Tender juicy chicken?

Question

I have had chicken that just falls off the bones, it's so juicy and moist. And the cooks have told me to cover it with foil to get that kind of result. But my chicken breast never turn out to be that juicy and I sometimes do remember to marinate it for 12 hrs. What am I doing wrong? How long do I need to let it stay in the owen and at what temparature?

I am trying to bake it

Answer 1

I would say you are just over cooking it. This is a common event. Check it 15 minutes before you think it is doe, poke it with a fork, when the juices run clear its done, take them out and let them rest for 10 minutes befpre serving. \

Taking them out at just the right time is the answer

Answer 2

Sounds like you're over cooking it. Even without marinading, chicken on the bone can be juicy & deliciious. Try putting chicken broth and/or white wine and some butter in the dish you're baking the chicken in. If you're feeling a little white-trashy, you can also use cream of mushroom soup, chicken broth and sprinkle with breadcrumbs & parmesan cheese.

I cook at 350 - the time varies a lot depending on the size of the chicken breasts. Juices should run clear when you poke with a fork.

Some good tenderizing marinades include
- buttermilk, with salt & pepper and any herbs you like
- lemon, plain yogurt, garlic & red onion

Clay pots are a good way to cook just about anything so it's moist & tender. They take a little longer because you have to soak them in cold water and start out with a cold oven, but the results are worth it! (see link)

Answer 3

Try brineing your chicken first.
Poultry Brine:
3/4 cup coarse kosher salt
3/4 cup sugar
1 cup boiling water
1 gallon cold water
1 tablespoon pepper

A heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bag can work as a brining container, as long as the poultry is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.

To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.

Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding poultry. Place your poultry in the water and place in the refrigerator for the time required.

Rinse poultry twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.

Do not salt brined meat before cooking. Cook poultry according to your favorite recipe. Do not overcook your brined poultry. Once brined, the poultry cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.

Answer 4

I fry my chicken and then put it in a pan and cover it and put it in the oven for around 1/2 hour at around 250 degrees. It always comes out good and juicy. I usually just dip in buttermilk and then a flour mix before I fry it. Works for me.

Answer 5

I'm not sure what you are wanting to do with your chicken. BBQ in oven, just bake a like a roast, stewed in in the oven, roasted on a rotisserie or poultry stand . If I new what you wanted I will try to help you. Please add details.
325 for 21/2 hrs.

Answer 6

Try an oven bag when you roast the chicken. That should help it stay moist.

Answer 7

Usually for chicken breast I marinate them overnight in any type of marinade that suits me that day,I prefer the Terriaki myself

Answer 8

an hour should do it on 400 to fully cook through and not yet dry out and burn outside and not cook center

Answer 9

Try using a slow cooker like a crock pot ... it always works for me.