Do you remember the last time you’ve grilled chicken breasts? No? Oh don’t get worried, your memory is just fine! You are in a good company – many people simply avoid grilling chicken breasts. Why? Well, for one simple reason – it often comes out dry as a desert!
In a whole chicken the breast is the leanest part, very low fat, and when grilling it dries almost instantly. So, since shortening cooking time isn’t an option here (unlike beef, chicken must always be “well done” – that’s a food safety matter), another obvious idea is to “push” extra liquids into the meat. Yes, you may use an injector, and by all means, if you’re in a hurry, do use it, indeed! However, there is a much simpler and basic way – brining!
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