We can’t all be master chefs, which is why your main course just came out of the oven with the texture of an actual rubber chicken. Still, you don’t have to avoid cooking chicken because of this—there are easy ways to fix chicken that feels rubbery.
Grilling chicken can result in juicy, flavorful meat when done right But we’ve all experienced the disappointment of cutting into beautifully seared chicken only to find it’s chewy and rubbery
So what causes grilled chicken to turn out chewy? And more importantly, how can you ensure your chicken stays tender and moist when cooking it on the grill?
To explain why grilled chicken can become chewy and tough, I will write this article. I’ll also give you tips on how to fix the problems so that your chicken always turns out perfectly.
What Causes Chewy Chicken When Grilling?
There are a few common culprits that can lead to grilled chicken with a rubbery, chewy texture:
Overcooking
Overcooking chicken is the main reason it dries out and gets chewy. High, steady heat from the grill quickly dries out the lean chicken breast meat.
If you go over the safe internal temperature of 165°F, the proteins will seize up and the juices will leak out. The meat fibers then become tough and elastic.
Undercooking
Undercooked chicken can also have a chewy texture, though it doesn’t happen very often. When chicken isn’t fully cooked to a safe temperature, the texture will be dense and rubbery.
Always use a meat thermometer to ensure doneness as appearances can be deceiving. Chicken needs to hit 165°F even if the meat looks cooked on the outside.
Uneven Thickness
Varying thickness in chicken pieces leads to uneven cooking. Thinner sections will dry out faster compared to thicker parts.
Try to buy chicken breasts of similar size or pound them to an even thickness before grilling. This helps them cook at the same rate.
Low-Quality Chicken
Mass-produced chicken from crowded poultry farms often suffers from texture issues. “Woody breast” is an abnormality where the meat contains tough, rigid muscle fibers. This makes the chicken chewy no matter how it’s cooked.
When possible, buy air-chilled chicken rather than water-chilled, and look for organic and free-range options for better texture.
Lack of Marinade
Chicken breast meat is naturally lean and prone to drying out. Without marinade, brine or rub, grilled chicken won’t have any added moisture or fat to keep it juicy.
Tips to Keep Grilled Chicken Tender
Luckily, with a few simple tweaks you can avoid the rubbery chicken texture and lock in tenderness when cooking chicken on the grill:
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Use a meat thermometer – Don’t rely on appearance or cook times. Always check temperature to take chicken off the grill at 165°F.
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Pound to even thickness – Flatten chicken breasts to around 3⁄4 inch thickness before grilling for more even cooking.
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Marinate or brine – Soak or marinate chicken for added moisture and flavor. Try a simple brine of 1⁄4 cup salt to 4 cups water.
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Apply rubs or oils – Coat chicken with oil, herbs, spices and acid-based marinades to keep meat juicy.
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Allow resting time – Let chicken rest 5+ minutes before cutting to allow juices to redistribute.
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Use indirect heat – Avoid direct heat which can cause chicken to seize up and dry out. Use a 2-zone fire or grill with lid closed.
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Cook over lower heat – Try maintaining a grill temp of 300-350°F and avoid flaming. Higher heat causes moisture loss.
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Opt for bone-in chicken – Bones conduct less heat, slowing cooking and retaining more natural juices.
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Cook to just 165°F – Don’t overshoot the safe finishing temperature or chicken will dry out.
What to Do With Chewy Chicken
If your grilled chicken still ends up chewy, don’t worry! You have options to transform it into tasty meals:
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Shred or chop chicken into smaller pieces to mask the texture. Use for chicken salad, wraps, tacos, soup and casseroles.
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Slice or dice chicken and simmer in sauce or gravy to add moisture back. Great for chicken pot pie, pasta dishes and stir fries.
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Dice chicken and skewer for kabobs. The extra marinade will improve texture.
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Use chewy chicken minced or shredded in dips, sandwiches, pitas and flatbreads where texture won’t be as noticeable.
Perfectly cooked grilled chicken takes some technique, but with the right tools and methods, you can avoid the dreaded rubbery outcome. Monitor temperature carefully, brine or marinate chicken, and use indirect heat for the best results. With a few tries, you’ll be an expert at grilling juicy, tender chicken every time!
