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Preheat before adding the chicken. Monitor the internal temperature until it reaches 160 F (71 C). Remove the skin and serve the chicken immediately.
No matter what cooking method you choose, always preheat before adding the chicken. To keep the breasts juicy, they need to cook quickly using high heat. Preheating ensures that your grill, oven, skillet, etc. is at full temperature and ready to go when you add the meat to it. An oven is ready when the "Preheat" light turns off, or it beeps. For a gas grill, turn the heat to high and put the lid on for 10 to 15 minutes. For a charcoal grill, close the lid and let it heat up for 5 minutes. For a skillet, place it on a burner over medium heat for 2 to 3 minutes. Flick a drop of water into the skillet; if it sizzles, the skillet is preheated. Use an instant-read thermometer to monitor the temperature. Insert the wand about 1in (2.5cm) into the meat at the center of the breast. If your breasts have been pounded quite thin, insert the wand horizontally, from the side, rather than sticking it into the top. Chicken breast is ready once it's internal temperature reads 160 F (71 C). It should still be juicy at this temperature. Anything over that will compromise the juiciness. Let the breasts cool for about 5 minutes before handling and plating them. If you left the skin on but don't want to consume the it, remove the skin right before you serve the chicken. Simply cut into the meat and pull the skin away with your fingers or a fork. It will come away easily. Plate the chicken and serve immediately.