Grill Chicken Breast?!
Answers: How do you grill chicken breast without drying it out? Do you have any favorite recipes for Grilled Chicken Breast?
By "grill" do you mean as in "outside"? If so..
1) You can use a marinade of choice. (Italian dressing works well.)
2) Keep the chicken AWAY from the direct heat.
For moist, tender chicken slow & low is the way to go. :)
Slow cooked, on low heat. That means move it away from the coals. Sure, takes a bit longer to cook, but well worth the time.
Pete
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This is what I do. I will use a marinate, with some Olive oil. I make a pocket in the breast, put a little oil inside, dice up some onion, green pepper, mushrooms and a touch of garlic and stuff breast. season with a pinch of salt and garlic salt. The Olive oil is the secret. I will even use olive oil, on steaks, or any kind of meat.
Marinade the chicken first to keep it moist. A very good marinade for broiled or grilled chicken.
INGREDIENTS:
1/4 cup vegetable oil
1/2 cup lemon juice
2 tablespoons minced onion
dash salt and pepper
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
PREPARATION:
Mix all ingredients. Cover and refrigerate for 30 minutes before using. For grilled or broiled chicken, pour marinade over 2 to 3 pounds of chicken pieces; refrigerate for 4 hours or more. Do not re-use marinade.
to make the most tender and juicy chicken uve ever had, marinade it in creamy Italian dressing for 24-48 hours than coat it in Cajun seasoning and grill with a really hot grill it its done.
a quick and easy way to do it that all my family loves?
1cp woozy sauce (aka whorchester..however its spelt)
1 teaspoon black pepper
put it in a sauce pan on med untill the sauce bubbles and then turn down the heat a little bit cover it and leave it for 15-20 min.
comes out great and moist everytime.
One of our family favorites is to season boneless chicken breasts with a nice rub (we like Durn Good Seasoning for this), spray lightly with Pam for Grilling (or coat lightly with olive oil), then grill over a direct-medium fire (350°F to 375°F) on a covered grill, which is also recommended by many grilling recipes.
For grilling times we rely on the cookout calculator at charcoalbob.com. Just enter the type of grill (gas or charcoal), thickness at the thickest part of each boneless chicken breast, etc. It will give you instructions for when to put on and turn each one so that all of the boneless chicken breasts come off the grill at the same time, nice and juicy.
If the chicken breast are on the bone, we grill over an indirect-medium fire until the juices are clear (usually about 30-45 minutes), turning every 10-15 minutes. We'll also smoke with hickory chips to add more bbq flavor.
We always allow the chicken breasts to rest for 5 minutes after grilling, which also helps to keep them juicy.
Then we put a little of our favorite bbq sauce in a dish to use as a dipping sauce.
Hope this helps.