how do I make good chicken on the grill?

[Anonymous]

I always feel like it is going to dry out. boneless skinless in particular.

[Anonymous]

My trick with boneless chicken especially is to poach in chicken stock first (until just done). Then if I am doing BBQ I will put the sauce on and give it just a few minutes on the grill to get the grill marks, flavor and heat the sauce. Perfect every time.

[Anonymous]

At least marinate it before grilling. Any Italian dressing will do, but this is our favorite. Make sure you save some marinade for basting and don't use skinless breasts.

http://allrecipes.com/Recipe/cornell-chicken-marinade/detail.aspx

[Anonymous]

Marinate in some kind of vinaigrette for an hour.

Grill on indirect heat (turn off burners on one portion of your grill for ~8 min per side (+/- depending on thickness) and then move directly over the hot side for 2-3 more minutes per side.

Let rest for a few minutes.

Cooks Illustrated has more detailed instructions & recipes.

Best grilled chicken breast (boneless/skinless) that I've ever had - yum!!

[Anonymous]

My go to chicken recipe is evoo, lemon juice, rosemary, S and P, and chopped garlic. I like to butterfly or slice length wise the massive chicken breasts out there these days. That way not as much time spent on the grill. Also make sure you have enough evoo so that they don't stick to the grill.

Also, fun fact I never knew (my parents were oblivious) is that if you are using bbq sauce the best thing to do so that the chicken doesn't burn is to put it on after the chicken has been on the grill a few minutes before you take it off.

[Anonymous]

I always take a mallet to boneless chicken and flatten it out before bbqing. Seems to cook more evenly and quickly.

[Anonymous]

Medium heat on the gas grill, 4 minutes per side. Juicy every time.

[Anonymous]

Brine the chicken first. See the recipe for Gourmet's Foolproof Grilled Chicken. So good. OMG.

[Anonymous]

Have my husband cook it, lol. He is an amazing griller. Me, not so much.

[Anonymous]

We found a nice recipe to marinate the breasts that tastes delicious...6 tablespoons lime juice, honey, and low sodium soy sauce...place in large zip-locked plastic bag for a few hours. Yummy.

[Anonymous]

I find this to be completely fool-proof:

Cut boneless, skinless chicken breasts into thirds and place in a bowl.

In a large jar, combine equal parts oil, red wine vinegar, and lemon juice (I use the bottled "Santa Cruz" brand lemon juice sold at Whole Foods). Add salt, pepper, any herbs you want, garlic, and a generous amount of any other herbs or spices you like. Shake well and pour over chicken.

Marinate chicken in the refrigerator for at least 4 hours. I put the chicken in the refrigerator when I leave for work and cook that night.

Grill chicken over medium-high heat for 4-5 minutes per side.

Juicy, great falvor, and keeps well for salads, etc.

[Anonymous]

This may be a stupid question but what do you do if the chicken is frozen? I have several breasts in the freezer. Should I take out the night before to defrost in fridge overnight, then marinate during the day to cook that night (i.e., almost 24 hours after the

[Anonymous]

Sorry - 15:52 here. Meant to say 24 hours after taken out of freezer. I always thought defrosted chicken had to be cooked pretty quickly. Thanks.

[Anonymous]

I've found two ways to cook chicken breast without drying them out. One way is to not only marinate but to use a meat tenderizer to poke holes and then marinate for at least 30 minutes in something with oil and an acid (lime or lemon). We like tequila lime, lemon pepper, or chiptole type marinades. I cook it fast over direct high. The meat tenderizer also flattens it out some so it is thinner and can cook fast.

The second way is to use foil packets. Take alumium foil and place chicken, seasoning, a little olive oil and some chopped or sliced veggies (red peppers and garlic is good) on a rectangle. Fold over the foil and then fold the edges. Cook for about 16 minutes over indirect (up on the ledge) medium heat.

I have never taken the time to do this but I have heard that brining (soaking in a salt water and herb solution) is another good way to get moisture into poultry.

[Anonymous]

Anonymous wrote:This may be a stupid question but what do you do if the chicken is frozen? I have several breasts in the freezer. Should I take out the night before to defrost in fridge overnight, then marinate during the day to cook that night (i.e., almost 24 hours after the

The chicken needs to be completely defrosted beforee you marinate it, otherwise the marinade will not sink in (because the meat is expelling water). And you need to marinate - that is the only thing that will keep your chicken from drying out. I have never heard that you have to use meat immediately after defrosting.