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I like grilled chicken. But every time I make it, it always comes out dry and bland tasting.
Whenever I go to a restaurant and get grilled chicken, its nice and tender and juicy. What exactly are they doing to make it like that ?
Is it their grill, seasonings, etc;
My aunt tells me to baste it with Chicken broth. I saw some results, but that still doesn't help much.
And Chicken broth just adds more fat/sodium to it.
I keep tin pie plates to cook things in on the grill. Put a few chick breasts in, some italian salad dressing and put on the grill. Flip chick over when the tops get opaque. Very yummy and juicy.
It's a misconception that chicken should be white all the way through to be done. It actually should have a very very faint hint of pink in the center. Let it sit for about five minutes when you take it off the grill, and the carry-over cooking will cook it the rest of the way through, keeping it juicy and moist. Use a meat thermometer and cook until 160-165 degrees, then pull it off. Most of the time restaurants (at least all the ones I've worked at) just use regular old chicken breast and Montreal Chicken seasoning.
Also make sure you salt the meat before cooking. It makes it sear better, and brings out the flavor.
It does sound as if you are over cooking or the fire is to hot....Also leave the skin on and take it off after it's cooked if you don't want to eat it...
Marinating it does the trick for me. I love to splurge on specialty sauces like teriyaki and ginger or garlic, but I've also used Italian dressing or a homemade marinade. Makes sure the chicken is thawed (if using frozen) and marinade at least three hours in a zip lock bag in the fridge. Grill at a low temp until done, basting during grilling. Turn the chicken with tongs only. Don't use a fork or it'll lose juices.
I always marinate it overnight too. I marinate it in fresh lemon juice, white wine, fresh herbs. Spray grill with Pam sear on medium for about 90 seconds on each side, lower the heat slightly and grill 5-10 mins. depending on the thickness. Let set to finish cooking 5 mins. Very moist and delicious.
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