Grilled chicken can easily dry out and become tough if not cooked properly. The main culprit behind dry grilled chicken is overcooking. Chicken contains less fat than many other meats, so there is less moisture retention during cooking. Luckily, there are several methods you can use to keep your chicken tender and juicy, even when exposing it to the hot temperatures of the grill.
Why does chicken dry out on the grill?
There are two main reasons chicken dries out on the grill:
High, direct heat
The direct heat over the hot grill can quickly cook the exterior of chicken while leaving the inside undercooked. Once the outer layer is cooked, moisture starts escaping rapidly from the inner portions. This causes the meat to become dry and tough.
Overcooking
It’s easy to overcook chicken on the barbecue, especially lean breast meat. Chicken is safely cooked once it reaches 165°F internally. But letting it go much beyond that can cause it to dry out as the proteins tighten and squeeze moisture out. Undercooking is unsafe, but be careful not to go too far in the other direction either.
Tips to keep chicken moist on the grill
Fortunately, you can take some simple steps to maintain juiciness when grilling chicken. Here are some of the most effective methods:
1. Brine the chicken
Soaking chicken in a brine before grilling helps it retain moisture. A brine is simply a saltwater solution. The salt allows the chicken to absorb and hold on to more liquid as it cooks. To make a quick brine, dissolve 1/2 cup salt in 4 cups water and submerge the chicken for 30 minutes to 1 hour before grilling.
2. Marinate the chicken
Like brining, marinating chicken before cooking allows it to soak up extra flavorful liquid. The acids in ingredients like lemon juice or vinegar also gently break down protein fibers, resulting in a more tender texture. Any oil, yogurt or other fat in the marinade adds crucial moisture. Marinate for at least 30 minutes, or ideally overnight.
3. Don’t move it too much
Once chicken hits the hot grill, resist the urge to flip and move it frequently. This can cause moisture loss as the surface is repeatedly exposed to heat and cooled. For the juiciest results, flip only once halfway through cooking.
4. Create a 2-zone fire
Cooking over direct high heat the entire time is a surefire way to dry out chicken. To avoid this, set up a two-zone fire by piling coals to one side of the grill, leaving the other empty. Sear the chicken over the hot zone first, then move to the cooler side to finish cooking.
5. Grill it indirectly
You can also cook chicken indirectly by placing it away from any direct heat source. Use a vegetable grill basket or perforated grill pan to hold the chicken over the empty side of the grill. Or do “beer can chicken” by standing the bird up vertically on an open can of beer set in the center of the grill.
6. Baste while grilling
Basting chicken as it cooks introduces extra moisture to the surface. Use a sauce made with oil or butter for the best moisturizing effects. Apply liberally every 5-10 minutes during grilling.
7. Choose bone-in pieces
Chicken on the bone retains more natural juices during cooking. The bones act as insulation to slow down cooking, while the attached skin and cartilage lend extra moisture. Opt for bone-in breasts, thighs or drumsticks over boneless chicken.
8. Cook to proper temperature
As mentioned earlier, overcooking is death to juicy chicken. Invest in a good meat thermometer and grill each piece just until it reaches 165°F internally. The temperature will continue rising slightly after you take it off the grill.
9. Let it rest before eating
After grilling, resist the urge to immediately slice and devour the chicken. Letting it rest for 5-10 minutes allows juices that have been forced out to the surface to redistribute back into the meat. Tent it lightly with foil as it rests to retain warmth.
10. Use moist heat
For especially tender and juicy chicken, finish cooking using a moist heat method after searing the exterior over direct heat. Place the partially cooked chicken over a pan of simmering liquid like wine, broth or beer. Or wrap each piece in an aluminum foil packet with sauce or seasoning inside before returning to the grill.
What cuts of chicken stay moistest on the grill?
Some cuts and pieces of chicken hold up better to grilling and stay moister than others:
Thighs and legs
Chicken thighs and drumsticks have the most fat and connective tissue. This gives them inherent juiciness and flavor. They can withstand higher heat and longer cooking time without drying out.
Bone-in breasts
The bones in bone-in chicken breasts help retain moisture, while the attached skin bastes the meat and seals in juices. Choose these over boneless breasts.
Smaller pieces
Cutting chicken into smaller portions before grilling exposes less surface area to the heat at once. It cooks more quickly and evenly, reducing opportunity for drying out. Try grilling bite-sized skewers, kabobs or sliders.
| Cut of Chicken | Moistness Level |
|---|---|
| Chicken thighs | Very moist |
| Chicken legs | Very moist |
| Bone-in chicken breasts | Moderately moist |
| Boneless chicken breasts | Less moist |
| Ground chicken patties | Less moist |
As shown in the table, chicken thighs and legs stay the moistest when grilling, followed by bone-in breasts. Lean boneless breasts and ground chicken patties tend to dry out faster.
What are the best marinades for grilled chicken?
