Chicken that is tender and juicy is a delicious treat. Unfortunately, chicken can sometimes end up dry and chewy if not cooked properly. The good news is that there are several methods you can use to help keep your chicken moist and tender every time.
Why Does Chicken Dry Out?
Before exploring solutions, it helps to understand why chicken dries out in the first place. Here are some of the main culprits:
- Overcooking – Chicken is easy to overcook, especially the breast meat which dries out quickly. Once the internal temperature hits 165°F, the proteins have coagulated and moisture is expelled.
- High Heat – Cooking chicken over high, direct heat causes the outside to dry out before the inside is cooked through.
- Lack of Marinade – Marinades impart flavor and moisture when allowed to penetrate the meat before cooking.
- Older Chicken – Older chicken has less moisture content to begin with.
Knowing what causes dry chicken means you can now focus on solutions that address these issues.
Marinate the Chicken
Marinating is one of the most effective ways to boost flavor and moisture in chicken. The marinade seasons the meat and allows moisture to be drawn inside. Follow these tips for best results:
- Use an acidic marinade – Ingredients like lemon juice, vinegar, yogurt and buttermilk all help tenderize chicken.
- Marinate for at least 30 minutes – 1-2 hours is ideal for maximum flavor and moisture.
- Pierce the chicken with a fork – This allows the marinade to penetrate deeper.
- Use a resealable plastic bag – This evenly coats all sides of the chicken.
- Refrigerate while marinating – This keeps the chicken safe to consume.
Feel free to experiment with all kinds of marinade flavors. Consider herbs, spices, oils, citrus, soy sauce, garlic, honey and more to create a mouthwatering marinade.
Cook at Lower Temperatures
High heat may seem like the quickest way to cook chicken, but it actually forces moisture out. Try these gentler cooking methods instead:
- Bake: Bake chicken in a 350°F oven until it reaches an internal temperature of 165°F. Basting periodically with pan juices helps keep it moist.
- Poach: Gently simmering chicken breasts or tenders in broth keeps them deliciously juicy.
- Grill: Use indirect heat rather than direct flames. This allows the inside to cook through without drying out the exterior.
- Sous Vide: Cooking vacuum-sealed chicken in a precisely temperature-controlled water bath results in unmatched moisture and tenderness.
Investing in a meat thermometer takes the guesswork out of determining doneness. Yanking open the oven door repeatedly can also cause moisture loss.
Lock in Moisture
In addition to promoting moisture absorption like brining and marinating do, you can also seal in moisture during the cooking process:
- Keep Skin On – The skin helps retain moisture in the meat. Simply remove it after cooking if you prefer to not eat it.
- Sear Then Simmer – Browning chicken first before gently simmering it delays moisture expulsion.
- Velvet Chicken – Dusting with a cornstarch slurry before cooking seals in moisture (especially good for stir fries).
- Butter Baste – Frequently spooning melted butter or pan drippings over chicken adds back moisture lost during cooking.
You can also limit moisture loss after cooking. Letting chicken rest 5-10 minutes before cutting allows juices to redistribute. Taking chicken off the bone also reduces drying out when served.
Select the Right Chicken
Not all chicken is created equal. Here are some buying tips to score the most flavorful and tender bird possible:
- Seek out premium designations like organic, free-range and air-chilled
- Purchase chicken with USDA Grade A labeling for superior moistness.
- Buy smaller/younger chickens (broiler or fryer vs. a roaster)
- Check sell-by date and select the freshest option
- Look for plumpness and avoid shriveled skin
- Opt for thighs and legs for added fat and moisture
Premium chicken costs more but the excess moisture is worth the splurge for special occasions. For everyday meals, take steps like brining to make the chicken more succulent.
Season Beyond Just Salt
There’s nothing wrong with seasoning chicken with a little salt. But relying solely on salt can dry out the delicate meat. Expand your seasoning repertoire to add flavor without parching chicken:
- Lemon Pepper
- Garlic Powder
- Paprika
- Chili Powder
- Italian Seasoning
- Cumin
- Thyme
- Rosemary
- Cinnamon
- Cayenne Pepper
Combining spices and herbs before cooking chicken will get your tastebuds singing!
Stay Juicy with Sauces & Glazes
Sauces and glazes don’t just add bold flavor to chicken, they also help retain moisture:
- Barbecue Sauce – Baste grilled or baked chicken during last 10 minutes of cooking.
- Teriyaki Sauce – Marinate chicken in teriyaki before grilling for irresistible results.
- Honey Glaze – For oven-baked chicken, brush with a sticky-sweet honey glaze several times.
- Mole Sauce – Smother roasted chicken with this rich Mexican chocolate-chili sauce.
- Yogurt Sauce – Coat curried chicken in a creamy, cool-down yogurt raita.
Whip up a sauce or glaze to paint onto chicken during the last stages of cooking for finger-licking goodness. Having the sauce ingredients on hand makes preparing juicy chicken even easier.
Incorporate Moisture-Rich Ingredients
Boosting the juiciness of chicken can be as easy as tossing in a few key ingredients:
| Ingredient | Benefit | Example Uses |
|---|---|---|
| Lemon | Acid tenderizes meat | Lemon chicken, lemon pepper marinade |
| Yogurt | Tenderizes and moisturizes | Yogurt marinade, tzatziki sauce |
| Butter | Basting adds richness | Butter chicken, chicken kiev |
| Olive Oil | Healthy fat keeps chicken moist | Grilled chicken, chicken salad |
With just a squeeze of lemon or dollop of yogurt, you can ensure every bite of chicken is super succulent. Olive oil and butter lend moistness while also enhancing overall flavor.
Experiment with Moisture-Loving Cooking Methods
Certain cooking techniques are chicken moisture champions. Give these a whirl next time chicken is on the menu:
- Poach – Simmering chicken in broth delivers melt-in-your-mouth tenderness.
- Velvet – Toss chicken with cornstarch and egg white for mouthwatering stir fries.
- Steam – Locks in chicken moisture and allows it to gently cook through.
- Stir-fry – Constant tossing in the wok prevents drying out.
- Slow-cooker – Low gentle heat and a flavorful broth yields fall-off-the-bone chicken.
Steaming, poaching and slow-cooking are especially reliable for delivering incredibly moist chicken. Tossing frequently in a hot pan or wok during stir-frying ensures a nice sear while preventing dryness.
Use Moisture-Rich Cuts
Some parts of the chicken naturally contain more moisture:
- Thighs – The darling cut of chicken for moisture thanks to its dark meat and fat cap.
- Legs – Similar to thighs with exceptional tenderness and juiciness.
- Wings – All that connective tissue keeps wings nice and moist when cooked.
- Drumsticks – With bone-in and skin on, drumsticks stay succulent and flavorful.
Of course, chicken breasts need love too! Just take extra care not to overcook them. Allowing them to rest adequately before slicing also preserves precious moisture.
Conclusion
Chicken that is tender and full of flavor is simple to accomplish when you know the tricks. Keeping chicken moist starts with brining, marinating and avoiding high heat. Locking in moisture while cooking is also key, along with basting and glazing. Choose premium chicken and cuts that are naturally juicy. Finally, employ steaming, poaching and other gentle cooking methods guaranteed to deliver insane tenderness. With this chicken moistness knowledge in your back pocket, dry chicken woes will be a thing of the past!