The one thing I've struggled with a bit as I work towards mastery of the man-stove is grilling chicken breasts. My first efforts involved store-bought marinade and direct grilling, but they ended up a bit tough. I tried a brine and indirect method that left them looking like drowning victims, followed by attempts to pound them flat that were inconsistent at best. I think I've finally worked it out though: The last couple of times I made them I brined them and then used a simple rub and grilled over a very hot fire (550-600 degrees), and finally managed to create a juicy, flavorful dish. It took long enough, I don't want to estimate how many sub-par chicken breasts I've turned out up until this point.
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