Marinating is one of the most effective ways to impart flavor and moisture into chicken before grilling. Here are some of the best marinade ingredients:
Oil
Oils like olive, avocado or vegetable oil help coat the chicken proteins and seal in juices.
Acidic liquids
Ingredients like lemon juice, vinegar, yogurt and buttermilk have tenderizing effects on chicken.
Fresh herbs
Herbs like cilantro, basil, parsley, oregano, rosemary and thyme add flavor and moisture.
Spices and seasoning
Salt, pepper, garlic, onion, paprika, chili powder and cumin add flavor.
Condiments and sauces
Ingredients like mustard, ketchup, soy sauce, teriyaki and salad dressings inject extra flavor.
Fruit juices
Pineapple, orange, apple and other fruit juices provide brightness.
What BBQ sauces work best for grilled chicken?
BBQ sauce can add delicious flavor to grilled chicken, but also help keep it moist:
Kansas City-style
KC sauces have a tomato base, spices and molasses or honey for sweetness. They add flavor without overpowering the chicken.
Alabama white sauce
This mayonnaise-based sauce nicely coats chicken and seals in moisture.
Mustard-based
Spicy mustard sauces complement chicken without a thick, sticky glaze.
Citrus-infused
BBQ sauces made with orange juice, lemon or lime cut through richness.
Chipotle or chili-based
Smoky chili flavors pair perfectly with chicken.
Should you grill chicken on low or high heat?
The best technique is to use a combination of heat levels:
Sear over high heat
First, quickly sear both sides of the chicken over direct high heat. This helps lock in juices.
Finish over low heat
Then, move the chicken to indirect low heat to finish cooking through without burning the outside.
You can also start the chicken over low heat, then briefly char the skin over high heat at the end. Just don’t overdo the high heat, which dries out chicken.
Should you grill chicken skin-side up or down first?
For optimal moisture, it’s best to start chicken skin-side down:
Helps render fat
The skin-side down position helps render out fat, basting the chicken in its own juices.
Promotes browning
Browning the skin first also promotes the Maillard reaction for richer flavor.
Reduces sticking
The skin is less likely to stick to the grill than the meat side.
Locks in moisture
Searing the skin creates a barrier to lock moisture into the meat below.
After searing the first side, flip and cook skin-side up just until fully cooked through. Avoid burning the skin.
Should you cover chicken on the grill?
You can cover chicken on the grill to encourage moist, even cooking:
Retains heat
A covered grill traps heat and creates an oven-like effect. This cooks the chicken through without the need for high direct heat.
Captures steam
Any juices evaporated from the chicken will condense on the lid and drip back down over the meat, keeping it moist.
Prevents flare-ups
Covering the grill prevents fat drippings from causing flare-ups that could char chicken.
But take care not to completely steam or poach the chicken. Remove the lid halfway through cooking to brown the exterior. And uncover toward the end if crisping the skin.
What are the best wood chips for grilling chicken?
Certain wood chips and chunks impart extra flavor when using a charcoal or gas grill:
Hickory
Adds a classic, robust smoke flavor perfect for chicken and barbecue dishes.
Apple
Provides a sweet, fruity smoke flavor that complements poultry.
Cherry
Lends a slightly sweet, delicate smoke flavor.
Pecan
Has a mild, nutty smoke flavor that pairs well with chicken.
Mesquite
Mesquite smoke can be overpowering, so use sparingly or mix with other woods.
Soak wood chips for 30 minutes before grilling chicken to allow for steady smoking rather than burning. Place chips over the heat source or in a smoker box.
Should you spatchcock chicken for grilling?
Spatchcocking, or butterflying, chicken before grilling can promote even cooking and moisture:
Cooks faster
Removing the backbone and flattening the bird means it will cook more quickly and evenly.
Increases browning
More surface area will come into contact with the grill grates for delicious browning.
Aids in seasoning penetration
Seasonings and marinades can penetrate deeper into the meat when spatchcocked.
Retains natural juices
Faster, more even cooking means the meat retains more of its natural moisture.
Just be sure to not overcook the thinner sections of the chicken when grilling spatchcock-style.
Should you grill chicken on a rotisserie?
A rotisserie can produce exceptionally moist grilled chicken:
Cooks slowly and evenly
Rotating the chicken slowly over a heat source leads to gentle, even cooking.
Self bastes
As the chicken rotates, melted fat and juices coat the meat and keep it moist.
Promotes crispy skin
The constant movement crisps up the skin while keeping meat tender.
Infuses with smoke
Any smoke from wood chips flavors the chicken deeply and evenly.
Just be sure to truss the chicken tightly and skewer it securely for safe rotation. Monitor temperature carefully.
Conclusion
From brining to basting, proper prep and technique are key to succulent, juicy grilled chicken. Allowing it to retain its natural moisture while adding flavor results in the best barbecue bird. With the right tricks, you can enjoy tender, deliciously moist chicken off the grill any night of the week.