Grilled Chicken Breasts can be a challenge to cook well, but this post has the method I’ve used for years to keep chicken moist on the grill! And grilling season is here, so I’m including links for 10 favorite grilled chicken breast recipes to make all summer long.
Juicy Grilled Chicken Breasts are something I love to make all summer long. But chicken breasts do take some attention to the cooking method to make sure they turn out perfectly juicy and tender without drying out on the grill. And this popular post has my five tips to help you make perfect grilled chicken breasts every time!.
For years I’ve been using a chicken breast marinade and then grilling the chicken with great results, despite the recipes I see that say you should only use bone-in chicken with skin on the grill. And when I catered houseboat trips for over ten years, juicy grilled chicken breasts were one of the dinners I always made at the lake!.
There were many requests for the recipes that produced the perfect grilled chicken I became known for, and of course I shared my tips for grilled chicken breasts with many of my Lake Powell clients through the years.
And this method for producing perfect juicy grilled chicken has been popular with the readers of Kalyn’s Kitchen now for many years as well; hope you enjoy trying it!.
Cooking juicy and flavorful chicken can seem like a challenge. We’ve all had chicken breasts or other cuts that were dry and rubbery, which was disappointing. With the right skills, though, it’s easy to make chicken that’s moist and tender on the inside. This complete guide will show you the most important things you need to do to make sure your chicken is always juicy and tasty.
Why Juicy Chicken Matters
Before jumping into the how-to, let’s look at why juicy chicken should be a priority in the first place. When chicken is juicy on the inside, it is:
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More flavorful – Moisture allows the chicken to absorb spices and seasonings more effectively Dry chicken loses its ability to absorb flavors
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More tender – The juices keep the chicken fibers moist, preventing them from becoming tough and chewy when cooked.
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Safer to eat: Chicken that has been cooked to the right temperature and has all of its juices still in it is less likely to have bacteria that are bad for you.
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More enjoyable – Face it dry chicken isn’t fun to eat! Juicy chicken is satisfying.
So learning how to make your chicken juicy on the inside will instantly elevate your cooking game. Let’s get into the methods that make it possible.
Brining
By far, brining is the best way to keep chicken so juicy that you can’t stop eating it. To make it work, you put the chicken in a saltwater solution before cooking it. Over time, the chicken soaks up some of the liquid around it, which makes the cells bigger and makes sure the chicken stays moist while it’s cooking.
Here is a simple brine recipe:
- 1 quart water
- 1/4 cup kosher salt
- 2 tablespoons sugar (optional)
- Herbs, spices, citrus (optional)
Combine the water, salt, and any other ingredients in a large container. Submerge the chicken fully in the brine, cover, and refrigerate for 1-2 hours (boneless breasts) or up to 8 hours (whole chicken). Rinse the chicken, pat it dry, and proceed with your cooking method. The brine ensures it stays incredibly moist!
Marinades
Like brines, marinades add flavor and moisture to chicken when it soaks in them before cooking. Most of the time, an acidic liquid like lemon juice, vinegar, yogurt, or wine is used as a marinade. The acid breaks down the proteins on the chicken’s surface a little, which helps it hold on to more water.
An easy marinade can be made with:
- 1/4 cup olive oil
- 1/4 cup lemon juice or vinegar
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- Salt and pepper
Combine the ingredients, pour over the chicken in a zip top bag or baking dish, and refrigerate for 30 minutes up to overnight. For optimal safety and flavor, discard used marinade.
Gentle, Even Cooking
Once the chicken is brined or marinated, it’s time to cook it while retaining that all-important moisture and juiciness. Avoid overcooking with these tips:
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Cook chicken to 165°F internal temperature. Overcooking dries it out.
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Bake, grill or pan fry using medium or medium-low heat. High heat causes moisture loss.
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Bake in a foil tent to trap in steam.
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Fry or grill skin-side down first for crispy skin without overcooking meat.
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Butterfly or pound thick breasts to an even thickness so they cook evenly.
Basting
Basting chicken as it cooks adds back any surface moisture lost during cooking. Baste by brushing chicken with melted butter, olive oil, sauce or pan juices every 10-15 minutes. This seals the surface and prevents the meat from drying out.
Resting
After cooking, always allow chicken to rest for 5-10 minutes before cutting into it. Resting gives the juices time to redistribute throughout the meat. Skipping this leads to juice loss when you cut into it.
Seasoning
Properly seasoning chicken is key for juiciness. Salt helps retain moisture, while spices and herbs add flavor. Try brining, marinating, rubbing seasonings under skin, or stuffing chicken breasts prior to cooking.
Why Do You Need Special Tips for Grilling Chicken Breasts?
Chicken breasts don’t have much fat, so you can’t just take one out of the package, throw it on the grill, and have it turn out moist and delicious. For good results with boneless and skinless chicken, you need to use techniques designed to keep the chicken juicy.
Can you make grilled chicken breasts without an Outdoor Grill?
I love to make grilled chicken in the summer when I can cook outside on the patio, but if you don’t have an outdoor grill or it’s not grilling weather any of my grilled chicken recipes can also be cooked on a Stovetop Grill Pan (affiliate link) or in an electric griller such as a George Foreman Grill (affiliate link).Remember the George Foreman Grill cooks both sides at once, so the grilling time will be shorter.
STOP making dry chicken breast! This is HOW you make JUICY chicken #shorts #viralshorts #chicken
FAQ
How to make chicken juicy inside?
The absolute best way to prevent a dry chicken breast is to use a meat thermometer. Remove chicken from heat as soon as the thickest part of the chicken reaches 165°F (74°C). You can also place a pad of butter on top of the chicken while cooking to help keep it moist.
What can you put inside a chicken to keep it moist?
Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking.
How to make chicken not dry inside?
Don’t forget to allow the chicken breast to rest for 3-5 minutes after cooking so the juices can re-distribute and the breast doesn’t dry out.
What is the secret to moist chicken?
Most recipes use butter or oil for cooking chicken, but mayo is the better fat option when it comes to producing juicy chicken. The chicken will soak up the egg and mayo’s oil while it cooks, which will keep it moist and give it flavor.