The Kitchn: How to master juicy grilled chicken breasts
There are burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast. Marked by the grill and turned a most gorgeous caramel-colored hue, the very best grilled chicken breast promises to be juicy and tender -- and as versatile for quick summer meals as a good tomato. Grilled chicken has become so ubiquitous, though, that we often forget what a real stunner it can be among dry and less flavorful grilled fare.
The key steps to really juicy grilled chicken are kitchen essentials -- lessons that even the most seasoned griller should revisit each year. Pound the chicken thin for more even cooking, brine or marinade for flavor and color, and grill over direct heat for grill marks, but finish over low heat to keep them juicy.
What to do before you grill
--Pound the chicken into flat, even pieces for easier grilling.
--Make a marinade-brine hybrid that doubles as a glaze.
--Brine the chicken for juicy breasts every time.
What to know at the grill
--The difference between direct and indirect heat, and when to use which.
--The right doneness temperature for grilled chicken breast.
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