Grill Like a Boss: How Long to Cook Butterflied Chicken Breast on a Gas Grill!

Hey there, grill masters and backyard BBQ enthusiasts! If you’ve ever wondered how long to cook butterflied chicken breast on a gas grill, you’re in the right spot. I’m gonna spill the beans on gettin’ that juicy, tender chicken with perfect grill marks every dang time. The quick answer? You’re lookin’ at about 6 to 8 minutes per side on medium-high heat, around 400°F to 450°F, until the internal temp hits 165°F. But stick with me, ‘cause there’s a whole lotta tips, tricks, and tasty ideas to make sure your chicken ain’t just good—it’s freakin’ amazing!

At GrillSavvy (that’s us!), we’ve burned our fair share of chicken breasts tryin’ to figure this out, so you don’t have to Whether you’re a newbie or a seasoned griller, butterflying your chicken is a game-changer, and I’m here to walk you through it step by step. Let’s fire up that gas grill and get cookin’!

What’s a Butterflied Chicken Breast, Anyway?

Before we dive into the nitty-gritty of cookin’ times let’s chat about what “butterflied” even means. If you ain’t familiar butterflying is just a fancy way of sayin’ you slice the chicken breast horizontally and open it up like a book. This makes it thinner and more even, so it cooks faster and don’t end up dry as a desert on one side while still raw on the other.

Here’s why we love butterflying at GrillSavvy

• Even Cookin’: No more thick parts takin’ forever while the thin bits burn.
• Faster Grill Time: Cuts down your wait, perfect for them hungry weeknights.
• Flavor Heaven: More surface area means more room for marinades and rubs to soak in.
• Looks Fancy: It plates up real nice, impressin’ your crew without much effort.

Never done it before? No sweat, I gotchu. Grab a sharp knife, lay that chicken breast on a cuttin’ board, and slice through the thickest part horizontally. Don’t cut all the way through—leave about half an inch connected so it opens up flat. If it’s still uneven, give it a lil’ whack with a meat mallet or even a rollin’ pin to flatten it out. Easy peasy!

How Long to Cook Butterflied Chicken Breast on a Gas Grill: The Deets

Alright, let’s get to the main event. When you’re grillin’ butterflied chicken breast on a gas grill, timing is everything. Set your grill to medium-high heat, somewhere between 400°F and 450°F. This sweet spot gives you a killer sear on the outside while keepin’ the inside juicy.

Here’s the general rule of thumb for cookin’ time:

• Standard Thickness (3/4 inch): 6 to 8 minutes per side.
• Thinner Cuts (1/2 inch): 4 to 6 minutes per side.
• Thicker Cuts (1 inch or more): 8 to 10 minutes per side.

But hold up—don’t just set a timer and walk away. The real trick is usin’ a meat thermometer. Stick it into the thickest part, and when it reads 165°F, you’re golden. If you ain’t got one, get one ASAP—it’s a lifesaver for not overcookin’. If it’s at 160°F, pull it off and let it rest; the heat’ll carry it the rest of the way.

Here’s a lil’ table to keep things straight based on thickness:

Pro Tip: Flip the chicken only once durin’ cookin’. Too much flippin’ messes with them grill marks and lets juices escape. And always preheat that grill for at least 10-15 minutes before slappin’ the chicken on—trust me, it makes a huge diff!

Why Gas Grill? And Direct vs. Indirect Heat

You might be wonderin’, why a gas grill specifcally? Well, gas grills heat up quick, give you solid control over the temp, and are just darn convenient for most folks. No messin’ with charcoal or waitin’ forever for coals to get ready. That said, if you’re a charcoal purist, these tips still apply—just adjust for your setup.

Now, let’s talk heat methods ‘cause it can change your game. With a gas grill, you got two options:

• Direct Heat: Cookin’ right over the flames. This is best for butterflied chicken ‘cause it’s quick, gives you them sexy grill marks, and sears the outside nice. Use medium-high heat (400°F-450°F) and keep the lid closed between flips to lock in heat.
• Indirect Heat: Cookin’ off to the side of the burners, usin’ the grill’s ambient heat. This is gentler, more like bakin’, and works if you got a sticky marinade that might burn over direct flames. Set it to around 300°F-350°F, and it’ll take a bit longer—think 10-12 minutes per side.

