Grilling Tips - The Ultimate Guide to a Delicious Backyard BBQ

5 Best Tips for Grilling Chicken Breasts for Delicious Taste

5 Best Tip for Grilling Chicken Breasts for Delicious Taste

Have you ever experienced grilling chicken breasts, imagining that the outcome would be as juicy and delicious as shown in that television show? Yet when you’re done, it is a far picture from what it was supposed to be. It’s dry and flavorless – one that only your mother can forgive. When you have guests, expectations are usually high and you don’t want to disappoint them. If you want to give the chicken its justice, try these tips.

# 1 Select firm, fresh chicken breasts. Larger filets are better. How large is large? Go with the size that you get on a chicken breast sandwich at a restaurant. Buying boneless chicken breasts would save you more time. Trim it by removing the skin (if you want it to be skinless) fat and tendons so that they will have the same size and thickness.

# 2 Marinade ahead. If chicken breasts are marinated for only a few minutes, then the flavor won’t really penetrate in the meat. It’s just like dyeing your hair, the longer you leave it, the better the color. I know the logic’s weird (I grill meat not do hairs) but you get my point. The same principle applies. If you want the flavor to be really soaked up, leave it for 2-4 hours. An overnight marinade in the fridge would even be better.

# 3 Don’t want to marinade? Brine it. To achieve a tender and flavorful breast meat, add one tablespoon of table salt to four cups of cold water. Stir until salt is dissolved. Once clear, place the chicken breasts in the bowl, pour the solution and cover it. You can also use a resealable plastic bag. Put it in fridge from three to six hours. Anything longer than this would result to a very salty chicken meat. Rinse and dry with paper towels. Then rub some cayenne pepper or any other spices you want to use and grill.

# 4 Recipes can indicate cooking time but it’s better to base it on how the chicken looks and feels. For first-time grillers (or newbies), you can make the amount of time mentioned in the recipe you are following your guide. If it says 3 minutes for each side but the chicken breast you are grilling doesn’t seem to be cooked yet, then wait a little longer. As long as you see that the outside of the chicken is evenly brown in both sides, then you’re done. Meat should be firm not hard.

# 5 Pound it instead of cutting so juices can be retained. Though this takes more practice to perfect this technique, it is worth the effort. Pounding the meat to about ½ inch thickness can even out the meat with uniform thickness. It can also break up the meat which will allow the flavor to permeate the meat quickly. Because there are no cuts, the juices would still be intact.


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