When cooking grilled chicken breasts, it can be hard to keep them moist. This post has the method I’ve used for years to do that. Plus, since it’s grilling season, I’ve included links to 10 of my favorite grilled chicken breast recipes that you can make all summer.
Juicy Grilled Chicken Breasts are something I love to make all summer long. But chicken breasts do take some attention to the cooking method to make sure they turn out perfectly juicy and tender without drying out on the grill. And this popular post has my five tips to help you make perfect grilled chicken breasts every time!.
For years I’ve been using a chicken breast marinade and then grilling the chicken with great results, despite the recipes I see that say you should only use bone-in chicken with skin on the grill. And when I catered houseboat trips for over ten years, juicy grilled chicken breasts were one of the dinners I always made at the lake!.
There were many requests for the recipes that produced the perfect grilled chicken I became known for, and of course I shared my tips for grilled chicken breasts with many of my Lake Powell clients through the years.
There are many years of happy readers of Kalyn’s Kitchen who have used this method to make juicy grilled chicken. I hope you enjoy trying it too!
It’s possible for grilled chicken to become dry and overcooked, even though it can taste great. It’s easy to make sure your grilled chicken stays juicy and tender. Here are 10 tips that will help you make moist, tasty grilled chicken every time.
1. Choose the Right Cut
How moist the chicken is will depend on what cut you choose. Chicken breasts are very lean and can dry out quickly on the grill. Chicken thighs, on the other hand, have more fat and connective tissue, so they tend to stay more moist. For the juiciest results, choose chicken thighs or drumsticks that still have the bones in them. The bones help keep the meat moist and add flavor.
2. Brine the Chicken
Soaking chicken in a saltwater brine solution before grilling helps it retain moisture. The salt allows the chicken to absorb and hold onto more liquid. Try soaking chicken pieces in a simple brine of 1 cup salt dissolved in 4 cups water for 30 minutes up to overnight. Rinse and pat dry before grilling.
3. Use a Marinade
Putting chicken in a marinade before grilling makes it taste great and keeps it juicy. The acidic and oily parts of the marinade get into the chicken and make it moist and tender. For the best results, marinate the chicken for at least 30 minutes and up to overnight.
4. Grill on Low Heat
If you grill chicken over high heat, the meat will be dry and fully cooked. Keep the heat low, around 300–350°F, so it can cook slowly without drying out. Use a grill thermometer to monitor the temperature.
5. Grill Indirectly
For even cooking and moisture, grill chicken indirectly. This means placing the chicken to the side of the heat source instead of directly over it. The indirect heat surrounds the chicken more evenly. Add a drip pan under the chicken to catch juices.
6. Avoid Flipping Too Much
Flipping chicken pieces too often while grilling lets moisture escape. Try to flip only once halfway through cooking. Resist the urge to move it around constantly.
7. Grill Skin Side Down First
If grilling chicken pieces with the skin on, start them skin side down. This allows the fat under the skin to render and keep the meat moist. Flip only once near the end of cooking.
8. Use a Meat Thermometer
Don’t risk overcooking. Use an instant read thermometer to check for doneness instead of relying on time. Chicken is safely cooked between 165-175°F. Remove it from the grill when it reaches the proper internal temperature.
9. Let It Rest
Letting grilled chicken rest 5-10 minutes before slicing lets juices redistribute through the meat. Skipping this step means the juices run out when you cut into it. The chicken will be drier.
10. Add Moisture
If chicken looks like it might be drying out on the grill, add moisture. Use a squirt bottle to spritz it with lemon juice, vinegar, broth or even just water. You can also wrap chicken in foil or moistened paper for part of the cooking time.
Following these simple methods will help prevent your grilled chicken from drying out. The keys are choosing the right cut, brining or marinating, grilling gently over lower heat, avoiding overflipping, and letting it rest before serving. With a little care, your grilled chicken will turn out perfect and delicious every time.
Frequently Asked Questions About Grilled Chicken
Here are answers to some common questions people have about getting grilled chicken to stay moist:
What is the best chicken to grill for moistness?
Bone-in chicken thighs or drumsticks are your best bet. The bones help keep the meat moist, and the thighs have more fat and connective tissue that stays juicy when grilled.
Should I brine chicken before grilling?
Yes, brining is highly recommended to infuse chicken with moisture. Soak chicken pieces in a saltwater brine for 30 minutes up to overnight before grilling.
What ingredients make the best marinade?
Look for oil, acid like vinegar or citrus juice, and herbs/spices. The oil bastes the chicken, while the acid tenderizes. Allow at least 30 minutes to marinate.
Is it bad to keep flipping chicken on the grill?
Yes, flipping too often causes moisture loss. Flip only once halfway through cooking if possible. Resist the urge to constantly move it around.
Should I grill chicken on high heat?
No, high heat dries out the chicken. Grill over lower heat around 300-350°F. Use indirect heat by placing chicken to the side, not directly over the heat source.
When is grilled chicken ready/safe to eat?
Use a meat thermometer to check for doneness instead of time. Chicken is safely cooked between 165-175°F. Remove from grill when it reaches the proper internal temperature.
Why should I let chicken rest after grilling?
Letting it rest 5-10 minutes allows juices to redistribute so they don’t all run out when you cut into the chicken. Skipping this step makes it dry.
What if my chicken is drying out on the grill?
You can add moisture by spritzing with lemon juice, vinegar, broth or water. Wrapping the chicken in foil or moist paper for part of the cooking time also introduces steam to keep it moist.
Conclusion
It’s easy to end up with dry grilled chicken if you aren’t careful, but following a few simple moisture-boosting tricks will ensure tender, juicy results every time. Pay attention to the cut of chicken, brine or marinate, grill gently over lower heat, monitor temperature, minimize flipping, and let rest before serving. With practice, you’ll be able to perfect your technique and wow guests with your moist and flavorful grilled chicken.
Step Three: Use a chicken marinade with oil, acidic ingredients, and flavorings.
I think marinades for chicken breasts need a generous amount of oil to keep the chicken moist. Most of my recipes have a 2:1 ratio of oil to acidic ingredients. I most often use olive oil, but depending on the other ingredients, you can use peanut oil or any type of vegetable oil. I usually use lemon juice or some type of vinegar for the acidic ingredient. Other marinade ingredients that I love to use include garlic, onion, shallots, ginger, dried herbs, mustard, curry powder, soy sauce, sesame oil, Worcestershire sauce, and chile powder.
Can you make grilled chicken breasts without an Outdoor Grill?
I love to make grilled chicken in the summer when I can cook outside on the patio, but if you don’t have an outdoor grill or it’s not grilling weather any of my grilled chicken recipes can also be cooked on a Stovetop Grill Pan (affiliate link) or in an electric griller such as a George Foreman Grill (affiliate link).Remember the George Foreman Grill cooks both sides at once, so the grilling time will be shorter.