Published July 1, 2001.
Boneless chicken can turn dry and leathery on the grill. For tender, juicy cutlets that won't dry out, brine the meat, then cook it quickly over high heat.
Skinless, boneless chicken breasts are popular for their convenience and low-fat status. However, with no skin or bones to protect them from the heat of the grill, they can turn tasteless and dry in no time flat.
We were aiming for perfection-succulent, tasty chicken breasts, seared on the outside and tender on the inside.
Pound the chicken breasts for even cooking, soak in a fast brine for flavor and juiciness, and grill quickly over direct, high heat.
list of recipes
