I spent Saturday cleaning the grill and then inaugurated to cook a favorite of every crummy cook: boneless chicken breasts.
I would like to think that, having cooked on grills for years, that I’ve mastered all kinds of techniques. In fact I mainly do what my California friend Rob called “building the fire high enough to smelt iron” and then rapidly cooking the crap out of whatever goes on the grill.
Works well with fish and burgers, not so much with chicken breasts. One ameliorating things was marinating the things first (basically a vinaigrette). But they tasted like chicken breasts that had been smelted.
Next time, I promise, I’ll do something more nuanced on the grill.