Whenever I do chicken breast it comes out dry. What am I doing wrong? Time? temp? So I stick with skin on thighs.
Brine it!!!!
Yea, ours was good, but drier than I would have liked.
I should have brined it.
All poultry benefits HUGE from brining.
We never roast a turkey anymore without first brining.
And I generally will do it for 2 days!!!
This is especially true for boneless and skinless breastmeat.
The bones add moisture and flavor and the skin helps hold in the moisture.
However, the skin inhibits smoke penetration.
Soooo.....................brine it!