GRILLED CHICKEN DOESN'T HAVE TO SUCK

Chicken breasts have gotten a bad rap. They’re the go-to for a lean, mean, health-conscious meal, but let’s face it — they can be as dry as the Sahara and as bland as cardboard. But it doesn’t have to be this way. With the right touch, you can turn that humble piece of poultry into a mouth-watering masterpiece. Here’s how to grill chicken breasts to perfection, making them a dish you’ll crave, not endure.

Why Grill Chicken Breasts?
Besides being a protein powerhouse, chicken breasts are low in calories and fat. They’re a health nut’s dream — if cooked correctly. Versatility is their middle name; they can swing from an Asian stir-fry star to a Mexican fiesta hero. The key? Marinades, seasoning, and a little grilling know-how. Let’s talk about marinades.

The Art of Marination
Start by giving those breasts a good soak. A marinade not only infuses them with flavor but also tenderizes, making them juicier.

Homemade Marinade Recipe:

• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp Tacticalories seasoning of your choice - Get creative
• Salt and pepper to taste
• Whisk together and let your chicken bathe in this mixture for at least an hour (the longer, the better).

Now, if you're looking for something a little more serious... something that packs a hell of a punch without adding a bunch of junk to the trunk.... You've gotta give our Marinade Packets a try... Just follow the packet instructions, and you’re golden.

Tacticalories Marinade Packets To Kick It Up Two Notches:

BIG GORGE: Cornell Chicken-style BBQ mix

HIGH FALLS: Bear mustard-style BBQ mix

Grilling Tips to Keep Chicken Moist

Due to the lack of fat content in chicken breasts, we have to take a little extra consideration to keep these bad boys moist.

• Preheat the grill to a medium heat. (DON'T do what your Dad taught you and crank it to 100000°F out of the gate.)
• Oil the grates to prevent sticking. I dig olive oil.
• Don’t overcook — use a meat thermometer to ensure it reaches 165°F internally. Make sure you yank it off by 185°F-ish...
• Let it rest for a few minutes after grilling to redistribute those magical juices.

Three More Chicken Flavor Favorites (Dry Rubs)

Less talk, more rock. Here’s three TAC bangers that will get the job done every time.

• Adirondack Smoke: Ideal for that hickory smoky spice.
• Hand Cannon: When you need a sweet-heat kick in the taste buds.
• Bushcraft: Perfect for that over-the-fire backwoods taste.

Three Easy Meal Ideas:

We can’t do the cooking for you, but we can do the thinking. These badass rubs will get the party started and have the whole house coming back for seconds. If you’re smart you’ll grill double the chicken.

The Smoke Show: Grilled chicken breast seasoned with Adirondack Smoke, a side of mac ‘n cheese, and a cold glass of iced tea.

The Sweet Heat: Hand Cannon-rubbed chicken breast, a side of cilantro lime rice, and a tangy margarita to wash it down.

The Backyard-Backwoods Campout: Bushcraft-seasoned chicken breast grilled over an open flame with a side of grilled asparagus and a brew.

Go Fire Up That Grill

Chicken breasts don’t have to be the dull, dry option on the menu. With Tacticalories seasonings and marinades, they can be transformed into the highlight of your dinner. So go ahead, give chicken breasts another chance on the grill, and savor the flavor without the hefty calories.

 …and if your chicken still sucks moving forward- that’s on you now.

Keep it juicy.