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3. Don’t overcook
The high, dry heat of the grill can quickly overcook ultra-lean chicken breast, especially if the grillmaster doesn’t keep a close eye on it. Thinner breasts—ones that have been pounded, for example—may cook in as little as 4 minutes per side, while thicker breasts might require 6 to 8 minutes at medium-high heat (400 degrees). Cook to an internal temperature of 165 degrees. (Always use a meat thermometer with a thin, sharp probe, and insert the probe through the side of the breast. We like to pull the breast when it reaches 160 degrees as the temperature will rise as the meat rests.)
4. Baste toward the end of the cook or serve with a sauce
Brush the breast with melted butter, oil, or a glaze—preferably one that’s not sugary as it can easily burn.
5. Let the meat rest
Resting is an important step whenever you grill meat. Don’t skip it. Chicken breasts are relatively small and need only 5 minutes for the juices to redistribute themselves.
6. Slice the meat like a pro
Using a sharp knife, such as a chef’s knife or boning knife, slice the chicken crosswise on a diagonal into pieces of even thickness. Shingle on a plate or platter.
7. Do brine
Brining—soaking chicken breasts in saltwater—has an amazing effect. We combine 4 cups of water with 4 tablespoons of Morton’s kosher salt, then stir until the salt dissolves. (Some people add sugar and/or spices or other aromatics or liquids. We keep things simple.) Submerge the chicken, then cover and refrigerate for at least 1 hour, or even overnight. Brining relaxes the coiled proteins in the chicken, making it more tender. Rinse the brine off the breasts, then pat dry with paper towels. Continue with your recipe. Note: We do not recommend brining and marinating as the chicken could become too salty.
8. Try Chinese “velveting”
You won’t see this trick on many barbecue blogs. Have you ever eaten in a Chinese restaurant and marveled over the tenderness of the chicken? Here’s the secret: it’s called velveting. Toss the chicken—preferably pounded thin (see above)—with baking soda, about 3/4 teaspoon per 8 ounces of chicken breast. Cover and refrigerate for 30 minutes. Rinse, then pat dry with paper towels. Continue with your recipe. The alkalinity of the baking soda tenderizes the chicken.
9. Marinate
Marinating is a way to add flavor, but it does not penetrate the chicken breast the way brining does. Marinades have only shallow penetration. Marinades containing an acid, such as a vinaigrette, can be used, as can dairy-based marinades—buttermilk or yogurt, for example. Tandoori chicken is an example of the latter.
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