When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out. So, what to do? Grilled Chicken Breast: The Solution (Brine!)One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine. Another way, which doesn't require you to change the shape of the chicken breasts, is to brine the chicken first. VIDEO! How To Grill Boneless Chicken BreastsGrilled Chicken BreastsHow Long To Brine Chicken BreastsAll it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out. With a half an hour of brining, the salt that is absorbed isn't so much that the chicken becomes salty, but it is enough so that the flavor of the grilled chicken will be enhanced. We would normally salt grilled chicken breasts, right? You don't need to do that if you brine. Eliezer MartinezHow To Grill Chicken BreastsThen it's a simple rub with paprika (great for color) and olive oil (no sticking on the grill). Onto the hot side of the grill the chicken goes for searing, then the cool side for finishing. And you have beautiful, perfectly juicy grilled chicken breasts! Love Grilled Chicken? Try These Recipes!
The grilling time depends on the temperature of your grill and the thickness of the chicken breasts. The temperature of a charcoal grill is difficult to regulate, and not all gas grills have a temperature gauge. It's always a good idea to use a meat thermometer when cooking meat that's at least an inch thick. I take chicken off the grill at a little bit lower temp (155°F) than is usually recommended for poultry, but that's because the chicken will continue to cook for several minutes once it's off the heat and resting. Taking the chicken off the heat at this temperature helps insure that the meat doesn't overcook and get dried out. If you feel more comfortable taking the chicken off the heat at a higher internal temperature, please feel free to do so. For the brine:
For the chicken:
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. How do you keep chicken breast tender when cooking?To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.
How do you make chicken soft and tender?Here are four simple steps you can follow to make your chicken dishes as juicy, flavorful, and tender as possible:. Debone the pieces of meat. To tenderize pieces of chicken, you'll need to remove any bones left in the meat. ... . Pound the poultry. ... . Marinate your chicken. ... . Cook at an adequate temperature.. How do I bake chicken breast without drying it out?Cook at a lower heat for longer to keep the chicken breast tender and juicy. Bake just until internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp. Line pan or baking sheet with foil or parchment paper for easy cleanup. Olive oil keeps chicken moist and adds extra flavor.
What is the most tender way to cook chicken?For the most tender chicken, we simmer it gently.
For the cooking liquid, we use water, which quickly soaks up lots of flavor from the onion, garlic, and chicken. We add just enough water to cover the chicken then bring everything to a low simmer and wait about 30 minutes until the chicken is very tender.
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