Need help making grilled chicken?!


Question: I know this sounds weird, but I do not eat chicken all that much, so therefore I rarely cook it and when I do it comes out really dry. How do I make grilled chicken so that it is juicy, not dry?


Answers: I know this sounds weird, but I do not eat chicken all that much, so therefore I rarely cook it and when I do it comes out really dry. How do I make grilled chicken so that it is juicy, not dry?
Soak it in Italian Dressing. Pierce it with a fork so the Dressing can soak in the chicken as it marinates.

When you are ready to grill make sure you do not overcook it.

I never buy fresh chicken from the meat isle. I always buy the big bags of chicken breast (frozen) at WalMart. Their brand is just as good as others. It always cooks tender no matter how I cook it. I have never been able to cook a juicy chicken breast bought from the meat isle in the grocery stores.

Just my experience. No thumbs down needed here.
You might try to marinate it in italian dressing, or heinze 57 sauce and or chicken broth.
don't cook it on too high of heat. Look up some recipes on www.allrecipes.com , it'll tell you how to cook it.
make a coating of peanut butter, honey, bbq sauce (or catsup).
use about 1/4 cup of PB, 1 Tablespoon of honey & 1/4 cup of bbq/catsup. this should be enough for 3-4 chicken breasts.
cover the chicken w/the coating, then cook. the coating helps keep the moisture inside.
Trim each chicken breast to remove fat and tendons & then trim underneath side of the chicken to make the whole breast the same thickness. Cut small crosswise slits down the length of chicken to help the marinade penetrate the meat better & cook evenly. Use a marinade with oil, as well as acidic ingredients(lemon juice or vinegar), and flavorings. Marinate in refrigerator several hours (6-8)or longer. Chicken needs to cook until it's completely cooked clear through, but cooking too long will make it dry and tough. It should feel firm to the touch, but not hard, when it's done. The outside of the chicken should be well-browned on both sides.

FOR THE MARINADE:

2/3 c. freshly squeezed lemon juice
2 tbsp. olive oil
3 tbsp. crushed black peppercorns or coarsely ground pepper
4 tbsp. fresh, chopped rosemary or 2 tbsp. dried
Combine all ingredients for the marinade. Pour over the chicken and marinate in the refrigerator for at least 3 hours, or overnight.grill for approximately 20 minutes, turning once. Legs and thighs should be grilled an additional 5 minutes or until meat is not pink.
Serves 4.




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