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From the Archives: The Best Juicy Grilled Boneless, Skinless Chicken Breasts

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The three keys to perfect grilled chicken are pounding them for even cooking, brining them to ensure juiciness, and cooking them over a moderate fire. [Photographs: Joshua Bousel]

Editor's Note: From the Archives serves up popular existing recipes from our archives.

Chicken breasts are arguably one of the most difficult of the standard meats to grill. It's all too common an occurrence to get dry, chewy, cardboardy breasts. This is all correctable though, and chicken breasts can be fantastic on the grill—it just takes a little know-how.

The three keys to perfect grilled chicken are pounding them for even cooking, brining them to ensure juiciness, and cooking them over a moderate fire so that the exterior browns without drying out as soon as the center hits a perfect 160°F.

For more details, check out the full post here, or jump straight to the recipe!

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