How to Cook a Great Barbeque Chicken Breast

A barbeque chicken breast requires a delicate touch from start to finish. You need the right meat, the right seasonings, the right grill, the right marinade and of course, the right barbeque sauce. So what goes into a great barbeque chicken breast and how can you make one that everyone at the cookoff will remember for years to come? It's simple once you know the basics and get some good recipes down. Here are the most important things you need to remember when it comes to making an excellent barbeque chicken breast.

The meat is the heart of the recipe. When picking out a good chicken breast, you need to find a top line, tender grade A meat that can spend a long time on a grill without drying or hardening. Take your time with this and test whatever results you have. The chicken should not be pre seasoned or pre cooked as you will most definitely be taking care of that, but just be sure it's high grade and tender.

You want to use balanced seasonings when preparing the chicken. If you place the chicken in heavy garlic or heavy salt without using anything else to balance it out, you will end up with an overpoweringly seasoned barbeque chicken breast. Don't allow this to happen! Make sure that your chicken breast is a very balanced one when it comes to seasonings. Try the following ingredients: garlic salt, ground pepper, basil, cayenne pepper, teriyaki sauce, soy sauce.

Next up is preparing the grill. Keep the grill on low heat. Barbequing is all about slow roasting and letting the juices and tenderness of the meat stay in for a long time. When making a great barbeque chicken breast, you need to keep this in mind at all times. If you cook the meat too quickly, the juices will drain out and the meat will be dry and hard, so take your time!

Next up is the sauce. The sauce should be a balanced mixture of the ingredients you marinade with, but mixed together in a bowl and made with extra care, not used until the very end of grilling. If you apply the sauce at the beginning, it causes the sauce to burn. Not a good idea! Keep your sauce from burning by applying it at the very end and allow it to simmer on the meat for a few minutes before serving.