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No More Dry Chicken! Top Tips for Juicy Chicken on the Grill
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Jun 5, 2025
Printable recipe below! We've got some easy tricks for grilling up chicken! Used in this video: 🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt 💰use code: cowboykent25 for 25% off sitewide Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/no-more-dry-chicken/ ======================
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0:00
no more dry chicken No more tough
0:03
chicken I'm going to show you the method
0:05
and the way where every bite is tender
0:08
and juicy right off the
0:13
grill Now I remember a long time ago
0:16
when I thought I knew how to cook but I
0:17
really didn't know how to cook and I'd
0:18
throw some chicken breast out there and
0:20
them things are thick and I'd cook them
0:21
till I thought they was done They so dry
0:23
you could have thrown them against a
0:25
brick wall and took a chip out of it No
0:27
more dry chicken meat on the grill I'm
0:31
going to show you a method which the
0:32
French used so many years ago and we are
0:34
going to create a steaming method that
0:36
we're going to cook that chicken with
0:38
But then we're going to finish it up on
0:39
the hot side of that grill But one of
0:41
the biggest tips I got for you to not
0:44
overcook that chicken is a good meat
0:47
thermometer A probe where you'll know
0:49
you're cooking it to where you want it
0:51
And at chicken what is that 165°
0:54
Fahrenheit And hey what am I using
0:56
chef's temp Easy to read quick read Hey
0:59
we thank them so much for sponsoring
1:01
this video Y'all have seen me use their
1:02
products in so many things But folks
1:04
this is essential when you're cooking
1:07
chicken especially not to overcook it to
1:09
where it becomes so dry you can't even
1:11
chew it up You want to be sure and check
1:12
these folks out at Chef's Tempth and
1:14
they're always so good to our fans
1:16
They're offering a 25% discount down
1:18
there in that code But whether you're
1:20
just a quick grill that you're going to
1:21
want to check that temperature or it's a
1:23
longer cook and you use their probe and
1:25
you got it programmed on your phone or
1:27
if you use the Brizzo so where you're
1:29
controlling that air flow to get the
1:30
temperature right in your smoker or
1:32
grill every time Be sure and check these
1:34
folks out and don't forget about the 25%
1:36
off cuz a good probe makes good chicken
1:39
So let's talk chicken I
1:43
mean is that that it mage he says pretty
1:46
close dad Now when I'm cooking chicken
1:50
anymore I cook thighs And pardon me I
1:55
should have gloved up So I'm just going
1:56
to glove up Now to me a thigh has so
1:59
much more flavor Always think it's
2:02
really a more tender part of the chicken
2:05
Mage said he prefers thighs if you're
2:07
making chicken nuggets right because
2:09
they are really good And folks I'd have
2:11
had to buy a 16pack about this long to
2:15
get some that was skinless And then
2:17
that's probably going to charge me some
2:18
extra money for having them skinless So
2:21
if I'm frying chicken I'll leave the
2:23
skin on it But if I'm going to grill it
2:25
like this I usually take it off We will
2:27
trim a little excess fat off that
2:31
one I think it looks pretty good You can
2:33
see the bone in there Now if you was to
2:36
want to take that bone out all you do
2:38
just take a knife run it down that side
2:40
of the bone that side of the bone It'll
2:41
peel right out You're saving yourself
2:44
some money when you buy bone in versus
2:46
boneless because the butcher has had to
2:49
to have handled it So I'm always looking
2:52
to save money These package of thighs
2:54
was $3 cheaper than a package of these
2:57
chicken breasts and they were the exact
2:59
same weight So hey I'm always looking
3:02
for something we can save money on to
3:04
maybe buy a pup treat Ain't you mage you
3:06
know I've cooked chicken so many
3:07
different ways and what I'm going to
3:08
show you is the best way to keep it
3:10
tender Now you can also season chicken
3:14
however you want like right before you
3:16
put it on the grill that way or make a
3:19
marinade as you're
3:22
cooking This is one of our favorite
3:25
marinades Shen come up with this not
3:27
long ago It's a honey garlic marinade
3:29
that's so good to put on chicken And
3:31
folks when you make it you need to get
3:33
it ready ahead of time because the
3:35
chicken needs to set a minimum of an
3:37
hour but at least four hours long And
3:40
we're going to start out with olive oil
3:42
Make sure it is a good olive oil That's
3:43
what we like to use Then we're going to
3:45
use white wine vinegar Then we're going
3:47
to use garlic powder So next comes the
3:50
onion powder red pepper flakes oregano
3:54
Then we're going to add some honey cuz
3:56
we need that sweetness in there A little
3:58
