Grill chicken right each time with our grilling techniques.
by Tyler Florence & Kira Akerstorm
Whoever said boneless skinless chicken breast is boring, tasteless, and dry, just hasn’t cooked it right. But we get it, taking away flavor injecting bones, and skin that gives off a nice amount of fat and that great crisp, makes it hard to nail. But fear not, we’ve gathered some useful tips for you to get it right each time.
Preheat grill to medium-high.
Rinse 4 chicken breasts under cold running water, and pat dry with paper towels. This would be the time to pound them thinner with a skillet or meat pounder, if desired. Coat with 2 Tbsp. olive oil and season with 2 tsp. salt and ¼ tsp. ground black pepper.
Note: if you are salting the chicken on beforehand, salt first, let sit at room temperature for 30 minutes, then oil and pepper right before cooking.
Grill chicken breasts for 7 minutes on each side or until cooked through (aim for an internal temperature 155-165F). Keep turning the chicken if you feel like one side is getting too little or too much color.
Place chicken on a plate or platter and let rest for 5 minutes. Garnish with olive oil, lemon, chopped chives, and parsley if desired. Serve with your favorite side and sauce!