Chook Me!

Whats the secret to SUPER JUICY grilled chicken??

I just bought chicken breast and gas for my grill, my hubby HATES dry chicken, whats everyones secrets??

Public Comments

1. make sure the grill is very hot before u place the chicken on it.. grill the chicken until it feels soft..DONT OVERCOOK !
2. Take it from the freezer and put it directly on the grill. Don't overcook it.
3. i put them in tin foil when theyre thawed then i put spices or garlic or whatever to season and then bake em for 15 mins or so SUPER JUICY and lovely
4. I swear by this lady's techniques. I have this page bookmarked. http://kalynskitchen.blogspot.com/2007/05/how-to-make-juicy-grilled-chicken.html
5. Marinate it. Also, don't put cold chicken on a hot grill. It shocks the chicken, bring it to room temperature.
6. Presalting the chicken breasts and grilling over indirect heat keeps them juicy. Try this my hubby and I love it and the chicken breast is so juicy: The crunchy skin on the moist, tender meat comes from a final toasting over direct heat. Prep and Cook Time: 45 minutes, plus 2 hours salting. Notes: Ingredients 4 bone-in and skin-on chicken breast halves 1/2 teaspoon salt Preparation 1. Rinse and thoroughly dry the chicken breasts. Sprinkle all over with salt, putting some under the skin. Cover and refrigerate at least 2 hours and up to overnight. Let chicken come to room temperature 30 minutes before grilling. 2. Prepare a charcoal or gas grill for indirect heat: If using a gas grill, turn all burners to high and close the lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using a charcoal grill, light 50 to 60 briquettes and let burn until covered with ash, about 20 to 30 minutes. Mound them to one side. The area over the section cleared of coals is the indirect heat area. 3. Brush the grill with vegetable oil. Place chicken skin side down on indirect-heat area; close lid on gas grill. Cook 15 minutes. Turn chicken over, close lid on gas grill, and cook another 10 minutes. Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes. Watch carefully; dripping fat or any added oils or butters catch fire easily (a small spray bottle filled with water is handy for taming flames). 4. Test one piece for doneness by cutting into the center. It should be slightly pink (it will finish cooking while it rests). If very pink, move all chicken back to indirect heat, cover grill, and cook for another 5 minutes. Let rest at least 10 minutes before serving. Once you've got the basic method down, try adding different flavors to your grilled chicken: Spice-rubbed. In step 1, sprinkle your favorite spice rub all over the chicken while you're letting it come to room temperature. We like the Indian flavors of 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne. Marinated. In step 1, coat chicken in a zesty marinade while you're letting it come to room temperature. Most vinaigrettes make great marinades for chicken. We like to mix 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced fresh rosemary or thyme, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Buttered. In step 1, while chicken is coming to room temperature, rub softened butter onto and under skin. We like to use a compound butter (softened butter mixed with seasonings, herbs, or spices). For one with a bit of kick, we blend 1/4 cup butter with 1/2 minced chipotle chile (either canned, or dried and soaked in hot water until soft), 1 teaspoon fresh lime juice, and 1/2 teaspoon salt. Herbed. In step 1, while chicken is coming to room temperature, rub herb paste onto and under skin. Pesto (homemade or store-bought) is a good choice
7. I sear both sides on high heat (about 2-3 min/side) watching closely. Then I turn down the heat to Med/Lo and cook for about another 10-15 min. Watch for any flare ups as this will dry the chicken out faster.
8. heat only 1 side of the grill, cook chicken on the other un-lit side, flipping often w/ tongs (not fork). Don't get in a hurry. Mop w/ sauce below while cooking: Basting Sauce for Chicken or Pork 1/2 cup apple-cider vinegar 1/8 cup Worcestershire sauce 1/8 cup soy sauce 1 tablespoon margarine 1 teaspoon dry chopped onion flakes 1 teaspoon dry mustard 1 teaspoon brown sugar 1/2 teaspoon seasoned salt 1/2 teaspoon seasoned pepper 1/2 teaspoon salt In a small saucepan, combine all ingredients. Bring to a boil over medium heat on stovetop. Reduce heat to low and simmer for 2 minutes. --Taste of the South
9. SarahSue's answer was good, that woman's' technique is nice, but....most chicken breasts are cleaned of fat, and if there is any, it burns away. I don't cut into my chicken, because I don't want any juices to escape during grilling. I use Good Seasons Italian dressing..you know, the little packet that you mix with oil, vinegar and water, and I soak the chicken in that for at least an hour. Throw the chicken on the grill, 8 minutes one side, turn and about 6 or 7 minutes on the other side. Perfect every time.
