Juicy Every Time. The Workhorse Protein, Mastered.
"Dry chicken is a choice. Stop choosing it."
And how to fix it forever.
Chicken breasts are uneven — thick in the middle, thin at the edges. By the time the center is cooked, the edges are shoe leather. The fix: POUND IT OUT to even thickness.
Everyone overcooks chicken. 165°F is the safe temp, but carryover cooking adds 5-10°F after you remove it. Pull at 160°F, rest, perfection.
Cut into chicken immediately and the juices run out onto the plate. Rest for 5 minutes. The juices redistribute. This is science, not preference.
Per breast. Scale as needed.
If brining: Dissolve salt and sugar in water. Submerge chicken for 30-60 minutes. Rinse and pat VERY dry.
Place breast between plastic wrap. Pound with a meat mallet or heavy pan until even thickness — about ¾ inch throughout.
Even thickness means even cooking. Skip this step and you'll have dry edges and raw center. Every. Single. Time.
Let chicken come to room temperature (15-20 minutes). Coat with oil and season both sides.
Heat grill or grill pan to medium-high (400-450°F). Clean and oil the grates.
Place chicken on grill. DON'T TOUCH IT for 4-5 minutes. You want grill marks and easy release.
Flip once. Cook another 4-5 minutes until internal temp reads 160°F.
Remove from heat. Rest for 5 minutes. The temp will rise to 165°F as it rests.
Slice against the grain. Marvel at the juice. Question every dry chicken you ever made.
Cook 5-6 breasts at once. Store in containers with different seasonings — one week's protein, done.
Slice after resting, before refrigerating. Easier to grab for meals.
Microwave with a damp paper towel on top. Or slice cold over salads.