I don't know about you, but I love chicken.

Ever since I've learned how to ignite a propane grill (which isn't that much of an accomplishment), I've used it to cook most things you normally wouldn't think to grill, such as pizza, vegetables, bacon or even pineapple.

If there's heat, then there's a way to cook up something to eat. That's what I always say.

When it comes to chicken, I can't stand when it's overcooked. It's guaranteed to be too dry and a very unsatisfying meal. So if you're someone who's on the same page with me, then stop draining your chicken of its delicious juices and take my advice on how to properly cook chicken on the grill.

First off, you must understand that grilling chicken is an art. It takes patience, time and practice.

Before you even touch your grill, you're going to want to marinate your raw chicken breast in a Ziploc bag for a minimum of two to three hours. For best results, marinate the chicken overnight for more flavor absorption and tenderness. I prefer the overnight method with the following seasonings and marinade:

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Place the raw chicken in a Ziploc bag and add the following ingredients: Newman's Own Parmesan & Roasted Garlic dressing, sea salt, cracked black pepper, crushed red pepper, and garlic powder.

Swish the ingredients and the chicken around to make sure it is completely covered and the marinade is spread evenly over the chicken. Then, place it in the fridge overnight, or at the very least for two to three hours.

Once your chicken has been marinated, it's time to get to the grill.

The first thing you're going to want to do is to open up the propane valve and crank the heat to high. Close the lid and let the internal temperature reach a whopping 600 degrees Fahrenheit.

Make sure you have your chicken ready to go at this point once the grill has reached it's desired temperature.

Open the grill lid, but be very careful because the heat will blast you in the face. Cautiously and quickly, spray the grill grates with PAM non-stick cooking spray. Immediately place the marinated chicken on the grill, drop the dials to as LOW as it goes, and shut the grill quickly to keep some of the heat in that's been building up.

You may notice that your grill flames are very tiny at this point and that's ok. We're cooking with heat, not direct flame.

Let the chicken sit for a good eight minutes before checking on it. If you notice that the juices have formed a small pool on top of the chicken, then it's time to flip (but only once). Again, let the other side cook for an additional eight more minutes.

For the next part, you'll need a meat thermometer.

Let your chicken cook until the inside temp reads 160 degrees. No less, no more. This is the perfect temperature for white meat chicken. To ensure that it's been cooked all the way through, I double check by cutting into the thickest part with a knife to make sure there is no more pink or raw meat left uncooked. Be sure to be quick with this step so you don't drain the juices from the chicken's center.

Finally, once you've cooked your chicken thoroughly, use a pair of tongs to remove it from the grill and onto a wooden cutting board – not a plate.

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The cutting board will hold onto the internal fluids as you chop up your chicken, allowing the meat to marinate once more in the cooked juices.

All you have left to do now is pair your grilled chicken with a couple of healthy sides and you're good to go. I prefer green beans with almonds and a full baked sweet potato with mine as the perfect complements.

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Congratulations, you have now mastered my technique on preparing the juiciest grilled chicken you'll ever taste.

Now, eat up, dinner is served.

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