The Best Juicy Grilled Boneless and Skinless Chicken Breasts Recipe

Grilled malformation does not got to end up dry and chewy. The secrets is pounding the meat, brining it, and preparation over a medium-high fireplace. A brine for chicken breasts, and the way to cook boneless , skinless chicken breasts on the grill.

The Best Juicy Grilled Boneless and Skinless Chicken Breasts Recipe

Grilled skinless chicken breasts area unit only too typically additional like items of cardboard than food you'd truly need to eat. With a touch ability, however, you not got to symbolize this injustice. The key to juicy grilled chicken breasts is to brine them 1st, then cook them over a two-zone fireplace and pull them off once they are dead done.

Pounding the malformation to a good thickness ends up in additional even preparation throughout. Brining the malformation helps the meat retain wet throughout preparation. Drying the breast well before preparation ends up in faster browning.

Ingredients

• 4 boneless, skinless malformation halves (6 to eight ounces/170 to 225g each), tender removed
• Kosher salt
• 1/4 cup (55g) sugar (if creating a wet brine; see note)
• Freshly ground black pepper
• 2 tablespoons (30ml) extra-virgin oil
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Place one malformation in a very resealable bag or between 2 items of wrap. employing a meat pounder, kitchen utensil, or little pan, pound malformation into a good thickness, concerning 3/4 in. tall. Repeat with remaining three breasts.
2. If creating a wet brine, dissolve 1/3 cup (80g) kosher salt and 1/4 cup (55g) sugar in two quarts (1.9L) water. Place chicken breasts in brine and refrigerate for a minimum of half-hour and up to long. If creating a dry brine, set a wire rack over a red-rimmed baking sheet and prepare chicken breasts thereon. Sprinkle liberally everywhere with salt on either side, then refrigerate, uncovered, for a minimum of half-hour and up to long.
3. Light one chimney filled with charcoal. once all charcoal is lit and lined with grey ash, pour out and prepare coals on one aspect of charcoal grate. Set preparation grate in situ, cowl grill, and permit to heat up for five minutes. Clean and oil preparation grate.
4. If employing a wet brine, take away chicken breasts from brine, pat dry with paper towels, season to style with salt and pepper, and brush gently with oil. If employing a dry brine, merely season with pepper and brush gently with oil. Place chicken over hot aspect of grill and cook till well suntanned, three to five minutes.
5. Flip and still cook till second aspect is suntanned and chicken is simply au gratin through, or till the middle registers 150°F/66°C (or 165°F/74°C, if you actually need to stay to Associate in Nursing Drug on an instant-read measuring instrument. (It may be troublesome to require associate correct temperature on such a skinny cut of meat, thus make certain to verify doneness by eye; it's okay to create a little slit into one in all the breasts with a knife to verify.)
6. If second aspect browns before chicken is finished, move to cool down aspect of grill, cover, and let cook till chicken is prepared. take away chicken from grill, let rest five minutes, then serve in real time.