See how Mr. B uses a two-zone charcoal fire, lid-vent placement, temperature checks, and a direct-heat finish for dependable grilled chicken breast.
Published 2016-07-2514:3359,161 views in recorded analyticsUpdated 2026-08-05
What happens in this video
Boneless chicken breast dries out when the outside takes too much heat before the center is ready. A two-zone fire gives you control.
The charcoal sits on one side while the chicken starts on the indirect side. Positioning the lid vent over the food draws heat and smoke across the cooking grate instead of letting them escape directly above the coals.
Check every breast in more than one spot because thickness varies. Move cooler pieces closer to the fire, then use direct heat briefly for color once the chicken is nearly finished.
Mr. B’s Pitmaster NoteThe thermometer makes the decision. Color tells you what the surface is doing. Internal temperature tells you whether the chicken is ready.
Food and fire safetyCook poultry to 165°F in the thickest part, checking more than one spot. Keep raw chicken, tools, gloves, and prep surfaces separated from cooked food.
Keep learning
Use the video with the matching recipe and skill lessons. That gives you the cook, the reason behind it, and the next adjustment to practice.
