gas grill for camping How to Grill a Boneless Chicken Breast on a Gas Grill

Americans consume about 92 pounds of chicken each year, most of which are in the form of boneless, skinless chicken breasts.They are versatile, cheap and delicious, but they can dry quickly on the grill.The secret of the perfect roast chicken breast is preparation.Start with organic chicken breast as much as possible.Quick soaking in the bring solution helps to keep moisture.Pay close attention to them when grilling because they usually cook in less than 10 minutes.Remove the chicken breast from the package.Put two or three breasts in the zipperPlastic bag on top or between two sheets of wax paper.Tap the chicken breast gently with rolling pins, knives, or flat edges of the meat circle until they are 1/2 thicker evenly.When cooking boneless, skinless chicken breasts on a grill, one of the challenges is to cook them evenly.Beating them to a uniform thickness can eliminate this problem.Repeat the process with the rest of the chicken breast.Discard wax paper or plastic bags and be careful not to spill feces on the top of the counter or on the floor, which can spread bacteria.In a shallow pot, mix a portion of Jewish Salt, a portion of raw sugar, and 8 portions of water.Refrigerate the chicken breast in a shallow pan for 30 minutes.This short roast chicken keeps the chicken breast moist and helps the chicken breast become caramelized on the grill.Do not soak them any more, otherwise they may become mushy.Preheat the gas grill to a height for at least 10 to 15 minutes.Like other thin meats, boneless, skinless chicken breasts benefit from a quick barbecue with high heat.Remove the chicken breast from the salt water and pat it dry with a paper towel.Brush the chicken breast with some cold-Olive oil or vegetable oil.Sprinkle the meat with organic seasoning salt.Place the chicken breast on the grill and there is at least 1/2 space between them.Close the lid and cook the chicken for 4 to 5 minutes.Open the lid and turn the chicken breast.Cook for 4 to 5 minutes more.The chicken should feel strong after it is made.The meat should look opaque and the meat thermometer inserted into the side of the chicken should reach 165 degrees F.