Emily Carter
Barbecuing chicken is a great way to add flavour to the meat, but it can often result in dry and rubbery chicken. To avoid this, there are a few simple steps you can take. Firstly, start with good-quality chicken, as the flavour of the meat will be reflected in the quality of the chicken. Next, flatten the chicken breasts to an even thickness to ensure the meat cooks evenly and doesn't dry out on the outside before the inside is cooked. You can then choose to brine the chicken, which will help the meat retain its moisture, but be sure to use enough salt. Finally, don't add barbecue sauce too soon, as the sugar in the sauce will brown more rapidly than the meat, leading to a dried-out exterior.
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What You'll Learn
Flatten chicken breasts to an even thickness
One of the challenges of cooking chicken breasts is that they are very lean, so they can easily become dry, rubbery, and bland. They also tend to have an uneven thickness, meaning the thinnest part dries out before the thickest part is cooked through. To prevent this, flatten your chicken breasts to an even thickness. This ensures that the chicken cooks evenly and more quickly, reducing the chance of the outside drying out while you wait for the inside to cook.
To do this, place your chicken breasts in a 1-gallon freezer bag and pound them to an even thickness of about 1/2 inch. This will also help to tenderize the meat. If you don't have a meat tenderizer, you can use a rolling pin or even a heavy-bottomed pan. Just be sure to cover the chicken with plastic wrap first to avoid contamination.
Another benefit of flattening your chicken breasts is that any brine or marinade you use will be able to penetrate the meat more quickly. This is because a thinner piece of chicken will take less time to absorb the brine or marinade, so you won't need to leave it in the solution for as long.
Keep in mind that if you're using skinless and boneless chicken breasts, they will cook faster than chicken with skin and bones. So adjust your cooking time accordingly to avoid overcooking and drying out the meat.
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Use brine or marinade
One of the best ways to ensure your barbecued chicken stays moist is to use a brine or marinade. A brine is a simple solution of salt and water, sometimes with other flavourings added, that the chicken is soaked in for a few hours or even days before cooking. The salt in the brine changes the structure of the muscle proteins, allowing them to retain more of their natural juices during cooking. This means that your chicken will be more forgiving if it's slightly overcooked, as the brine forms a protective shield to keep it from drying out.
If you're short on time, dry brining is another option. Simply rub the chicken with a mixture of salt and other seasonings, and leave it to sit for a few hours before cooking. This method is less messy than wet brining and can still help to keep your chicken moist.
You can also try marinating your chicken, but contrary to popular belief, this alone will not prevent it from drying out. In fact, some ingredients in marinades, such as vinegar or lemon juice, can actually have the opposite effect, "cooking" the exterior of the meat and giving it a tough, leathery texture. However, if you use a marinade with the right ingredients, it can help to add flavour and moisture to your chicken. Lemon zest, for example, gives a nice citrus flavour without affecting the texture.
If you really want to ensure moist chicken, you can try combining both methods. First, dry brine the chicken with salt and seasonings, then sear it on the grill, and finally, slow-roast it over low or indirect heat. This will give you juicy, flavourful chicken every time.
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Cook dark meat chicken
Dark meat chicken is ideal for barbecuing because it is juicier and can withstand higher temperatures. Thighs, drumsticks, and leg quarters have more flavour, a slightly higher fat content, and collagen, which makes them better suited to the direct heat of a grill.
When cooking dark meat chicken, it is important to note that it requires longer on the grill than breast meat, especially bone-in leg quarters. However, the total time involved is still less than one hour, even if cooked from raw over coals. It is recommended to cook dark meat chicken slowly on the grill, as this will result in more tender meat.
To ensure juicy dark meat chicken, consider using a meat thermometer to gauge doneness. Bone-in parts should reach an internal temperature of 170 degrees Fahrenheit, while boneless and skinless parts should be cooked to 160 degrees Fahrenheit.
To enhance the flavour of dark meat chicken, seasoning is key. Seasonings like poultry seasoning, Italian seasoning, or Jamaican jerk seasoning can be used. Additionally, consider using a marinade with ingredients like lemon zest, olive oil, and spices.
