Cooking Question: How the $#%* Do you Keep Chkn Breast Moist?

[detroitwalt]

This is the main reason I don't really eat it. My shyt come out so fukkin dry, it's like Imma choke on it. I tried marinating, foreman grill, baking, broiling and sauteeing. it all comes out the same.
What I'm doing now is I buy the pre-cooked rotissere chicken at the grocery store, remove the skin and then take the meat off the bones and store in a tupperware container. That way I have meat ready for sandwiches, wraps, salads etc.
I'd rather have the chicken breast but I can't handle that dry meat the way I cook it. Help me out.

[Valence]

I have never encountered trully moist chicken breast to be honest. But I never put much effort in. . .

*is interested in responses.

[Diggy_Dat_Niggy]

I hate the dryness of chicken breats too, usually when they are more thin or butterflied they seem more moist than these thick ass ones because you have to cook them(thick ones) longer to make sure the center is properly cooked.

[Jplaya2023]

i dont know how granny/moms did it but they cooked it, froze leftovers for 2 weeks and when i heated them shyts up they tasted like they came straight from the grille :king:

[Big H]

Foreman grills and other methods that squeeze the breast to cook it will cause it to dry when it cooks. When I grill my chicken breasts I use a real grill and I'm careful not to mash or squeeze the juice out of the breasts as I cook it. Its kind of the same concept for burgers; you never mash burgers because all the flavor and juice runs out.

Marinate using either a dry rub or liquid and try to leave it over-night. Don't use Salt in any of the marinades either, I've found this to dry out the breasts even more.

Lastly, don't poke or cut into the breast. The only time I allow this is to check for the temperature. Aside from that, constant turning and squeezing increases the risk of losing whatever moistness is left in the breast.

[AnotherGirl]

Foreman grills and other methods that squeeze the breast to cook it will cause it to dry when it cooks. When I grill my chicken breasts I use a real grill and I'm careful not to mash or squeeze the juice out of the breasts as I cook it. Its kind of the same concept for burgers; you never mash burgers because all the flavor and juice runs out.
Marinate using either a dry rub or liquid and try to leave it over-night. Don't use Salt in any of the marinades either, I've found this to dry out the breasts even more.
Lastly, don't poke or cut into the breast. The only time I allow this is to check for the temperature. Aside from that, constant turning and squeezing increases the risk of losing whatever moistness is left in the breast.
on point pretty much. also i think a lot of the time peoples chicken breast will come out dry because they simply OVERCOOK it. chicken is similar to shrimp in the sense that it can literally take a minute to overcook it. a few minutes can make the difference betwen dry and rubbery or moist and cooked just right.

[Mrscloverdeniro]

This is the main reason I don't really eat it. My shyt come out so fukkin dry, it's like Imma choke on it. I tried marinating, foreman grill, baking, broiling and sauteeing. it all comes out the same.
What I'm doing now is I buy the pre-cooked rotissere chicken at the grocery store, remove the skin and then take the meat off the bones and store in a tupperware container. That way I have meat ready for sandwiches, wraps, salads etc.
I'd rather have the chicken breast but I can't handle that dry meat the way I cook it. Help me out.

whenever you do either of those make sure to use water and keep it covered with aluminum foil while doing it. hope this helped.....:blush:

[ginnal]

Stop overcooking it.

[Big H]

Stop overcooking it.

True, I mean the suggested internal temperature for Chicken is 180 degrees F. But people fail to realize that the Breast cooks much faster and has a tendency to get hard and dry if you overcook it. What I like to do is cook mine to about 160-165 degrees and take it off the grill or whatever your cooking it on. The Breast continues to cook internally for a few minutes and then cools down a bit. I usually end up with moist Chicken Breasts using this method. Works well for Steaks too. The juices inside the meat keep cooking it for a short period after you stop cooking it.

[Diggy_Dat_Niggy]

you can try oven baking or this

http://www.youtube.com/watch?v=rGrqW3nx5HM

[clsmooth217]

I got a table top rotisserrie oven ,I put 6 breast on the rack and let them slow roast for 34 minutes.
the outcome is Hmm hmm good.nice and moist.

[detroitwalt]

I got a table top rotisserrie oven ,I put 6 breast on the rack and let them slow roast for 34 minutes.
the outcome is Hmm hmm good.nice and moist.

i might try this. what else can you cook in one of those?

[clsmooth217]

i might try this. what else can you cook in one of those?

everything
hamburgers
cornish hens
chicken quarters

all of the neccessary protein based food.it also has a tray on top of it to steam the veggies.