Depends on many factors.

Do you have a meat thermometer? If not, get one. That's the only way to tell when the chicken is safely cooked, if you are not experienced in grilling chicken.

dcarch

Once the coals are hot push them to the outer edges of the grill. Place the chicken in the center of the grill. Then you will be grilling "indirectly" and have less chance of burning them or drying them out before they are done. I would do 6 minutes on one side and 4 minutes on the other. Remove one and make a cut in the thickest part of the breast. If there is no pink and juices are running clear they should be perfect.

I neglected to note that the cooking time depends alot depends on how many coals you are using.

The cooking time will also depend a lot on the size/thickeness of the chicken breasts.

When I grill boneless breasts I usually flatten them out so they just take a few minutes to cook.

Rubbed with fresh garlic, salt, pepper, dijon mustard, a little olive oil and fresh squeezed lemon juice.

"Posted by ann_t -------The cooking time will also depend a lot on the size/thickeness of the chicken breasts.----"

Very true.

Also, what temperature you start out with, 40 degrees F (refrigerator temperature) or 90 degrees F (air temperature).

In addition, whether you grill with or without the cover on will make a huge difference.

A digital meat thermometer can be bought for $5.00 on eBay. I have one I have been using for a few years. I am surprised that it's actually very accurate.

dcarch

Check back and let us know how your first chicken grilling experience went!

We did ok. I had thawed the breasts out first (air temp)before hubby put them on the grill. We had just bought a smaller table top grill that we wanted to use when grilling just for the 2 of us, so that is what we used (our first time using it). The breasts were not thick, but we left them on the grill for a good 40 minutes with the lid on, and he turned them every so often. Maybe 40 minutes was too long, but we weren't sure how long to grill them for. Rather over cook them than under cook them. There wasn't much juice, so I guess maybe we overcooked them, yet they didn't taste dry. Ann T, your chicken looks delicious, but I'm not so sure about the dijon mustard (neither of us like mustard). Is the amount you use enough that you would taste it? Anyway, we always cover the rack part with foil first, no matter what meat we are grilling, even though we clean it first. The chicken tasted very good, and neither of us got sick LOL! I do have a meat thermometer, but I didn't think of using it. I do use it every time I cook a turkey, (and it's almost that time of year again). Teresa, will have to try the indirect method next time.

Donna, I don't like mustard either. But I like it on this chicken. Just a little spread on with the garlic and olive oil and fresh lemon juice. You could try it or just leave out the mustard and just go with the garlic and lemon. I sometimes go with a Greek twist, adding some oregano to the mix.

Ann

Why do you cover the rack with foil? I have done that before and much prefer the taste from some slight flare ups.
I understand not wanting to get sick but if you scrub the grill well and let it heat up with the coals, it will be fine.

I missed the fact that you covered the rack with foil. For me that kind of defeats the purpose of cooking on a grill. You aren't going to get the wonderful flavour especially the flavour you get from cooking over charcoal.

It shouldn't take anywhere near 40 minutes to cook boneless chicken breasts.

Ann

Donna - if it took 40 minutes you probably did not have many coals. The one advantage to the indirect method is that you can cook other foods around the edges over the coals - corn, peppers, onions. The Weber website has recipes one of which is a whole chicken using the indirect method.
You will have to sift thru the recipes - alot of them are for the Weber gas grill.

Good luck!
Teresa

Here is a link that might be useful: Weber recipes

If they cooked for 40 minutes and were boneless chicken breasts and were still moist then they must have been pumped from the packer.

They inject a saline solution and I don't know what your regulation is but up here it can be as high as 20%. 20% water at whatever $ per pound you paid.

Gosh, it barely takes me 15 minutes more to grill a whole bird. I can't imagine 40 minute breasts. I'm not trying to be snarky, I simply can't imagine waiting that long for that particular portion of meat.

YouTube has a lot of Alton Brown cooking shows, I'm sure there must be a grilled chicken one there. He'll take his time and talk all the while but he will get you there.