Chicken

use a thermometer

take it off the heat at 160 and let it rest

or cook dark meat

Brine it before you cook it.

>>8445106
Is there a way to use a meat thermometer when you're cooking the meat on a pan?

>>8445101
Brine it or Braise it. Stop using breasts exclusively. White meat is easy to dry out.

>>8445121
Insert probe into chicken. Read thermometer. You don't want to be poking it obsessively, but when you think it's near done, poke the thickest piece in the pan.

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>>8445114
This to a degree, but a brine doesn't help much for grilling in my experience but a thermometer >>8445106 does.

>brine for roasting
>temp it for grilling
>don't fucking marinate it for more than 2 hours in citrus or the acid starts to cook it.
>let it sit, just like a steak.
>Slice and serve

>>8445101
I once read a rule of thumb that said bake 50 minutes for every kilo of (room temperature) bird at 170°C. I have found this to work rather well if slightly on the short side, so I just let it sit a couple of minutes longer in the switched off oven, then it's perfect.

>>8445153
>a recipe for dry chicken

>>8445153
That's for whole birds, though. If I just make breasts I fry them at medium heat and squisch them from time to time with a spoon or a spatula. As long as they are not done they will have that squishy, mushy feeling of raw meat. When I find them to be fully firm and "elastic" I give them another 2-3 minutes. Wa la, perfect chicken.

>>8445156
It is far from dry. Like I said, it is actually somewhat on the short side.