The mistakes that make your chicken dry on the grill (and how to fix them)

The main reason why grilled chicken tends to become dry is that it loses water during cooking. Chicken meat, especially the breast, contains little fat and a lot of protein. When it is exposed to high heat for too long, the muscle fibers contract and expel the internal liquids - the result: dry, tough and tasteless chicken.

According to Harold McGee, in his book On Food and Cooking (a classic reference on food science), the proteins in meat start to coagulate at 60 °C and the higher they rise, the more they lose their juiciness. In the case of chicken, the ideal temperature to guarantee food safety and maintain tenderness is around 74 °C in the center of the piece

1. Use a cooking thermometer

A thermometer is your best friend. When it reaches 74 °C in the center, remove it from the heat immediately. This prevents overcooking.

2. Marinate the chicken

Marinating helps to hydrate the meat and breaks down the muscle fibres a little, making it more tender. Marinades with yogurt, lemon or vinegar work well.

3. Go for the "quick seal"

Seal both sides of the steak quickly over high heat to form a crust and prevent the juices from escaping, then lower the heat and finish cooking with a lid.

4. Leave to rest before slicing

Wait 3 to 5 minutes after cooking before slicing. This allows the juices to redistribute and the chicken to become more moist inside.

5. Cut in the opposite direction to the fibers

This reduces the "rubbery" feeling when chewing and improves the overall texture.

If you want a juicy grilled chicken, the key is to respect the right cooking point and use a few simple techniques to preserve the meat's juices. Overcooking is the number one villain, but now that you understand why, you'll get it right every time.