10 Game-Changing Ways to BBQ Chicken Without Drying It Out

Ever bit into a piece of grilled chicken that’s drier than the Sahara desert? Yeah, me too. It’s pretty disappointing when your mouth feels like it needs a gallon of water just to swallow a single bite. But here’s the thing – BBQ chicken doesn’t have to be a dry, flavorless disappointment!

After years of trial and error (and plenty of dried-out chicken disasters), I’ve finally mastered the art of grilling juicy, flavorful chicken every single time Today, I’m gonna share my top 10 secrets that’ll transform your BBQ chicken game forever

Why Does Chicken Dry Out on the Grill?

Before diving into the solutions, let’s understand why chicken tends to dry out when grilled:

• Chicken, especially breast meat, is lean with little fat
• High direct heat can quickly overcook the exterior
• Uneven thickness leads to inconsistent cooking
• Lack of moisture-retention techniques
• Overcooking beyond the safe internal temperature

Now, let’s get to the good stuff – how to keep that chicken juicy!

1. Choose the Right Cut of Chicken

Not all chicken parts are created equal when it comes to grilling. Some naturally retain moisture better than others.

Best Cuts for Juicy Grilled Chicken:

• Chicken thighs – Higher fat content makes them more forgiving
• Drumsticks – Dark meat stays moist even when slightly overcooked
• Bone-in chicken pieces – Bones act as insulators and help retain moisture
• Skin-on chicken – The skin provides a protective barrier for the meat

If you absolutely must use boneless, skinless chicken breasts (I know they’re popular!), you’ll need to be extra careful with the following techniques.

2. Pound That Chicken!

This is probably the most underrated technique for juicy chicken breasts. When chicken has uneven thickness, the thinner parts overcook while the thicker parts remain undercooked.

How to pound chicken:

1. Place chicken breasts in a 1-gallon zip-lock bag
2. Use a meat mallet (or rolling pin if you don’t have one)
3. Pound to an even ½-inch thickness
4. This both tenderizes the meat AND ensures even cooking

I usually do this step first before applying any marinades or rubs. Trust me, it makes a HUGE difference!

3. Brine Before You Dine

Brining is basically soaking your chicken in salty water before cooking. It might sound simple, but the science behind it is pretty cool – the salt changes the protein structure so the meat can hold more moisture during cooking.

Quick Chicken Brine Recipe:

• 4 cups water
• ¼ cup salt
• Optional: 2 tablespoons sugar, herbs, garlic cloves, peppercorns

Brining Times:

• Bone-in, skin-on pieces: 1-2 hours
• Boneless breasts: 30 minutes to 1 hour

After brining, just rinse and pat the chicken dry before proceeding with your recipe.

4. Marinate for Flavor AND Moisture

A good marinade not only adds flavor but helps the chicken retain moisture during cooking. But here’s something interesting I learned – contrary to popular belief, acidic ingredients like lemon juice don’t actually tenderize chicken breasts. In fact, they can give the exterior a leathery texture!

Instead, try this moisture-retaining marinade:

Best Chicken Marinade:

• 6 tablespoons extra virgin olive oil
• 4 minced garlic cloves
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 1¼ teaspoon salt
• ½ teaspoon black pepper
• 1½ teaspoons lemon ZEST (not juice!)

Marinate at least 4 hours or overnight in the refrigerator. The oil-based marinade helps lock in moisture while adding tons of flavor.

5. Master the Grill Temperature

High heat is the enemy of juicy chicken! I’ve learned this the hard way after countless dried-out disasters.

Ideal Grilling Temperatures:

• For boneless pieces: 350-375°F
• For bone-in pieces: 300-350°F

Use the indirect heat method:

1. Heat one side of the grill to medium-high
2. Sear chicken briefly on the hot side (2-3 minutes per side)
3. Move to the cooler side to finish cooking with the lid closed

The closed lid creates convection heat that cooks the chicken evenly without drying it out.

