Bring out the best in your bird by grilling your chicken breasts to perfection! Grilling brings out flavor, makes the chicken juicy and leaves a distinct (almost addicting!) flavor. We bet this grilling technique makes an appearance in your backyard more than once this summer!
1. If you’re just starting out, we recommend using a boneless, skinless chicken breast. This cut of chicken works well due to the fact it’s easy to predict it’s state of “doneness.”
2. Pound the breast into a uniform thickness. We do this to ensure an even cook – we don’t want half of the chicken breast done before the other! We recommend placing the thawed chicken in a plastic bag and pounding it with a meat pounder (or rolling pin!). The plastic will keep all the chicken juices from contaminating your kitchen and won’t break under the stress of the meat pounder.
3. The famous saying applies: “If you have the time, always brine!” Ok, we made that saying up, but it’s true! Brining will help the chicken retain moisture better and evenly while cooking. You can find a basic brining tutorial here.
4. Start with a clean, oiled grate. Since these are skinless chicken breasts, they won’t have anything to protect them from sticking to a grate.
5. Aim for a medium-high fire, 375-450°F. It’s a great temperature to ensure that your breasts don’t get cooked too quickly or too slowly.
6. Grilling time will depend on how you like your chicken breast cooked. We prefer to wait until it reaches an internal temperature of 160 F (it will rise to 165 F, as recommended by the USDA, after it’s taken off the grill) A couple minutes each side may do the trick, but we truly recommend relying on a food thermometer to ensure your chicken is a) safe and b) delicious!