Why is my chicken breast rubbery?
Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken.
You can stop this from happening by:
- buying “slow-growing” chicken
- cooking your chicken in moisture
- marinating the chicken in brine for 20–30 minutes before cooking
Most of the time, rubbery chicken is still safe to eat. It’s kind of like chewing on a dog toy, which is usually gross unless you’re a dog.
We tucked into the truth behind why your chicken gets rubbery. Find out how to keep your tenders tender.
There’s more than one reason your chicken came out rubbery.
Overcooking might play a role in your chicken’s tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic. The types of chicken you buy at the store can also make a difference. “Woody breast” and “white striping” are two problems that farm-raised chicken can get that change the way the meat feels. (Oh, how selfish — birds going and getting diseases that make them harder to eat. Poor widdle humans. ).
According to a 2016 review, woody breasts occur when the chicken has a tougher consistency due to bulging muscles. These are harder to chew than non-woody chicken in the same way The Rock is tricky to eat without at least mayo.
White striping is a condition that creates white fatty stripes that run parallel to the chicken muscle fibers on the breast, thigh, and tender muscles.
Both can affect the overall quality of your chicken.
Is rubbery chicken safe to eat?
As long as the rubbery texture comes from overcooking and not undercooking, the chicken is still edible (although not the best eating experience).
To compensate for the dry, rubbery texture, make a sauce that you can serve on your chicken to add moisture and flavor. If you use a creamy Alfredo sauce, BBQ sauce, or soy-based sauce, you won’t even notice how rubbery the food is.
What makes chicken tough and chewy?
FAQ
Why is my chicken so chewy?
If there’s anything worse than dry or unseasoned chicken, it’s rubbery chicken for sure. It can happen to the best of us: you follow the recipe precisely and maybe even set a timer for extra precision. Yet when you go to take a bite, the meat is as chewy as can be. According to Greatist, this sad state is usually an indicator of overcooked chicken.
Why is my Grilled Chicken rubbery?
If your grilled chicken turns out rubbery, you’re not alone. Check the temperature with a meat thermometer, pound the chicken evenly, and brine it before cooking. This will fix rubbery chicken quickly.
Why is my chicken tough after cooking?
Reason #1: You are cooking the chicken for too long or at too high of a temperature. When chicken is cooked, it needs to be cooked correctly if you don’t want it to end up tough. The most common reason why chicken ends up tough after it is cooked, is because it has been overcooked.
Why is my chicken so dry?
The short answer is that it’s because of the type of meat (called “woody breast”) or because it was cooked too little or too much, which dries out the meat and makes it feel like a tire. Without moisture, the protein fibers in the meat become elastic and tough.
Why is my chicken rubbery if I cook it too long?
The longer you leave the chicken on the stove or in the oven, the more moisture it loses and the greater the chance you end up with that dreaded rubbery chicken. There are also two types of chicken, generally known as white striping and woody breast, that are prone to rubberiness regardless of whether or not you overcook them.
What should I do if my chicken is chewy?
After taking chicken off the heat, cover it loosely with a layer of tin foil to help it stay moist. Even if you follow the directions to the letter, a chicken breast can sometimes come out chewy or rubbery. In this case, it might not be your fault. Woody breast is a condition that’s characterized by toughened muscle fibers.
What does it mean if grilled chicken is chewy?
HOT TAKE: Chewy chicken is caused by over cooking, generally in high dry heat, the simplest answer is don’t be so aggressive with your heat. Keeping inline with what i want to do here i’ve got a couple Q&A vids i’ll post with questions from you, the good people of instagram.
How to grill chicken so it’s not chewy?
Place your chicken breasts on your preheated grill, and close the lid. It’s important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 6-8 minutes on one side. After 6-8 minutes flip your chicken breast and cook for 6-8 minutes more.
Why is my grilled chicken rubbery?
How to prevent chewy grilled chicken?
Usually chewy skin is prevented by cooking hotter and making sure the skin is dry before you start cooking.