What I try to do is pound the thick ends to same thickness on all breasts. I use the spiky side of my meat tenderizer to accelerate the marinade. I marinade with Gazebo Room Greek Salad Dressing, our favorite and always in-pantry go-to chicken marinade. Then put the probes in, and grill on the pre-heated grill at direct Medium. I flip after 5 or 6 minutes then take off grill when they hit 165F. I've got a tortilla server that I've never put tortillas in. But it's great for resting chicken breast and keeping it warm.
I was lazy this time. But I didn't pay attention when pounding and one breast was larger than the other, so cooked more slowly, and came out a dryer.
I might also have the grill too hot when I start the breasts. I always pre-heat at full high for 20 minutes to clean the grill. I started cooking very soon after that tonight, which means I'm putting chicken breasts directly on 600F grates, which likely leads to overcooking the outside by the time the inside is properly cooked.
I re-cleaned after cooking tonight (and oiled my grates, since they suffered some over the winter). Next time I may try pre-heating to cook temperature rather and see if that works better.
I was lazy this time. But I didn't pay attention when pounding and one breast was larger than the other, so cooked more slowly, and came out a dryer.
I might also have the grill too hot when I start the breasts. I always pre-heat at full high for 20 minutes to clean the grill. I started cooking very soon after that tonight, which means I'm putting chicken breasts directly on 600F grates, which likely leads to overcooking the outside by the time the inside is properly cooked.
I re-cleaned after cooking tonight (and oiled my grates, since they suffered some over the winter). Next time I may try pre-heating to cook temperature rather and see if that works better.
