Tender chicken breasts

NYCgrrl wrote:

Mountain Mama wrote:
I use the frozen chick breasts a lot but when I grill them in a skillet they are never as tender as I want them. Suggestions?

Brine 'em first and create a zoned fire. This is my go to technique for chicken which can easily be modified for other meats and with other seasonings:

http://www.epicurious.com/recipes/food/views/Foolproof-Grilled-Chicken-108166

HTH!

I'm not a "kitchen" chef so much, I'm a pit master. But NYCgrrl has the absolute answer. Brine any poultry before cooking. And it can be a plain and very simple brine with sea salt and water. It even makes a difference with deep fried hot wings.