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Fool-proof Grilled Chicken Breasts

Chicken pieces are number three on the list of most commonly grilled items. I have been asked many times how to grill chicken breasts without drying them out. My wife and I use the following recipe as a fallback when we cannot decide what else to do for supper. We always have boneless, skinless, chicken half-breasts trimmed of fat in our freezer. Simply thaw them in cold water.

Boneless, skinless half chicken breasts

Extra virgin olive oil for brushing

Salt and pepper to taste.

Place the breasts between two sheets of plastic wrap and pound to a uniform thickness of approximately 1/2 inch. I use a rubber mallet procured from an automotive shop. The uniform thickness allows the chicken to cook evenly and more quickly.

Lightly brush the chicken with olive oil and season with salt and pepper. The photograph shows a reddish seasoning has been applied instead of salt and pepper. I normally use my Creole Seasoned Salt and will provide a recipe for it in the near future.

Grill directly over a hot fire for 4 minutes on each side, then turn once more and cook for an additional 2 minutes.

NOTE: Are your monster chicken breasts from the big box store rubbery, chewy? According to the Mississippi State University’s Extension Service, a few years ago when market chickens were 4 to 5 pounds they were not chewy. Market chickens are now commonly 8 to 10 pounds and their meat is often very chewy. The thinking is that it is generic, and related to the development of chickens with larger breasts. It is hoped that the problem will be solved in 3 to 4 years. If not, maybe we should all buy farms and raise free-range, organic, heirloom chickens.

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