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.
Remove the chicken breasts from marinade and pat dry with paper towels.
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.