Juicy grilled chicken breast on a Weber kettle

############################# Video Source: www.youtube.com/watch?v=a5t7vQfnXzc

Grilled chicken breast can be a little tricky at times. A lot of people tend to over cook this lean cut of chicken. Cooking it at a lower heat ensures it cooks more evenly, not drying out the edges and keeps the chicken super juicy. Resting is a big part but taking it off the heat before it finishes cooking and allowing the chicken to steam away using a carry over cooking method while wrapped in foil, you will get tender moist chicken each and every time. • As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home. • As always, cheers for watching • #bbq #chicken #grilledchicken #smokedmeat #weberkettle #tastyfood #easyrecipes #schueysbbq #australianbbq #aussiebbq • • If you want to support the channel, like the videos, comment on them and share them with your friends. You can even donate and shout me a beer timer here https://www.paypal.com/donate?hosted_... • If you love BBQ, check out Schueys BBQ on Facebook / 2235708600063671 • Also check out my Instagram for more content and giveaways https://www.instagram.com/schueysbbq/... • • Main Ingredients: • 1.4kg (3lbs) of skinless chicken breasts • • Seasoning Ingredients: • The Feedlot Heatwave BBQ rub (use your favourite BBQ rub) • • Sauce Ingredients: • The Feedlot Ranch Hand (use your favourite BBQ sauce) • • • • • • Items Used: • Weber 57cm (22 ) Kettle - https://geni.us/hsPHo • Thermapen MK4 - https://geni.us/9lXsB • Black Nitrile Gloves XL x 100 – https://geni.us/BbRUCq • • Feeds: 4 • Style of cooking: indirect grilling • Preparation Time: 5 minutes • Cook Time and temp : 2 hours at 160c (325f) • Rest Time: 5 minutes • Cuisine: American / Australian • Hydration: 4 x beers • Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos. • With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades. • There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied. • If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me. • • • • I’ve decided to list some of the equipment I use with links to purchase for my Australian followers. As I have been asked about a few of the items on more than one occasion. • Video equipment used: • Canon M50 Mark II - https://geni.us/mQz2LhA • Rode Wireless Go- Compact Wireless Microphone System - https://geni.us/RodWirelesG • Rode Lavalier Go Professional Grade Wearable Microphone in black - https://geni.us/LPL7zh • Jinbei EFII-150 LED Video Light - https://geni.us/DIho5Ja • JINBEI 90cm Octagon Softbox - https://geni.us/MK4njzH • Products I use:. • Weber 57cm (22 ) Kettle - https://geni.us/hsPHo • Weber Go Anywhere - https://geni.us/xRNI6 • Thermapen MK4 - https://geni.us/9lXsB • Victorinox boning knife - https://geni.us/jVAvRxJ • Victorinox chefs knife - https://geni.us/E2jAxI • Brisket Slicer - https://geni.us/8goos • Butane Portable Stove by Gasmate single burner camp cooker case - https://geni.us/Z73vj • Gasmate 220 Gram Butane RVR Cartridges 4 pack - https://geni.us/bX500 • Black Nitrile Gloves XL x 100 – https://geni.us/BbRUCq • The Good Hurt Fuego by Thoughtfully, Extreme DIY Hot Sauce Set - https://geni.us/AAuF0f2 • • As an Amazon Associate I earn from qualifying purchases. This means, if you do purchase from one of my links, you pay no extra but I do make a small amount from each purchase that helps me keep producing content, so thank you for your help.

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