Published July 1, 2001.
Skinless, boneless chicken breasts are popular for their convenience and low-fat status, but with no skin or bones to protect them from the heat of the grill, they can turn tasteless and dry in no time flat. For our grilled boneless chicken breast recipe, we found a simple solution: pounding the chicken breasts for even cooking, soaking them in a fast brine for flavor and juiciness, and grilling them quickly over direct, high heat.
To save time, the chicken cutlets are brined while the fire gets going. Try them in our salad recipe or with our relish or salsa (see associated recipes). They’re also great served simply with lemon or lime wedges.
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