The Best Grilled Chicken Breast Starts With This Trick

Sometimes the simplest dishes are the easiest to mess up. In this case, it's turning a boneless, skinless piece of chicken meat into a tender, tasty dish. Perfectly grilled chicken breast has a reputation for being tricky, as it can easily dry out or turn into rubber. But the secret to juicy meat with a beautifully browned crust isn't exactly complicated. It just comes down to a key combo of two steps: brine for moisture, then pat dry for better browning. While we're at it, please do not wash your chicken before cooking it. All that does is give bacteria an excellent chance to spread all over your hands and sink.

Chicken breasts are exceptionally lean, which means they don't have much internal fat to protect against high heat. That's why they dry out so quickly on the grill. There are a couple of tricks you can do to prevent that. A dry or wet brine changes the game and adds extra moisture. Brining can transform your chicken by keeping it juicy throughout the cooking process. If you're doing a wet brine, dissolve the salt in water and submerge the chicken for 30 minutes to a few hours. 

For a dry brine, sprinkle about one teaspoon of salt per pound evenly over the chicken, then let it sit uncovered for at least 30 minutes. Both methods season the chicken throughout and help the muscle fibers retain moisture as they cook. Just remember to always brine in the refrigerator, not on the counter, for food safety reasons.

Now comes the step many people skip, even though it's just as important: pat the chicken completely dry before grilling. Moisture will ruin practically any attempt you make at browning your meat, as the drier the exterior, the faster it will brown. If you place wet chicken directly on the grill, that surface water has to evaporate before browning can begin. So instead of caramelizing, the meat is more likely to steam. That's how you end up with rubbery, sad chicken that lacks those lovely grill marks and irresistible golden crust.

Now that you've got your chicken set, prepare for the heat. Make sure your grill is clean and ready for use, and be sure to preheat the grill properly. Medium-high heat is ideal; that's around 375 to 450 degrees Fahrenheit. Place the chicken on clean, oiled grates and resist the urge to move it too soon. Let it develop grill marks and naturally "release" from the grates before you flip the pieces. Cook until the internal temperature reaches 165 degrees Fahrenheit, then let it rest for several minutes to allow the juices to redistribute. If you're worried about under-cooking, you can always make a small incision in the thickest part of the meat to make sure it's done.

The next time you feel like getting your grill on, remember the combination of brining and drying gives you the best of both worlds. If you've been frustrated by dry, bland chicken breasts in the past, these tricks are worth taking on full-time.