6. Don’t Overcook (Use a Thermometer!)

This might seem obvious, but it’s probably the #1 reason for dry chicken. Once chicken exceeds the safe internal temperature, it starts to dry out rapidly.

Safe Internal Temperatures:

• Chicken breasts: 165°F (74°C)
• Chicken thighs/drumsticks: 175°F (79°C)

I ALWAYS use a meat thermometer. Don’t rely on cutting into the chicken to check – you’ll lose precious juices that way!

7. Create Moisture Pockets

This is one of my favorite tricks! Placing flavorful, moist ingredients under the chicken skin creates steam pockets during cooking.

Moisture Pocket Ideas:

• Lemon or lime slices
• Herb sprigs (thyme, rosemary, sage)
• Thin onion slices
• Garlic butter

Just gently lift the skin and slide these ingredients underneath before grilling. It’s like giving your chicken its own little moisture spa!

8. Baste While Cooking

Brushing your chicken with oil or a flavorful sauce during cooking helps to maintain moisture on the surface.

Basting Tips:

• Use an oil-based mop sauce during most of the cooking time
• Only apply sugary BBQ sauces in the last 10-15 minutes (to prevent burning)
• Baste after flipping chicken pieces, not before

I usually reserve some of my marinade (before it touches raw chicken) specifically for basting.

9. Let It Rest!

This step is non-negotiable! When you take chicken off the grill, the juices are actively circulating and need time to redistribute.

Resting Guidelines:

• Smaller pieces: 5-10 minutes
• Larger cuts/whole chicken: 15-20 minutes
• Cover loosely with foil to keep warm

During resting, the internal temperature will continue to rise about 5°F, so you can actually remove the chicken from the grill when it’s a few degrees below your target temperature.

10. Use the Right Tools

Finally, having the proper grilling tools makes a big difference in preserving moisture:

• Tongs (not forks!) for turning chicken without puncturing
• Oil spray for preventing sticking
• Reliable thermometer for accurate temperature readings
• Aluminum foil for resting and creating indirect heat zones

My Foolproof BBQ Chicken Recipe

Now that you know all my secrets, here’s a simple recipe that puts them all together:

Juicy BBQ Chicken Thighs

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon, zested
• Your favorite BBQ sauce (optional)

Instructions:

1. Trim excess skin and fat from thighs.
2. Mix all ingredients except BBQ sauce in a zip-lock bag.
3. Add chicken and massage marinade into meat.
4. Refrigerate 4 hours or overnight.
5. Preheat grill to medium (about 350°F), with one side lower heat.
6. Oil grates well.
7. Place chicken skin-side down on hot side for 2-3 minutes until nicely marked.
8. Flip and cook another 2-3 minutes.
9. Move to cooler side, close lid, and cook until internal temperature reaches 175°F (about 30-40 minutes).
10. If using BBQ sauce, brush on during last 10 minutes.
11. Remove from grill and let rest 10 minutes before serving.

Troubleshooting Common BBQ Chicken Problems

Even with these techniques, things can sometimes go wrong. Here are some quick fixes:

Final Thoughts

Grilling juicy chicken isn’t rocket science, but it does require attention to detail and a few specific techniques. The most important things to remember are:

1. Start with the right cut (preferably bone-in, skin-on)
2. Pound chicken breasts to even thickness
3. Brine or marinate to add moisture
4. Cook at moderate temperatures, mostly with indirect heat
5. Don’t overcook – use a thermometer!
6. Let it rest before cutting

I hope these tips help you avoid the dreaded dry chicken syndrome! BBQ season should be all about enjoying delicious food with friends and family, not struggling through disappointing meals.

What’s your favorite BBQ chicken recipe? Have you tried any of these techniques? I’d love to hear your experiences in the comments below!

Happy grilling, y’all!

The best way to BBQ chicken involves using a two-zone cooking method, searing chicken pieces over direct heat, then moving them to indirect heat to cook slowly and evenly, finishing by brushing with BBQ sauce.