I’m a bone loving queen who promotes purchasing and cooking ‘bone in” meat cuts for maximum flavor and moisture. Chicken breast usually isn’t my first choice of chicken cuts because (for me) it’s too meaty. Even when I prepare stir fry dishes, I just gotta add a few cuts with bones (just for me). I will break out my cleaver and chop some chicken backs or leg quarters into bite size pieces because I need bone on my plate.
Bones are so juicy!
I may have to undergo hypnosis to analyze this behaviour, but in the meantime, whenever I do decide on chicken breast, I can assure you; you won’t be disappointed.
Why?
Because even though chicken breast isn’t my thing, it doesn’t mean it isn’t your thing, and I’m here to please YOU. I’m was born to feed your soul.  I will take your taste buds to a whole different level AND the chicken breast will remain moist and juicy.

How many times have you heard or read one of my famous mantras: “I cook from scratch without the use of artificial ingredients and preservatives, without sacrificing the flavor.”
And it’s true, if I do say so myself. I’m a bad ass.
I KNOW THE SECRET TO JUICY, FLAVORFUL CHICKEN BREAST.

I’ve seen far to many people shy away from chicken and turkey breast because they claim that it’s too dry. But in reality, it’s because, you haven’t tasted the power that my creative hands behold. LOL. I’m so full of myself. I agree, chicken breast is lean piece of cut that cooks relatively quickly. Therefore there is no need to cook the life out of it. It’s not your enemy darling.

First of all, you gotta marinate your meat.
Like I said; I’m big on flavors. I need to taste something spectacular every single time I eat, otherwise my stomach will not register that I had something to eat.
Did you get that?
Read it again.
If it doesn’t satisfy my soul, it becomes obsolete. I may be weird but I love my weirdness. My weirdness doesn’t allow my belly to settle for mediocre food. I don’t know if its’ the foodie in me or the island in me. Either way, the flavor profile has to be harmonious. It needs to satisfy my being. I need to have a foodgasm every time I nourish my temple.

Grilling the chicken breast is a technique used to intensify the flavor or add pretty grilled marks (if that’s your intention). You can marinate your meat for at least an hour or overnight for maximum flavor, BUT when you have “seasoned hands” and understand how to play with spices and herbs, NO MARINATING IS USUALLY REQUIRED.  It’s not everyday that you wanna spend all day in the kitchen and when time is of essence, multitasking is vital.

So how do you get it to be nice and juicy?
Once your grill is nice and hot and greased, place your marinated chicken breast on for approximately 3- 5 minutes on one side. Watch it closely. As you notice the meat becoming denatured (the side that is down will begin to have a white appearance). Gently flip the chicken. You shouldn’t have to struggle to flip it. If you are struggling, it isn’t ready to be turned over. Leave it alone. Once you are able to flip it without effort, grill the other side for about 3 minutes.  Once you notice sign of denaturing, simply remove it from the grill.

“OMG, that quick! I know she crazy. There is no way the chicken breast is done!”
Please disregard those thoughts in your head.

There is a thing called carry over cooking. Place your chicken on a platter, serving tray, plate or whatever you have, cover it with foil and allow it to rest for about 10 minutes. The ‘carry over’ cooking (the heat/internal temperature) that still resides inside chicken will allow it to cook completely, leaving you with juicy, succulent chicken breast.
You can now remove your foil and enjoy chicken breast that hasn’t been dried out and doesn’t taste like rubber. Now you can make sandwiches, add it to salads. Do whatever your heart desires.
You can thank me later.
I love you like I love my food/belly

Be blessed!