When I grill chicken, the white meat is always so dryDoes anyone have any suggestions?
I marinate chicken in lemon juice, olive oil and grill seasoningWe grill it until it's almost cooked through and then pull it off the grill and place in a pan covered very tightly with aluminum foilMake sure to cover the pan tightly and make sure no holes are in the foilLet the chicken continue to cook, which is called carry-over cooking, and this way it's always moist and juicy because it hasn't over cooked once it's been taken off the grill when cooked all the way throughI let it sit in the tightly covered pan for at least 10-15 minutes and this way it cooks through and the juices redistribute and don't leech out of the chicken when you cut into it.
