Jake Harper
Barbecuing chicken is a great way to add flavour to a dish, but it can be difficult to get right. The main challenge is ensuring that the chicken is cooked through without drying it out. There are several techniques that can be used to achieve this, including letting the chicken come to room temperature before cooking, using a meat thermometer, and adding moisture through brining, marinades, or grilling with vegetables.
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What You'll Learn
Use a meat thermometer to check the internal temperature
Using a meat thermometer is a great way to check the internal temperature of chicken to ensure it is cooked to perfection without drying it out. The USDA and FDA recommend cooking chicken to an internal temperature of 165°F (74°C).
When grilling chicken, it is important to remove it from the heat source just before it reaches this temperature, as it will continue to cook slightly after being removed from the grill. This is known as carryover cooking, and it ensures that the chicken reaches the desired internal temperature without becoming dried out.
To achieve this, use a meat thermometer to monitor the internal temperature of the chicken while it is on the grill. When the temperature reaches 160°F, remove the chicken from the grill. The temperature will continue to rise by about 5°F as the chicken rests, resulting in a final internal temperature of 165°F.
Additionally, consider flattening or pounding the chicken breasts to an even thickness before grilling. This technique ensures even cooking and reduces the time needed on the grill, as the heat can penetrate the meat more quickly. By reducing the cooking time, you can help prevent the chicken from drying out.
Furthermore, refrain from applying barbecue sauce too early during the grilling process. Barbecue sauces typically contain sugar, which can burn easily and give a false indication that the chicken is cooked through when only the exterior is done. By the time the interior is fully cooked, the outside may be charred and dried out. Therefore, it is recommended to add barbecue sauce towards the end of the cooking process.
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Flatten chicken breasts for even cooking
Chicken breasts are very lean, so it can be hard to keep them juicy on the grill. One of the most commonly grilled cuts of chicken is the breast, but the average chicken breast has an irregular height, which is not well-suited to even grilling. The tapered edges will cook long before the thicker middle, giving you burnt, dried-out, blackened edges.
Flattening the chicken breasts a little bit means they won't be on the heat for as long. When chicken breasts are their full thickness, it can take a while for the heat to penetrate to the middle. So, by the time the inside of the chicken is fully cooked, the outside has dried out. If you flatten the chicken breasts first, the outside won't dry out as badly by the time the inside is cooked.
To flatten chicken breasts, place them one at a time in a 1-gallon freezer bag and use a meat mallet, rolling pin or saucepan to pound them to an even 1/2-inch thickness. This tenderises the meat and ensures even cooking. If your chicken breasts are really big, you could also try cutting them in half or even diagonally, as this will reduce the time they need to be on the grill.
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Use salt to seal in moisture
Using salt is a great way to seal in moisture when barbecuing chicken. Salt doesn't just add flavour to your grilled chicken, it also helps to keep the meat juicy. Before cooking your chicken, coat the entire surface generously with salt. Don't worry about it tasting too salty; the extreme saltiness will fade during the cooking process, leaving behind a perfectly seasoned, moist piece of meat.
If you want to take your moisture retention to the next level, consider brining your chicken. Brining is the process of soaking your chicken in a wet, salty, lightly sweetened mixture before cooking. This technique is even more effective at retaining moisture than simply salting the meat. If you flatten your chicken breasts before brining, the brine will penetrate the meat more quickly, resulting in juicier chicken.
In addition to salting and brining, there are a few other techniques you can use to prevent your chicken from drying out on the barbecue. Firstly, let your chicken come to room temperature before grilling. If you put cold chicken on the grill, the outside will cook more quickly than the inside, resulting in a dried-out exterior by the time the interior is cooked. Secondly, if you're grilling chicken breasts, consider cutting or pounding them to an even thickness. Chicken breasts tend to have irregular shapes, which can lead to the thinner parts drying out before the thicker parts are cooked through. By ensuring your chicken breasts are an even thickness, you'll get more even cooking and reduce the chances of drying out the meat.
Finally, when it comes to seasoning and saucing your chicken, there are a few things to keep in mind to prevent drying. Firstly, season your chicken with salt and pepper before cooking, but add barbecue sauce towards the end of the cooking process. Barbecue sauces usually contain sugar, which burns more quickly than meat. If you add sauce too early, the outside of your chicken may look done, but the inside could still be raw. By the time the inside cooks through, the exterior will be charred and dried out.
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Let the chicken thaw before grilling
To barbecue chicken without drying it out, it is important to let the chicken thaw before grilling. Putting cold chicken on a hot grill can cause it to cook unevenly, resulting in a dried-out exterior and a raw interior. Therefore, it is recommended to let the chicken sit at room temperature for up to 30 minutes before grilling. This allows the chicken to reach an even temperature, ensuring that it cooks evenly.
Additionally, if the chicken has an irregular thickness, it is advisable to pound it to an even thickness. Chicken breasts, for example, often have tapered edges that cook faster than the thicker middle portion. By pounding the chicken to a uniform thickness, you can prevent the thinner parts from drying out before the thicker parts are cooked through. This technique also helps any brine or marinade penetrate the chicken more quickly and evenly.
To further ensure even cooking and prevent drying, you can cut larger chicken breasts in half or even diagonally before placing them on the grill. This reduces the cooking time and minimizes the risk of the exterior drying out while the interior is still cooking.
Before grilling, it is also crucial to properly preheat your grill to a medium-high heat of around 375-400°F (190-204°C). This temperature range allows for a good sear on the outside while keeping the inside juicy. It is also important to clean and lightly oil the grill grates to prevent sticking and promote even cooking.
In summary, letting the chicken thaw and come to room temperature, coupled with even thickness and proper grill preparation, are key steps in ensuring your barbecued chicken remains moist and juicy without drying out.
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Add BBQ sauce at the end
Barbecuing chicken without drying it out is an art. It's a delicate balance of temperature control, preparation, and timing. One of the keys to achieving juicy, tender chicken is to add the BBQ sauce at the very end of the cooking process.
Here's why: BBQ sauce typically contains sugar, and sugar browns much faster than meat. If you coat your chicken with sauce at the beginning or even halfway through, the sugar in the sauce will cause the exterior of the chicken to brown and potentially burn before the inside is fully cooked. This can result in a dried-out exterior and a raw or undercooked interior.
So, when should you add the sauce? The ideal time to add your BBQ sauce is in the final minutes of cooking. Baste your chicken with sauce, flip it, and cook for another minute or two. Repeat this process on the other side. This technique ensures that the sauce doesn't burn and helps to create a flavorful, crispy exterior without drying out the meat.
Additionally, there are other tips to keep your chicken moist. Start with good quality chicken, as poor quality can lead to dry and poorly cooked meat. Let your chicken come to room temperature for up to 30 minutes before grilling to ensure even cooking. You can also pound the chicken breasts to an even thickness to promote even cooking and reduce the time needed on the grill.
By following these simple steps and adding your BBQ sauce at the end, you'll be well on your way to barbecuing juicy, tender, and flavorful chicken.
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