Recipe: Perfect Alida’s Grilled Boneless Chicken Breasts

Alida’s Grilled Boneless Chicken Breasts. When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out. We all grill skinless boneless chicken breasts, but so many become hockey pucks.

Start with a combination of brine/marinade than a simple. Grilled skinless chicken breasts are all too often more like pieces of cardboard than food you'd actually want to eat. With a little know-how A brine for chicken breasts, and how to cook boneless, skinless chicken breasts on the grill. You can have Alida’s Grilled Boneless Chicken Breasts using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Alida’s Grilled Boneless Chicken Breasts

1. It's 6 of Boneless/skinless chicken breasts.
2. It's 1 cup of Greek yogurt.
3. Prepare 1 tbsp of lime zest.
4. You need 1 tbsp of lime juice.
5. It's 1 of Serrano pepper minced.
6. You need 2 of garlic cloves minced.
7. You need 1 tbsp of Cumin.
8. Prepare 1 tsp of Paprika.
9. You need 1 tsp of Salt.

Let's face it: boneless, skinless chicken breasts aren't exactly the definition of exciting. Prone to drying out, the lean dinner staple can also be pretty bland if underseasoned and overcooked. And yet they're a staple for good reason: they're convenient, reasonably economical, and can even be delicious (really. Chicken breasts are versatile, inexpensive and tasty, but they can dry out quickly on the grill.

Alida’s Grilled Boneless Chicken Breasts instructions

1. Rinse the chicken breasts under cold running water and then blot dry with paper towels.
2. Combine next seven ingredients.
3. Put breasts in shallow glass baking dish and cover with the yogurt mixture.
4. Marinade chicken in mixture for at least 30 minutes.
5. Heat grill to high, clean the grates before they get too hot and oil the grates.
6. Place the breasts on the hottest part of the grill and don’t touch them for about 2 – 3 minutes.
7. Grill:.
8. Rotate breasts 45 degrees to create some grill marks; Grill for an additional 2 to 4 minutes and turn them over; Grill for 2 more minutes and then rotate again 45 degrees to make those grill marks; Continue grilling for another 2 to 4 minutes. Check the internal temperature with an instant-read thermometer (Target temp is 160 degrees).
9. Remove the chicken breasts from the grill and place on a plate..

The secret to perfectly grilled chicken breasts lies in This can also help prevent dryness when grilling chicken breasts. When you buy skinless, boneless chicken breasts they have a tapered shape and attached tenderloin. For grilling purposes, it is best to remove the tenderloin. Since it is thin, it will cook far too fast to be any good before the rest of the chicken is finished cooking. Grilled chicken breasts can be a juicy, well-seasoned meal—or a dry, flavorless regret.