3 Ways You've Been Making Grilled Chicken All Wrong

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Because boneless chicken breasts are so lean, they often turn out dry, rubbery, and bland. Find out what you've been doing wrong, and say goodbye to dry grilled chicken for good!

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You're Not Pounding Your Chicken

Pounding tenderizes and ensures even cooking. Left in its natural shape, the thin side of the breast dries out while the thicker side finishes cooking.

You're Using Acidic Ingredients to Marinate

Contrary to conventional wisdom, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite – they “cook” the exterior of the meat and give it a leathery texture.

For flavor, try adding lemon zest instead

Lemon zest imparts nice lemon flavor without affecting the chicken’s succulent texture.

You're Overcooking

When pounded thin, chicken breasts only need 2 to 3 minutes per side…no more!