What is a common method for avoiding dryness in grilled chicken breasts?

Brining before cooking is an effective technique for preventing dryness in grilled chicken breasts. The process of brining involves soaking the chicken in a solution of water and salt, often with added seasonings for flavor. This method increases the meat's moisture content by allowing the salt to penetrate the chicken, which enhances its ability to retain moisture during cooking.

When brined, the chicken proteins are altered in such a way that they can absorb and hold onto more water. As the chicken cooks, the heat causes the fibers in the meat to contract; however, the moisture retained during the brining process helps keep the meat juicy. This results in a more flavorful and tender chicken breast, which is particularly useful as chicken breasts are known to be lean and can easily dry out if overcooked.

Marinating before cooking can also add flavor and moisture but does not necessarily provide the same level of moisture retention as brining. High heat cooking can quickly sear the outside of the chicken but may lead to dryness if not carefully monitored. Covering with foil can trap moisture during cooking but is not a proactive way to retain moisture before cooking begins. Thus, brining stands out as a reliable and effective method for ensuring juicy, flavorful grilled chicken breasts.