juicy grilled chicken

[clarabelle]

Hello
When I got to a restaurant and order a grilled chicken sandwich or a salad that has grilled chicken on it -it is usually juicy and not dry.
When I try it at home it is dry and tough.
So I am overcooking it?

How long to you cook your chicken for? Do you use a meat thermometer?
Do you marinate it?
Any other tips??
Thanks!!!

 

[mickeyboat]

I usually marinate it in Italian dressing - but for only 20-30 minutes or so, sometimes, less. Then DH cooks it on the grill. It is always juicy.

Maybe you are over-cooking it, or marinating it too long

Denae

 

[clarabelle]

does he just know when to take it off??
I am always worried about it being pink in the middle

 

[mickeyboat]

does he just know when to take it off??
I am always worried about it being pink in the middle

He has a knack for it, I guess. He has taken it off too early before, and has had to put it back on. I think it takes some trial and error, and the timing will differ depending on how thick the breasts are.

Denae

 

[nana2tots]

I marinate mine in,
Worcesterhire sauce
Basalmsic Vingeratte
Steak Seasoning (McCormick )
Salt and Pepper

Cook w/ little olive oil for about 4 to 5 mins on each side.

 

[jsmith]

its not what you are doing-resturants use chicken breasts injected with marinade, saline or broth so they dont dry out as fast-you can purchase these individually wrapped from a vendor like schawns

 

[clarabelle]

Thanks everyone!

 

[DMickey28]

I used to overcook Chicken Breast all the time. You can use a little thermometer to temp it when you think it's done. It's really just about overcooking ... you can still get juicy chicken breast from regular chicken at home.

 

[luckydog95]

Couple of things..

Use a 6 oz or so breast. Too thin and tends to dry out. Go too big and you can undercook it.

You can start the pan out hotter to seer the breast, but then drop the temp once you have that done.

The chicken continues to cook some from radiant heat when removed, so remember that and pull a minute or so early.

Once you see the juices run clear, you know you are ready.

Oh and NEVER poke it. If you break the skin all the juices run out and no matter what, you are done at that point

 

[luvmy3]

I don't marinate my chicken but I take olive oil, pour it in a bowl and put some seasoning in it, let it sit for a bit. Then I poke holes in the chicken breast and brush on the seasoned olive oil. I couldn't tell you how long I cook it since it depends on if I butterfly or not. Do not cut it after taking it off the grill, it is still cooking a little and you need to let the juices redistribute into the meat. If you cut it too soon all the juices will run out.

 

[clarabelle]

Thanks everyone for all the good tips!

 

[Mom2Nick]

I marinate in Paul Newmans Balsamic Vinagrette typically overnight. I usually add 1-2 fresh minced cloves of garlic. When it's time to grill we grill on medium heat and brush the chicken as it cooks with some of the marinade.

Whatever is left in the bag I will throw in a saucepan and boil for approx 3 minutes to eliminate any yuckiness and to reduce a bit. I use this to brush on both sides of my rolls for sandwiches or for a dip if we're eating it plain