Ok all you chefs and cooks out here. Where did I do wrong? I entertained a large number of people and served grilled herbed chicken cutlets as one of the meat dishes a few weeks ago. These were chicken breasts from Sam’s which I used before for large events with no problems. The chicken breasts this time were huge and I mean huge. I have never seen chicken breasts that large before but it was definitely chicken LOL. I sliced the breasts into cutlets, no pounding and brined in salt and sugar as I usually do for a few hours before grilling. The chicken breasts for the event were good, very juicy, but I thought the meat was a tad rubbery coming off the grill but it wasn’t really noticeable. I froze the leftover raw, brined chicken and thawed it and used it over last weekend. The meat off the grill this time was like biting into rubber. I never had this problem before, wasn’t over cooked or dried out but the wood grill may have been a little high on the heat. Was it poor chicken quality from Sam’s? Was it the brining and freezing? Could the meat have been frozen before and the second freeze caused the problem? Can too high of heat cause this? Trying to figure out what made the chicken rubbery as serving that at my next event would be highly embarrassing. Thanks in advance for any advice!