10. you need to sear the breasts on both sides to seal in the juices, try these any of recipes depending of the flavors you want: Cilantro Grilled Chicken Breast 1 pound (2 large breasts) boneless skinless chicken breast, butterflied 2 tablespoons canola oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoons Cilantro Herb Butter, recipe follows Fresh parsley, optional, for garnish Preheat a grill or grill pan over high heat. Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting. Cilantro Butter: Scampi Butter, recipe follows 2 tablespoons finely chopped fresh cilantro leaves Follow the scampi butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro. Yield: 12 servings Scampi Butter (Base): 1/4 pound unsalted butter, softened 1 tablespoon minced garlic 2 tablespoons minced red onion 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Dash white pepper Dash Worcestershire sauce 1 lemon, juiced 1 tablespoon white wine In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters. --------------------- Grilled Chicken Breasts and Linguica 8 pieces boneless, skinless chicken breasts, 6 to 8 ounces each Grill seasoning, preferred brand Montreal Seasoning, or salt and coarse pepper, to your taste 1 lemon. juiced 3 tablespoons dry cooking sherry 1/3 cup extra-virgin olive oil 1 1/2 pounds linguica sausages A handful of chopped flat leaf parsley Preheat oven to 375 degrees F. Preheat a grill pan over high heat. Season chicken with grill seasoning or salt and pepper. Combine lemon, sherry and oil in a shallow dish and turn chicken in the mixture to coat evenly. Score chicken 2 minutes on each side on grill. Transfer to a baking dish and set chicken into oven. Roast chicken for 15 minutes. Add linguica to hot grill pan and reduce heat to medium high. Grill 10 minutes to crisp casings and remove from heat. Pile chicken on serving plate and top with parsley. Pile linguica along side chicken and serve. -------------------------------------- Watercress and Radicchio Salad with Barbecued Chicken Breast Mustard Vinaigrette: 1 tablespoon Dijon mustard 1 teaspoon finely chopped fresh tarragon leaves Pinch sugar 1 tablespoon sherry wine vinegar Salt and freshly ground black pepper 1 cup extra-virgin olive oil 15 cloves garlic, peeled, plus 1 tablespoon roughly chopped garlic 3 small whole chicken breasts, boneless, skin-on 1/4 cup fresh Italian parsley leaves Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus 3 tablespoons 1 shallot, finely chopped 1/2 pound mushrooms, such as shiitake, oyster, or cremini, cleaned and quartered 3 bunches watercress, cleaned 1 head radicchio, nice outer leaves saved whole, rest chopped into 1/2-inch pieces Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well. While whisking, slowly drizzle in the oil. Drizzle until the oil is incorporated into the dressing. Season, to taste, with salt and pepper. Set aside. Preheat a grill or grill pan. Bring a small saucepan of water to a boil. Add the whole garlic cloves and blanch for 1 1/2 minutes. Drain and thinly slice. Set aside. Using your fingers, gently separate the skin from the chicken breasts, making a pocket. Be sure to keep the skin attached to the chicken breast. Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast. Pull the skin back over the breasts. Season the outside well with salt and pepper. Drizzle the breasts with 3 tablespoons of the olive oil. Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes. Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts. Remove and set aside. Heat a saute pan over medium-high heat. Add the remaining 3 tablespoons olive oil and heat. Add the shallots and the chopped garlic and saute 1 minute. Add the mushrooms and saute until golden brown and cooked, about 8 minutes. Remove from the heat and set aside. Slice each chicken breast into 4 slices on the diagonal. Combine the watercress and the chopped radicchio in a large bowl. Toss with desired amount of dressing. Place the whole radicchio leaves around the edges of 6 plates. Pile the watercress mixture in the center. Divide the mushrooms among the plates. Top each plate with the sliced chicken breast. Drizzle with a little more dressing. --------------------------------- Touchdown Tequila Chicken Recipe 1 1/4 cups lime juice or margarita mix 1/2 cup tequila 1/2 cup triple sec or orange juice 1/4 cup chopped fresh cilantro leaves 4 cloves garlic, minced 1 teaspoon crushed red pepper flakes 8 boneless, skinless chicken breast halves 1 large red bell pepper, cut into thick strips 1 yellow bell pepper, cut into thick strips 1 large Vidalia onion, cut into wedges Vegetable Marinade, recipe follows Shredded Mexican cheese blend, for serving Salsa, for serving Sour cream, for serving In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight (depending on how much you like the tequila flavor). Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour. Preheat outdoor grill to medium heat. Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes. Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Vegetable Marinade: 1/2 cup olive oil 1/2 cup lime juice or margarita mix 1 teaspoon liquid smoke 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Combine all ingredients in a bowl. ------------------ --------- ---- --
11. I pound the chicken breasts to the same thickness for quick, even cooking. Grill on medium for 5 minutes each side.