Secrets to Tender, Moist Grilled Chicken

Marie Poulson
February 06, 2015
2387

I had called it quits on grilling chicken a couple years ago. It always turned out so dry! I tried adjusting the heat, adjusting the time, and adjusting my attitude, but nothing seemed to help! That is, until I learned 3 easy steps that I always include in my grilling routine! I haven’t had a dry chicken breast since! Follow the directions below. (Here is the recipe for the BRINE marinade!)

8 c. water

1/2 cup light brown sugar, packed

1 T. black peppercorns

1/4 cup kosher salt

2 sprigs fresh thyme

1 T. lemon juice

3 whole bay leaves

4 cloves garlic, sliced
1. USE A JACCARD TOOL How many of you even know what a jacaard tool is? I sure didn’t. It is, essentially, a small hand-held kitchen tool that tenderizes meat. Depending on the type, they can have anywhere...
See the full directions on my site
Nutritions

Calories
530

Sodium
28406mg
1183% DV

Fat
119g
184% DV

Protein
41g
82% DV

Carbs
163g
55% DV

Fiber
44g
176% DV