Grilled Chicken Breast in Three Simple Steps - tabletop gas grill best

Every year there are countless words to complete the regular center of the summer barbecue: How to grill the perfect burger, the most delicious steak, the most delicious fish, the most tender pork ass.But what about the humble boneless chicken breast?Most of the year, tables across the country are staple food, and when the barbecue season comes, it won't attract much attention.This may be due to the fact that it is as easy to eat as boneless chicken breast (all non-stop white meat) and they are hard to grill properly.The usual result is either an attractive bronze, criss-crossed exterior covering the dry center, or something with rubber-like, pale and slightly burned edges.But, given a little bit of forethought and attention, the grill may be the best place to cook the chicken breast, injecting enough charcoal and smoke into the chicken breast to give the bestSo, to figure out what is the fastest and easiest way to perfect the roast chicken breast, I took some time this spring to experiment.It turns out to be juicy.The cooked chicken breast consists of three basic steps: actively soak the chest with salt and aromatic, and then grill with hot and fast.The heavy strike technique I learned from grill master Steven Raichlen is probably the least intuitive, but solves the problem of their uneven shape.The chicken breast expands in the middle, and the edges are thin, making it difficult for them to cook evenly on the direct heat.But constantly moving them back and forth between direct and indirect heating (another option for uneven or large pieces of meat) can damage the focus as they are cooked too fast.The key is to rub the chicken breast, but not too thin, so that the chicken breast can be dried.The target is the thickness of about inches to inches.There are two things about seasoning them before: it helps to keep them juicy as salt forms salt water, locks in moisture and improves flavorThere is an urgent need to taste chicken breasts.You can season with marinade or rub with something you like.The classic is herbs and garlic.Soy sauce and sesame oil are rich and complex.A brown sugar-The base spice rub brings them a spicy, shiny glaze, a bit like a barbecue sauce, but not too sticky.Do not marinate them the day before;A few hours in advance is enough.Then make a fire, or make your gas grill hot and beautiful and throw them on the flames.They will cook quickly to satisfy almost everyoneMaybe except death.People who love meat.If you have these in your team, simply replace the breasts with a few boneless, skinless chicken thighs and grill them with the breasts.Dark meats are more forgiving than white ones, so there is no need to beat.But they have to cook for a few more minutes.When the chicken is finished, if you have used charcoal, you may still leave some life in the coal.Throw some ears on corn, red pepper half or zucchini pieces and your dinner will be complete and there won't be much fuss.This should be the case in summer.