How do I cook chicken breasts on the pit without drying them out?

Answer 1

I'd say, either wrap them in aluminum foil like someone else suggested in a previous answer, or marinate them, and keep basting them with the marinade and turning them to ensure even cooking and flavoring.

If you want juicy grilled chicken, and aren't opposed to eating dark meat, I'd suggest that next time you grill, try purchasing boneless thigh meat. It cooks nicely and happens to come out far jucier than breast meat ever will.

I think the real secret to grilling chicken breasts, however, is to not over cook them, meaning you've got to watch them closely. When you see the first sign of the juice running clear, from the meat, you probably should start making plans to remove them from the grill.

Cheers.

Answer 2

Marinate them for aboout half to one hour before grilling. When you do grill them- make sure the coals are ashed over, with a low glow, no flames or flare. Let the first side brown, then flip over. Turn a couple more times to make sure they cook all the way through. Do not use a fork to turn, as that will pierce them amd the juices will flow out, drying them out. Use a spatuala or ttongs.

Answer 3

This is what i do: Cook on high heat on each side for 5 minutes. Searing does not keep in juices but it adds great flavor. Then I turn the heat to low, cook for 12 minutes on each side. I usally take them off riht before I think they are completely done, cuz they will continue cooking after they are removed from the heat.

Answer 4

You can marinate them. If they are boneless chicken breasts you can flatten them to a uniform width which will help them to cook more evenly. You can pre-cook them off the grill (simmering them in seasoned broth, for instance) and then finish them up on the grill.

Take a look at Cooksillustrated.com for other ideas.

Answer 5

Cook on Low Heat and Baste them with A Sauce of Your Ch ice Continually.

Answer 6

Quickly, over high heat so they get done faster. Sort of like flash cooking. The aluminum foil idea is good too, add some olive oil in there and you have a moist chicken!

Answer 7

Not sure about a pit, but on a BBQ you can keep them juicy by searing each side then lowering the temperature and slowly cooking the rest of the way. By searing, you keep the juices inside...

Answer 8

Line the grill or wrap the chicken loosely with aluminum foil. Marinade and baste frequently and don't overcook; chicken doesn't take very long on a hot outdoor grill.

Answer 9

soak them in lemon or a good meat marinate then they stay flavor full. I don't suggest a chicken marinate but a meat one. Also in the supermarkets there is a product called MO JO lemon pepper mix poke holes with fork in chicken and let soak in that for about 1 hour before you grill. Wow now i am hungry

Answer 10

First you will par boil them,so the cooking time on the grill is shorter,then put them on the grill and check the temp inside until 170 deg. with a kitchen probe,or cut one open and take a look when white,no blood they are done,cook on medium heat not high