到目前为止，我从未被要求写过关于烧烤无骨，无皮肤的鸡胸肉的文章，这可能是因为它们不像烟熏肋骨那样诱人，也没有含焦糖壳的多汁稀有牛排。即使拉猪肉和肋骨更是我的专长，但现实是，我的大多数朋友（而且大多数人）烤鸡胸肉比猪肉肩甚至牛排更多。很容易理解原因：鸡胸肉不需要太多准备，它们很快就会做饭，而且相对健康。然而，它们可能有点无聊，而且常常变得干燥，这就是为什么我的朋友总是问我如何烤鸡胸肉，以便它们变得可口和多汁。继续阅读以了解我最喜欢的方法，尝试随附的食谱，并发现烤鸡胸有多大。

Strategy 1: Marinate in Buttermilk

Soaking chicken in a marinade not only boosts flavor but also helps keep the chicken moist. Though it penetrates only about 1/4-inch deep, that’s a good amount on a chicken breast, and enough to make that initial bite feel more juicy. In the marinade at left, the acid in the buttermilk tenderizes the chicken while adding its own tangy flavor. When there’s a lot of acid present, the chicken breast doesn’t need to marinate for much time to reap the benefits. In fact, if left too long, the acid can break down the meat too much, making it seem mushy. A finish of barbecue sauce, as in the recipe at left, contributes to a juicy impression, too.

尝试此食谱：烧烤酪乳腌制的鸡胸肉

策略2：笔

This may sound obvious, but one way to keep a chicken breast from drying out is to not overcook it. Pounding the breast thin (or even using presliced cutlets) means the meat will be done soon after it hits the heat. And even if it were to dry out a bit, the dryness would not be as noticeable in a thin bite, especially one paired with a salad of juicy tomatoes, refreshing cucumbers, and a creamy yogurt dressing.(Pro tip: If a chicken breast is very thick at one end, pound that end to flatten it a bit so the breast cooks more evenly. This applies to any chicken breast recipe.)

尝试此食谱：Chicken Horiataki Salad with Tzatziki

Strategy 3: Brine Quickly

Brining is a foolproof method for preventing chicken from drying out. At its most basic, brining means soaking in a salt and water solution, but sugar is usually added to balance the salt flavor and promote browning. As salt enters the meat cells, it alters the structure of the muscle fibers and proteins, swelling their water-holding capacity. It also draws in the brine’s flavors, seasoning from the inside out. (Don’t season with additional salt, or it will taste too salty.)

奶油可能需要花费数小时才能花几个小时，但是鸡胸肉只需要20分钟。太久了，它会变得太咸。对于最碱性的盐水，将1/2杯犹太盐和1/2杯糖（砂糖或棕色）溶解在一加仑的水中。让它冷却，然后浸泡鸡肉。结果是纯鸡肉味。盐水也是添加其他微妙风味的好方法，如甜茶泡鸡，从柠檬水中获得额外的甜味。

尝试此食谱：Sweet-Tea Brined Chicken Breasts

Strategy 4: Coat with Mayo

When you grill skin-on chicken, the skin protects the meat from the heat while also basting it with fat. On a trip to Oaxaca, Mexico, where mayonnaise is a cooking staple, I saw how a coating of mayo can work similarly. Bonus: The mayonnaise also distributes flavors, likethese Mexican-inspired ones. You can experiment with adding other flavors to plain mayo, such as mustard and rosemary or capers and parsley.

尝试此食谱：Grilled Chipotle Chicken Breasts with Grilled Corn and Black Bean Salsa