- Aug 30, 2006
I have been having trouble lately with grilling chicken breasts. The difficulty is that one end ends up being very thick and then it tapers to a thin piece of meat. Since I like my chicken cooked through it always seems that the thin end is over cooked and the thick end is properly cooked. I do this over charcoal at 300-400. How do y’all handle grilling chicken like this with out one end being over cooked while the other end is perfectly cooked?