Take the guesswork out of grilling with these helpful tips!

• Preheat the grill 10-15 minutes before cooking
• Sear meat to seal in it’s wonderful natural juices to keep it moist 
• Remember to turn the grill down so the food doesn’t burn on the outside, and remain raw on the inside
• Use tongs or a spatula to keep the natural juices inside when turning the food, and turn only once 
• Brush with sauces and glazes only during the last few minutes of cooking to prevent possible flare-ups and the food burning
• Invest in an instant-read thermometer as it’s the best method to determine doneness
• Let meat sit for a few minutes before cutting into to allow the juices to redistribute

Boneless chicken breasts are extremely versatile, cook quickly and lend themselves well to grilling. Since they are lean, boneless and skinless they can be easily overcooked, and also are not typically an even thickness so the thinnest part tends to dry out before the thickest part of the breast is cooked. These helpful tips will ensure tender, juicy chicken every time:

• Place chicken breast between wax or parchment paper and pound thicker part with flat side of a meat tenderizer or a rolling pin to even out the thickness
• Use a wet marinade, dry rub or brine to add moisture and tenderize
• Grill breasts (¾-inch thick) over high heat for 10-12 minutes, turning once, until internal temperature reaches 155ºF (as chicken rests, covered with foil, it will continue to cook to the recommended temperature of 165ºF)                                                                                                                                                                                                                                                                               

Make the most of your time and grill up extra so you get not just 1 meal, but in the case of this recipe, 3 delicious meals!