Tempranillo
You’ll usually see Tempranillo labeled as “Rioja”, because that’s the best region for growing this grape. It produces wines with dark fruit and earthy flavors at great values.
Prep Time
15 min
Total Time
1.5 hrs
Yield
Our Chicken Breasts are usually about 1.5-2# and yield 4-8 servings depending on recipes.
Chicken Breasts are a staple of many household’s meal rotations. They taste great when you grill them, but they can be easily over or under cooked, drying them out, making them tough and flavorless. Use our four tips to make flavorful and moist chicken breasts every time you grill! Feel free to modify this basic recipe with your own favorite seasonings and use the finished chicken in all of your favorites recipes!
Ingredients
- 1 package LGCM Boneless Skinless Chicken Breasts
- Water
- Salt
- Pepper
Directions
Brine – cover chicken breasts with cold water and add salt to mixture. Use about 1/4 cup salt for every 4 cups of water. Put in refrigerator for one hour. This helps lock in moisture.
Pound Flat – remove from brine, place in a plastic bag, and pound chicken breasts to an even thickness of about 1/2-3/4″ each. This will help them cook more evenly and faster.
Season – lightly season both sides of each breast with salt and pepper, or you can use a rub or marinade if you’d prefer.
Grill – grill these chicken breasts for 5-6 minutes per side over medium heat, flipping only once. Remove once the chicken has reached 165F.
Slice, dice, shred (whichever works best for your meal) and enjoy!
