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!
