If you’ve decided to give up all that delicious crispiness and fat for a slightly healthier slab of boneless, skinless chicken, then good for you. However, if you are used to grilling with chicken skin, switching over to skinless will be a little different. For instance, if you don’t do it just right, you are going to find that, instead of that beautiful sticky gooey exterior that you get with barbecue sauce, you are going to watch all that beautiful sauce slide into the fire.
So how to do you keep barbecue sauce from sliding off skinless chicken while grilling? Well, the answer is kind of simple, so simple you may kick yourself. You see, unlike chicken with skin that firms and crisps up pretty quickly, it is more important than ever that you wait until the chicken is about five minutes until done to add the barbecue sauce. Otherwise, the chicken meat is still “sweating,” if you will, or expelling juices that will cause the sauce to slide off.
However, even then you risk your meat getting overcooked if you are trying to get those delicious char marks on your grilled chicken. However, there is one other way to combat this, and again, it is pretty simple. Just add salt and pepper. You typically salt and pepper meat before grilling for flavor, but for skinless chicken, it adds something even more important – texture. It is this texture that gives the sauce something to grab onto so it doesn’t just melt right off.