Cooking the perfect chicken
- Feb 7
- 3 min read
Updated: Feb 24
The quest for perfectly juicy chicken can often be thwarted by a few common pitfalls. Chicken dries out during cooking because its meat is composed of proteins, water and fat. When exposed to high heat for too long, the proteins tighten and squeeze out moisture, leaving the meat dry and prone to blandness. However, with the right techniques, you can achieve tender, flavoursome chicken every time.
Why chicken dries out
Overcooking is one of the most common reasons for dry chicken. When chicken exceeds its
recommended internal temperature (165°F for breasts and whole chickens, 175°F for thighs and legs), the proteins contract and expels moisture. The naturally low fat content of chicken breasts further exacerbates this issue, as there’s little inherent fat to keep the meat moist. High-heat cooking can also cook the outside rapidly, leaving thinner areas of the bird dry and unpalatable.
Techniques to ensure a juicier outcome
Here are some tried-and-tested methods to prevent chicken from drying out:
Spatchcocking: Removing the bird’s backbone and splaying it flat reduces cooking
time and ensures even cooking. This method also works well with marinades and brining, enhancing flavour and moisture.
Brining: Submerging the chicken in a salty solution for several hours introduces both moisture and flavour. Brining works initially via the diffusion of salt penetrating the meat which leads to osmosis pulling in liquid (salt to water ratios varies from 30g - 75g per litre of water). Adding garlic, spice (such as peppercorns, coriander seed, star anis and fennel seed) and herbs (such as bay and thyme) to the brine can further enhance flavouring.
Spit roasting: Cooking chicken on a spit over a barbecue ensures even heat distribution and continuous self-basting, keeping the meat moist.
Sous vide: Ideal for smaller cuts of chicken, this method involves sealing the meat in a vacuumed bag and cooking at a precise, lower temperature (66°C / 150°F) for an extended time (1.5 to 4 hours, depending on the size of the cut). This technique minimises the risk of overcooking - note, additional searing is needed after to achieve the Maillard effect for added flavour and a better presentation.
Cooking with fat or liquid: Adding fat, a sauce or stock helps retain moisture. However, while effective, these methods can still result in overcooking if not monitored closely. Using a meat thermometer is essential for perfect results.
Basting: Basting can reduce surface evaporation of liquid but does not penetrate the meat during cooking. However, basting with fat, herbs, and spices can enhance the flavour and texture of the chicken’s skin.
The importance of preparation and patience is key
Beyond cooking methods, preparation is key to keeping chicken moist:
Marinating or brining: Adding moisture and flavour to the chicken before cooking, sets the stage for a juicier, tasty outcome.
Avoid solely dry methods of cooking: Dry cooking methods like roasting can still work well when paired with regular basting or other moisture-retaining techniques.
When all is done, resting is essential
Even a perfectly cooked chicken can lose its juices if it’s not allowed to rest. Letting a whole chicken rest for 15-20 minutes after cooking allows the juices to redistribute throughout the meat, resulting in a more succulent final product.
By mastering these techniques and understanding the science behind chicken’s tendency to dry out, you can consistently prepare tender, well flavoured poultry that will deliver perfection every time.
