Nutrition Facts

BBQ Skinless Boneless Chicken Breast on a Gas Grill

Amount Per Serving

Calories 159 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 72mg24%

Sodium 678mg28%

Potassium 459mg13%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 6g7%

Protein 24g48%

Vitamin A 73IU1%

Vitamin C 1mg1%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editors Note: Originally published August 1, 2011. It was in need of a rewrite, some better photo editing and some clarification of technique.
Jake dog bagging for chicken

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30 Minute BBQ Boneless Pork Ribs by Gordon Ramsay


Moist and tasty country-style BBQ boneless ribs in only 30 minutes.  A little pan-searing, coat with BBQ sauce and finish in the oven. A great easy dinner recipe.
boneless pork ribs cut on white plate

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Introduction and My Rating

Another weeknight recipe with one of my favorite “Cooking For Two” types of meat, boneless country-style pork ribs which will be 2-4 servings depending on size of your appetite.

Unlike other pork ribs, boneless country-style “ribs” are very much like a pork chop. They are lean and should be cooked rapidly, not low and slow.

The method is simple: preparing the boneless ribs, season, pan sear, a brush of your favorite BBQ sauce then finish to final temperature the oven.

After a short rest, dinner is served with moist and tender BBQ ribs. All in under 30 minutes. And it is so easy with these step by step photo instructions.

My Rating

My rating system. Great 5 out of 5

A very nice low 5 to high 4. Now you can have fresh hot BBQ on a weeknight without much fuss.

🐖The Ribs

What are Boneless Country Style Pork Ribs?

For those of you unfamiliar with the cut, it is the tail end of a whole pork loin cut in half and scored to make “ribs.” So, think of the boneless country-style ribs as lean pork chops in a funny shape. Due to that, they should be cooked rapidly.

There is a “fat cap” that I usually trim off. Many times the scoring is not very deep, so I usually deepen the cut to a  little over half the thickness of the meat. I consider this to be more surface area for seasoning.

Location of Boneless Country Style Pork Ribs

Unfortunately, there is also “bone-in country-style pork ribs.” They are NOT the same. Or even close to the same thing.

The bone-in variety is a cut from the pork shoulder; it needs to be cooked more like a pork shoulder (AKA pork butt), meaning low and slow.  They cannot be cooked in similar manors, or the results will be very bad indeed.

And if you haven’t figured it out, neither is related to real ribs. Although a pork loin is right next to baby back ribs. The boneless variety should be thought of as lean pork chops in a funny shape.

Preparing the boneless ribs

Many times there will be a large amount of fat attached to the backside of these ribs. It interferes with browning, seasoning, and cooking the meat. You will not be eating it, so cut most of it off. You don’t need to be a perfectionist, but get most of it gone.

The second step is to deepen the “rib cuts”. Many times they will be less than 25% of the thickness. I like to get it to 50% or even a little more. It evens out the cooking and adds more seasoning area.

♨️Pan Searing and Seasoning

This recipe depends on an old but true method. First, sear the boneless ribs creating flavor by causing the Maillard reaction. Dry them well and season. Sear for a few minutes per side in a bit of oil over medium-high heat. Get them close to the color you want when done.

A brush of BBQ sauce, then finish cooking the ribs in an oven to bring it up to the final internal temperature.

What Pan to Use?

I like to use a cast-iron skillet for this but any pan that can go from the stovetop to the oven will do.

If you don’t have that, add an oven-safe pan to the oven while preheating. Sear with a stovetop pan then transfer the ribs to the preheated pan to finish in the oven.

🧂Seasoning

Just salt and pepper are fine. But I like to use our All Purpose Seasoning – 7:2:2 which has a good amount of garlic powder in addition to the salt and pepper.

The second part of the seasoning is a light coat of BBQ sauce. Use the one you love. I love Gates BBQ of KC sauce but have used Bulls Eye Original, which Cooks Illustrated likes. My Memphis BBQ Sauce would also be great.

⏰🌡️Time and Temperature

I like to use 375° convection for about 15 minutes to get an internal temperature of 150°.

Your time can vary by the thickness of your ribs, the pan, the oven temperature and how long you seared. So cook to the final internal temperature you want.

The final internal temperature for these ribs should be about where you like your pork chops. So 140° is the low end. 145° is the most common. We prefer 150° with almost no pink. Over 155° will start to dry and toughen your meat and is not recommended.

