Grilling chicken breasts is simple when you follow this plan. The first thing you need to do is fillet the breasts in order to make all the pieces even. This is a important step to ensure all the pieces grill evenly. Once your breast fillets are ready, you will need to marinate them before you're ready to grill. Marinating allows the ingredients to "soak-in" and flavor the meat. To marinate the chicken breast fillets, you will need some chopped onions and garlic, together with some salt and pepper.
To prepare barbecued chicken breasts, we have used:
4 chicken breasts, boneless, skinless
1 onion, chopped
1 whole garlic, chopped
salt and pepper
2 tablespoons extra virgin olive oil
Put the chicken breasts in a large bowl and start adding the ingredients while rubbing and turning the meat with your hands. Chicken breasts are very dry in structure and have virtually no fat. This means that you'll have to oil them if you don't want them to stick to the grill. So, in the end, add some oil and mix once more. Cover the bowl and place it in a cool place for one day long, for the ingredients to "soak in".
Chicken breasts are a lot like fish, very light and neutral, which makes them very easy to grill (Usually in 12 minutes). This is do to the lean structure of chicken breasts which allows the heat to effortlessly disperse trough them and boil away the excess water very quickly. This means you can't walk away from the grill. You must be there to look after the process and turn the breast over every now and then (otherwise, they'll become too dry).
Before placing the pieces on the grill, take some uncooked bacon and rub it all over the hot grates to make the chicken breasts stick less to the surface. Put the bacon aside, and start placing the pieces on the grates. A lot of good grilling comes down to the right temperature and the right timing. In this case, it's a direct medium heat for somewhere between 8-12 minutes.
When putting the breasts down, lay the side of the breast that was covered with skin down first. That's the smooth side and it's less likely to stick. Anytime you put a piece of protein down on the grill, it's going to stick initially. For this reason, you need to let it sit and develop a little bit of browning on one side, because the browning is what helps it release easily. So, let the chicken grill for the full 4-5 minutes on the first side.
Pay attention to the whole process and turn over the pieces after 5 minutes. Try to grill all the pieces evenly. Once you decide that a particular piece is done, place it in a stainless steel or a glass pot that you have at hand. It's very important that the pot is covered, because this will tenderize the breasts and disperse the heat evenly. Once done, serve warm with mashed potatoes or french fries. Bon appetite!
To prepare barbecued chicken breasts, we have used:
4 chicken breasts, boneless, skinless
1 onion, chopped
1 whole garlic, chopped
salt and pepper
2 tablespoons extra virgin olive oil
Put the chicken breasts in a large bowl and start adding the ingredients while rubbing and turning the meat with your hands. Chicken breasts are very dry in structure and have virtually no fat. This means that you'll have to oil them if you don't want them to stick to the grill. So, in the end, add some oil and mix once more. Cover the bowl and place it in a cool place for one day long, for the ingredients to "soak in".
Chicken breasts are a lot like fish, very light and neutral, which makes them very easy to grill (Usually in 12 minutes). This is do to the lean structure of chicken breasts which allows the heat to effortlessly disperse trough them and boil away the excess water very quickly. This means you can't walk away from the grill. You must be there to look after the process and turn the breast over every now and then (otherwise, they'll become too dry).
Before placing the pieces on the grill, take some uncooked bacon and rub it all over the hot grates to make the chicken breasts stick less to the surface. Put the bacon aside, and start placing the pieces on the grates. A lot of good grilling comes down to the right temperature and the right timing. In this case, it's a direct medium heat for somewhere between 8-12 minutes.
When putting the breasts down, lay the side of the breast that was covered with skin down first. That's the smooth side and it's less likely to stick. Anytime you put a piece of protein down on the grill, it's going to stick initially. For this reason, you need to let it sit and develop a little bit of browning on one side, because the browning is what helps it release easily. So, let the chicken grill for the full 4-5 minutes on the first side.
Pay attention to the whole process and turn over the pieces after 5 minutes. Try to grill all the pieces evenly. Once you decide that a particular piece is done, place it in a stainless steel or a glass pot that you have at hand. It's very important that the pot is covered, because this will tenderize the breasts and disperse the heat evenly. Once done, serve warm with mashed potatoes or french fries. Bon appetite!
About the Author:
Learn more about grilling chicken breasts. Stop by Sean R Mackey's site where you can find more chicken breasts recipes and cooking tips.