salt and a little black pepper And stir
4:01
that up really well Make sure it's mixed
4:03
because that honey is going to want to
4:04
sit there at the bottom Put your chicken
4:06
in one of them little Ziploc bags Pour
4:08
it over the top Seal it up set it in the
4:10
fridge It'll be the happiest chicken you
4:12
ever seen I've done these two ways We're
4:14
going to marinate one breast and one
4:18
thigh And then we're going to see if we
4:20
have any flavor difference for me and
4:22
Shen But also is there any effect for
4:24
tenderness since there's not an acid in
4:27
the marinade that's going to break the
4:28
chicken down So let's get these two in a
4:31
baggie They need to set like I say at
4:34
least an hour We'll go ahead and put
4:36
this one and this one in
4:40
there And then you hope that stays open
4:43
while you pour the marinade in
4:52
there This is a way I've always got
4:55
chicken to be the most tender if it was
4:57
a breast Now you can see this There's
5:00
It's not a skin but folks it's pretty
5:03
dry on top It's sort of like a membrane
5:05
that's on there And if you don't break
5:08
that membrane
5:09
down you're not going to get as much
5:12
flavor in that chicken You don't have to
5:14
do much to it We're not flatten it out
5:16
like you might have seen in our video
5:17
when we did the chicken fried chicken
5:19
We're just going to break that membrane
5:20
down a little to where all the seasoning
5:22
will accept there pretty easy And we're
5:24
going to probably call that enough I'm
5:27
going to pull it out here and let you
5:28
look at
5:29
it
5:31
Now it got bigger and it got a little
5:34
flatter I am going to trim just a tad
5:36
bit of that fat off
5:41
there I have a subject right down here
5:43
that has been working so hard
5:48
today So hard
5:52
So any more oh there's a little subject
5:55
right there
6:04
Chicken is on the aluminum foil It is
6:07
We're going to have just a little bit of
6:09
this Not much We're going to give them a
6:10
quick little massage Don't take much But
6:13
you can see how it made them glisten
6:15
Anytime that I'm cooking chicken whether
6:16
it be in the skillet in the in the
6:20
smoker on the grill whatever it's always
6:24
going to get mosqu seasoning that we use
6:26
If you need a substitute for this get
6:28
you a little salt pepper garlic powder
6:30
and a little bit of ancho chili powder
6:32
And it's just like saran wrap The wind
6:34
wants to blow So we going to give it a
6:36
generous
6:41
coating Turn them
6:47
over Okie dokie Now
6:50
then for the finishing touches of this
6:53
masterpiece we going to put us some KY
6:56
Gold butter on
6:57
there Remember I told you we was going
6:59
to steam this a little but this butter
7:01
is going to really help We're going to
7:03
put you right there I'm going to save
7:05
you for alternate use here in just a
7:08
minute We're going to fold him up
7:11
now We just want to try to make us a
7:15
tent
7:18
Got the Legacy Hasty Bake fired up here
7:20
We're going to get our temperature just
7:21
right We're probably going to run pretty
7:23
close to 350 down here on this hot end
7:25
anyway And all the coals are down here
7:28
on this one end Probably that far from
7:30
the end Now you're thinking to yourself
7:33
why did I see him throw that applewood
7:36
in there when he's got this in tinfoil
7:39
and tinfoil does not let smoke in well
7:42
folks remember them chickens we
7:43
marinated there we're going to put them
7:46
down here on the indirect end So they're
7:48
going to get some smoke flavor So see
7:49
y'all getting a bonus I'm showing you
7:51
two ways to cook this chicken But I
7:54
think it's time we get them on the
7:56
fire So you can see this apple wood is
7:59
doing its job It's making some smoke Now
8:01
these two going right over the fire They
8:04
are Remember them we
8:06
marinated they going to go down here on
8:08
the indirect end I like to try to shake
8:11
some of that marinade off of them put
8:14
them down here to where they're just
8:15
going to lay there and be so oh so nice
8:19
But I also like to give them just a
8:22
little
8:23
shake of mosquite before we shut the
8:26
door And we tell them night
8:29
night We need to shut the lid so we
8:32
can control the heat just a little It
8:35
won't take long on this end We'll
8:36
probably let them in the tin full run
8:38
I'd say maybe 8 to 10 minutes We're not
8:42
going to turn them over because if we
8:43
turn them over some of that liquid and
8:46
that steam is going to try to run out
8:47
there if we didn't have that foil sealed
8:49
up good So we'll keep eye on it When we
8:51
think we're getting close we'll even
8:52
break out the chef's temp and we'll see
8:54
what our temperature is
9:26
Well everything's been on about 12
9:28
minutes I come over here about I'd say
9:30
halfway through that and went ahead and
9:32
flipped that thigh over and the chicken
9:34
breast Check the temp in the thigh He's
9:37
way ahead of the breast because remember
