Grilling TENDER Chicken Breast

I rub any meat that is going on the grill in olive oil. It can still dry out but it takes a lot longer.

Use a meat thermometer. Chicken needs to be cooked to 165 F to be safe. Remember that there is carryover heat after you pull it from the grill. You can pull it off shortly before it reaches that temperature and cover it with tin foil. Let it rest for 5 or 10 minutes before eating.

Marinate for a few hours or a couple of hours at least.
Grill.
Baste it after with the sauce. But not the same sauce you used to marinate the raw chicken. Make another batch of sauce.

You can also, butterfly the breasts. So that it does not take as long to cook on the grill. Breasts are thick, so if you slice it across horizontally, you will get thinner fillets. And it will cook faster.

Keep an eye on it while grilling. Over cooking it will dry it out.

You can simply use an Italian salad dressing to marinate the chicken.
Or olive oil with salt and pepper.

Marinating is the best way I've found. Even if it's just some olive oil & vinegar.

I don't use a meat thermometer. I can tell when chicken is done....haven't killed anyone yet!

I grill at least 3 times a week all year long.. Our weather is so mild.. it is very efficient for us.

I am assuming you have a grill not a pit?

I have learned for the most moist chicken breast.. Purchase it on the bone.

salt and pepper.

Preheat grill on med.. Then place the chicken on the top grill of the cooker.. and close the lid..and cook on low heat. DO NOT OPEN it for 20 minutes..

For skinless breast.. you pretty much have to marinade it.. It has no fat, so it dries up.. The marinade will need some olive oil in it. You then grill on a med heat for about 4 minutes on one side and 6 on the other. Then you need to let it sit covered so it can finish cooking.

Enjoy!

You didnt state if they were boneless or not, hard to pound one with the breast bone still attached.
One of my secrets to juicy chicken is to always soak it in buttermilk for at least 4 hours. Rinse and season as you normally would whether grilling, frying or baking, it works like magic as long as you don't overcook it. Overcooking chicken is pretty much the main reason it comes out dry, chicken really doesnt need a very long cooking time, but you do have to do it enough to get the feel of that "magic moment" for when it's done.

butterfly it and pound it out - sprinkle with salt, pepper, garlic powder, red chili flakes. Grill only a few minutes on each side, add a bit of BBQ sauce at the very end (so it doesn't burn). Done. If you pound it out and don't over cook it, it will be excellent.

FOR SURE pound it for a shorter cooking time and tenderizing it. I've had very good luck with that.

Also - marinate with something.... I often just use herbs and olive oil.

Marinate in Italian dressing. They will be so juicy!

I agree with the meat thermometer. It's become my best friend! ;) Also, do you have a little book that comes with your grill? We just got a new grill a year ago so I had the wherewithal to keep the book handy, but if yours is old you might not have one. Anyway, in the book it tells me how long to cook each type of meat and on what temperature. It has been extremely handy and right on target for pretty much everything. I also have used the Weber website for things that weren't in the book. I am grilling out almost every night for dinner as well...who wants the oven on?!

I did foil packet chicken this week as well and it was very easy and quick, even with thick breasts...but I overcooked them a bit, so be careful! Also, I find that if you use the foil, use LOTS of seasoning. You can use fresh herbs, etc., it doesn't have to be salty or anything, but just something! Steaming in this way can make them bland if you don't really have a lot of flavorful stuff on there.

I marinate a lot of chicken. I find that regular salad dressing works great and tastes good. I think you should probably marinate for a few hours though to really benefit from that flavor.

Try pounding the breast as well as using a marinade - it helps to break up the fibers (but beware that as it thins out, the cooking time decreases).

I don't know if you have an Aldi grocery store in your area but they have their brand of marinade that has been a blessing to my chicken! It is soooooo flavorful and keeps it so juicy on the grill!
As for meat thermometer, I bought a Pyrex therm. at Bed, Bath and Beyond years ago and it's still perfect.

You made me hungry!!!!!

Do you have a George Foreman grill? Chicken is so much better on those than on an outdoor grill. Brush on some olive oil and seasoning and it's always delicous.

No Marinade, it will only burn. You need to brine. 1 quart of cold water, 1/2 salt, 1/4 sugar. Brine for one hour. That will give you moisture inside the meat and a safty net against drying out. This brine works well on pork as well and we all had dried pork before...ewwww. Good luck !!

THE best way we ever do this....

We tried almost every packaged Italian dressing out there and settled on the Kraft Tuscan House. We marinate our chicken breasts for a few days in it in a freezer bag (less chance of leaking) in the refrigerator. Then hubby grills them slowly and perfectly. They are THE best!!!!

We always make double what we will need at least, then use the extra for a second meal. We love the Archer Farms Simply Balanced Grilled Vegetable Pasta Sauce (from Target), and will make some wheat noodles, make the sauce (which has a bit of heat kick in it) with the leftover chicken cubed up in it. Then add a bit of big grated Parm cheese of similar to the top. Easy easy second meal with the super yummy chicken!!!