Gas VS charcoal grills

[packinpatland]

Any advise on cooking chicken breasts? We eat that a lot and I can't wait to make it on the grill. Back when I had my other grill I only attempted it once ( I know...lame) and I'm so worried about making sure chicken is cooked well enough that it was terribly dry and not tasty at all.

It seems nowdays, the chicken sold must be on steroids......the breasts are huge! I almost always slice them in half lengthwise. Newman's Italian dressing is a perfect marinade, a few hours in a ziploc........ I sacrifice one that I slice thru while I'm grilling, just to make sure it's done. Seems to work everytime........at least no one has complained...or gotten sick

[Mr. T]

Any advise on cooking chicken breasts? We eat that a lot and I can't wait to make it on the grill. Back when I had my other grill I only attempted it once ( I know...lame) and I'm so worried about making sure chicken is cooked well enough that it was terribly dry and not tasty at all.

I try to baste them every time I flip them. This tends to muck up the grates, but seems to help keep them flavorful. I usually use cheap BBQ sauce or thai chili sauce or the like. You might also try cooking them longer on lower heat.

[MJZiggy]

I wonder if that mustard oil and thyme sauce would work for that?

[Patler]

Any advise on cooking chicken breasts? We eat that a lot and I can't wait to make it on the grill. Back when I had my other grill I only attempted it once ( I know...lame) and I'm so worried about making sure chicken is cooked well enough that it was terribly dry and not tasty at all.

Buy skin-on, bone-in breasts and remove the skin after cooking if that is what you want to serve. The skin on one side and bone on the other help to retain the moisture during cooking. I have found the skin to be more important than the bone, and I always start with skin side up. If you want to show grill marks, remove the skin when cooking is done and put the meat on the grill for just long enough to add the grill marks.

Use indirect heat.

If you have a Weber or other covered grill, close the cover. This retains the heat all around the breasts. Heat enveloping the food tends to force the moisture inward, so it is not lost. When cooking is done, let the chicken rest and the moisture will redistribute.

To prevent overcooking, buy a good digital grilling thermometer with a probe you can stick in the meat and a wire lead to the display outside the grill.

Many people are so paranoid about uncooked chicken that they equate moist chicken with undercooked chicken. Know the difference (juices clear, meat evenly white and dull, etc.)

A simple marinade I have used for 30 years or more for grilling and broiling chicken breasts is a mixture of soy sauce and red wine vinegar (3:1; 4:1; something like that, I don't measure), sometimes with a few minced garlic cloves thrown in. For another variation, I add a little bit of Coke or Pepsi. The sweetness of the cola offsets the saltiness of the soy sauce a little for a nice variation. I usually marinade overnight. I'm not sure why, but this marinade tends to result in more moist breasts. I think it is probably for the same reason that brining chicken or turkey makes for a moister result.

[Iron Mike]

Any advise on cooking chicken breasts? We eat that a lot and I can't wait to make it on the grill. Back when I had my other grill I only attempted it once ( I know...lame) and I'm so worried about making sure chicken is cooked well enough that it was terribly dry and not tasty at all.

Marinate that shizzle in this: