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If you like a big crunch try Krunchers chips especially the hot buffalo wing flavor.

This is hysterical - I have been trying to enlighten my fiance on the yumminess of Magic Middle cookies (apparently he was sheltered and never tried them) and he just doesn't get it. I guess if you never tried one, you wouldn't know what you were missing, but still. Also, LOVED Crystal Pepsi!!! Was it really only out for one year? That's surprising - I thought it was fairly popular in my little neck of the woods.

yogurt makes a great tenderizer for meats... marinade overnight and you can choose to either keep the yogurt on or pat/rinse it off.

Here are juicy boneless skinless chicken breasts. First, ask which he prefers, tasty and juicy OR cooked on a grill. He wants grilled over tasty and juicy, he deserves dry chicken. He wants tasty and juicy, here ya go:
Mariinate in olive oil, lemon juice, oregano, and S and P for 2 hours in fridge. Let come to room temperature. Saute in a little olive oil and butter for 3-4 mins per side over med hi heat then into a 350 deg oven for 10 mins or until instant read thermometer reads 150-155. Let rest 5 minutes and serve. Juicy and perfect every time.

I do boneless, skinless breasts all the time. Either oven fry or on the grill. An exciting thing to do is with a sharp paring knife cut a slit in the middle leaving about 1/4 inch on three sides and stuff it and pin the opening closed with toothpicks. My best was stuffing with a mixture of bread crumbs, a little orange juice concentrate and bleu cheese, cook it on the grill and bast it with K.C. Masterpiece.
You can stuff em with anything. The combinations that you can come up with really make it fun. old chef

If it has to be grilled, and it has to be boneless, I agree with the foil pouch that contains fat like butter, bacon, cream, or a spicy broth. You could also try mayo or salad dressing.

I understand the "must be grilled" requirement, but why boneless? Husband and I both prefer thighs, but I occasionally do breasts for health reasons. I find the ones with the bone in are far, far better in flavor and texture. A stay-in probe is MANDATORY, and they must be cooked on indirect medium. For the record, they come out WAY better in the oven or pressure cooker than the grill, and I can use much less fat to get better flavor.

I agree with marinating and saucing. You can find a lot of recipes; check Indian (tandoori, yoghurt-based sauce), Greek, Italian, Asian, and North African for some good ideas for marinating. Some I like are oil, lemon juice, and oregano; soy sauce, oil, and garlic; yoghurt and ginnger and mustard seeds (crushed); mustard and oil and dill. Keep some of the marinade separate to use as brushing sauce while the breasts cook.

Some easy ones are to just whizz up anything you would do as a salsa to sauce consistency instead. Salsas that work best for turning into sauce are those based upon juicy fruits and veggies such as tomato or mango. Or you can place slices of tomatoes, lemons, oranges, apples, and other juicy things on the breasts to cook them. Another thing I do is take the juices from chutney, add a bit of curry powder, and use that to marinate/glaze the chucken. Then chop up the chutney and serve on top.

Something to remember is that you're better off with lower heat than high heat for things with little fat, like chicken breasts. You can sear to get the pretty grill marks, then move the breasts to a cooler area to finish cooking through. And if you prefer, see if you can buy breasts for you with skin and bones still in place, and either strip them for your husband, or just have a package of each. Yours will take longer than his to cook, but that's the cook's issue. If he makes you do the cooking, then he shouldn't mind if you cook something that you like for yourself, since you're cooking what he likes for him.

ONE SURE WAY TO HAVE JUICIER CHICKEN IS TO BROWN IT FIRST ABOUT 5 -6 MINUTES PER SIDE, COOL IT, SKIN IT AND THAN GRILL IT. USE A THERMOMETER AND DON'T OVER COOK IT. YOU CAN EVEN IMPROVE THAT BY REFRIGERATING AFTER YOU SKIN IT. JUICEY!!!!!! OLD CHEF

cook's illustrated did a recipe not long ago which i've executed a few times with good results. it was a fairly "traditional" grilled chicken breast, with the cooking method tweaked so as to ensure juicy tasty meat.

You need to build a 2-level fire, or on a gas grill just heat up both sides of the grill so it gets ripping hot, then turn off the burners on one side. After a fairly quick marinade (half an hour), you cook the breasts on the cool side of the grill under a disposable aluminum roasting pan. turn them once so that it cooks through on both sides. When the chicken is almost cooked through (like 140 degrees), remove the pan and move them to the hot side, where you just sear the outside, 1-2 minutes a side.

a google search for "grilled lemon parsley chicken" should turn up the full recipe.

To me you have two issues at hand besides your hubby's lack of culinary diversity: 1) lack of flavor, 2) overcooked meat that has no internal fat to keep it moist during the cooking over very high heat.

You've mentioned that you are using a marinade which is good but you may not be leaving it in long enough. If the breast only sits in the brine/marinade for an hour it's not going to be as flavorful as if you left it overnight. I would go so far as to get a bunch of breasts and make a marinade for them to sit in over night and then package them for freezing so that they are readily available. I don't eat chicken or turkey that hasn't had an overnight soak. Otherwise it tastes like vaguely chicken-y cardboard.

Grilling as the only heat source only works with protein that is evenly shaped, fairly thin and is best when it doesn't need to be cooked through. Chicken breasts are a poor choice for that kind of application. I'd approach it like you would a thicker steak: sear it on the rocket hot grill for 2 minutes a side and then finish it in a 350 oven for a few minutes followed by a few minute rest. Partial poaching before grilling is going to make things tricky as the breast will have a lot of surface moisture and the high heat will not enable the char/crust that makes grilling/searing so tasty. Don't forget to let your meat come to room temperature before putting it on the grill or the internal temperature will have 25 or so degrees to catch up with the outside. Everyone forgets to do that.

Gibbles chips are made the way chips should be made...lard. natural. the taste is amazing. try them.

poutine. the stuff may have been introduced to me during those late nights in college, but it's good stuff. and the fact that it's pretty much unavailable in nyc makes it that much more desirable.

I forgot two of my biggest guilty pleasures. I LOVE to take dill pickle spears and make a line of ketchup along the top edge of the pickle, then eat and repeat. My new husband walked in on that one about a month in. Embarassing! Amazingly, he is still with me. Also buttered, mashed potatoes mixed with either corn or peas. My stepmom used to be revolted by this. Made me want to do it more BTW! What a great topic!