by MEGHAN SPLAWN
The key steps to really juicy grilled chicken are kitchen essentials — lessons that even the most seasoned griller should revisit each year.
Whisk honey, apple cider vinegar, Dijon mustard, and red pepper flakes together in a small bowl for the marinade.
Place salt and water in a large zip-top bag and stir until the salt is dissolved. Add half of the marinade and stir to combine.
Place chicken inside zip-top bag and use a mallet or rolling pin to pound until ¼-inch thick.
Place the chicken in the zip-top bag and massage to coat. Refrigerate at least 30 minutes or overnight.
Grill over direct heat. Cook for 3 minutes on each side. Flip chicken only once.
Move the chicken to indirect heat and brush with the reserved glaze. The chicken is ready when it registers 165°F.
Transfer the chicken to a clean cutting board or serving platter and let rest 5 minutes. Slice if desired.