Published July 1, 1997.
For the best grilled chicken breast recipe, we first brined the chicken in a combination of sugar and salt, which improved the flavor and texture of the meat. To get chicken with a good sear and moist interior for our grilled chicken breast recipe, we decided to try a version of an old restaurant trick, covering the chicken with an aluminum roasting pan, which creates an oven effect but also allows air to circulate around the cooking food. After giving the breasts a few minutes over the coals to acquire a good sear, we moved them to the cooler part of the fire, covered them with the pan, and cooked until the meat cooked through.
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