That’s why I was ecstatic to find out the solution was pretty simple: marinate the chicken breasts for about 8 hours in the refrigerator. I used Teriyaki Ginger marinade, but your favorite marinade should do just fine.
I made this happy discovery after tiring of the 30-minute marinades available in grocery stores. Marinating the chicken breast in the marinade for half an hour would add a little taste to the chicken breast, but not enough to make you forget that you’re eating a low-fat piece of chicken!
So I put my chicken breasts in a gallon size Glad bag, zipped it up, and pounded them with my trusty meat mallet. After the chicken breasts were flattened to about the same width, I poured about half a bottle of Teriyaki Ginger marinade into the bag. Having had marinade accidents in the past in the fridge, I have learned to put my zipped bag of chicken into a glass Pyrex casserole dish to avert a marinade drip disaster!
Eight hours later, I pulled out my very happy, Teriyaki-laden chicken breasts and grilled them on my gas grill. Using techniques and a recipe from The Cook’s Illustrated Guide To Grilling And Barbecue, I successfully grilled the boneless chicken breasts in about 10 minutes. Leftovers make a great lunch the next day. What an easy dish!
Photo by Kelly Estes