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Grilling boneless, skinless chicken breast (help)

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Grilling boneless, skinless chicken breast (help)

Robert | Jun 16, 2006 01:39 AM

I aways over cook it and it ends up tough and stringy.
I've cooked them succesfully a couple of times but more often ... over cooked. The best I've done is about 3 minutes on one side then over, put on a little bbq sauce and about 3 more minutes. I can't seem to stay to the drill, I turn it once more and overcooked. It's gotta be cooked through but no more. No pink, no tough. It's jucy and wonderful if right but scary or lousy if wrong. How do you do it? Should I use a thermometer? If so what temp? 135/140 and let it rest? Rest how long and still be good? tia

-Robert

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