How do I grill chicken without drying it out?!
I've tried it with a little bit of olive oil, but it still comes out and isn't the whole point of grilling not to use oil!? Any other alternatives!? Www@FoodAQ@Com
Answers:
What parts of the chicken are you grilling!?
For Chicken Breast:
Make sure the meat is an even thickness, either slice it evenly or flatten the thicker parts by pounding it or flattening it!.
Don't marinate chicken breast for longer than about 15 minutes!. It absorbs flavour really quickly and the marinade will draw out the moisture which will leave the meat dry!.
Try leaving the skin on the breast or else putting other things, such as slices of pancetta, marinades with lots of fresh herbs (rosemary, garlic, a bit of lemon zest and lemon) on it!.
Make sure the grill is hot when the meat goes on!. If the grill isn't hot, the meat will stew and get tough before the flames can do their thing!.
Most importantly: although chicken needs to be cooked through when you eat it, that doesn't mean it has to stay on the grill till it's done!. Learn to time it so that the meat has a little "give" (that is, it bounces back just slightly when you press it down), then take it off the grill, put it on a plate and cover it with foil and stand for 5-10 minutes!. It will continue cooking (making it safe to eat) but won't be dry, because the meat will relax and be moist and full of flavour!. Make sure the juices are clear when you cut into it!. If not, just put back on the grill for a minute, and try again next time!.
For drumsticks:
They can take being marinated overnight, but I wouldn't put in a lot of acid, like lemon juice, or vinegar because it tends to "cook" the meat and dry the chicken out!. Try honey, soy, sesame oil and chilli!.
Drumsticks need to cook till they're done to the bone!. But because of their shape, the thin parts will burn before the rest is done!. You can help overcome this by making a few vertical slashes into the meat at the thickest part, this allows the marinade to get in there, but also gives the heat a chance to penetrate all the way to the bone!.
Wings: don't bother grilling them!. I would bake them in the oven, in the marinade, and if you like the flavour of grilled, just flash them on the grill for a minute for flavour and to heat them up!. If you grill them "raw" they're invariably either undercooked or burnt!.
Whole chicken:
Try Portugese chicken; flatten the whole chicken, making slashes into the breast if the meat there is very thick!. Grill it flattened out, and after you're done baste it with Piri Piri sauce (mixture of garlic and chilli) and let rest for 5 minutes!. The chicken underneath may be a bit dry, but it won't matter because the sauce isn't dried up and cooked, it goes on after the cooking and will give some moisture!.
Remember, though, for health reasons: Never baste cooked meat with the liquid in which you marinated the raw meat, because you can get bacteria growing!. Www@FoodAQ@Com
For Chicken Breast:
Make sure the meat is an even thickness, either slice it evenly or flatten the thicker parts by pounding it or flattening it!.
Don't marinate chicken breast for longer than about 15 minutes!. It absorbs flavour really quickly and the marinade will draw out the moisture which will leave the meat dry!.
Try leaving the skin on the breast or else putting other things, such as slices of pancetta, marinades with lots of fresh herbs (rosemary, garlic, a bit of lemon zest and lemon) on it!.
Make sure the grill is hot when the meat goes on!. If the grill isn't hot, the meat will stew and get tough before the flames can do their thing!.
Most importantly: although chicken needs to be cooked through when you eat it, that doesn't mean it has to stay on the grill till it's done!. Learn to time it so that the meat has a little "give" (that is, it bounces back just slightly when you press it down), then take it off the grill, put it on a plate and cover it with foil and stand for 5-10 minutes!. It will continue cooking (making it safe to eat) but won't be dry, because the meat will relax and be moist and full of flavour!. Make sure the juices are clear when you cut into it!. If not, just put back on the grill for a minute, and try again next time!.
For drumsticks:
They can take being marinated overnight, but I wouldn't put in a lot of acid, like lemon juice, or vinegar because it tends to "cook" the meat and dry the chicken out!. Try honey, soy, sesame oil and chilli!.
Drumsticks need to cook till they're done to the bone!. But because of their shape, the thin parts will burn before the rest is done!. You can help overcome this by making a few vertical slashes into the meat at the thickest part, this allows the marinade to get in there, but also gives the heat a chance to penetrate all the way to the bone!.
