Chicken breast is lean, often uneven, and prone to drying without bone or skin. Proper preparation, especially marinating, increases juiciness and tenderness. Grill on medium-high to get sear marks, then lower heat to finish cooking thoroughly. Overcooking is common because thickness varies and temperature control is difficult. Overcooked breasts can be salvaged by dressing with sauce to reintroduce moisture and flavor. Leftover overcooked meat can be chopped and repurposed into enchiladas, tacos, pizza, or similar dishes with added sauce. Consistent temperature management combined with extended marinating produces the most reliable results.
Chicken breast is the bane of grillers everywhere. It's notoriously one of the hardest-to-grill cuts of meat. It's very lean and often uneven in thickness. Without the bone and skin, it can dry out well before it's fully cooked. You need to be prepared to grill a chicken breast if you want it to be moist, flavorful, and cooked properly. Easier said than done? Maybe. But we checked in with Chef Robbie Shoults, who offered us some tips for grilling the perfect chicken breast.
Inevitably, if you grill enough chicken breasts, you're going to overcook one at some point. It's almost impossible not to. Those thick cuts of chicken are hard to master in terms of temperature and timing. Chef Shoults has you covered, though. There's still hope for salvaging overcooked chicken breasts. "Dress the meat up with sauce! The sauce will soak into the meat, creating juice and moisture.
Collection
[
|
...
]