For crispy skin on your dark meat chicken, cook the skin side down over lower heat until golden brown. Then, transfer to the grill to finish cooking.
Remember to let the chicken rest for a few minutes after grilling to retain moisture and ensure juicy, tender meat.
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Don't add BBQ sauce too soon
Barbecuing chicken is a delicate process, and there are many factors to consider to ensure your meat stays moist. One of the most important things to remember is not to add BBQ sauce too soon. Here are some reasons why:
Firstly, BBQ sauce typically contains sugar, which can cause the chicken to brown quickly and make it challenging to determine when the meat is cooked properly. By adding the sauce too soon, you risk burning the chicken or taking it off the grill too early, resulting in undercooked meat. It is best to wait until the chicken is almost done cooking before applying the BBQ sauce. This way, you can ensure that the chicken is cooked evenly and thoroughly without drying it out.
Additionally, the sauce itself does not function as a marinade. It is meant to be a flavourful coating rather than something that penetrates the tissue. Therefore, adding BBQ sauce too early in the cooking process can lead to the sauce burning and sticking to the grill, making cleanup more difficult. It is recommended to brush the sauce onto the chicken towards the end of the cooking process, allowing it to caramelize and form a tasty glaze.
Furthermore, the timing and application of BBQ sauce are crucial when grilling chicken. Applying too much sauce or adding it too early can cause the chicken to become drenched, affecting its texture and flavour. It is best to use a thick BBQ sauce and apply a solid coating to ensure the chicken is adequately covered without being overwhelmed. By waiting until the final 10 to 15 minutes of cooking, you can avoid the sauce drying out and ensure it remains moist and juicy.
In summary, when barbecuing chicken, it is essential to refrain from adding BBQ sauce too soon. By waiting until the chicken is almost cooked, you can prevent burning, ensure even cooking, avoid dryness, and achieve a delicious glaze. Remember, the key to moist and tasty barbecued chicken lies in the timing and technique of sauce application.
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Let the chicken rest
Letting the chicken rest is an important step in keeping it moist. After removing the chicken from the grill, let it sit for 3 to 4 minutes before cutting into it. This will help keep the juices in and retain the meat's moisture. The timing is perfect, as it's just enough time to get the chicken onto plates and prepare any sides.
The resting period also allows the juices to redistribute throughout the meat, ensuring that they don't end up on your cutting board. This is especially important for chicken breasts, which tend to dry out quickly due to their uneven thickness. By letting the chicken rest, you give the juices a chance to settle, resulting in a moister and more tender bite.
Additionally, the resting period gives the chicken time to finish cooking. When you pull the chicken off the grill, the internal temperature will continue to rise for a minute or two and then slowly drop. This is known as carryover cooking. By letting the chicken rest, you ensure that it reaches the desired doneness without drying out.
Finally, the resting period allows the chicken to cool down slightly, making it more comfortable to handle and eat. This is especially important if you're serving the chicken immediately after grilling.
In summary, letting grilled chicken rest for a few minutes is crucial to retaining moisture, ensuring even cooking, and improving the overall taste and texture of the meat.
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Frequently asked questions
There are several ways to ensure your barbecued chicken stays moist. Firstly, flatten the chicken breasts to an even thickness so that they cook evenly and don't dry out on the outside before the inside is cooked. Secondly, brine or dry brine the chicken, as the salt in the brine helps the chicken retain moisture. Finally, let the chicken rest for 3 to 4 minutes after cooking so that the juices can settle and the meat stays moist.
Lemon zest is a good ingredient to add to your marinade as it gives the chicken ample lemon flavour without affecting the chicken's texture. Avoid adding vinegar or lemon juice to your marinade, as acidic ingredients can give the meat a leathery texture. Also, be sure not to add barbecue sauce to your chicken too soon, as the sugar in the sauce will brown more rapidly than the meat and can cause the outside to dry out before the inside is cooked.
Dark meat chicken is the juiciest, so go for thighs with skin and bone. Boneless chicken breasts are very lean and therefore more likely to turn out dry.
