With a busy schedule a meal with limited clean up and preparation is a must in your menu planning. During the summer next to our slow cooker our grill is the most used appliance we have. I love that I can marinate meat overnight and when we are ready to cook I can lay it on the grill and serve it right from there!

We like to grill out because it is so simple and dinner can be done fairly quickly without heating up the house. But, I am often not a fan of chicken breasts on the grill. They are usually dry, burnt or tasteless when we make them. But, we have finally figured out how to cook them!

Verdict:

So, it has only taken me far too many years to figure out something so simple. We figured out that if we pounded down the chicken breasts to about 1/2″ to 3/4″ thickness overall they cook faster and more evenly so they don’t have a chance to dry out. How easy is that?

Seriously it has taken me almost my entire life to make good barbecue chicken. Start to cook the chicken with no barbecue sauce on it then when you turn it over brush the cooked side liberally with sauce. When you turn the chicken over again let it just sit for a minute or two while you brush the second side. Turn it quickly again to get that smoky, caramalized barbecue sauce on the other side and serve with a bit extra sauce over the top.

Done!

Serve with grilled corn, baked beans, and macaroni salad for a great summer picnic!