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How come when my family grills chicken breast and porkchops, they come out a tad dry?

I’m not saying they’re dry to the point that i wouldn’t eat them but they can stand to be a bit more juicy. My family usually just seasons the meat before grilling. No other methods are done.

They are cooking it too long.
Reduce the cooking time a bit.
I know people are afraid to under cook pork and chicken, that’s what happens it turns out dry.

This entry was posted on Friday, March 5th, 2010 at 7:02 pm and is filed under grills. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

8 Responses to “How come when my family grills chicken breast and porkchops, they come out a tad dry?”

  1. They are cooking it too long.
    Reduce the cooking time a bit.
    I know people are afraid to under cook pork and chicken, that’s what happens it turns out dry.
    References :

  2. Morales Familee on March 6th, 2010 at 1:03 am

    they are cooking them too long. best thing is to grill them for a few minutes on each side(i’d say 5 mins max each side) and let them rest, they will keep cooking for a while when off the heat. if they still arent dont throw them back on or in the oven for a few more minutes
    References :

  3. You are gonna love these videos. More to be found over on the right hand side.

    Chicken Breast on the Grill – Video:
    http://www.youtube.com/watch?v=oixRJLofxq0

    Pork Chops on the Grill – Video:
    http://www.youtube.com/watch?v=XRUOQagnQ4M&feature=related
    References :

  4. Over cooking. there was a trichinosis scare on pork in the 1800s, but no cases reported since. When cooking, a finger pressed on the meat should give just a little. If no give it’s over done. a tiny pink center is quite safe.
    References :

  5. It sounds like your cooking on to high heat for to long.for thelast 10 min add 1/4 cup hot water to meat and put lid on to let steam, turn on low.When you cook meat dont use knives to cook. It releases the juices.Use a tong to handle meat.
    References :

  6. lemonlimesherbet on March 6th, 2010 at 2:28 am

    chicken breasts and pork chops now a days have almost no intramuscular fat. You can compensate for this by dredging the chops in an egg mixture and breading and baking which is a lower fat alternative to frying. Try marinating the chicken breasts in a Italian vinaigrette or something with oil in it to keep those breasts moist. Also use the off center heat and allow he chicken to cook not directly over the flame.
    References :

  7. Uh, because they lack moisture?
    References :

  8. Brining is at least part of your answer — it makes these cuts of meat much juicier when they come off the grill.

    A great guide to the basics is here:

    http://bit.ly/7ha29a
    References :
    http://bit.ly/7ha29a

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