As I’ve said before — we grill a lot in the summer. Usually about 3-4 times a week, sometimes more. The other day, Gina got some good old American favorites up from the freezer — chicken breasts and put them into a good marinade. While the whole country seems to like them, I don’t — chicken breasts are tricky to grill and they have very little flavor of their own. A little screw up while grilling a whole or split breast will either give you something undercooked, or something dry and chewy.

I saw the chicken marinating on the kitchen counter my thoughts when to chicken satays and the fact that they are grilled but aren’t dry or tasteless, because they are seasoned and cut into smaller pieces, so they aren’t grilled as long. So I cubed up the chicken breasts and put them back in their marinade. When it got time to grill, I put the cubes on skewers and grilled them over medium heat.

The result? Moist, juicy morsels that melting in your mouth, yet stayed solid on the skewers. Needless to say, I’m getting anxious to grill chicken breasts again.