Delicious Boneless, Skinless Chicken Breasts On The Grill
Boneless, skinless chicken breasts are some of the healthiest protein you can eat...they are low-fat and cook in a flash. Unfortunately, they are also really easy to dry out, and can go from succulent to inedible in no time on the grill. Unless you know a few tricks, that is.
One thing that's key is to pound out the breasts to a uniform thickness. Otherwise, the thinner end will have the consistency of drywall by the time the thick end is cooked through. Put them on a cutting board and cover them with plastic wrap (or put them in a gallon-size plastic bag) and whack at them with an empty wine bottle or a rolling pin (unless you have a meat pounder). I think this also makes the meat a little more tender. Pound them to about an inch or so in thickness...start in the middle of the thick part and pound out from there.
Once that's done, pop them in a brine before you light the grill. You can make a brine with salt, sugar and any seasonings you like. Here's a basic brine recipe; obviously, if you are only grilling a few chicken breasts for your family, you can scale it down from those proportions. Put them in a gallon zipper bag and pour the brine in, or use a resealable plastic container. The key is to have all the chicken well-submerged in the brine. Let it soak for at least half an hour (but don't go too much longer than that); while you're waiting, light the grill and prep your sides.
Finally, you need a nice hot fire, but make a two-level fire so there's a cooler zone on your grill. That way, if they are browned before they cook all the way through, you can move them to the cooler part to finish cooking. They should only need about 3-4 minutes per side. Let them rest for a few minutes to allow juices to reabsorb, and then serve. They should be flavorful, juicy and delicious!
What's your favorite trick for delicious chicken on the grill?