Ingredients
- 2 chicken breasts (about 8-12 ounces) raw
- Marinade cook's choice
You Will Also Need:
- A meat mallet or rolling pin
- Parchment paper
- A gas grill
- Digital instant-read meat thermometer
Instructions
- To keep the chicken nice, juicy, and evenly cooked, we pressed the chicken to an even thickness all around. Place the chicken breast between 2 layers of parchment paper, use a meat mallet or rolling pin, and whack the thickest parts of the breast so that they are all an even thickness.
- Use your marinade of choice. This is KEY to keeping the chicken flavorful and really locking in the juices, so don’t skip this step! Marinate the chicken in an airtight container in the refrigerator for at least 30 minutes.
- Heat grill to medium heat, and use tongs to place your chicken breast on the indirect heat. Cook the chicken for 5-7 minutes and flip with the tongs. Cook another 5-7 minutes and repeat until your thermometer reads 165°.
- Remove the chicken from the grill to a plate, cover, and let rest for 5 minutes. THIS IS KEY TO MAKING THE CHICKEN JUICY AND MOIST. Do NOT skip this step!