SERVES 4
This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour.

WHY THIS RECIPE WORKS:
Our perfectly grilled chicken breast recipe had to produce moist, tender chicken whose flavor could stand on its own. We discovered that placing the breasts on the cooler side of the grill and covering them with a disposable pan trapped the heat and kept the breasts moist while cooking. To finish our grilled chicken breast recipe, we gave the breasts a quick sear afterward on the hot part of the grill for color and true grilled flavor.

SERVES 4
This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour.

WHY THIS RECIPE WORKS:
Our perfectly grilled chicken breast recipe had to produce moist, tender chicken whose flavor could stand on its own. We discovered that placing the breasts on the cooler side of the grill and covering them with a disposable pan trapped the heat and kept the breasts moist while cooking. To finish our grilled chicken breast recipe, we gave the breasts a quick sear afterward on the hot part of the grill for color and true grilled flavor.

Serves 4
We skewer the onion slices with a toothpick to keep them from falling apart on the grill. You won’t need an entire red onion for this recipe; you can use the remainder to make Pico de Gallo (see related content).

WHY THIS RECIPE WORKS:
This chain-restaurant favorite combines honey-mustard chicken breasts, bacon, and melted Monterey Jack cheese. For a grilled version, we butterfly boneless, skinless chicken breasts to provide more surface area for tasty char, and we marinate them in a simple mixture of honey, Dijon, salt, and pepper. While the chicken cooks on the hotter side of the grill, we let red onion slices—basted with the reserved fat from cooking the bacon—soften on the cooler side of the grill. To finish, we slide the chicken away from the fire and top it with the smoky onions and a mixture of cooked diced bacon and spicy shredded pepper Jack cheese.