Monday Boneless Skinless Chicken Breast

500

This should be one of the simplest cooks, but to me it's one of the hardest. It's so easy to overcook and dry out. What can I do to keep them moist without adding extra fat and calories. Raised direct at 400* for these breasts. Prefer skin on bone in, but trying to eat healthier. 

Mattman3969

I've found that 500 raised direct works best for me.  Flip em every 6-7 mins till done.   I've also stated doing them 550 indirect and no flip but you don't get any char more baked taste but I'm cool with that depending on what the sides are.  

I read  you want to cook chicken hot n fast to keep the moisture.  If I'm doing them in the hot box inside I will cook at 500.  

maso

Honestly the only thing you can do is just not overcook it. I always screwed up chicken before I got a thermapen. Now there's no guest work. Keep going till it hits 160 and pull. Sometimes 155 of its been there for a few minutes. 

bgebrent

maso said:

Honestly the only thing you can do is just not overcook it. I always screwed up chicken before I got a thermapen. Now there's no guest work. Keep going till it hits 160 and pull. Sometimes 155 of its been there for a few minutes. 

This, but pull breasts at 155 or lower 150s and rest 15 minutes.  Instant thermometer is key.  I have thermapen and thermopop.  Both do the job well, the pen is a bit faster.

SciAggie

bgebrent said:

maso said:

Honestly the only thing you can do is just not overcook it. I always screwed up chicken before I got a thermapen. Now there's no guest work. Keep going till it hits 160 and pull. Sometimes 155 of its been there for a few minutes. 

This, but pull breasts at 155 or lower 150s and rest 15 minutes.  Instant thermometer is key.  I have thermapen and thermopop.  Both do the job well, the pen is a bit faster.

I don't need to type my answer - @bgebrent just told you the secret. Truly, my chicken hasn't been the same since I started using a Thermapen. Folks ask me what I do to make my chicken so moist and tender; they're looking for a secret marinade, or sauce, or something. It's simple - don't overcook it. @Mattman3969 gave solid advice too. Follow these two fellow's advice and your chicken will make your grandma jealous.