Grilling or broiling chicken breasts are less than satisifying because they taste dry and very dry. I adapted this recipe from my friend Janet Thaeler who used the finished product to make Cordon Bleu. She told me they were, "so moist." I thought, "Why not for grilled chicken." It works. Much improved taste and texture.
1 Scant tsp salt
1/4 - 1/2 tsp. black pepper
Cayenne pepper – a little or a lot or none
1-2 cloves of garlic grated (your taste in garlic)
½ tsp. baking powder
2 T. white wine or apple juice (I buy those little boxes of Juicy Juice and always have a small amount on hand.)
2 T. olive oil
Cut 4 chicken breasts into 3 pieces and pound until equal thickness. (Pounding ensures not over or undercooking any part) Put in a glass bowl, with the marinade, and refrigerate for a few hours or overnight. (the longer the better) Grill, broil or brown on the stove. Don’t overcook. Good in anything that you need cooked chicken.