We eat a lot of chicken around here, a lot! Whether it is baked, poached, fried, or grilled. Grilling chicken can be somewhat tricky. So today, I am going too share 2 ways I prepare the chicken to grill that keeps it moist and prevents charring.
First of all, we like to grill chicken tenders. They are small enough that the meat is cooked through in a small amount of time. Then, I like to brine the tenders or marinate them. By brining or marinating the chicken, you are locking moisture into the chicken and it won't lose it as it is being grilled.
To brine the chicken tenders, pour water into a big bowl or a dish with a lid. To the water add some salt and dissolve. (I usually just eye ball it and put in as much as I think it needs.) Place thawed chicken in the bowl, cover, and place in frig for at least an hour before grilling - longer would be even better. When ready to grill, place the on the grill. The results will be moist chicken with a good grilled taste to them.
Choosing a marinade for your chicken is a personal choice. We like using Kraft Tuscan House Italian Salad Dressing. My in-laws like using Kraft Zesty Italian. I also use a homemade Italian Salad Dressing based off of this recipe. We also like to use Lawry's Herb & Garlic w/ Lemon Juice, (which is especially good when making kabobs with chicken and veggies.)
Just pour the dressing into a big bowl or dish. Placed thawed chicken in the bowl or dish and place in frig. Let chicken marinate for at least an hour, but longer is better. The chicken will be moist, flavored, and grilled perfectly. We like to eat marinated chicken on top of a big garden salad. Yummy!
Two different ways of preparing chicken for grilling is just simply one of those good things!
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