How to Grill Chicken Breasts PROPERLY.

Chicken breasts can be tricky to grill without

making them dry and tough.

Here is how to grill chicken breasts

so that they stay nice and juicy and tender, full of flavor!

                                                          

Ingredients:

- 4 boneless skinless chicken breasts

- salt & pepper to taste

- sauce or glaze

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 4

                                                          

1. Prepare the grill.

To make sure you don't overcook the chicken,

you need a two-zone, medium-hot fire.

Fire up some charcoal or light a pile of about 1000 briquets.

When the coals are ready, arrange them in a two-zone fire, meaning

one side will be for direct cooking, and the other half for indirect cooking.

Allow the grill to heat up with all vents fully open.

To prevent the chicken breasts from sticking to the grate,

dip a folded paper towel in cooking oil and oil the entire grate

using long-handled tongs before you place the chicken on the grate.

2. Prep the chicken breasts.

Chicken, especially boneless and skinless ones are easy to dry out.

So it's important to marinate them or brine them using a basic

brine solution of 1/4 cup of salt to four cups of water prior to cooking.

If you did not marinate them, season them to your liking.

However, it is suggested to marinate your chicken to get the

juiciest chicken full of flavor.

3. Grill the chicken

Place the chicken breasts on the hot side of the grill,

directly above the coals.

Sear the chicken for about 3~4 minutes per side,

turning once, until golden brown.

If the grill flares up, temporarily move the chicken to the other side, 
away from the coals. When they're properly browned, 
move them to the warm, indirect side of the grate.

Replace the lid and if using a grill thermometer,

bring the temperature up to 350°F.

4. Add BBQ sauce or a glaze

If you prefer extra flavor on your chicken and want to

apply a sugar-based sauce or glaze to the chicken breasts,

do so during the last 10 minutes of cooking.

Apply a generous amount of sauce or glaze on

one side of the chicken breasts, close the lid for 5 minutes,

then open the lid, turn the breasts, and repeat.

5. Test for doneness.

There are two common ways of testing 

grilled chicken breasts for doneness.

The safest and surest method is to use a digital thermometer.

Insert the tip into the thickest part of the breast

and when the temperature reaches 165°F, remove them from the grill.

The other option is to cut into the chicken and simply take a look.

The meat should be white, without a rubbery texture, 
and the juices should run clear.

However the second method will release some of the juices

which means losing extra flavor.

6. Rest and serve.

When the chicken breasts are ready,

place them on a cutting board or a platter,

loosely cover them with foil, and allow them to rest for 5 minutes.

This will allow the juices to settle back into the meat,

allowing them to be cut without releasing any juice.

Keep them warm until you're ready to serve

for the best tasting chicken.

                                                        

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