In this month’s “Ask Melissa” column of DASH Magazine, a reader asks: “My grilled chicken breasts always turn out dry. What’s the secret?“
Her answer: The intense heat of the grill can turn chicken breasts tough. To keep them juicy, try this method: Pound breasts to about 1¼-inch thickness. Season, lightly coat with vegetable oil, and let sit at room temperature for 30 to 60 minutes. Then, position the chicken so the thicker end of the breast is over the hotter section of the grill. Flip chicken halfway through cooking; remove it once a meat thermometer reads 160°F. Rest breasts for 10 minutes, then serve with a sauce for dipping (try my recipes for Grilled Tomato Salsa, Pineapple Avocado Salsa, and Chimichurri).
Click here to check out all Melissa’s stories in DASH.
