Chook Me!

whenever i grill chicken on the grill it comes out dry, what can i do to make nice and moist?

on the grill with just bbq suace *************** http://imcooked.com/ similar to YOUTUBE but imcooked is strictly cooking recipes.just film yourself make it original we will be more than happy to put you as the featured chef. Many more opportunities will continue to open.

Public Comments

1. Grill it in aluminum foil wrap. Keeps the juices in and same grill taste. Be sure to poke the wrap with holes using a toothpick.
2. dont add the sauce till the last few min. its made w/ sugar and tends to burn. also dont cut your meat multiple times wait till it looks ready before checking,
3. Have you tried par-boiling and marinating?
4. Somebody else asked me this same question after I cooked chicken for them on my grill. I have a propane grill with six vertical burners. I think it's called indirect heat, but I'll only use the outer burners and keep the chicken in the center. The chicken is not over an actual live burner, but the side heat circulates to cook. It takes longer, and it's best to do at medium-low heat for a longer period of time. I only flip the meat three times, but everytime I apply another layer of bbq sauce so the sugars in the sauce have a chance to sort of carmalize on the chicken. Most people are paranoid of getting sick when cooking chicken, undercooking it. When the chicken is white all the way through, take it right off - that's usually the culprit of dry chicken, overcooking it.
5. You can barely cut your chicken open and actually rub the bbq sauce inside of it! Don't cut in half, just make a little slice. Also, I stand by the grill and flip my chicken a lot! A LOT! Every couple of minutes! I don't ever let it cook fully on one side before flipping it! Doing this helps to keep the juices in the chicken, not dripping out!
6. If you put it in a brine overnight it will help. 1 Gallon water 1/2 cup salt 1/2 cup brown sugar 2 Tablespoons pepper The next day, remove the chicken from the brine and rinse under cold water to remove excess salt. Pat dry with paper towels and grill. Part of the reason its dry also is its probably being cooked at too high of a temperature and for too long. Cook it over a low burner if its gas or not directly over the coal if its a charcoal grill. You can also baste with sauce about half way through cooking and that will help.
7. I poach mine for a few minutes to help along the cooking process, then grill with barbecue sauce for flavour and texture. It doesn't need to cook so long that way, and the chicken stays moist.
8. with chicken breasts they are already dry so you have to put olive oil on them
9. Try marinating them an hour before, closing the lid while cooking and turning over more often. Try that.
10. 1. Place chicken on cutting board and use kitchen mallet, rolling pin or small sauce pot to slightly flatten any thick ends. This step ensures even width and even cooking. 2. Pour marinade into a large resealable plastic bag. 3. Place chicken in bag with marinade. Seal bag and refrigerate 30 minutes to 1 hour to marinate. 4. Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through. 5. Brush with barbecue sauce during last few minutes of grilling time. Tips: Lightly oil the grill. Use a barbecue basting brush to apply a thin coat of vegetable oil to the grill to prevent sticking and charring. Make sure the grill is hot. The high heat will sear the meat on the outside, giving it that great flavour and sealing the juices inside to keep it moist. Don't use a fork. Piercing the food will release the delicious juices. Go easy with the spatula. Pressing down on the meat squeezes out its flavourful juices, causing the meat to dry out, and can also cause dangerous flare-ups. Also, turn meat only once during cooking to ensure good searing. Baste at the proper time. Brush with barbecue sauce only during the last few minutes of grilling. Because barbecue sauces contain sugar, they'll burn if added too early. Use an instant-read thermometer to check if done. Boneless chicken breasts should reach 165oF, while bone-in chicken pieces should reach 170oF. Remove cooked meat from the grill and place on a clean plate immediately. Cover with foil to keep juicy. MARINADE FOR BARBECUE CHICKEN OR TURKEY 1/2 c. dry vermouth 1/2 c. fresh orange juice 1/2 c. fresh lemon juice 1/2 c. fresh lime juice 5 cloves garlic, minced 1/4 c. yellow onion, minced 1/2 c. fresh parsley, minced Mix all ingredients in a jar with a tight fitting lid. Shake well and marinate chicken or turkey for several hours or overnight. Keeps 2 weeks in the refrigerator. Makes 2 cups.
11. use beer while you are cooking it!!
12. get the non stick aluminum foil to line on the rack before you put the chicken on and cook it at a little bit lower of a temperature, this will help the juices not seep out but also will give it that great grill taste still, if you wrap it with foil you could end up with undercooked chicken and it won't have the grill taste.
13. You definitely don't want to under cook chicken, so here's what I do to make sure it's done, and that it doesn't dry out. Whenever I'm cooking with chicken I like to boil it first, and if you're concerned about losing any flavor then add a couple bullion cubes or boil it in some chicken stock. After it's done all the way through, I'll put it on the grill to finish. And if you want to add some flavor to your chicken without putting on bbq sauce I suggest hitting it with some lemon juice while it's grilling.
14. inject it (you can buy an injecting tube from any cook-ware store) w/ chicken broth and let it sit for about an hour before you grill it. This will moisten the chicken and also gives it a little taste to since chicken broth is normally seasoned.
15. My dad and husband swear by chicken thighs (bone-in). Juicier than white meat with less sinews than legs. Also, cook with indirect heat (not directly over the burner) with the burners on medium (low) and put a bowl (make sure it can tolerate the heat) of water on the grill while cooking the chicken. Grill for about 45 minutes or until the juices run clear. Salt, pepper, paprika, cayenne, garlic powder, onion powder and a little brown sugar work well as a rub.
16. After your chicken is cooked place your chicken on a sheet of heavy duty aluminum foil and pour your BBQ sauce over the chicken. Wrap foil tightly and leave on the grill for about 20 minutes. The chicken will steam in the foil and come out as moist as ever.
17. If you use chicken breasts they tend to get dry very easy, Bone in chicken breasts dont get dry as easy, I recomend using bone in, skin on thighs or legs. Slow cooked.
18. add butter to it also as you are cooking it