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Old 01-29-2009, 12:30 PM   #1
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Juicy succulent chicken

We went to dh's favorite barbecue place yesterday and the chicken was so moist it made me really want to learn to make my chicken more that way.

What are your tips for keeping chicken moist whether it is fried, broiled, etc.

My roast chicken is usually moist, but sometimes fried or broiled isn't as good.

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Old 01-29-2009, 12:30 PM   #2
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Brine it!
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Old 01-29-2009, 12:52 PM   #3
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Don't over cook it.
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Old 01-29-2009, 12:53 PM   #4
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Once you brine you never go back!
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Old 01-29-2009, 01:39 PM   #5
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All together now....Brine it - and do not overcook!!
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Old 01-29-2009, 01:46 PM   #6
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Quote:
Originally Posted by Uncle Bob View Post
All together now....Brine it - and do not overcook!!
I think we've reached a concensus - easier said than done lol
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Old 01-29-2009, 11:42 PM   #7
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Practice, practice, practice!

And, like everyone else has mentioned, brine it, and don't overcook!

Brining is the easy part. I brine all chicken that gets grilled, smoked, or roasted. I brine turkey as well.

The second half is not overcooking the birds. That comes with practice. I can usually perfectly grill chicken, and just poke it to see if it's done. If in doubt, use a probe thermometer. 165 degrees F is the magic temp for all chicken except smoked.
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Old 01-29-2009, 11:55 PM   #8
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Okay, I understand how to brine chicken but can you brine boneless skinless breasts?
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Old 01-30-2009, 09:15 AM   #9
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Okay, I understand how to brine chicken but can you brine boneless skinless breasts?
Yes, absolutely. But only brine them for an hour or so.
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Old 01-30-2009, 01:14 PM   #10
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When it's BBQ'd, the real trick is very low heat and long, slow cooking.
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