Wednesday, December 21, 2016

Perfecting the Chicken Breast on the Grill

Dave Chupp is a respected Nappanee, Indiana, business owner who leads a dog breeding operation and takes pride in puppies that are healthy and well-loved. A barbecue enthusiast, Dave Chupp particularly enjoys grilling ribeye steaks, baby back ribs, and chicken. 

One of the most difficult types of meat to get right on the grill, chicken breast features uneven dimensions that mean that cooking the center properly can often result in the thinner sides becoming overcooked. One solution to this problem involves evening out the thickness through the use of a meat pounder or rolling pin, with a thickness of three-quarters of an inch ideal. 

Another vital aspect of preparation involves brining the chicken breast, as immersion in the salty solution enhances the meat’s ability to retain moisture. Thirty minutes of soaking in brine is generally enough, which conveniently corresponds roughly with the time needed to get the coals going. 

Maintaining the right temperature is another key to juicy and tender meat, with a medium-high heat of approximately 400 degrees Fahrenheit ideal. Cooking a few minutes on each side is typically long enough to create a nice crisp surface, while ensuring that the breast meat inside is fully cooked but still moist.

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