How to Grill Boneless Skinless Chicken Breasts So They Stay Moist
When you desire the taste of boneless, skinless chicken breasts cooked on the grill, the fear of dry, stringy meat emerges as a concern. Fortunately, you can take certain measures and prepare the meat before grilling to ensure that the chicken breasts will stay moist throughout the cooking process. The use of a brine before cooking can help preserve moisture in the chicken and produce succulent and flavorful grilled boneless, skinless chicken breasts every time. Does this Spark an idea?
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Things You'll Need
- 1/2 cup sugar
- 1/4 cup and 2 tbsp. of table salt
- 1 cup hot water
- Spoon
- 3 cups cold water
- Large bowl
- Plastic wrap
- Cutting board
- Paper towels
- Meat mallet
- Desired seasonings
- Non-stick grilling spray or brush and cooking oil
- Tongs
- Marinade or oil
- Basting brush
Instructions
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1
Mix the sugar, table salt and hot water in a large bowl. Add the chicken breasts to the mixture in the bowl.
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2
Pour in 3 cups of cold water. Cover the bowl tightly with plastic wrap and place it in the refrigerator for approximately three hours.
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3
Remove the chicken from the brine with tongs and place on a cutting board. Pat dry with paper towels. Pound the chicken to an even thickness with a meat mallet. This will help them cook faster and more evenly.
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4
Preheat the grill on a high heat setting. Season the chicken breasts as desired with salt and pepper or crushed herbs.
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5
Spray the grill grates with non-stick spray or brush them with cooking oil to prevent sticking. Place the chicken breasts onto the grill in the same direction. Cook on high heat for two minutes. Baste the upward-facing side of the breasts with oil or marinade if desired.
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6
Rotate each chicken breast 45 degrees with the tongs and cook for an additional two minutes. Make sure to rotate each breast the same amount to produce uniform grilling marks.
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7
Turn the chicken breasts over to the other side with the tongs. Cook for two minutes. Baste during this time if you prefer. Rotate each breast 45 degrees and cook for two to three minutes more before removing from the heat.
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Tips & Warnings
As an alternative to table salt, use 1/2 cup of kosher salt.
Chicken, when done, should be white inside with clear juices. Do not eat chicken that appears pink inside because it's not fully done.
Always wash your hands after handling raw chicken.
Never cut vegetables or other food on the same cutting board you used for raw meat without washing it thoroughly with soap and hot water.
Avoid basting the uncooked side of the chicken breast to avoid cross-contamination.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
