In 2009, Americans consumed nearly 125 pounds of chicken per capita, and the majority of that chicken can be found in the kind of boneless, skinless chicken breasts. They’re versatile, low-cost and delicious, but they can dry out rapidly on the grill. The secret to completely grilled chicken breasts depends on their preparation. Start with all-natural, natural chicken breasts whenever possible. A quick dip in a brining solution helps maintain moisture. Keep a close eye on them while they’re grilling, since they generally cook in under 10 minutes.
How to Grill a Boneless Chicken Breast on a Gas Grill
- Remove the chicken breasts from the bundle. Location two or three of the breasts in a zip-top plastic bag or between two sheets of wax paper.
- Pound the chicken breasts gently with a rolling pin, the flat edge of a knife or a meat pounder up until they’re consistently 1/2 inch thick. Among the challenges when cooking boneless, skinless chicken breasts on the grill is uniformly cooking them. Pounding them to an uniform density eliminates this problem. Repeat the procedure with the remainder of the chicken breasts.
- Discard the wax paper or plastic bag, making sure not to spill the drippings on the counter top or floors, which can spread bacteria. In a shallow pan, combine one part kosher salt, one part raw sugar and 8 parts water.
- Place the chicken breasts in the shallow pan and cool them for 30 minutes. This short brining keeps the chicken breasts damp and assists them become caramelized on the grill. Do not brine them any longer, or they might end up being mushy.
- Preheat the gas grill to high for at least 10 to 15 minutes. Like other thin cuts of meat, boneless, skinless chicken breasts gain from quick barbecuing at high heat.
- Remove the chicken breasts from the brine and pat them dry with a paper towel. Brush the chicken breasts with a little cold-pressed olive or grease. Sprinkle a natural spices salt over the meat.
- Place the chicken breasts on the grill with at least 1/2 inch of space in between them. Close the cover and cook the chicken for 4 to 5 minutes. Raise the cover and turn the chicken breasts. Prepare an additional 4 to 5 minutes. When done, the chicken must feel firm. The flesh must look nontransparent, and a meat thermometer inserted sideways into the chicken ought to register 165 degrees Fahrenheit.
Don’t rinse raw chicken breasts prior to cooking. Washing does not remove bacteria and can rather spread bacteria to other parts of your kitchen.
Infuse your chicken with flavor by coating the meat in your favorite marinade and refrigerating overnight prior to barbecuing.
Things You’ll Need
- Zip-top bag or wax paper
- Rolling pin, knife or meat pounder
- Shallow pan
- Raw sugar
- Paper towel
- Olive or grease
- Organic spices salt
- Meat thermometer