We used to have so many problems baking, grilling, and slow cooking chicken breasts. It would always turn out dry and tough. Here are some tips that I have found help me get moist and tender chicken!
- Pound the chicken so that it cooks even. I use a gallon bag and a rolling pin.
- Marinade or season the chicken. I try to let it sit at least 30 minutes. (My favorite easy way is just olive oil and a dry rub.)
- I usually cook it at about 400 degrees in the oven. I have found I can cook the chicken at slightly lower or higher temperatures and as long as I remove it when the chicken reaches an internal temperature of 165 degrees it is still moist and tender. I would say follow what the recipe says for cooking temperature. On the grill, I generally am at medium low heat.
- I can remove it exactly at 165 degrees because I am constantly monitoring the internal temperature of the chicken with the Weber iGrill. This little handy tool is a game changer for getting perfect chicken (or any meat). I don’t have to guess and keep checking if the chicken is done. It alerts me on my phone or I can just look at the screen of the device! (If you are grilling you still need to make sure it isn’t on fire or getting burnt). I use it for grilling, baking, and even slow cooking in the crockpot!
- Make sure you insert the probes into the thickest part of the chicken breasts. Also it needs to be in the center of the thick part. I like to insert the probe parallel to the chicken (not up and down). You can use up to four probes at a time.
- Once the chicken reaches temperature, remove it from the oven, grill, or crockpot, and let it rest covered for 5 minutes! I just put it on a plate and cover it with foil. Do not skip this step even though I know you want to dig in!
- Enjoy your moist and tender chicken!