- 1). Marinate your chicken. Skinless chicken breasts are leaner than breasts with skin; they often become dry during the cooking process. Choose a simple marinade, such as an Italian dressing .
- 2). Marinate the chicken in your refrigerator for a minimum of four hours. Marinate overnight if possible.
- 3). Spray your grill with cooking spray -- prior to lighting -- to prevent the chicken from sticking.
- 4). Grill the chicken breast through the application of indirect heat. Create two different heat pockets; put some burners on high and some on low when using a gas grill. Place the hot coals on one side of the grill when cooking over charcoal.
- 5). Put your skinless chicken breasts on the grill, setting the thicker ones in the middle where the heat has the highest concentration. Set smaller breasts on the outer edges.
- 6). Set a timer for 35 minutes.
- 7). Flip thinner, smaller pieces of chicken after eight minutes, and thicker, larger pieces after 15 minutes. The interior of the chicken must be white, without any signs of pink.
- 8). Apply marinade to the flipped side, and allow the opposite side to cook for the same amount of time. Flip the chicken again.
- 9). Cut into the center of thickest breast to check the cooking process. Continue to cook if the breast is still pink or bloody.
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