Grilling Information for Boneless & Skinless Chicken Breasts

You need to observe a few guidelines to achieve the best grilled boneless and skinless chicken breasts. Grilling the meat is a bit different from cooking chicken with the skin and bones in. For example, boneless chicken takes less time to cook. Boneless and skinless chicken breasts are easy to eat and can be put on a bun to make a chicken burger, or it can simply be served with your favorite side dish.

Chicken

Knowing where to buy your chicken is one of the secret to delicious grilled meat. Much of the skinless and boneless chicken breasts in regular supermarkets is watered down, which means the density of meat is altered by added water. You can tell this by the pale color and flatness. The best chicken is more voluminous and pink. Find the best chicken in municipal markets and on farms, as well as at many grocery stores that have more recently come into the mainstream focus on free-range and organic-fed chicken, which produce prime skinless and boneless chicken grilling meat.

 

Marinate

Marinating your chicken will prevent it from sticking on the grill. Chicken that is marinated overnight will also have the best flavor. Putting the chicken into a casserole dish and covering thoroughly with marinade before sealing it with plastic wrap and putting it in the fridge will give you the best results. Black bean or teriyaki sauce are among the most appropriate sauces when grilling meat because of their dark flavor that blends well with smoke from a grill.

 

Grill

Preheating your grill for several minutes before putting on the chicken will help you gauge the amount of time needed before you flip the poultry over. An heated grill will also decrease the chance of the meat sticking. You can also decrease the likelihood of sticking by coating the grill with cooking spray. Skinless and boneless chicken breasts are particularly lean, so there is little fat to liquify on the grill and provide lubrication.

 

Cooking

Using metal tongs to place the chicken on the grill will help you avoid burning your hands. A closed grill will help the meat cook faster. It will require approximately four minutes on each side if you are cooking on a hot grill. Close the lid to decrease the cooking time by about a minute on each side. You can tell when to flip it by looking at the sides of the meat. If they are white more than halfway up the sides, then leave it for another minute before flipping. Always slice the meat open in the middle to see if it is white all the way through. This indicates that it is cooked. You can also use a meat thermometer, which should read at least 165 degrees Fahrenheit at the center of the thickest portion.

References

• Yes You Can Grill: Grilled Chicken Breasts [http://www.yesyoucangrill.com/grilledchickenbreasts.php]
• 101 Cooking For Two: Quick Garlic Grilled Skinless Boneless Chicken Breasts With Some Bite [http://www.101cookingfortwo.com/2011/05/quick-garlic-grilled-skinless-boneless.html]