How to make juicy grilled chicken breast??

Question

Whenever I make grilled chicken, it tastes dry...

I don't have a gas banner oven...

Mine is an electric oven..

Answer 1

The biggest mistake people make besides over cooking chicken is to buy the chicken skinless.  Because when you do that it like throwing away a natural protective wrapper.  So even if you don't want to eat the chicken skin leave it on during the cooking process.

Rub the breast well with olive oil season and if put some tiny slivers of unsalted butter under the skin.the skin will help to hold and trap the butter in place.  Start the cooking off in a hot frying (an cast iron skillet would be idea). Place the chicken skin side down and brown for about 3-4 minutes then turn and cook a further 3 minutes then transfer the skillett into the middle of the oven.  Obviously the cooking time depends on the size of the chicken so I can't be exact.  The chicken will cook quicker this way because you are not placing a cold chicken breast on a cold tray and putting into the oven. Plus sealing the breast in the frying pan will not only give the chicken an attractive colour but it will seal the juices in.  When its cooked allow 2-3 minute for the chicken to rest before serving. Now remove the skin if you wish.

  

Answer 2

Juicy Grilled Chicken b*****s

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: Presalting the chicken b*****s and grilling over indirect heat keeps them juicy.

Ingredients

4 bone-in and skin-on chicken breast halves

1/2 teaspoon salt

Preparation

1. Rinse and thoroughly dry the chicken b*****s. 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.

Note: Nutritional analysis is per serving.

Yield

Makes 4 servings

Answer 3

I'm a cook at a restaurant and one of the most important things I've found while working with chicken is to pound the meat until it is the same thickness throughout the whole breast  this gives even cooking.

and just make sure not to overcook it.

Answer 4

place it in a baking dish and use some olive oil like a tablespoon. Put a lid over it. The only thing you may be doing wrong is over cooking it. Get a meat therm. They are a life saver when it comes to meat. You never knew what you was missing until you have eaten food that was taken out at the right time and cooked to the right temp.  

Answer 5

there are different recipes to marinate the chicken. My mom uses Italian salad dressing, but I'm sure the lovely internet has many great suggestions. The main thing to keep it juicy is to not press down on it too much and smoosh out the juices, and not to overcook, keep the heat low and possibly oil the pan very lightly.

Answer 6

I was in the same situation as you. . .here check it out

startcooking.com is awesome Katy Maister has videos and shows u how to prepare and cook the chicken in doors!!!. . .i tried it and it turned out great! L8r on i even cooked her chicken paremesan recipe Mmm tasty =D

Even if i don't get picked as best answer I would still like to you check out the website

hope that helps!

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here is a link to the video!!!, hope u enjoy!!!

http://www.youtube.com/watch?v=g93cH-xIJ...

Answer 7

My favorite is to marinate it in Italian salad dressing.  

Answer 8

Coat in oil add a little S&P and throw under the grill in the oven 6'' from the heat and grill for 3 minutes. per side and then allow to rest.

The thinner parts maybe a little over cooked, but they will be perfect.

I have just cooked 4  and my one was perfect and the others say "yes boss".

Answer 9

My father in law bastes with a combination of mt dew & melted butter

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Answer 10

Here's my favorite recipe.  I do it on a gas grill outside, but I'm sure it would work in an oven too.  You could probably even bake it with a little of the sauce still on it so it doesn't dry out.  

http://buzz.prevention.com/community/lis...