I'm thinking the problem might be that I use skinless/boneless chicken breasts, but I don't know. It comes out about as juicy as a cracker. Any advice from the bbq experts out there?
2007-08-28 10:19:23 · 10 answers · asked by Rossonero NorCal SFECU 7 in Food & Drink ➔ Cooking & Recipes
While all these suggestions are interesting and great, NONE of them will work if the problem is that you're just cooking the breasts too long or over too hot a fire. Even watermelon would dry out if it were BBQ'ed too long. For the purposes of barbequeing, I use chicken breasts w/ the skin and bones in. Bones give flavour and structure to the breast (and in fact, bones give much flavour to ANY cut of meat, so buy 'em that way unless you need boneless for a stuffed something!). The skin serves also to keep moisture in. A way to make SURE you're not overcooking the chicken is to buy a meat thermometer. Cook the chicken until it reaches 165 F. Then remove the chicken immediately to a heated plate or platter and cover w/ foil. This will guarantee juicy, lovely chicken!
2007-08-28 10:48:38 · answer #1 · answered by calyx156 5 · 1⤊ 0⤋
i agree with calyx156. I think you might be overcooking them and/or cooking at too high a temp. I cook my skinless boneless check breast on my weber gas grill over medium high heat for about 5 - 6 min per side and they are always very moist and juicy. I do a variety of marinade to rubs depending on the flavor I want. Chicken cooks remarkably fast, especially the boneless kind. Weber's website recommonds cooking over direct medium heat for 8 - 12 minutes.
2007-08-28 19:12:44 · answer #2 · answered by Lisa H 7 · 1⤊ 0⤋
Brine the chicken first for 4-6 hours with about a cup of salt and a gallon of water and spices if you like.
rinse and pat dry.
apply a rub if you like.
turn on on half of the grill, and put the chicken on the other half and let it cook just like that with the lid down for about a half hour, but that depends on weather it is a whole chicken, breasts, parts, etc.
enjoy,,,tender every time and not salty at all.
2007-08-28 17:42:41 · answer #3 · answered by Melissa B 1 · 1⤊ 0⤋
Try marinating your chicken in buttermilk. My mom did this and I thought she was nuts. But she watches all of the cooking shows so I figured it was legit. I tried it, it works! Comes out very tender and juicy. Just pour some on top of the chicken and put it in the fridge for an hour or more, it comes out really good.
2007-08-28 17:27:57 · answer #4 · answered by Anonymous · 2⤊ 1⤋
My secret is to rub a little olive oil on both sides, then , add the seasonings (usually just garlic salt ) and the IMPORTANT step no one has mentioned- have your grill set to a medium/ low heat...too high of a heat setting is going to dry it out no matter what you do to prevent it.
I also suggest buying a meat thermometor (I use a digital one) chicken should cook to 180 degrees.
2007-08-28 17:47:56 · answer #5 · answered by Melissa C 3 · 2⤊ 0⤋
before you prepare the chicken, par boil it for a few minutes then go ahead and marinate or cook. according to lobels(butchers in n.y.) this helps to keep the chicken, especially boneless, from drying out. of course you want to cook it for the correct amount of time as well.
2007-08-28 17:40:43 · answer #6 · answered by racer 51 7 · 2⤊ 0⤋
Try marinating the chicken over night, and cooking for less time.
2007-08-28 17:56:15 · answer #7 · answered by Anonymous · 1⤊ 0⤋
marinate your chicken! you can normally get the bset results by doing it over night. Buttermilk works really good, as does other bbq sauces.
2007-08-28 17:41:03 · answer #8 · answered by Anonymous · 2⤊ 0⤋
one thing most peole dont realize is that most foods have a carry over temp. Which means they still cook for up to ten min. after you remove form heat. so I would suggest cooking till "JUST" done then cover with foil. till serving.
good cooking!!
2007-08-28 17:28:31 · answer #9 · answered by mom90cookin 2 · 3⤊ 1⤋
marinate & bake, instead of grill.
2007-08-28 17:28:30 · answer #10 · answered by Anonymous · 0⤊ 3⤋