Jake Harper
Chicken is the most popular meat to grill, but it's also one of the most challenging to cook. The breast, in particular, is a lean, dry cut that can quickly become chewy and tough when overcooked. To prevent this, some chefs recommend cooking chicken thighs, which are more forgiving and flavorful. However, with the right techniques, chicken breasts can be juicy and tender. This involves proper tempering, seasoning, and cooking methods such as searing, baking, brining, and marinating. Reheating chicken without drying it out is also crucial, with the stove being a preferred method over the microwave.
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What You'll Learn
Chicken breasts dry out fast, so avoid high heat
Chicken breasts are a lean, dry cut of meat with little fat content, and they dry out fast due to their low moisture content. They are also quite unforgiving when it comes to overcooking, as they quickly become tough and chewy. The key to preventing dry chicken breasts is to avoid high heat and not overcook them. Here are some tips to help you avoid dry chicken breasts:
Avoid High Heat
When cooking chicken breasts, it is essential to avoid high heat. Use medium to medium-high heat to cook the chicken breasts, and be careful not to burn the butter or oil in the pan. Thinner breasts or cutlets are preferable as they spend less time in the pan and are less likely to dry out. You can achieve this by pounding the chicken breast to a uniform thickness of 1/4 to 1/2 inch.
Properly Thaw the Meat
Always remember to properly thaw the chicken breast to room temperature before cooking. Cooking frozen chicken breasts can result in a dry, overcooked exterior and a raw interior.
Marinade and Brine
Using a marinade or brine can help add moisture and flavour to chicken breasts. A marinade with aromatic spices, liquids, and seasonings like soy sauce, lime, rosemary, buttermilk, or yogurt can be used for at least two hours but preferably overnight. A brine solution of water, salt, and a pinch of sugar can also be used to keep the meat tender and juicy, especially when frying.
Sear-and-Bake Method
The sear-and-bake method is a great way to ensure crispy skin and juicy meat. Simply brown the chicken breast in a pan on medium-high heat until both sides are golden, and then finish it off in a pre-heated oven until the juices run clear. This method helps keep the juices intact while cooking the inside thoroughly without drying it out.
Poaching
Poaching is a gentle cooking method where the chicken breasts are placed in a pan with a few inches of liquid (water, broth, etc.), brought to a simmer, and then cooked for about 10 minutes. This method ensures even cooking and helps retain moisture.
Resting
Allowing the chicken breasts to rest after cooking is crucial. Cover the cooked chicken breast in foil and let it rest for at least five minutes. This allows the juices to distribute throughout the meat, ensuring moist and tender chicken.
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Marinades and brine add moisture and flavour
A marinade is a mixture of oil, acid, and seasonings. The oil helps the meat retain moisture, the acid breaks down the protein, and the seasonings boost flavour. A dry rub is a mixture of herbs and spices without liquid, which forms a crust on the chicken to seal in moisture and enhance flavour. A wet marinade combines herbs and spices with a liquid such as olive oil, which adds moisture and tenderises the chicken. Acidic marinades such as vinegar or citrus juice tenderise chicken more quickly than creamy buttermilk-based marinades. The longer you marinate, the better, but overnight is ideal. You can also poke holes in the chicken with a fork to allow the marinade to penetrate more quickly.
A brine is a solution of water and salt, and sometimes sugar, that chicken is soaked in before cooking. Brining helps chicken absorb moisture and seasoning. A dry brine uses salt and sometimes spices, without any liquid. The salt draws moisture from the skin, facilitating better browning. A wet brine can be made with apple juice, chicken broth, buttermilk, pickle juice, or water with added herbs, soy sauce, Worcestershire sauce, garlic, or onions.
To cook chicken breast without drying it out, weigh down the meat with a brick wrapped in foil to keep it flat against the grill and prevent moisture from escaping. You can also use the sear-and-bake method, browning the outside of the meat in a pan and finishing it in the oven. After cooking, let the meat rest for at least five minutes before serving, so the juices can distribute throughout the meat.
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Thighs are juicier and more forgiving than breasts
Chicken thighs are a fattier cut of meat, which means they have a more intense, rich flavour than chicken breasts. Chicken thighs are also often sold with the skin on, which is quite hard to find with chicken breasts unless you're buying a whole bird.
Chicken thighs are extremely forgiving when it comes to cooking times. It's almost impossible to overcook them, and they will still be juicy and succulent even if they're cooked for several minutes after reaching 165°F. Chicken breasts, on the other hand, can quickly become dry and chewy when overcooked. They have a very small window for being cooked just right—they can go from tender and flavourful to bone-dry in a matter of moments.
