Rethinking Grilled Chicken Breasts

Published July 1, 2007.

We wanted boneless, skinless chicken breasts that came off the grill juicy and flavorful. There had to be a solution better than bottled salad dressing.

The Problem

Because they have no skin and little fat, untreated chicken breasts invariably turn out dry and leathery when grilled. A common solution—marinating them in bottled salad dressings, which are laden with sweeteners, stabilizers, and gum—gave them a flavor none of our tasters liked.

The Goal

Our perfectly grilled chicken breasts had to be moist, tender, and able to stand on their own flavor-wise. Plus we wanted to keep our prep simple—no trimming tenderloins or pounding out cutlets.

The Solution

We started out by grilling unflavored chicken to determine which technique created the juiciest texture. We discovered that placing the breasts on the cooler side of the grill (achieved by banking the coals on one side) and covering them with a disposable pan trapped the heat and kept the breasts moist while cooking. A quick sear afterward on the hot part of the grill gave them color and true grilled flavor. Wanting even more flavor, we marinated the breasts in a homemade garlic and lemon solution. Then, after the breasts had cooked, we used the marinade ingredients to create a simple sauce.

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