European Stars and Stripes (Newspaper) - June 17, 2007, Darmstadt, Hesse                                Grilled thai Chicken for a crowd the dry heat of a Grill can be a Chicken breasts worst that because these naturally Low fat cuts have a Tough time holding their moisture under those cooking Condi but fear of dry meat need not banish this healthy food from the grate As Peak grilling season getting moist and flavorful skinless Chicken breasts off the Grill can be it All starts at the Jennifer the test Kitchen manager for Fine cooking recommends buying air chilled Chicken not water chilled this usually is indicated on the she says the water chilling process can dilute the chickens Armentrout also suggests a Ujjin Chicken breasts that Are All the same uniform pieces will Cook More lessening your chances of Over or Una cooking if you cant get breasts of similar consider placing the meat be tween sheets of plastic wrap and using a meat Mallet or rolling pin to Pound them not Only does this tenderize the it also produces breasts of uniform some recipes Call for the tenderloin the strip of rib meat attached to the underside of the breast to be this makes the Chicken easier to handle on the and helps ensure even save the tenders for stays or oven baked Chicken and always trim off any visible fat or when it comes to skinless Chicken breasts should be grilled quickly Over moderate to High cooking them too slowly will dry them test for oneness with a meat ther which should read 165 f when the probe is inserted into the Center of me thickest part of the Chicken when it comes to Chicken is relatively which makes it perfect for a variety of marinades add flavor and plus provide a thin coating of Oil that helps keep the Chicken from drying out during the acid in a often Vine Gar or Lemon helps to tenderize the but too much acid for too Long can produce a Mushy brining Chicken breasts also has a hydrating effect while adding to make a Combine a quart of cold water with several Tablespoons of Kosher Honey or even Maple syrup also can be added for More Chicken breasts should be soaked in the liquid for a couple of hours in the another great flavor boosting tech Nique is using a dry they usually Are a blend of Salt and some times a dry rub which should be applied just prior to also adds this recipe for grilled thai Chicken breasts with her Lemon grass crust from the july Issue of Fine cooking provides fabulous flavor and moisture from a mixture that is somewhere be tween a marinade and a the recipe serves so its perfect for a backyard grilled thai Chicken breasts with her lemongrass crust 7 i cups chopped fresh Cilantro leaves and Tenfer divided 3a cup Coconut milk cup finely chopped Lemon grass from 2 stalks 12 fresh Basil leaves 3 thai Bird chillies 2 Jalapenos or 2 medium serranos can be seeded and finely chopped 3 cloves minced 1 Tablespoons Kosher Salt 2 Teaspoons packed Light Brown sugar Teaspoons freshly ground Black Pepper 3a Teaspoon ground coriander 12 skinless Chicken breasts 5 to 5 trimmed remove the tenderloins if still attached 2 Cut into for serving in a food processor or com Bine 1 cups of the Cilantro with the Coconut Lemon Chil Brown Black Pepper and Puree until in a nonreactive baking dish or wide bowl Large enough to accommodate arrange the Chicken breasts in a single pour the marinade Over the then turn the breasts to coat cover and refrigerate for 2 or up to a when ready to lightly coat the Grill rack with cooking heat a Gas Grill to medium High or prepare a medium hot charcoal Grill the Chicken covered on a Gas Grill until it has dark Grill Marks on the first about 4 to 5 flip the Chicken and continue to Cook covered on a Gas Grill until firm to the touch and completely cooked about 5 to 6 minutes Transfer the Chicken to a Platter and let rest for 5 Sprinkle with the remaining Cilantro and serve with Lime Servings 12 a 3 o t7 Pentagon Al i i 8 i Channel Pentagon Channel weekly schedule Europe eur Tope Friday around 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