BBQ Chicken Breasts on the Grill

Will definitely try! I just wrote a blog post last month called "death by chicken breast." I have a love/hate relationship with the boneless skinless chicken breast that teeters closer to the yuck, dry again side!

Kim

I hate dry chicken, so try hard to avoid wasting money. If I use breasts I pound them between parchment paper so they are similar thickness. If I use bone-in chicken I gently simmer in water for about 12 min before grilling and adding sauce. Like you, I pull immediately "just as reaching done" and not a minute more.

Lynne Saunders

This is a great subject since chicken breasts are so healthy but boy, can they be d.r.y.! A month ago I searched the internet for tips on juicy grilled chicken breasts too. I found some simple advice, tried it and was very pleased especially since cooking time is greatly reduced. I put link below. I don't go in for any blackening since it is a known carcinogen, another reason for liking reduced grilling time. Since finding ''Bone Sucking Sauce'' which includes only ingredients found in my kitchen, I don't bother with making it anymore. The bottle brags of some distinction being the #1 BBQ Sauce in USA, which I find to be funny but true for me in that its yummy enough to eat with a spoon and as I said, the ingredients are real! I promise I do not receive any money for this endorsement!! :) Of the four recipes in this article, I tested the ''herbed grilled chicken breasts'', used my own spices but otherwise followed the recipe exactly. It was juicy, not dry! I serve it 'as is' with sauce on the side.

http://www.finecooking.com/articles/4-ways-grill-chicken-br…

BarbL

i love chicken breasts, but I have to admit that after three attempts to grill it perfectly I just gave up. Just couldn't seem to get the timing right, usually ending up with tough burnt edges. This sounds so good that I'm going to try once more to achieve the right degree of doneness! Who could resist the looks of it in the accompanying photograph!?! I think something is to be said for bringing it to just under the recommended temperature of 160F. The last time I grilled chcken breasts I did try pounding them a bit for a more uniform thickness but I still wasn't happy with the end result. If I fail next time I guess I'll just hang up my tools and apron - or stick to steaks. My Scottsh ancestry makes me loath wasting good (and costly) food, but if nothing else I'm persistent!

Frances

I thought I heard on a cooking show that meat continues to cook for 5 minutes after off the heat. So if you pull them a bit early they probably fine if not served the second they are off the grill.

Karen Kress

I like to marinate it with olive oil(don't have to oil the grates this way) lime juice, green onions, garlic, salt and pepper. I find it keeps it juicy!

LINDA PAYNE

I've used a Foreman grill for decades to cook boneless skinless chicken breasts and have never had a dry one. I marinate them in a little olive oil, water, and balsamic vinegar with spices for a few hours, then cook them for about 4 minutes at 325 degrees. No turning, no watching...they're always perfect, moist, and delicious. And it's a really quick meal. Not to be an advertisement for anything, but I've bought these grills for my kids, grandkids, and friends.

Susan

I've found the key to grilling chicken breasts is not to have the heat up too high. I grill chicken breasts regularly and rarely have a dry one - don't overcook, don't over heat the grill - takes a little longer but well worth it - still it only takes a few minutes - maybe less than 10? I cook by feel - a little practice and carefully watching them will result in juicy tender chicken breasts every time :)

Sue G

I haven't made this yet but was surprised that you kept the sauce to use later on cooked chicken because it had raw chicken in it for marinating. Do you heat up the sauce before using on cooked chicken?

Phyllis F. ★★★