It would seem that most people would grill hamburgers or steaks; actually more people grill chicken breasts than any other meat. Perhaps they are cheaper and cook quickly and are somewhat healthy. (You need to buy free-range chicken if you can find it.)

The problem comes when grilling the breasts and keeping them juicy. I have always had a problem with this and finally read an article telling me how to grill juicy chicken breasts.

Marinating with buttermilk not only boosts flavor but also helps keep the chicken moist. Though it penetrates only about ¼ inch deep, that’s a good amount on a chicken breast, and enough to make that initial bite feel more juicy. The acid in the buttermilk tenderizes the chicken while adding its own tangy flavor. When there is a lot of acid present, the chicken does not need to marinate for much time to reap the benefits. If left too long, the acid can break down the meat too much, making it seem mushy.

 

I tried this recipe and the chicken was juicy and moist.

From ‘Fine Cooking’ August/September 2016.

Barbecued buttermilk-marinated chicken breasts

Slather this tender chicken with barbecue sauce before it comes off the grill for a quick take on slow-cooked barbecued chicken.

2 cups well-shaken buttermilk

½ tsp. ground cayenne pepper

Kosher salt and freshly ground black pepper

6 boneless, skinless chicken breast halves

Olive oil, for grilling

½ cup homemade or good-quality store-bought barbecue sauce (I bought some from Vines, our local gas station, restaurant, grocery, deer processing place. It has quite a following for miles around here.)

 

In a small bowl, whisk the buttermilk, cayenne, ½ tsp. salt, and ½ tsp. pepper until combined.

Put the chicken in a bowl, or large zip-top bag. Cover with the marinade, turning the chicken to coat if necessary, and let sit for 20 to 30 minutes.

Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Shake the excess marinade off the chicken and pat dry. Lightly coat the chicken all over with oil and season lightly with salt.

Grill the chicken without moving it until grill marks form, 3 to 4 minutes. Brush until just cooked through (160°F), another 2 to 4 minutes. Let rest for a few minutes before serving.

Another way to have to have moist chicken is to brine quickly. Brining is a foolproof method for preventing chicken from drying out. Brining means soaking in a salt and water solution, but sugar is usually added to balance the salt flavor and promote browning. As salt enters the meat cells, it alters the structure of the muscle fibers and proteins swelling their water-holding capacity.

Brining can take hours for a larger piece of chicken, but chicken breasts need just 20 minutes, and if left longer becomes too salty. This sweet-tea brine recipe gives a pure chicken flavor and an added sweetness from the lemonade.

 

Sweet-Tea Brined Chicken Breasts

Serves 6

5 oz. kosher salt (about 1 cup if using Diamond Crystal; about ½ cup plus 2 Tbs. if using Morton)

½ cup granulated sugar

1 cinnamon stick

2 cups strong freshly brewed black tea, cooled

1 12-oz. can frozen lemonade concentrate

2 cups ice cubes

1 lemon, sliced

6 boneless, skinless chicken breast halves

Olive oil, for grilling

Freshly ground black pepper

 

In a large saucepan, bring 2 cups water, salt, sugar, and cinnamon stick to a boil over high heat, stirring to dissolve the salt and sugar. Let cool to warm. Stir in the tea, lemonade concentrate, ice cubes, and lemon slices. Let the brine cool.

Put the chicken in a bowl or large zip-lock top bag. Add the brine, and let the chicken soak for 15 to 20 minutes.

Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the chicken from the brine, pat dry with paper towels, lightly coat with oil, and sprinkle a little black pepper. Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill just cooked through (160°F), 4 to 6 minutes more.

Let rest for a few minutes before serving.

So for this Labor Day weekend grill up some juicy chicken breasts!