Chargrilled Chicken BreastFew things seem easier than grilling a skinless, boneless chicken breast. However, grilling a tender, juicy and flavourful chicken breast can be a difficult task. Without the chicken's protective skin and because of the uneven thickness, you frequently end up with a dry piece of meat by the time it's done. Pounding the chicken breast to an even thickness, then grilling it over a high, direct heat will solve this problem.
When you buy skinless, boneless chicken breasts they have a tapered shape and attached tenderloin. For grilling purposes it is best to remove the tenderloin since it's thin shape will cook much too fast to be any good before the rest of the chicken is cooked. To even out the meat, pound it to about 1cm thickness. This will give the breast a uniform thickness and break up the meat, which will allow it to cook evenly and quickly.