Grilled chicken has this bad habit of turning out dry and tasteless, but this doesn’t have to be the case. In fact, grilled chicken is so popular because of its versatility as its delicious with a healthy side of vegetables, sliced and served on top of salads, sandwiched between bread with a cool, tangy slaw, or even as a filling for fajitas.
Why not learn to make this simple lean protein into something crave-able instead of dry and tasteless? The most common mistake ruining your grilled chicken time and time again is taking this possibly delicious piece of meat directly from the fridge to the grill. Shocking the chicken with such a drastic change in temperature will cause it to cook unevenly (and usually dry it out in the process).
Just a short stint on the counter — about 15 minutes to reach room temperature — means the difference between dry, unevenly cooked chicken, and juicy, tender grilled chicken.
Finally, don’t be afraid to season your chicken liberally. In particular, chicken breasts require a little more attention with the salt shaker than the dark meat cuts. For more ways to master the grill, try these 11 Quick and Healthy Grilled Chicken Recipes.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.