Allow to rest for about 5 minutes before cutting and serving. The temperature may rise a few degrees so account for that. If longer than 5 minutes, then lightly tent with foil.

📖Boneless Rib Recipes

How to Grill Boneless Country Style Pork Ribs

Grilled Memphis Boneless Country Style Pork Ribs

Grilled Boneless Country Style Pork Ribs with Simple Rub

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🖼️Photo Instructions

trimming fat pad off boneless ribs

Preheat oven to 375° convection and heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat. Trim one slab (about 1 1/2 lb) country-style boneless pork ribs of fat cap and any silverskin.

deepen rib slices to 50%

Deepen the cuts to a little over half the thickness of the slab.

adding seasoning to boneless pork ribs

Before seasoning, dry well with a paper towel. Give a good sprinkle of salt and pepper or 7:2:2 seasoning.

placing slab of ribs in pan with oil

Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.

brushing browned boneless ribs with BBQ sauce

Remove from heat and brush the top (not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.

boneless ribs done in pan

Place in the oven and bake until internal temp of about 145°-150°. About 15 minutes but time will vary some. Let rest for 5 minutes before cutting.

pork rib with sauce on fork

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📖 Recipe

30 Minute BBQ Boneless Pork Ribs

Moist and tasty country-style BBQ boneless ribs in only 30 minutes.  A little pan-searing, coat with BBQ sauce, and finish in the oven. A great easy dinner recipe.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4 small servings or 2 large

4

Ingredients

  • 1 ½ pound country style boneless pork ribs – one slab
  • salt and pepper to taste – or 7:2:2 seasoning
  • 1-2 teaspoon oil
  • 1 tablespoon BBQ sauce

Instructions

  • Preheat oven to 375° convection. Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat.

  • Trim one slab (about 1½ lb) country-style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab. Dry well with a paper towel.

  • Give at a good sprinkle salt and pepper or 7:2:2 seasoning.

  • Place in the pan and sear for 2-3 minutes per side. Get close to the final color you want when done.

  • Remove from heat and brush the top (but not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.

  • Place in the oven and bake until internal temp of about 145-150°. About 15 minutes for me. Let rest for 5 minutes before cutting.

Recipe Notes

Pro Tips

  1. Boneless country style ribs are not the same as bone-in country style ribs and they are not cooked the same.
  2. Reasonably trim the fat pad. You do not need to be perfect.
  3. Be sure to dry the ribs will before seasoning and adding to the skillet.
  4. Get the skillet and oil hot on the stove top before adding the ribs.
  5. If you don’t have a pan that can go from stove top to the oven. Place an oven safe pan in the oven during preheating. After searing in a different pan on the stove top, transfer the ribs to the oven pan, brush with BBQ sauce and proceed.
  6. Cook to the final internal temperature you want. Usually 145°-150°.
  7. Be sure to rest for 5 minutes before cutting. It might rise a few degrees so account for that.
  8. ONE LAST TIME: Boneless country style ribs are not the same as bone-in country style ribs and they are not cooked the same. Do not do this recipe with bone-in.

Course Main Course

Cuisine American

Keyword BBQ Ribs, boneless pork ribs, country style ribs

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Nutrition

Calories: 232 kcal | Carbohydrates: 2 g | Protein: 38 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 112 mg | Sodium: 128 mg | Potassium: 668 mg | Sugar: 1 g | Calcium: 9 mg | Iron: 1 mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally published March 31, 2012. Update with expanded explanation and discussion. Photos are refreshed. A few photos are from different photoshoots and have a different color cutting board.

Molly

BBQ CHICKEN WITH PINEAPPLE SALSA by Gordon Ramsay

BBQ CHICKEN WITH PINEAPPLE SALSA


Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa.

Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.Anyone ready for some BBQ chicken with pineapple salsa?! I know I am. Summer is quickly approaching and with that comes GRILLING SEASON! It seems like for the better part of the last several months my grill was buried under at least a foot of snow, so I’m thrilled to fire it up. This recipe is the perfect way to dress up ordinary barbecue chicken. It’s easy to make and has the best flavor!

How to make the BEST BARBECUE CHICKEN

Here are a few tips on how to make the best ever grilled BBQ chicken. First, start by sprinkling the chicken with salt and pepper. Yes, even though you’ll be slathering on sauce later, chicken is pretty bland so more flavor is always a good idea.

