What can I do to keep my barbecue (usually chicken) from coming out dry?!
What can I do to keep my barbecue (usually chicken) from coming out dry?
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?
Answers:
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!