If grilling is already intimidating for you, working with an unforgiving, ultra-lean piece of meat like chicken breast can feel like an amplifier for any grilling-related anxiety. Quick-cooking—and quick to dry out on the grates—chicken breast is notorious for turning tough and stringy if you’re not careful. The good news: A couple of simple preventative measures taken along your grilled chicken journey can ensure juicy, succulent white meat every time.
While fattier chicken thighs can handle going skinless, when it comes to grilling chicken breasts, it’s skin-on, bone-in all the way. Not only is crispy, rendered skin delicious, it protects lean, delicate meat from drying out—especially in an open-fire cooking situation. And the bone underneath insulates the meat from the flames, allowing for more even distribution of heat.
and pull your chicken off the grill at around 160°, then temp it again after it’s rested for a couple minutes and you’ll see the internal temperature climb to a safe 165°, saving yourself from tough, overcooked chicken.Don’t skip this step. Slicing into your chicken right off the grill means you’re likely to end up with most of the juices pooling on your cutting board.
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Racist! Chicken breast is too white.
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