Boneless Skinless Chicken Breast are the most costly cuts of the chicken, but are worth it for many people because of the relative ease of prepping, cooking, and eating. Skinless chicken breast are also low in fat and high in protein. Care must be taken when cooking or the meat can come to be very dry in a short time.
Directions:
Electric Charcoal Grills
1. Make sure that the chicken has been rinsed fully before cooking, unless the chicken is soaking in a marinade. Pounding the chicken breast will make it uniform in thickness and easier to cook.
2. Pre-heat the grill on med-high to high and lay the chicken breast on the grill. A hotter climatic characteristic will cook faster and sear in the juice if grilled correctly.
3. Grill for approx. 4-5 minutes checking often to insure the chicken is not burning. The chicken is ready to turn when the lowest side has clear sear marks and the top still is pink.
4. Grill the chicken for another 4-5 minutes or until done cooking. Firmly touch the chicken at the thickest point to see if done. If overcooked the chicken will feel hard without any give. If undercooked it will feel a slight squishy. If cooked right it should have a slight spring back.
5. If you are unsure if the chicken is cooked adequate you can make a small cut into the thickest part of the chicken. If the town is still penetrative then it needs more cook time. The chicken will continue cooking after it is taken off the grill. This is when most people overcook, because they take off the chicken too late from the grill. Once it has cooked fully straight through it will start drying very fast. Most cooks will take off the chicken just before the town is cooked. Be rigorous with this in that you do not leave the town raw.
6. take off from grill and serve. Now is a great time to add your popular sauce. You can apply the sauce while cooking to make a tasty glaze if you want.
Safe Internal Temperature: 165 degrees
Tips:
* Chicken sticks very easy to a hot clean grill. To minimize sticking, lay the side of the chicken that had skin on the grill first. This will also insure much best sear marks. You can also lightly coat the covering of the chicken with oil or spray oil. Some people even use oil on the grill bars before placing on the chicken.
* Grilling the chicken too long on one side before turning will dry the chicken. Signs of grilling too long on one side are the raw topside turns white and the edges curl up.
How Long Do You Grill Boneless Chicken Breasts