How to Keep Your Grilled Chicken Moist and Juicy: 14 Game-Changing Tips

Have you ever taken perfectly good chicken, thrown it on the grill with high hopes, only to end up with something that feels like you’re chewing on cardboard? I’ve been there too many times! Dry grilled chicken is probably one of the most common cooking disappointments, but it doesn’t have to be this way.

After years of grilling chicken (and making plenty of mistakes along the way) I’ve discovered several foolproof techniques that guarantee juicy tender chicken every single time. Whether you’re a backyard grilling enthusiast or just someone who wants to enjoy delicious chicken without the dryness, these tips will transform your grilling game.

Why Does Chicken Dry Out on the Grill?

Before diving into solutions, it helps to understand the problem. Chicken, especially the breast meat, is very lean and contains less fat than other cuts. When exposed to high heat for too long, the proteins contract tightly, squeezing out moisture and leaving you with dry meat. The challenge is cooking chicken to a safe temperature (165°F) without drying it out.

14 Essential Tips to Keep Your Grilled Chicken Moist

1. Choose the Right Cut of Chicken

The cut of chicken you select makes a huge difference in moisture retention

• Bone-in, skin-on chicken thighs or drumsticks are naturally more forgiving because they contain more fat and connective tissue
• Chicken breasts are leaner and require more attention to prevent drying out
• The bones actually help keep the meat moist and add flavor during grilling

If juiciness is your top priority, dark meat cuts will give you more wiggle room for error.

2. Brine Your Chicken

Brining is possibly the single most effective technique for ensuring moist chicken:

• Mix 1 cup of salt with 4 cups of water (you can add herbs and spices too)
• Soak your chicken in this solution for at least 30 minutes, though overnight works even better
• Rinse thoroughly and pat dry before grilling

The salt helps the chicken cells absorb and retain more water during cooking, resulting in significantly juicier meat.

3. Use a Flavorful Marinade

Marinades do double duty by adding flavor and moisture:

• Use a mixture with oil, acid (like lemon juice or vinegar), and seasonings
• The acid helps tenderize the meat while the oil locks in moisture
• Marinate for at least 30 minutes, but no more than 24 hours (acid can break down the meat too much)

A good ratio is 2:1 oil to acid components. I like using olive oil with lemon juice or vinegar as my base, then adding garlic, herbs, and spices.

4. Control Your Grill Temperature

High heat is the enemy of juicy chicken:

• Keep your grill at a moderate temperature (300-350°F)
• Avoid the temptation to crank up the heat for faster cooking
• Use a grill thermometer to monitor temperature accurately

Low and slow is the secret to keeping moisture inside where it belongs.

5. Master the Indirect Grilling Method

Direct heat can quickly dry out chicken. Instead:

• Heat one side of your grill to medium-high
• Sear the chicken briefly on the hot side (2-3 minutes per side)
• Move it to the cooler side to finish cooking with the lid closed
• Add a drip pan under the chicken to catch juices

This method allows for gentle, even cooking without drying out the exterior.

6. Don’t Flip Too Often

Every time you flip chicken, you’re potentially releasing precious juices:

• Place chicken on the grill and resist the urge to constantly check and flip
• Turn only once, halfway through cooking
• Use tongs rather than piercing with a fork (which creates holes for juices to escape)

Less handling equals more moisture retention.

7. Start Skin-Side Down

If using skin-on chicken:

• Begin with the skin side facing down on the grill
• This allows the fat under the skin to render and baste the meat
• Flip only once when the skin is crispy and golden

The skin acts as a natural moisture barrier when cooked properly.

8. Use a Meat Thermometer

Overcooking is the #1 cause of dry chicken:

• Invest in a good instant-read thermometer
• Cook chicken just until it reaches 165°F internally
• Remember that carryover cooking will continue to raise the temperature after removing from heat

Taking the guesswork out of doneness helps prevent dry chicken every time.

9. Let Your Chicken Rest

This step is absolutely crucial:

• Remove chicken from the grill and let it rest for 5-10 minutes before cutting
• Cover loosely with foil to keep warm
• During this time, juices redistribute throughout the meat instead of spilling out when cut

Skipping the resting period can undo all your hard work to keep the chicken moist.

