Baking chicken in foil is a popular way to cook chicken while keeping it tender and juicy. The foil creates a sealed environment that traps steam and moisture as the chicken cooks. This helps prevent the chicken from drying out in the oven. There are some tips and considerations when baking chicken in foil to ensure optimal moisture and flavor.
How does foil keep chicken moist when baking?
Foil works to keep baked chicken moist in a few key ways:
- It seals in steam and moisture – The foil creates a tightly sealed packet or tent around the chicken. As the chicken cooks, juices are released which cannot evaporate out. This steaming effect keeps the meat very moist and tender.
- It regulates temperature – Foil helps regulate the temperature and cooking rate. This slower, more controlled cooking helps maintain juiciness. Without foil, chicken cooked at high heat can dry out.
- It prevents drying air circulation – Foil prevents hot dry oven air from circulating over the chicken surface. This direct exposure can cause moisture loss.
- It facilitates basting – Any liquids or marinades added under foil bathe the chicken as it cooks. Regular basting is not needed.
So in summary, foil provides a protective barrier between the chicken and the drying effects of hot oven air. It allows steam to set, produce a moist cooking environment, and self baste the chicken in its own juices or added liquids.
What are the best ways to use foil when baking chicken?
To maximize moisture when cooking chicken in foil, here are some tips:
- Use heavy duty foil – Light foil can leak or tear. Heavy duty keeps the packet intact.
- Make a foil packet – Wrap chicken fully in a sealed foil packet or envelope when using a baking sheet.
- Use a foil tent – Cover chicken in a foil lined pan with a foil “tent” on top to seal.
- Avoid poking holes – Don’t poke holes in the foil or packet as this causes moisture loss.
- Open 10 minutes before done – Open packet or tent in the last 10 minutes if the skin needs to brown.
- Add liquid – Put broth, wine, lemon juice or water in the packet or pan to add extra moisture.
If following these steps, the steam and liquid in the packet or covered pan will keep the chicken very moist as it cooks low and slow. Be sure to use a meat thermometer to confirm doneness.
What temperature and time is best?
To ensure tender, juicy results, chicken baked in foil should use a lower temperature and longer cook time. High heat can cause moisture loss.
For bone-in chicken breasts or thighs, bake at 350°F to 375°F for 45 to 60 minutes. For boneless breasts, bake at 375°F for 30 to 40 minutes. Always check internal temperature.
These slower cook times at moderate heat let the steam properly permeate the meat. The chicken should reach 165°F at the thickest part.
Does it matter what liquid you use?
Any liquid can provide added moisture when baking chicken in foil. Water is simplest, but broth, wine, and juice add extra flavor.
Good options include:
- Chicken broth
- White wine, red wine, vermouth
- Fruit juices like orange, apple, pineapple
- Fresh lemon or lime juice
- Marinade liquid
For plain water, use 1/4 to 1/2 cup per packet. For juices and wines, use 2 to 4 tablespoons to keep the flavor balanced. Mix the liquid with seasonings for more flavor infused into the chicken as it cooks.
Should you bake chicken in foil breast side up or down?
To maximize juiciness, it is best to bake bone-in chicken pieces breast side down in foil.
Placing the thicker breast side down allows more direct heat exposure to the thinner, faster cooking dark meat. The slower cooking breast stays very moist.
The skin may not brown and crisp as nicely breast down, so open the foil in the last 10-15 minutes if a crispy skin is desired.
What are the benefits of baking chicken in foil?
Here are some of the top benefits of baking chicken sealed in foil:
- Keeps chicken incredibly moist and tender
- Allows seasoning and sauce flavors to permeate into the chicken
- Provides even, gentle cooking with no burning or drying
- Minimal cleanup since juices are contained
- Easy to portion into individual sealed packets
- Can be topped or stuffed before sealing in flavor
Foil baking gives similar benefits to braising, but without having to monitor or turn the chicken. The packet does the work for you.
What are the downsides to baking in foil?
Baking chicken in foil has a few potential downsides including:
- Skin may not brown or crisp up
- Can’t easily baste or glaze chicken
- No oven caramelization or roasted flavor
- Breast side down may be too moist for some
- May overcook if not monitored for doneness
Opening the foil at the end can help crisp the skin. And foil baking doesn’t provide the rich roasting flavors of uncovered chicken.
What other tips help keep baked chicken moist?
In addition to using foil, here are some other useful tips for keeping baked chicken juicy and tender:
- Pat chicken dry before seasoning – Removes excess moisture that can inhibit browning.
- Brush with oil or melted butter – Helps conduct heat and brown the skin.
- Elevate on a rack – Improves air circulation for crisping skin.
- Avoid overcrowding – Too many pieces inhibits air flow.
- Use an oven thermometer – Confirm temperature is accurate.
- Let rest 5-10 minutes – Allows juices to redistribute.
Applying these techniques in addition to foil baking can take the juiciness results to the next level.
What are the best side dishes with foil baked chicken?
Here are some excellent side dish options to serve with tender, juicy foil baked chicken:
- Roasted potatoes or root vegetables
- Rice pilaf or risotto
- Quinoa or couscous
- Roasted brussels sprouts
- Fresh green salad
- Broccoli or green beans
- Warm bread or rolls
The moist foil baked chicken pairs well with a variety of vegetable or grain sides. Pick options that complement your seasonings or sauce flavors.
Conclusion
Baking chicken in foil is an easy, effective way to keep it super moist and tender. The sealed steamy environment prevents drying out. For best results, use heavy duty foil, liquid, and moderate oven temperatures with longer cook times. Combine with other moist baking strategies for whole new levels of juiciness.