Gas-Grilled Bone-In Chicken Breasts

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Appears in Cook's Illustrated July/August 2008

The key to avoiding the charred skin and dried-out meat that plague most grilled chicken breasts is all in how you set up the heat.

SERVES 6

TIME 1¼ hours, plus 30 minutes brining

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WHY THIS RECIPE WORKS

To avoid the charred skin and dried-out meat that plague most chicken breast recipes, we brined the chicken, which gave us juicy, seasoned meat. Covering the chicken with a piece of foil created an oven within an oven, minimizing temperatur...

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