10. Add Moisture While Grilling

If you notice your chicken looking dry during cooking:

• Keep a spray bottle filled with chicken broth, lemon juice, or even water
• Spritz the chicken occasionally while grilling
• This creates steam and adds surface moisture

This technique is especially helpful for larger cuts that need longer cooking times.

11. Try the Foil Wrapping Technique

After your chicken is nearly cooked:

• Wrap it in aluminum foil
• This traps steam and helps the chicken stay moist
• You can unwrap for the final few minutes to crisp up the exterior

This works particularly well for chicken that needs to be held before serving.

12. Butterfly or Pound Chicken Breasts

Uneven thickness leads to overcooked parts while waiting for thicker sections to finish:

• Butterfly thick chicken breasts or pound them to even thickness
• This allows for quick, even cooking
• The less time on the grill, the less chance for moisture loss

Even 1/2-inch thick breasts cook much more evenly than full-thickness ones.

13. Finish with a Glaze or Sauce

Adding moisture at the end works wonders:

• Brush on BBQ sauce, teriyaki glaze, or other sauces in the final minutes
• These add flavor and a moisture barrier
• The sugars caramelize for extra flavor without drying out the meat

Applying sauce too early can burn, so save it for the final 5 minutes of grilling.

14. Embrace Fat (Within Reason)

A little fat goes a long way in keeping chicken moist:

• Brush chicken with olive oil before grilling
• Consider adding a compound butter under the skin
• For skinless chicken, wrap with a piece of bacon to add fat and flavor

These little additions of fat make a noticable difference in juiciness.

Common Mistakes That Lead to Dry Grilled Chicken

Now that we know what to do, let’s review what NOT to do:

• Skipping the brine or marinade: These pre-treatments make a huge difference
• Cooking at too high temperature: Patience pays off with more even cooking
• Flipping too frequently: Let the chicken develop a nice sear before turning
• Cutting into chicken to check doneness: Use a thermometer instead
• Slicing immediately after cooking: Always let it rest first
• Using only boneless, skinless breasts: These are the most challenging cuts to keep moist

Putting It All Together: A Foolproof Method

Here’s my step-by-step process for perfectly moist grilled chicken every time:

1. Brine chicken for at least 30 minutes (or overnight for best results)
2. Remove from brine, rinse, and pat dry
3. Brush with oil and season well
4. Preheat grill to medium (around 325-350°F)
5. Sear chicken briefly over direct heat (2-3 minutes per side)
6. Move to indirect heat and close the lid
7. Cook until internal temperature reaches 160-165°F
8. Remove from grill and let rest 5-10 minutes before cutting
9. Enjoy your perfectly juicy, flavorful chicken!

FAQs About Keeping Grilled Chicken Moist

How long should I marinate chicken before grilling?
At least 30 minutes, but no more than 24 hours. Too much time in an acidic marinade can make the texture mushy.

What’s the difference between brining and marinating?
Brining is specifically a salt-water solution that helps meat retain moisture. Marinades focus more on flavor but also help with moisture retention.

Can I use both brining and marinating techniques?
Absolutely! Brine first, then rinse, pat dry, and apply your marinade for maximum flavor and moisture.

What’s the best cut of chicken for grilling?
Bone-in, skin-on thighs are the most forgiving. They stay moist and have great flavor. Breasts are the trickiest to keep moist.

Should I leave the skin on chicken when grilling?
If you enjoy crispy skin, definitely leave it on. The skin helps protect the meat from drying out and adds flavor.

Is it better to grill frozen or thawed chicken?
Always thaw your chicken completely before grilling. Frozen chicken will cook unevenly, leading to dry outer portions while the center remains undercooked.

How can I tell if my chicken is done without cutting into it?
Use an instant-read thermometer inserted into the thickest part of the meat. Chicken is safe to eat at 165°F.

Conclusion

Grilling moist, delicious chicken doesn’t require professional chef skills – just attention to a few key techniques. Brining or marinating, controlling temperature, using indirect heat, and allowing proper resting time will transform your grilled chicken experience.

The next time you fire up the grill, remember these tips to keep your chicken tender and juicy. Your family and friends will think you’ve taken secret cooking classes when they taste the difference!

What’s your favorite technique for keeping grilled chicken moist? I’d love to hear your experiences in the comments below!