For most of y’all, direct heat is the way to go with butterflied chicken. It’s faster and gets that crispy exterior we all crave. Just make sure to oil them grates before cookin’ so the chicken don’t stick and tear apart.

Preppin’ Your Chicken for Grill Glory

Before you even think about cookin’, let’s get that chicken ready to shine. A lil’ prep goes a long way, and I’ve learned the hard way that skippin’ these steps leads to sad, dry meat.

Step 1: Butterfly It (If You Ain’t Already)

Like I said earlier, slice that breast horizontally and open it up. If it’s super thick on one end, don’t be shy—pound it out a bit for evenness. This ain’t just about speed; it’s about makin’ sure every bite is cooked just right.

Step 2: Season or Marinate Like a Champ

Butterflied chicken soaks up flavor like a sponge, so don’t skimp here. You got a few options:

• Quick Seasonin’: Rub on some olive oil, salt, pepper, and maybe a lil’ garlic powder or smoked paprika. Takes 5 minutes and still tastes bomb.
• Marinade Magic: Mix up somethin’ tasty and let the chicken sit in it for at least 30 minutes, or up to 24 hours if you got time. Here’s a few ideas I swear by:
  • Garlic & Herb: Olive oil, minced garlic, fresh rosemary or thyme, lemon juice, and a pinch of salt.
  • BBQ Kick: Your fave BBQ sauce with a splash of apple cider vinegar and a dash of cayenne for heat.
  • Teriyaki Twist: Soy sauce, honey, ginger, and a lil’ sesame oil for that umami punch.
• Brine for Juiciness: If you got a few hours, soak it in a simple brine—1 tablespoon salt per cup of water, maybe a lil’ sugar if you ain’t watchin’ carbs. Makes the meat extra moist, no joke.

Step 3: Gear Up with the Right Tools

Don’t head to the grill empty-handed. Here’s what you need:

• Gas Grill: Obvious, but make sure it’s clean and ready.
• Tongs: Long-handled ones for flippin’ without burnin’ yourself.
• Meat Thermometer: I ain’t kiddin’—this is non-negotiable for perfect doneness.
• Grill Brush: Clean them grates before cookin’ for better flavor.
• Foil: Handy for restin’ the chicken or if you wanna switch to indirect heat.

With your chicken prepped and tools in hand, you’re halfway to a killer meal.

Grillin’ Step by Step: Don’t Mess This Up!

Now that we’re prepped, let’s grill this bad boy. Follow these steps, and you’ll be eatin’ like a king in no time. I’ve screwed this up plenty, so learn from my mistakes!

1. Preheat the Grill: Crank that gas grill to medium-high (400°F-450°F) and let it heat up for 10-15 minutes. A hot grill sears the chicken and keeps it from stickin’.
2. Oil the Grates: Grab a paper towel, dip it in some high-heat oil (like canola), and rub it on the grates with tongs. This stops the chicken from tearin’ apart when you flip it.
3. Place the Chicken: Lay that butterflied breast flat on the grill over direct heat. Close the lid to keep the heat in.
4. Grill First Side: Let it cook for 6-8 minutes (adjust based on thickness). Don’t mess with it—just let it get them nice grill marks.
5. Flip Once: After the first side looks golden and releases easy from the grate, flip it over. Cook another 6-8 minutes.
6. Check the Temp: Stick that thermometer in the thickest part. If it’s 165°F (or close to 160°F), pull it off. If not, give it a couple more minutes.
7. Rest It: Take the chicken off the grill and tent it with foil for 5-10 minutes. This lets the juices settle so it ain’t dry when you cut in.

If you see flare-ups from drippin’ fat, move the chicken to a cooler spot on the grill for a sec. And don’t overcrowd—give each piece some space so the heat don’t drop.

Common Mistakes and How to Dodge ‘Em

I’ve made every mistake in the book grillin’ chicken, so let me save you the headache. Here’s what to watch out for:

• Overcookin’ It: Cookin’ past 165°F turns it into cardboard. Use that thermometer, fam.
• Not Preheatin’: Throwin’ chicken on a cold grill means uneven cookin’ and stickin’. Always preheat.
• Flippin’ Too Much: Every flip lets juice escape. One flip, maybe two max, is all you need.
• Skippin’ the Rest: Cut into it right away, and all them juices run out. Restin’ for 5-10 minutes is key.
• Burnin’ It: High heat might seem cool, but medium-high is better to avoid charrin’ the outside while the inside’s still raw.

