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How to Grill a Chicken Breast

January 31st, 2010 · 1 Comment · Cooking

How to Grill a Chicken Breast

flickr - Christine

Most people who attempt to grill chicken breasts end up with a tough, dry, flavorless piece of meat.  Here’s a way to guarantee flavorful, moist grilled chicken breasts.

We’ve already talked about the greatness that is brining.  Here you’re going to do a mini-brine.  Put the chicken breasts in a large ziplock bag or other container with 2 cups of cold water, 1/2 tbsp of salt, and 1/2 tbsp of sugar.  Feel free to add other herbs here as well.  Mix well to combine and refrigerate for 3-6 hours.

Remove the chicken breasts, rinse them, and pat them dry with paper towel.  Now you can dust them with your favorite spice blend.  A blend of cinnamon, cayenne pepper, paprika, coriander, or other spices will enhance the flavor of the chicken breast.  Many pre-blended chicken seasonings are also available at any grocery store.

Preheat your grill to medium-high and grill the breasts for 3 minutes on each side.  This is just to seal in the flavor and leave some nice grill marks.  Then (this is the important bit), lower the heat of the grill and/or move the breasts to a cooler part of the grill.

Here it’s important to check the breasts periodically with a meat thermometer.  You have a meat thermometer, don’t you?  While you can guess at the doneness of the breasts by poking them with a knife and checking that the fluids run clear, a meat thermometer will be a much better indicator of when the breasts are done.  You’re looking for an internal temperature of  160°F – not much more and definitely not less.  This should take about 10 minutes on a low setting.

Bon appétit – Perfectly grilled chicken breasts.

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