Grilled chicken is delicious almost any way you prepare it. Even children and other family members who long for breaded, fast-food-style chicken won't be disappointed when you fire up the grill. Breaded chicken can be cooked on the grill just as easily as in the oven or on the stove-top. Grilling breaded, boneless chicken can be a healthier alternative to frying, as the grilling process helps keep the dish's fat content to a minimum.
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Spread the breadcrumbs out on a plate; add seasonings to the bread crumbs, such as salt, pepper, paprika, fresh herbs or any other flavorings you desire.
Crack an egg into a bowl and mix lightly with a fork. Add a drop or two of water to loosen up the mixture.
Skewer boneless chicken tenders on bamboo sticks or metal skewers before breading. The skewers make the small, slippery pieces of chicken easier to handle. Large chicken breasts or thighs do not require this method of handling.
Dip the boneless chicken into the egg mixture and then coat it with bread crumbs.
Place the breaded chicken on a clean plate.
Refrigerate the breaded chicken while you get the grill started. Chilling the chicken will firm the breading, preventing it from slipping through the grill's grates.
Spray the cold grill with cooking spray to prevent the breading from sticking to the grill.
Heat the grill to medium-high heat. A charcoal grill should have a consistent layer of coals throughout to emit a moderate level of heat.
Place the breaded chicken on the grill's grate and close the cover. The cooking time will depend on the thickness of the chicken, but it generally ranges from five to 10 minutes per side. Flip the breaded chicken only once to avoid dislodging the breading.
Insert a meat thermometer into the thickest part of the chicken toward the end of the cooking time for the second side. UDSA-approved safe internal temperatures for chicken breasts range from 165 degrees Fahrenheit and above. The meat should be white without bright pink in the center.