Wings: don't bother grilling them!. I would bake them in the oven, in the marinade, and if you like the flavour of grilled, just flash them on the grill for a minute for flavour and to heat them up!. If you grill them "raw" they're invariably either undercooked or burnt!.
Whole chicken:
Try Portugese chicken; flatten the whole chicken, making slashes into the breast if the meat there is very thick!. Grill it flattened out, and after you're done baste it with Piri Piri sauce (mixture of garlic and chilli) and let rest for 5 minutes!. The chicken underneath may be a bit dry, but it won't matter because the sauce isn't dried up and cooked, it goes on after the cooking and will give some moisture!.
Remember, though, for health reasons: Never baste cooked meat with the liquid in which you marinated the raw meat, because you can get bacteria growing!. Www@FoodAQ@Com
What I do is marinate the chicken breast in itallian dressing, and regardless if you do or not, you want to cook it on the lowest temp on the grill!. Cooking it on high will only cook the outside quicker and not the inside!. And when grilling you want to cook the chicken 10 mins on one side and 15-20 mins!. Depending on how thick it is!. You can alway cut the thickest part after the timing, and check to see if it is still pinkWww@FoodAQ@Com
the best way to grill is also the easiest: only flip it one, you want a somewhat crust to form on each side and that will help lock in the moisture, make sure it is at an internal temp of 165 and let sit a few minutes, because when its really hot the moisture inside the chicken turns to steam and when u cut it the steam leaves, letting it cool down a bit will let the steam turn back into the liquid state and wont evaporate when u cut itWww@FoodAQ@Com
When I grill chicken, I use the George Foreman Grill!.
I grill it for only a few minutes to get grill marks, then I pour a cup of water over the grill and it steams/poaches the chicken a little!.
I cook it to just cooked through, not overcooked!.
Then, let it rest for about 3-5 mins before cutting into it!.
You might benefit from a meat thermometer!.
160 degrees in the middle and it will not be dry!.Www@FoodAQ@Com
I grill it for only a few minutes to get grill marks, then I pour a cup of water over the grill and it steams/poaches the chicken a little!.
I cook it to just cooked through, not overcooked!.
Then, let it rest for about 3-5 mins before cutting into it!.
You might benefit from a meat thermometer!.
160 degrees in the middle and it will not be dry!.Www@FoodAQ@Com
You are over cooking the chicken!. Chicken breast is a very lean cut of meat so it quickly dries out when over cooked!. Try cooking your chicken less or marinade for a few hours before cooking!. also, always let your meat rest for at least 5 min before cutting into it!. This lets the juices go back into the meat and keeps your chicken nice and juicy!.
My favorite marinade:
Pineapplele juice
Soy sauce
garlic
green onion
crushed red pepperWww@FoodAQ@Com
My favorite marinade:
Pineapplele juice
Soy sauce
garlic
green onion
crushed red pepperWww@FoodAQ@Com
Don't cook it too long!. Cook until the middle is 140 degrees!. Try marinating it before cooking it too!. also, don't cut into the meat to eat it until the meat has had time to set!. If you cut it while it's hot, all the juices flow out of it instead of staying in and keeping it moist!.Www@FoodAQ@Com
Put it in the oven in a baking tray that had a little depth in with some water or stock, cover the tray with baking foil and put it in the oven, you will have a low fat juicy tasty piece of chicken!.Www@FoodAQ@Com
yeah putting oil will only make it dry, try this grilling alternative, with the marinade, boil the chicken at least quarter cooked not half cooked let it cool down and then grill, i bet it will taste really greatWww@FoodAQ@Com
I pressure cook them about 25 minutes (depending on size, give or take 5 minutes) Then I take them out and put them on the grill and grill about 5 minutes or so on each side and they are never dry!.Www@FoodAQ@Com
Low temperatures! Use indirect heat too!. You can also brine or marinate it beforehand!.Www@FoodAQ@Com
they best answer for that is to cover with aluminum foil it keeps the chicken really moist and fully cooked!.Www@FoodAQ@Com