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Didn't realize this was an issue for so many people. I guess I'm lucky that my husband grills boneless chicken breasts for us fairly often, and they are divine!! Moist, flavorful, a little bit of charring. Sorry I can't tell you how he does it exactly, but I do know he generally use a rub rather than marinade, doesn't pound it, and he always uses a meat thermometer. Mmmm-mmmm!
I should have pointed out that my wife thought it was great. I think it's most likely a tad overcooked and I just don't happen to like it off the grill for some reason.
Breast or white meat are the easiest parts to dry up because they don't have enough moisture or fat content. The best way is to sear them on the grill and then wrap up in foil and slowly cook them in medium heat to lock in the juices. Most restaurants will season and dump sauce over to give it flavor.
The only way I'll grill chicken breast is when it's cut into chunks and marinated, then on skewers with vegetables.
That sums up our approach to "b/scb" exactly. We get out the skewers. Nice sized chunks of chicken, with tiny tomatoes, green pepper, onion, pineapple if I have some, then marinated overnight in teriyaki glaze. It's one of the 3.5 ways I WILL eat chicken (I really dislike chicken for those who don't know yet).
They cook right quick on the grill, taste really good, and aren't dried out.
All you do is combine all the stuff that's skewerable on skewers, put them in a glass dish, cover with teriyaki glaze, then marinate until the next day when you're ready to make them. Take out of the glass, redistribute glaze evenly over each skewer, then grill until chicken is done.
Things NOT to do if you want these to turn out right as three of my friends found out who think they know what I cook better than I do:
Don't wipe the marinade off before you grill - just take them out of whatever they're marinating in, and put them right on the grill. Yes, you're going to get a SMALL amount, VERY SMALL, amount of char. If you don't want that, put the darn Weber away and use your microwave.
Note, this is NOT teriyaki "sauce" - it is very thick - it's a glaze. I don't buy it at Jewel - I get it at GFS. Yes, the GFS a couple blocks from the Jewel we both shop at. I think Kikkoman makes it. The thin sauce will not work and I can't find this stuff at Jewel. GO TO GFS and quit arguing with me!
This can NOT be home made sauce/glaze. Period. I don't care how special and healthy and better tasting and blah blah blah yours is - if you want it to taste like mine, make it like I told you to! Suck it up and buy a bottle of the glaze, use it, then go and sin no more as your penance for eating something off the shelf. It's ONE meal - you'll live. And since you're asking ME how to make it, LISTEN.
I actually wrote (well typed) this last part starting with "Things NOT to do" on a recipe I gave a friend of mine - well very close to it - and she said she STILL giggles when she reads it. She's like that, though - she will go "AllRecipes" on me unless I give her EXPLICIT instructions - and then when HER version doesn't turn out the same, accuse me of not giving her the "right" recipe. I write it on the recipes I give my son - he's the worst. Dude has burned WATER! He's going to start substituting things??
The only thing I use chicken breasts for is chicken salad.
Use thighs instead.
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Moist, flavorful, a little bit of charring. Sorry I can't tell you how he does it exactly, but I do know he generally use a rub rather than marinade, doesn't pound it, and he always uses a meat thermometer. Mmmm-mmmm!
