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Don't overcook it. Use a thermometer to be sure. If you are cooking on the stove top, pound the chicken to an even thickness first.
If you don’t have fancy gadgets l, just brine the chicken or use thighs and do not over cook. That has helped the favor and texture of my chicken a lot
Air fryer's roasting option. 350 degrees for 15-20 minutes
Sous vide
Chief
this. then finish on the grill or on the stove to give a little crust if you want.
There are a number of pressure cooker chicken recipes - Thai or Indian curry, chicken harvest squash soup, etc. The chicken flavor is captured in the broth and it stays moist.
Use mayo as a marinade. it helps to keep it juicy.
Bake at higher temperature, less time. Cover with foil. Use dark meat. White meat is overrated.
Chief
Dry brine and an acid based marinade lock in moisture. Buttermilk is p great.
Brine, Sear it, and finish in oven, get a thermometer and cook it till it reaches 165, cover it and let it sit at least 15 minutes before cutting/slicing it. By searing it first it prevents all the juices from drying out.
Conversation Starter
I make chicken on a beer can or spatchcock chicken on the smoker and it stays juicy for the entirety of its life.
To be honest, that's the only way I really do it nowadays for that reason. And I do a full chicken basically every other week.
Yeah definitely don’t overcook. My preferred cooking method is to braise the chicken breast. I hate dry chicken breast
George Foreman grill