how do you bbq chicken without drying it out

How to BBQ Chicken Without Drying It Out: 10 Tips for Moist, Juicy Grilled Chicken

Grilling chicken can be tricky. It’s easy for the lean meat to dry out over high heat. But with the right techniques, you can get perfectly juicy, flavorful chicken off your barbecue every time. In this article, I’ll share my top 10 tips for moist, delicious grilled chicken.

1. Choose Bone-In Parts with Skin
   Chicken thighs, drumsticks and whole chickens cook up more moist than boneless, skinless breasts. The skin helps keep moisture in, while the bones act as insulators. The dark meat in thighs and legs has more fat, making it harder to overcook.

2. Brine for Added Moisture
   Soaking chicken in a saltwater brine before grilling helps it retain moisture. The salt in the brine seasons the meat and denatures its proteins so they can hold more water. Brine bone-in, skin-on chicken for 1-2 hours. Brine boneless breasts for 30 mins to 1 hour. Rinse and pat chicken dry before grilling.

3. Apply a Dry Rub
   A dry rub adds flavor and encourages browning. The spices form a tasty crust on the chicken as it cooks. Apply the rub under the skin as well as on top for maximum flavor impact. Let the rubbed chicken sit for 30 mins before grilling.

4. Marinate for Flavor and TendernessMarinating chicken for several hours tenderizes it and infuses flavor. The acid in ingredients like lemon juice or vinegar help break down tough fibers Oil-based marinades keep chicken moist. Herbs and spices add taste Marinate in the fridge up to 24 hours.

5. Grill Low and Slow
   High direct heat can cause chicken to cook unevenly and dry out. Maintain a grill temp between 300-350°F. Cook chicken over indirect heat, without direct flame underneath. Close the grill lid to use convection heat. Cook bone-in chicken pieces for 45-60 mins, turning occasionally.

6. Spray Oil to Prevent StickingOil helps prevent chicken from sticking to hot grill grates Brush chicken pieces with oil just before placing them on the grill Use tongs, not a fork, to turn chicken, to avoid puncturing the skin and losing moisture.

7. Baste to Add Moisture
   Mopping chicken with sauce or drippings as it cooks adds moisture to the surface. Use an oil-based mop sauce so the sugars don’t burn. Baste after flipping pieces. Apply sauce during last 10-15 mins of grilling time so it caramelizes nicely.

8. Make Moisture Pockets: Putting slices of citrus fruit, herbs, or onions under the skin of chicken adds flavor and moisture. Also, pockets help keep the meat and skin separate so it cooks more evenly. Try lemon slices, lime wedges, fresh thyme or sage.

9. Should You Cut It? Don’t cut into chicken right off the grill! Letting it rest for 10 to 15 minutes will redistribute the juices so they don’t run out when you cut it. The internal temperature will rise another 5 to 10°F while it rests. Chicken is safe to eat at 165°F.

10. Maintain Consistent Heat
    If the grill temperature fluctuates too much during cooking, the chicken will cook unevenly. Use multiple thermometers to monitor the temp in different spots. Add or close vents as needed to maintain 300-350°F.

Proper preparation is key to moist, flavorful grilled chicken. Brining, seasoning and marinating before cooking infuse chicken with flavor. Maintaining a steady, moderately low grill temperature and avoiding direct heat prevents overcooking. Following these 10 tips will help you achieve succulent barbecue chicken every time.

What Cuts of Chicken Work Best for Grilling?

When grilling chicken, the cut you select makes a big difference in preventing dryness. Here are the best options:

• Thighs of chicken: Thighs have the most fat and connective tissue, which keeps them moist on the grill. Bone-in thighs hold moisture the best.

• Drumsticks—Like thighs, the dark meat on drumsticks has a lot of water in it. The bone shields the meat.

• Wings – Chicken wings cook up crispy on the outside and juicy inside. Grill them over direct heat, flipping frequently.

• Split chicken breasts – Butterflying breasts allows them to cook evenly. Handle carefully to avoid drying out.

• Whole chicken – A spatchcocked whole chicken will cook nicely on the grill. The bone-in pieces retain moisture.

Boneless, skinless chicken breasts are lean and prone to drying out. It’s best to avoid grilling them. Marinate them well or grill over very low heat if you do use them.

What is the Best Way to Prepare Chicken for Grilling?

Proper preparation before grilling is key for juicy, flavorful chicken. Here are some easy steps:

• Pat the chicken dry – Use paper towels to remove excess moisture from the surface. Dry skin crisps up better on the grill.

• Apply a seasoning rub – Rubs add lots of flavor. Put some under the skin for added impact. Let sit 30 mins.

• Marinate the chicken – Soak chicken in a flavorful marinade several hours or overnight in the fridge.

• Brine the chicken – Submerge chicken in a saltwater brine 1-2 hours to help it retain moisture. Rinse and pat dry before grilling.

• Insert flavor pockets – Slide herbs, citrus slices or other aromatics under the skin for added moisture and taste.

• Bring to room temperature – Let chicken sit out for 30 mins before grilling so it cooks more evenly.

• Oil the skin – Right before grilling, brush chicken with oil to prevent sticking. Avoid basting too early with sugary sauces.

What Are Some Delicious Ways to Flavor Grilled Chicken?

Beyond using a basic seasoning blend, there are tons of ways to infuse grilled chicken with flavor. Consider these ideas:

• Marinate in Italian dressing or vinaigrette for tangy flavor.

• Soak chicken in barbecue sauce, lemon juice, lime juice or buttermilk for tenderness.

• Rub on spice blends like smoked paprika, chili powder, garlic powder, cumin or jerk seasoning.

• Stuff fresh herb sprigs, citrus slices and garlic under the skin for bright flavor.

• Brine chicken in salted buttermilk for ultimate juiciness and taste.

• Infuse ethnic flavors like tandoori spices, mojo criollo or harissa paste.

• For sweetness, brush on glazes made with honey, brown sugar, soy sauce, molasses or fruit preserves towards the end of grilling.

• Toss grilled chicken pieces in flavorful sauces after cooking like chimichurri, salsa verde or teriyaki.

Follow these suggestions and you’ll enjoy mouthwatering grilled chicken bursting with flavor and moisture every time. With the proper techniques, you can avoid the dreaded dry, overcooked outcome. Give my 10 tips a try for your best barbecued chicken yet. Your family and friends will be asking for your grilling secrets in no time!