Boneless, skinless chicken breasts are the number-one best seller at meat counters across the board. They are great for the beginner griller becaise the cooking time is easy to predict. Pound them to a uniform thickness first for even cooking, and your ready to go! But don’t forget its often overlooked sibling, the bone-in, skin-on chicken breast. The natural shape of it is a little more difficult for a beginer to work with, and it takes a little more time on the grill, but its meat is juicier and tastier due to having the bone still in it, and the skin lets the meat baste in its own fat as it cooks. Turn this cut regularly as it cooks-at least four times- to minimize flare-ups and arrange the thinner edges away from the heaet to prevent burning while the thicker portions cook through.
Here is a great recipe I got last year from the Rachel Ray Magazine! It is fabulous right of the grill, really tender and moist, but it also makes a flavorful chicken salad with the leftovers. Just combine with mayo, celery, dried cranberries, and your favorite seasonings!
Tea-Soaked Chicen Breasts
2 Bags Black Tea
2 whole star anise
1/4 cup soy sauce
1 TBSP brown sugar
2 tsp vegetable oil
1 tsp sesame oil
1/4 tsp ground cinnamon
Four 6- to 8-ounce skinless boneless chicken breasts, pounded 1/2-inch thick
In a small saucepan, bring 2 cups water to a boil. Add the tea bags and star anise and steep for 5 minutes, then discard the tea bags and star anise. Stir in the soy sauce, brown sugar, vegetable and sesame oils and cinnamon; let cool to room temperature, about 10 minutes. Place the chicken breasts in a gallon size resealable plastic bag and pour in the marinade; refrigerate for at least 1 hour or up to 4 hours. Preheat a grill to medium. Position the chicken on an oiled cooking grate and then grill, uncovered and turning onto each side twice , until cooked through, 10-12 minutes. Serves 4.