Chef Tom shows how to grill chicken breasts on the Napoleon Prestige P500 gas grill. Get perfectly cooked chicken breasts every time with precise temperature control and direct high-heat cooking.
WHAT YOU'LL LOVE
- Brining in a dedicated bucket for just 30 minutes: Using the Briner Mini keeps the chicken fully submerged with a locking lid, so even a short 30-minute brine seasons the meat evenly without any part floating above the liquid.
- Rinsing and drying before seasoning: Rinsing off the brine and patting the chicken dry means the blackening seasoning adheres to the surface instead of sliding off on residual brine liquid.
- Setting up an indirect zone before cooking even starts: Turning off two burners ahead of time gives you a ready fallback the moment the chicken needs gentler heat, without having to adjust burners mid-cook.
- Flipping once, then closing the lid to finish: Browning one side over direct heat first, then closing the lid after the flip, lets the chicken finish cooking through with trapped heat instead of drying out over continued open-lid grilling.
How to Grill Chicken Breasts on a Gas Grill
Tom Jackson
Rated 3.8 stars by 4 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Calories
302
Chef Tom fires up the Napoleon Presige P500 to show us How to Grill Chicken Breasts on a Gas Grill.
Ingredients
-
8 oz (1/2 bag) Cattleman’s Grill Butcher House Brine
- 2 quarts cool water
- 4 boneless skinless chicken breasts
-
extra virgin olive oil
-
Cattleman’s Grill Blackening Seasoning
Directions
- Whisk the Cattleman’s Grill Butcher House Brine with about 1 quart of water in a Briner Mini Brining Bucket.
- Place the chicken in the brine. Fill the container nearly to the top with the remaining water. Slide the plastic lid down over the chicken and lock in place to keep the chicken submerged. Place a lid on the Briner Mini and store in the refrigerator for 30 minutes.
- Preheat your Napoleon Prestige P500 Gas Grill. Turn all burners to high heat. Close the lid to preheat for 15-20 minutes.
- Remove the chicken from the brine. Rinse under cold water. Pat dry with towels.
Rub a thin layer of extra virgin olive oil over the chicken. Season with Cattleman’s Grill Blackening Seasoning. Let sit until the seasoning appears wet on the surface.
- Turn off two of the burners on the grill to create an indirect cooking zone. You may or may not need to finish over indirect heat.
Place the chicken breasts on the opposite side of the grill, over the direct medium-high to high heat. Grill with the lid open until the chicken is browned on the surface. Flip, then close the lid and continue cooking until an instant read thermometer inserted into the center of the thickest part of the chicken breasts reaches 155ºF-160ºF.
- Remove the chicken from the grill and let rest for about 5 minutes before slicing.
Recipe Note
Recipe FAQ
Why brine the chicken for only 30 minutes instead of longer?
Boneless, skinless chicken breasts are thin enough that a short 30-minute brine in a fully submerged, locked container is enough to season them through — a longer brine risks making the texture too soft.
Why rinse and pat the chicken dry after brining instead of seasoning it wet?
Rinsing off the brine and drying the surface lets the blackening seasoning stick to the chicken directly, instead of sliding off on leftover brine liquid.
Why turn off two burners before the chicken ever goes on the grill?
Setting up the indirect zone ahead of time means there's already a gentler cooking area ready the moment the chicken needs it, without pausing to adjust burners mid-cook.
Why flip only once and then close the lid to finish?
Browning the first side with the lid open builds color, and closing the lid after flipping traps heat so the chicken finishes cooking through evenly instead of drying out over continued open-lid grilling.
What internal temperature should the chicken breasts actually reach?
This recipe targets 155°F-160°F, but USDA's minimum safe internal temperature for poultry is 165°F. Cook to at least 165°F rather than pulling at the lower end of that range.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or grill pan on the stovetop can replicate the sear and finish just as well as the gas grill.
Recipe Highlights
Locked-lid brining: Keeps chicken fully submerged even for a short 30-minute brine.
Rinse-and-dry step: Helps the seasoning adhere instead of sliding off wet.
Pre-set indirect zone: No mid-cook burner adjustments needed.
Flip-once, lid-closed finish: Builds color, then finishes gently without drying out.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 302
- Carbs
- 1 grams
- Protein
- 41 grams
- Fat
- 14 grams
- Sodium
- 121 milligrams
