You might think that griddling a boneless, skinless chicken breast is easy. But getting that breast to come out tender and heavenly can be stronger than you might think. As the chicken breast hasn’t got the skin on it and thanks to the uneven thickness of chicken, you can end up with a breast that is incredibly dry. Some of the things you can do with the meat to keep this from taking place include battering the meat to make it one thickness, brining the meat before you cook it, and griddling it over a particularly potent heat for a while. When you get your chicken breast, you will look at the shape is chiseled and has the tenderloin attached. We recommend that you take off the tenderloin when griddling. It is very thin and is going to get overcooked awfully fast. To make the meat more even, we like to pound it until it is about an in. Thick all through the piece. This way the entire breast is one thickness. This also causes the meat to get split up and this will let your salt water get into the meat better.

When you purchase your chicken breast, you will notice that the shape is tapered and has the tenderloin attached. We recommend that you take off the tenderloin when grilling. It is very thin and is going to get overcooked very quickly. To make the meat more even, we like to pound it until it is about an inch thick all through the piece. This way the whole breast is one thickness. This also causes the meat to get broken up and this will let your brine get into the meat more effectively.

To brine your chicken breast, we recommend that you dissolve 1.5 tablespoons of salt with of a cup of sugar in eight cups of cold water. This will provide enough brine to take care of 4 chicken breasts. If you are making more or less chicken, you can adjust the amount of brine you prepare. The sugar will cause carmelization on the chicken surface, so you will have a nice coloring on the chicken. To assist in dissolving the sugar and salt more effectively, we like to add these ingredients to one cup of boiling water. You can stir the sugar and salt until it is dissolved, then you can add your mixture to the rest of the water. Be sure that your brine is cool before you put your chicken breast in it. You can do your brining in either a baking dish or a plastic bag. You should brine your chicken for a minimum of 30 minutes. Give your brine enough time to do its magic, but you don’t need it to sit there for hours.

You want to put your chicken right from your salt water to your hot grill. With the grill at its correct cooking temperature, you need to put your chicken breast over the most recent area of the grill. Your total time for cooking should be in the area of 4-5 minutes, if you have the grill really hot. You want to turn the chicken a single time and have the lid off your grill. Make certain you are cooking only over direct heat. You want your griddling of chicken breast to be hot and fast, to seal in the maximum quantity of the juice as you can. If you do this, you may have a reasonably tasty and wet chicken breast.

Ensure you are cooking only over direct heat. You need your griddling of chicken breast to be hot and fast, to seal in the maximum amount of the juice as you are able to. If you do this, you’ll have a fairly succulent and wet chicken breast. Another excellent way to prep your chicken out of doors is by using a smoker. Chicken which has been slowly smoked is an amazing, good meal. You may either smoke a whole chicken, or you can smoke just your chicken breasts. The slow smoking will add lots of excellent flavor to your chicken. Smoking chicken is a smart way to find out how to smoke meats. And, you don’t need to pay a costly price if you cock up. Chicken isn’t costly, and is much less expensive than many cuts of meat, so it is a great meat to begin with on the smoker for an amateur.

Written by Lawrence Reaves for http://www.ProctorSilex.com, a low-cost kitchen appliances company, providing of affordable irons and cool-touch toasters.