I work grill station at a mid Indiana bar and grill. I cook literally 50+ boneless skinless chicken breast per shift a day. Yep 50+ minimum. We use a Star ultramax charbroiler during lunch ans an Aztec wood fire grill for dinner. We don't brine or marinated. The chicken comes frozen from whoever is cheaper. Are thawed in water and get oiled salt pepper and slapped on grill skin down quarter turn for marks and flipped to finish. Don't have any thermopens but, I think we have a dial therm somewhere. We use touch feel method on most to tell doneness. Cut and peak method is used to train new cooks. And they soon learn not to do that. Ok, having established all that and my point, when asked how we get our chicken breasts so tender moist and juicy and how to do it. The answer is always the same: STOP OVER COOKING THEM!!! If your wondering chicken sandwich and dinner is second best seller after steaks. Doesn't matter what merged you learn and use just stop overcooking
Last edited by scaramoche; 05-15-2013 at 07:32 PM..
Reason: forgot to say.