Whats the best/simple way of grilling chicken so that it still remains juicy and not dry that its hard to eat?

Question

after a few hours. I always prepare a meal enough for two evenings but whenever I grill chicken, it dries up. What am I doing wrong.

Answer 1

Best Answer - Chosen by Asker

If you are cooking chicken with a barbecue sauce, be careful that it doesn't contain much sugar. Sugar burns at a relatively low temperature, so putting sweet barbecue sauce on fatty chicken skin is sure to cause charred chicken. Even if you take the skin off, the bitter flavor will still be there.

If you want to use barbecue sauce, brush it on just a few minutes before you take the chicken off of the grill. By doing this, you can have the flavor from the sauce, but you won't risk burning the meat.

Chicken should be cooked slowly. The faster you cook it, the drier it tends to be. Using low heat for a long time will help it stay moist, and using a dry rub will give it a lot of flavor without leaving anything to burn.

Honey Barbecue Chicken
6 boneless skinless chicken breasts
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.

2. Arrange the chicken breasts on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.

Marinated Chicken Breasts
Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.

4 boneless skinless chicken breasts
1/4 cup spicy mustard
2 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1. Combine all of the ingredients except the chicken and mix well.

2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.

3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.

Source(s):

http://www.bbqrecipesecrets.com/chicken.…

Asker's Rating:

Asker's Comment:

Oh my goodness thank you for that!!

Answer 2

i boil chicken first, then marinate and then grill just to get the skin crispy. the inside stays moist.

Answer 3

Soak in a salt water brine for a few hours, then grill at a low temperature. It comes out tender and juicy, and the smoke flavor goes all the way through the meat.

Answer 4

marinade marinade marinade!!

Answer 5

I put mine in aluminum foil and then put into the grill. The foil holds all the juices inside, instead of when you open grill it, the juices just flow to the bottom of your grill. :0 Also always cook chicken slowly I find if you try to cook it in a hurry that it gets overcooked and makes it really dry.

Answer 6

i don't know if its breast or not , if so make sure its not to thin, and i always marinate so i think that helps, but the real trick is to cook it slow on a low fire, make sure the grill is hot b4 you put the chicken on, and i don't close it because i find that it burn, now with drum sticks i do it 2 different ways ,1 on the grill like i said , but i do close it, and keep turning it a lot , #2 i pre cook them on the stove by boiling them a bit. then i coat them with bbq sauce and on the grill they go for that nice bbq taste..lol its like cheating.

Answer 7

I do the same! but I buy a whole chicken, not cut up, wash chicken then split the chicken in two ( or have the butcher do it) leave the skin on! (cut the backbone out then slice between the breasts)
Season the chicken, on top of the skin and under the skin, make sure to use a little olive oil after seasoning. I pour about a tablespoon in my palm and run over the outside of the chicken.

Grill the chicken on the top rack of the grill. Do not worry about charring the skin, because we don't usually eat the skin, we just leave it on for flavor and moisture protection.
When chicken is done use one 1/2 for that meal. let the other half cool just long enough so that it wont melt the Ziploc bag. When cool place chicken half in the Ziploc bag and seal. do not open until ready to use it. Putting the chicken in the Ziploc while it is still warm creates steam in the bag, therefore the moisture stays in the bag until you use it keeping the chicken moist.
heat in the bag, remove skin before eating!
Cooking and storing this way I ALWAYS get rave reviews on how moist and juicy my BBQ chicken is!
Best of luck Happy Cooking

Source(s):

Over 13 years experience cooking

Answer 8

Indirect grilling is the answer.

Answer 9

white meat dries out more easily.. make sure you are cooking low and slow (best method for grilling anything).. I suggest using thighs for grilling.. cook with the skin on to retain moisture..

Answer 10

Indirect grilling. basically you put the flame on the two outer ends of your grill and place the chicken in the middle of the grill where there should be no flames. this way your chicken is still grilled but it uses the heat to cook the chicken instead of direct flame. it doesnt dry out your chicken. oh and marinate your chicken as well. good luck!!!!