The 1-Ingredient Upgrade for the Most Tender, Juicy Chicken Breasts
This chicken breast upgrade costs nothing, and you always have it around. It made the juiciest chicken I've ever grilled. This smart idea comes from The Woks of Life.
Grilled chicken breasts are my culinary Achilles heel. I make them all the time, but I still haven't mastered how to do them well consistently. No one wants to find undercooked chicken after it comes off the grill. On the other hand, even one or two minutes too long can turn the meat dry, rubbery, and inedible.
I’ve tried almost every trick in the book for perfectly cooked grilled chicken, and most are messy, time-consuming, and fussy. When I saw a recent recipe shared by the food blog The Woks of Life, I knew I had to give it a try. What is their secret ingredient for perfectly juicy grilled chicken breast? Water!
Yes, you read that correctly! I was skeptical, too. Let’s just say I have finally mastered perfectly juicy grilled chicken.
Now, let’s discuss why this works. The Woks of Life method combines a few techniques into one easy-to-prepare grilled chicken recipe.
How To Try This 1-Ingredient Upgrade
First, the way that they prepare the chicken is worth noting. Instead of throwing the chicken breast into the marinade whole, they direct readers to pound the chicken with the dull edge of a cleaver. Not only does this ensure the chicken cooks quicker and more evenly, but it also breaks down long muscle fibers responsible for that tough, rubbery texture in overcooked chicken.
Next, water is added. But you don't just dump it in. Add the water to the chicken a little at a time over a 10-minute period, massaging it into the meat to encourage absorption.
Once this process is complete, add the marinade: olive oil, fresh thyme, fresh oregano, garlic, pepper, and salt (or use your favorite marinade for chicken). Marinate the chicken as you normally would, for at least a couple of hours or overnight.
Why This Upgrade Makes the Most Juicy Chicken
The oil, herbs, and garlic add flavor while the salt ensures all the moisture you worked so hard to get into the chicken stays there once cooked. The salt helps to further break down tight muscle fibers so there is less tightening once the meat hits the hot grill. This means the chicken will not constrict as much, a process that normally forces moisture out of the meat as it cooks leading to dry, stringy poultry.
How I Use This 1-Ingredient Upgrade
When I tried this at home, I made a few modifications based on what was available to me. I do not own a cleaver, so I used a meat mallet to help break down the chicken.
Once placed on the gas grill, the chicken cooked beautifully in about four minutes per side. After a nice rest (about 10 minutes), I sliced the chicken, revealing some of the juiciest poultry ever to come off my grill! Thankfully, with this recipe, I can cross this culinary quandary off of my list.
