First, the way that they prepare the chicken is worth noting. Instead of throwing the chicken breast into the marinade whole, they direct readers to pound the chicken with the dull edge of a cleaver.
Not only does this ensure the chicken cooks quicker and more evenly, but it also breaks down long muscle fibers responsible for that tough, rubbery texture in overcooked chicken.
Next, water is added. But you don't just dump it in. Add the water to the chicken a little at a time over a 10-minute period, massaging it into the meat to encourage absorption.
Once this process is complete, add the marinade: olive oil, fresh thyme, fresh oregano, garlic, pepper, and salt (or use your favorite marinade for chicken).
Marinate the chicken as you normally would, for at least a couple of hours or overnight.
The oil, herbs, and garlic add flavor while the salt ensures all the moisture you worked so hard to get into the chicken stays there once cooked.
The salt helps to further break down tight muscle fibers so there is less tightening once the meat hits the hot grill.
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