Chicken breasts on the grill getting dry?

[Little]

chop em in half.

Anything else I can help you with?

[skip0ls]

wrap em in bacon, ya don't have to cut em in half and they taste better!!!

[Capt John k]

I soak them in italian dressing overnight and cook them in the showtime they come out great and stay moist the whole week.

[Kings over Queens]

Brine before cooking.

[dogboy]

chop em in half.

Anything else I can help you with?

 

 

i cut a couple of big slices in them from top to bottom at the thickest part of the breast, to about half way in, before marinating

 

they cook in about ten minutes instead of half an hour

 

same idea though- the added surface and reduced thickness area make a huge difference in ease of cooking

[Gully]

Brine before cooking.

 

do tell!!

[Slingin Eels]

The last thing you want to do is make any incisions in your chix breats. This will allow moisture to escape and make your breasts dry and tough. Marinading doesn't help most of the time, also by marinading you will achieve carbon deposits on your food from the acids from the marinade that when engaged with heat will let off flames and char your chix. Disgusting taste and color looks like it was torched. Just season your food literally, make a complimenting sauce to go with your chix and when grilling them I always get my grill hot first and then turn the heat down. Your achieving nice grill marks then controlling the heat. I keep a small camp bowl filled with water just for additional moisture after closing the grill. Just a preference. If you cook your chix or any other protein hard and fast you will get tough dry food. That is def not appetizing.

[Mike]

I pound them out so they are even then grill them but never over-grill them.

[jerseyhunter]

Since this thread is still going I will just add, Don't cook them that long, remember a little carry over heat will finish cooking them. I don't think they should take any longer than 2 min per side depending on how cold they were to start with and how thick.. Maybe try some BBQ sauce. Or switch to the lowly Thighs.

[John O']

Since this thread is still going I will just add, Don't cook them that long, remember a little carry over heat will finish cooking them. I don't think they should take any longer than 2 min per side depending on how cold they were to start with and how thick.. Maybe try some BBQ sauce. Or switch to the lowly Thighs.

 

 

 

After marinating I cook mine on the grille to a very faint pink on the inside, and then into covered corningware bowl and into a warm oven for a few minutes. They are always tender and juicy.

[cobia commander]

indirect heat (not right over the coals) - you cook chicken slowly, put the BBQ sauce on the end so it doesn't taste burnt

[RI: best part of CT]

Grille thighs instead

[Benny Raw]

I like to put a pan of water in the center of the coals, it keeps everything moist even if you space out and walk away for a little too long.

[Oldsalts]

A friend of mine had a chicken barbecue biz and he told me to mix 50% white vinegar and water put it in a squirt bottle and spray a couple of times and every time turn them over wow is it good ..... and moist

[JimW]

The strangest thing I do that produces moist boneless skinless chicken breasts on the grill is cook them frozen. I would never have tried this until a friend made them. You take individually frozen breasts right out of the bag, hard as rocks, ice coating and all, and throw them on a medium hot grill. Turn often and when the ice is gone and they start to soften a bit you shake a dry rub on them, both sides as you keep turning them. Don't over cook them, basicly done when they brown.