Four chefs share how to cook juicy chicken — they all swear by one technique. Cooking juicy chicken is simple with these chef's tips.
Why Brining is Key
Chicken is a beloved and adaptable ingredient enjoyed by millions of people worldwide. It can be grilled, oven-roasted, cooked in an air fryer, or even thrown on the barbecue. However, getting it just right can be tricky, as it must reach a safe internal temperature while still remaining succulent and full of flavour. Undercooked chicken can harbour dangerous bacteria, while overcooked chicken can turn dry and chewy. With the correct cooking technique and a little care and attention, chicken can be transformed into a truly mouth-watering dish. I spoke to professional chefs to find out exactly how to achieve this, and they've been happy to share their top advice.
Chef Vanessa Dorward's Approach
Vanessa Dorward, executive chef at Bingham Riverhouse, said: "Start off with the best quality chicken you can find, of course, from a trusted farm. I love to marinate it in olive oil or slather it with butter, along with handfuls of rosemary stuffed into the cavity, along with some crushed fresh garlic and a peeled onion." A generous seasoning of fresh flaked salt and herbs, I use my own homemade wild herb salt blend. If it's summer, I go for lots of fresh lemon and use the vegetables as a bed to roast the bird. Some onions, carrots and celery will do the trick. A thermometer is your best friend for hitting the correct cooking temperature and time combination for a succulent success.
Chef Paul Mason's Brine Method
Paul Mason, head of food at Prep Kitchen, also suggested marinating the chicken in a brine. He said: "We have all been served the sad chicken breast. Pale, dry, the kind that needs a glass of water on standby just to get it down. Here is the thing, though, it is almost never the chicken's fault. It is how it was cooked. The fixes are simple, most of them costing you nothing. Start with a brine. It is the single biggest thing people skip. Dissolve a couple of tablespoons of salt in water, submerge the chicken for as little as 30 minutes, and it holds onto far more moisture as it cooks." Then season it with your preferred rub, or for additional tenderness, try a yoghurt marinade. Keep chicken at 65°C for a few minutes, and it's completely safe to eat and wonderfully tender. The expert advised cooking over medium heat and, for thicker cuts, searing them before completing in the oven. Then, allow them to rest for five minutes so the juices can redistribute.
Chef Richard Allen's 24-Hour Brine
Richard Allen, head chef at Headlam Hall Hotel & Rural Retreat, stressed that for a "moist, tender" chicken, you must begin with a high-quality free-range bird. The chef said: "I'd recommend brining the chicken for 24 hours before cooking. A simple 10% brine works well." This means dissolving 100g of salt in 1L of water, then incorporating aromatics such as bay leaf, thyme, peppercorns, and garlic to add additional flavour. Once brined, take the chicken out and pat it dry, then place it in the oven until the thickest part of the bird reaches 72°C. Then allow the chicken to rest for 30 minutes, giving the juices time to spread evenly throughout the meat.
Chef Robert Manea's Herb Butter Technique
Robert Manea, executive chef at Bõkan 37, noted that keeping chicken moist is all about flavouring from within and "roasting with care". He added: "I tuck rich herb butter under the skin and start with a hot oven before lowering the temperature, giving you crisp skin and beautifully succulent meat every time."
