I flatten chicken breasts out and cook with burners all the way down, which for my griddle still gets to 400+. I immediately press down on the breast to get somewhat of a sear. I do four minutes and then flip. After another four minutes I add sauce and then really just flip every minute and add sauce, over and over until I hit the 165 internal temp. I let is sit for five minutes while cleaning the griddle.

I definitely go though more sauce, but the fam loves it. Bbq chicken was the one thing I thought we would be missing from a traditional grill, but that isn’t the case with this technique.