Grilled Boneless, Skinless Chicken Breasts
Grilled chicken breasts can be a juicy, well-seasoned meal—or a dry, flavorless regret. Here’s our guide to success.
Why This Recipe Works
Our perfectly grilled chicken breast recipe had to produce moist, tender, well-seasoned chicken. Brinerating the chicken in a mixture of oil, garlic, water, salt, and pepper seasoned the meat and helped keep it moist. We discovered that placing the breasts on the cooler side of the grill and covering them with a disposable pan trapped the heat and kept the breasts moist while cooking. To finish, we gave the breasts a quick sear on the hotter part of the grill before serving them with one of three sauces.