If you’re nervous about your chicken being dry or tough, try “marinating” it with a simple mixture of milk, olive oil and cornstarch first. Just combine 1 cup milk with 2 TBSP olive oil and 1 teaspoon of cornstarch. Whisk together and immerse chicken for about 15 minutes. Then transfer to a hot grill and sprinkle on some salt and pepper, then proceed with the recipe.

Don’t add the barbecue sauce right away. Sometimes, if I’m cooking kabobs or other types of small chicken, I’ll slather some sauce on early. However, for most chicken breasts, if you sauce early then the sugar in the sauce causes it to burn. Burnt chicken in any form doesn’t taste good! So cook most of the way, then slather on the sauce so you get the moist flavor, but not the burned taste.

Use a meat thermometer! Chicken can be inedible when overcooked, so be sure to use a meat thermometer when grilling. Small pieces of chicken can cook quickly, so this really helps you know when the meat is done. Just stick it in the thickest part of the piece of chicken and push the button to get a reading. Chicken is fully cooked at 165 degrees F but it’s okay to take it off the grill at 160-162 degrees. Place it in a glass dish and cover with foil. Let the cooked chicken rest for 5-10 minutes and serve.

My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! 

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

GRILLED BBQ CHICKEN WITH PINEAPPLE SALSA

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa made with lime and jalapeno. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

  • Makes:             4 servings
  • Prep time:        10 minutes
  • Cook time:      12 minutes

 INGREDIENTS

  • 6 pineapple rings
  • 1/4 cup red onion, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 small jalapeño pepper, diced
  • Salt and Pepper
  • Extra virgin olive oil
  • 4 boneless skinless chicken breasts
  • 1 cup BBQ sauce

INSTRUCTIONS

  1. Preheat your grill.
  2. Place the pineapple rings on the grill and cook 1 minute on each side or until slightly charred. Remove the pineapple from the grill and dice. 
  3. In a small bowl, combine the diced pineapple, onion, cilantro, lime juice, and jalapeño, and season with salt and pepper to taste. Set aside. 
  4. Lightly coat the chicken breasts with olive oil and season with salt and pepper. Place the chicken on the grill over direct heat and cook until the internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side. 
  5. Coat the chicken breasts liberally with BBQ Sauce and allow the sauce to caramelize. Remove the chicken breasts from the grill after 1 minute to avoid burning, and let them rest for 5 minutes before serving. 
  6. Top each chicken breast with a generous amount of pineapple salsa and serve.

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

GRILLED BBQ CHICKEN WITH PINEAPPLE SALSA

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa made with lime and jalapeno. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

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Ingredients

  • 6 pineapple rings
  • 1/4 cup red onion chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh lime juice
  • 1 small jalapeño pepper diced
  • Salt and Pepper
  • Extra virgin olive oil
  • 4 boneless skinless chicken breasts
  • 1 cup BBQ sauce

Instructions

  • Preheat your grill.

  • Place the pineapple rings on the grill and cook 1 minute on each side or until slightly charred. Remove the pineapple from the grill and dice.

  • In a small bowl, combine the diced pineapple, onion, cilantro, lime juice, and jalapeño, and season with salt and pepper to taste. Set aside.

  • Lightly coat the chicken breasts with olive oil and season with salt and pepper. Place the chicken on the grill over direct heat and cook until the internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.

  • Coat the chicken breasts liberally with BBQ Sauce and allow the sauce to caramelize. Remove the chicken breasts from the grill after 1 minute to avoid burning, and let them rest for 5 minutes before serving.

  • Top each chicken breast with a generous amount of pineapple salsa and serve.

Notes

Makes:             4 servings Prep time:        10 minutes Cook time:      12 minutes

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken. #Grill #Chicken #bbq #recipe from Butter With A Side of Bread #pineapple #salsa #grilling #barbecue

Grilled BBQ Chicken with Pineapple Salsa is made by smothering grilled chicken with thick & flavorful bbq sauce then topping it with a delicious pineapple salsa. Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

Easy Grilled Chicken smothered with thick & flavorful bbq sauce then topped with a delicious pineapple salsa is what's for dinner! Perfect for weeknight dinners or weekend get-togethers, the pineapple salsa pairs perfectly with the tangy grilled barbecue chicken.

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