Boneless, skinless, chicken breasts are certainly a lean, healthy protein choice but they come with some baggage. Because they are so lean, if you’re not careful when cooking them, they can go from cooked tender to tough and dry in a matter of seconds. Never again! A huge thank you to Cook’s Illustrated for cracking the code for the juiciest, grilled chicken breasts. The solution is just a simple, few ingredient brine/marinade. You’ll want to grill extra so you can use these juicy tender, chicken breasts on your summer salads, in your grain bowls, or for a quick and easy taco filling.
Marinated Boneless, Skinless Chicken Breasts
Ingredients
1 1/2-2 pounds boneless, skinless chicken breasts, trimmed of fat
1/3 cup water
3 tablespoons fish sauce (I use Redboat brand)
2 tablespoons honey
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
Directions
- Pound chicken gently with a rolling pin until about 1/2 inch thick. In a small bowl, whisk water, fish sauce, honey, salt and pepper. Add the marinade/brine solution to a 1-gallon zipper-lock plastic bag.
- Add the chicken, press out air and seal the bag. Turn the bag so the chicken is evenly coated with the marinade. Refrigerate for at least 30 minutes.
- When ready to grill, remove chicken from refrigerator and open 1 corner of the bag. Drain and discard the marinade. Add 1 tablespoon vegetable oil to the bag to coat the chicken.
- For gas grill, set heat to high. Place chicken breast on oil-coated grill racks for about 3-5 minutes per side or until 160 degrees. Remove and allow chicken to rest for about 5 minutes before slicing.
Nutrition Note: I have found that if marinate the chicken breast too long, like overnight, they get too salty. Best to keep it to about 30 minutes as Cook’s Illustrated suggested.
Recipe from Cook’s Illustrated, July & August 2024. I highly recommend reading the article because they include delicious recipes.
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