How do you make moist grilled chicken?

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Post Fri, Jun 24 2022, 9:13 am
When I grill chicken cutlets it can be dry if not eaten right away.
Does anyone know how to get the chicken to be moist (and still healthy)?
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Post Fri, Jun 24 2022, 9:23 am
White meat chicken tends to be drier than dark meat when it cools and if you are reheating it then it really dries out. That is why leftover white chicken is generally best used for salads or sliced for sandwiches where it can get moistness from condiments and tomatoes.

That said make sure you are not over-cooking your chicken as boneless chicken breasts cook fairly quickly - and you make be grilling with too high heat.

This is my favorite chicken for grilled white meat chicken. I try to marinate for 24 hours as that increases both the flavor and the juiciness - see how short the cooking time is if you don't want overcooked dried chicken

Unbelievable Chicken


Serving 6

¼ cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
½ lemon, juiced
½ cup brown sugar
1 ½ teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Step 1

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

Step 2

Preheat an outdoor grill for high heat.

Step 3

Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
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Post Fri, Jun 24 2022, 9:32 am
The chicken part of this recipe changed my mind on grilled chicken. I used to think it was always dry and bland.


The salad is really good too. I used follow your heart vegan parm and was delicious.
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Post Fri, Jun 24 2022, 11:17 am
The trick is, have an oil-based marinade, and don't overgrill or overbake it.

My basic marinade is oil, salt, garlic powder, and pepper.

A couple minutes per side, keep an eye on it, remove from heat as soon as it's done.
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Post Fri, Jun 24 2022, 3:00 pm
I cook pretty simply. I recently found a recipe online that is basically as follows:

Soak the chicken cutlets in water that has a nice amount of salt for 15 min

Pat dry, recipe says coat with butter so I just use oil, spice with salt/garlic powder/pepper/paprika

Cool on 450 (I think) for 15-18 min depending on thickness. I sometimes need to do a little more.

Have it sit for 10 min before serving
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Post Fri, Jun 24 2022, 3:27 pm
Marinate chicken night before (or at least for 30 min).
Preheat grill to high. Once full heated, grill chicken 4-5 minutes per side (this is for a full boneless breast - for thinned cutlets it 2-3 min per side). Do not overcook. Wrap tightly in foil and let sit until ready to serve (or refrigerate). Slice right before serving (even after refrigerating ).
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