If your chicken sticks to the grate, don’t yank it—wait till it releases naturally or you’ll tear it up. And if it’s lookin’ too pale with no grill marks, you might be usin’ indirect heat by accident—move it over the flame!

Extra Tips for Juicy, Flavor-Packed Chicken

Wanna take your butterflied chicken from good to great? Here’s some extra nuggets of wisdom from my grill adventures:

• Brine If You Got Time: Even a quick 30-minute brine with salt and water makes a world of diff. It locks in moisture like nothin’ else.
• Don’t Skip Oil: A light coat of oil before grillin’ helps with searin’ and keeps it from stickin’.
• Play with Rubs: If marinades ain’t your thing, mix up a dry rub with salt, pepper, garlic powder, and maybe some chili powder for a kick.
• Restin’ Is Non-Negotiable: I used to cut right in and lose all the juice. Now I wait, and it’s so much better.
• Experiment with Flavors: Try different marinades or rubs each time. One week, go Italian with herbs; next, hit it with a spicy Cajun vibe.

Also, if you’re cookin’ for a crowd, grill in batches. Pilin’ too much on the grill drops the temp and messes with the cookin’ time. Keep it chill and do it right.

Bonus: My Go-To Butterflied Chicken Recipe

Alright, let’s wrap this up with a simple recipe I whip up when I wanna impress without stressin’. This garlic-herb grilled chicken is a crowd-pleaser, and it’s stupid easy.

Garlic-Herb Grilled Butterflied Chicken Breast

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts (butterflied)
• 3 tablespoons olive oil
• 3 cloves garlic, minced (or more if you’re a garlic freak like me)
• 1 tablespoon fresh rosemary or thyme (dried works too, use 1 teaspoon)
• Juice of 1 lemon
• Salt and pepper to taste

Steps:

1. Mix the olive oil, garlic, herbs, lemon juice, salt, and pepper in a bowl. Toss the butterflied chicken in it and let it marinate for at least 30 minutes in the fridge. Longer if you can—up to 4 hours.
2. Preheat your gas grill to medium-high, around 400°F-450°F. Oil them grates good.
3. Grill the chicken for 6-8 minutes per side, flippin’ once, till it hits 165°F inside.
4. Pull it off, tent with foil, and rest for 5-10 minutes.
5. Slice it up and serve with some grilled veggies or a fresh salad. Boom, dinner’s done!

This recipe is super forgiving, so tweak it with whatever herbs or spices you got on hand. It’s all about makin’ it yours.

Final Thoughts: Master Your Grill Game

Grillin’ butterflied chicken breast on a gas grill ain’t rocket science, but it does take a lil’ know-how to get it just right. Stick to that 6-8 minutes per side at 400°F-450°F, use a thermometer to hit 165°F, and don’t skip the prep or restin’ steps. At GrillSavvy, we’re all about helpin’ you cook up meals that make folks go “dang, how’d you do that?” So fire up that grill, butterfly some chicken, and show off them skills.

Got questions or a killer marinade recipe to share? Drop it in the comments below—I’m always down to chat BBQ. And if you found this guide helpful, pass it along to your grill buddies. Let’s keep the good eats comin’! Happy grillin’, y’all!

Grill butterflied chicken breasts over medium-high heat (around 400-450°F) for about 4-6 minutes per side, or a total of 8-12 minutes, until the internal temperature reaches 165°F, ensuring they are cooked through and juicy.

Butterflied chicken breast cooks quickly due to its thin, even thickness, with oven baking taking about 15-20 minutes at 375-400°F, and pan-searing requiring just 2-3 minutes per side on medium-high heat.

Grill boneless, skinless chicken breasts for approximately 5 to 6 minutes per side at 400°F (medium-high heat) on a gas grill, or about 4 to 10 minutes per side for thicker pieces, flipping halfway through for even cooking. The total cooking time will be around 10 to 15 minutes.