Mastering Technique Basic Boneless Chicken Parts

Boneless, skinless chicken parts—particularly chicken breasts—dry out quickly on the grill. Our solution is to brine the meat to retain moisture. If you skip the brine, be sure to baste the meat often with oil or basting sauce to keep it moist. This recipe mostly demonstrates technique. To add flavor, use any combination of the marinades, brines, rubs, and/or sauces beginning. For a triple shot of flavor, use a marinade or brine, then a dry rub, and finally a sauce, salsa, or chutney.