It’s easy to grill chicken breasts so they stay juicy. The problem is, most people grill them into submission. I gave some rough time guides in the recipe, but an instant-read thermometer is your friend.
Generally, chicken is considered fully cooked when an instant-read thermometer inserted into the thickest part reads 165˚F. But remember meat continues to cook once it’s been taken off the heat. Not overcooking chicken is the best way to make sure it’s juicy and delicious.
Also, when I grill my chicken, I like to butterfly the chicken breasts so they cook faster and there is less of a chance of drying out the meat.
TIPS FOR SHREDDING CHICKEN
You can either shred this chicken with two forks or chop the chicken roughly with a knife. Be sure to let the chicken cool briefly so you can work with it, but it will shred easier if it is warm. I like to stir in more sauce as I shred the chicken to boost the BBQ flavor!
GO AHEAD, GIVE HOMEMADE BBQ SAUCE A TRY!
I’ve tried a bunch of homemade BBQ sauces over the years, but this Kansas City Barbecue Sauce written by Hank Shaw is one of my favorites.
It’s the perfect balance of tangy and sweet and works so well with chicken sandwiches. I didn’t really feel the need to rewrite the book for this one!