9:38
that breast is thicker But we need to
9:41
check everybody So let's just get this
9:44
open We're gonna let the smoke clear
9:46
just a minute so I can see
9:48
it
9:49
Now let's go ahead and check this
9:51
chicken breast first That's not in the
9:55
full He is at
9:58
106° Our little thigh And don't hit the
10:02
bone He's about 125 now Things are
10:06
sizzling right along over here And I
10:08
think the breast is on this end So we're
10:10
going to see if we get lucky Oh we was
10:14
might be ahead of the game here We want
10:16
this to try to get to like 145 150 and
10:19
then we're going to take them out of
10:20
there But if Shan will come over here I
10:23
want you to see in here what has been
10:25
taking
10:26
place That is a lot of goodness taking
10:29
place right there So we're going to go
10:31
ahead and get these little fellas out of
10:33
here and put them right here for the
10:35
time
10:38
being This juice that is in here folks I
10:42
like to reserve
10:43
it We're going to pour it over right
10:46
there at the last We may have to heat it
10:48
just a little We're at 146 right here
10:51
It's really important that you get a
10:53
quick read because that burns the hairs
10:55
off my knuckles And this is why I like
10:57
chef's temp It's going to give me right
10:59
there We are on the
11:00
money So I'm gonna slow these down just
11:04
a tad cuz we're waiting on these fellas
11:08
right
11:09
here So we're going to turn him over
11:12
There's some color developing It is So
11:14
my goal here is to get everybody to
11:16
about 145 to 150 Then we're going to go
11:20
back over toward the fire Going to give
11:22
them a good sear Going to give them just
11:23
a little char right there on top to get
11:25
that flavor We want everybody to be at
11:28
165 We'll let them rest just a minute
11:30
and then we're going to
11:47
eat You know we've been cooking chicken
11:50
this whole time And Duke he didn't even
11:52
know what was going
11:53
on He's in a coma
12:15
I like a chicken in the hen house laying
12:17
eggs but this is the best way I like
12:19
chicken right here Now I showed you two
12:22
different methods and I'm going to give
12:23
you another tip that I should have gave
12:24
you on these two that wasn't wrapped in
12:26
full Because if you're doing these all
12:28
together and you want it to come off at
12:30
the same time start these fellas about
12:33
15 minutes before you put these on
12:34
Because these in the tinfoil the
12:36
steaming method you're getting a quicker
12:39
cook time on them Now right there you
12:41
seen me save this juice that was out of
12:43
that tinfoil and I just got some of it
12:45
basted on right there to last But also I
12:48
basted these with a little barbecue
12:50
sauce Now you want to do that at the
12:52
last two because most barbecue sauces
12:54
have either white sugar or brown sugar
12:56
in them and they're going to burn if you
12:58
put them on there too quick And we're
13:00
going to slice him right here So which
13:02
one is this this come out of the tinfoil
13:04
on this side of of the river here Now
13:07
I'm I'm thinking this is just right for
13:10
me
13:15
So tender and so much flavor So we had
13:18
this bite of thigh that come out of the
13:20
tin full This one was cooked indirect
13:23
and then direct So we going to slice him
13:29
here Your marinade Shar shines through
13:34
on here I get that honey the
13:36
garlic Have a bite of that I think you
13:38
should
13:40
Wow Isn't that Oh my gosh Yes So if I
13:44
have to pick a favorite out of this
13:46
thigh cooked both ways there's just so
13:49
much more tender flavor in a bite of
13:52
thigh than there is a chicken breast So
13:55
I'm going to have one
13:58
more
13:59
Dooker make me
14:03
want do the chicken dance
14:10
I ain't got no more time for chicken We
14:12
got time to eat chicken Cook them Let me
14:15
know what you think Which one y'all like
14:16
best but I've had some pretty good help
14:19
Duke finally did wake up when he seen it
14:22
was time to come eat There you go Dooker
14:25
Mage has been working the
14:27
hardest And woo woo Thank you Hey I'd
14:31
like to give a big shout out and a thank
14:33
you to Chef's Temp for sponsoring this
14:34
video Folks they have so many great
14:37
products Be sure and check them out And
14:39
don't forget that 25% discount code down
14:41
there It will make you a better cook But
14:44
it is with pride privilege and honor
14:46
that I tip my hat to all the servicemen
14:48
and women and all the veterans that have
14:50
kept that old flag of flying Rest of you
14:52
get on in here cuz I'm getting hungry I
14:54
ain't eat all
14:55
day God bless you each and everyone And
14:58
I'll see you down the tenderest chicken
15:00
trail ever
15:05
Well the chickens have rinsed to the
15:08
chickens have went to roost in the
15:10
little ce The chickens are went to roost
15:13
Luh No Get in a flower bed No
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