Why can chicken dry out? 5 simple ways to keep it juicy

Chicken is one of the most beloved and versatile meats we cook in Greek cuisine. It goes in the oven, in the pan, in the pot, in the air fryer, it is made into soup, pita, lemonade or even gyros. It is light, nutritious and loved by young and old.

But... if there's one thing that's happened to almost all of us, it's cooking it and it ends up dry, tough, and tasteless .

Why does this happen? And most importantly: how can we avoid it?

If you're a beginner in the kitchen or just want to spice up your everyday meals, read below for the 5 simplest and most effective ways to keep your chicken juicy and delicious , every time.

Why does chicken dry out?

Chicken – especially the breast – is naturally lean . This means it has less fat than other cuts, such as the leg or wings. If it's overcooked or cooked without the right steps, the meat "tightens" and loses its natural juices , resulting in tough and dry meat.

The most common reasons are:

• Excessive cooking time
  
  
• Very high temperature
  
  
• Improper cutting or preparation
  
  
• Lack of marinade
  
  
• Cutting immediately after baking without resting
  
  

Fortunately, with a few simple tips you can avoid all of this and make every chicken dish a hit.

5 simple ways to keep chicken juicy

1️⃣ Choose the right piece for the right cooking

Each piece of chicken is cooked differently:

• Breast : Cooks quickly and requires care to prevent drying out. Ideal for quick meals, stir-fry, schnitzel or cooking with sauce.
  
  

• Legs / Wings : They have more fat and stay juicier, especially when baked in the oven or in a pot.
  
  

• Whole chicken : Requires slower cooking to cook properly and stay tender.
  
  

Tip: If you want the perfect balance of flavor and texture, try combining breast and thigh in the same dish.

2️⃣ Use a thermometer – and stop the “just a little while longer”

The most common mistake is overcooking, for fear of "remaining undercooked".
But this has the opposite effect – it dries out.

Use a cooking thermometer and remove the chicken when the internal temperature reaches:

• 70°C for breast
  
  

• 75°C for thighs
  
  

If you don't have a thermometer, learn to trust the color and texture: the meat should be white on the inside but not dry and without any pink juices.

3️⃣ Marinade: Your best friend

A good marinade helps tenderize meat, absorb flavors, and “lock in” moisture .

Ideas for simple and effective marinades:

• Yogurt + lemon + mustard + oregano
  
  

• Olive oil + balsamic vinegar + honey + thyme
  
  

• Orange juice + soy + garlic + ginger
  
  

Marinating time : 30 minutes to 2 hours is enough. If you have more time, even better, but don't leave it overnight if it contains a lot of acid (e.g. lemon), because it may start to "cook" prematurely.

4️⃣ Let it rest before cutting it

When you take the chicken out of the oven or pan, don't rush to cut it .

Let it rest for 5–10 minutes . During this time, its juices will solidify inside and won't "spill" when you cut into it.

How do you do it?
Remove from heat, place on a cutting board or plate, and cover loosely with aluminum foil.

5️⃣ Baking with fat or in a moist environment

If you are cooking skinless breast or fat-free cuts, add a little olive oil or butter when baking.

Alternatively, bake it:

• on parchment paper for more protected baking,
  
  

• in sauce (tomato, lemonade, béchamel, etc.),
  
  

• or in the pot with a little water or broth for slow and safe cooking.
  
  

Fats help prevent the meat from drying out and add depth of flavor.

Conclusions

You don't have to be a chef to make juicy, flavorful, and well-cooked chicken .

It is enough to:

• you choose the right piece,
  

• cook at the right temperature,
  

• you marinate it correctly,
  

• let it rest,
  

• and give it a little "care" with fat or sauce.
  
  

If you have the right materials at hand, success is almost certain!

👉 At Siakos.gr you will find fresh, Greek chicken in all cuts – breast, leg, fillet, wings – ready to cook in your own way.