Chicken thighs are also cheaper than breasts, and you can carve out the bones and save them for future stocks, which isn't possible with breasts.
If you're looking for a cut of chicken that's both juicy and forgiving, chicken thighs are the way to go. They're perfect for those who are hesitant to cook chicken because they're nervous about cook times. With chicken thighs, you don't have to worry about dryness or toughness, and you can focus on enjoying the rich, flavourful meat.
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Sear-and-bake method for crispy skin and juicy meat
Chicken breast is a lean, dry cut of meat, and it can be tricky to cook right. However, when cooked correctly, it can be juicy and mouth-wateringly good. One way to achieve this is by using the sear-and-bake method, which can be done in a cast-iron pan or skillet.
To begin, heat some butter and oil in a large cast-iron pan over medium-high heat. Once the butter turns dark brown, add the chicken breasts, skin-side down. Sear the chicken for two minutes or until the skin becomes dark golden brown. Then, flip the breasts and sear for another two minutes.
Next, move the pan into a preheated oven and bake for about 17 to 20 minutes, or until the internal temperature reaches 160°F. If you don't have a cast-iron pan, use any oven-safe skillet and ensure it gets really hot before placing the chicken on it.
Once the chicken is done, remove it from the oven and let it rest for about five to 10 minutes before serving. This allows the juices to distribute throughout the meat, making it easier to slice. You can also use this time to make a gravy with the remaining juices.
Before cooking, you can also brine or marinate the chicken to enhance its flavour and moisture content. A brine typically consists of water, salt, and a pinch of sugar, while a marinade can be made with aromatic spices and liquid flavourings such as soy sauce, lime, rosemary, buttermilk, or yogurt. For optimal results, brine the chicken for at least 15 minutes or up to a few hours, and marinate it for two to three hours or overnight.
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Reheat chicken without drying it out
Chicken breast is a lean, dry cut of meat, and it can be challenging to cook without drying it out. Boneless, skinless chicken breasts are particularly difficult to keep moist. However, there are several ways to reheat chicken without drying it out, depending on the cut of chicken and how it was originally cooked.
Reheating Chicken in the Oven
The oven method is best for bone-in chicken, larger cuts, skin-on chicken, or chicken that was originally cooked in a casserole. If the chicken was cooked in a casserole, simply reheat it as part of the casserole. Heat the oven to 350 degrees Fahrenheit and bake the covered casserole dish until it’s heated through (an instant-read thermometer should read at least 165 degrees Fahrenheit).
If you’re dealing with plain chicken, the process is similar. Heat the oven to 350 degrees Fahrenheit, and arrange the chicken in a single layer in a baking dish. Add enough water or stock to cover just the bottom of the baking dish, then cover the dish tightly with foil. Bake for 15 minutes before removing the foil and baking for another 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the skin is slightly crispy.
Reheating Chicken on the Stove
If your chicken is in smaller, boneless pieces, or has been shredded, the stove is a great way to reheat it. Place the chicken in the bottom of a small pot or pan. Keeping the vessel small will help prevent the chicken from drying out. Add a little oil, butter, and some liquid (such as stock, wine, or beer). Reheat with the lid on to steam the chicken, making it extra moist and tender. This should take about 10 minutes, depending on size and heat.
Other Methods
Other methods for reheating chicken include using an air fryer, microwave, or panini grill. When using an air fryer, place the chicken in tinfoil, add a teaspoon or two of water, wrap up the tin foil, and reheat at 275 degrees Fahrenheit for 15 minutes. When using a microwave, add liquid such as chicken stock or sauce to keep the chicken from drying out. Cover the dish and heat slowly until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
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Frequently asked questions
Chicken thighs are the most forgiving cut of chicken and are the least likely to dry out. They are also the most flavorful cuts on their own.
There are several ways to prevent chicken breasts from drying out:
- Marinate the chicken for at least two to three hours, but preferably overnight.
- Brine the chicken for at least 15 minutes.
- Use the sear-and-bake method: brown the outside of the meat on a pan and finish it off in the oven.
- Use the stovetop poaching method: heat the chicken breasts quickly on the stovetop and let them poach in their juices in a covered pan.
- Dredge the chicken in seasoned flour before cooking.
- Pounding the chicken to a more uniform thickness will help the pieces cook more evenly and in less time.
The stove is one of the best ways to reheat chicken. Avoid using too high of a heat, especially in the oven or on the stove, as this will dry out the chicken. If using a microwave, do not reheat for too long.
