Hello summer and cooking chicken on a grill! I don’t know about you, but sometimes I struggle with grilling chicken breasts. The meat can very easily end up charred and dry on the outside or ends, while still raw on the inside. What we’ve done here helps result in juicy chicken breasts, with nice grill marks to boot. First we pound the boneless, skinless breasts to an even thickness, which will help the meat cook more evenly, so you don’t have the extremes of raw and dry. Then_we marinate the chicken in an acidic marinade made with lime juice. It’s almost like using buttermilk, but lime flavored. The acid helps tenderize the meat for grilling. Since the chicken breasts have been formed into rather thin cutlets, we take them directly from the refrigerator to the grill. That way, they don’t overcook in the time it takes to get nice grill marks on them.

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