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My first grilled chicken. Is this breast too moist, like becoming mushy?
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My first grilled chicken. Is this breast too moist, like becoming mushy?


I’m using a little Acorn and I did a lot of research. I’m just a beginner. I learned about so called ‘dry brines’ after I’d already wet brined this chicken. I let the chicken dry out on a rack in the fridge for a couple days to hopefully undo some of the wetness from the wet brine.

It did taste nice, just simple and soft? I was splitting this chicken with my dog and the breasts were the least salty so I gave her those. I’m eating the rest of the bird, which is more firm, less jelly (?).

I appreciate your advice. Thank you!



by UnrelatedCutOff

48 Comments

  2. DOOMER2U

    Oh no my steak is too juicy and my lobster is too buttery

  5. the-greatest-ape___

    My chicken is falling off the bone. Help!

  7. notMyRobotSupervisor

    Tell me you’ve never eaten chicken that’s been cooked correctly without telling me.

  10. DriftinOutlawBand

    Brother, get your self a good thermometer and just go by temp. It will make it perfect every time.

  11. Chiang2000

    Moist is the objective but it can be overshot by overbrining. People have texture preferences.

    If it is too moist for you just brine it for a little less duration next time.

    Sometimes those very moist pieces are good sliced for salads and sandwiches.

  14. MidnightM247

    Might have brinned it a lil too long. You’re good

  15. strong_like_tree

    It looks good. You should try thighs too, they tend to be easier to get a good result on a grill.

  16. WillShattuck

    Did it taste good to you? If so then you cooked it right. It doesn’t look raw so that’s good. If it doesn’t taste good then look at how you cooked it and seasoned it and make a change. It looks amazing.

  19. Bizzabean1013

    Honestly, it looks perfect. You did a wonderful job for your first time! If it was too juicy for you, skip the wet brine next time and go for a set brine. Also, play around with temperatures and timing to find a consistency that you like. It takes some practice, but for your first try it looks great! Definitely would try a bite!!

  21. Ru4pigsizedelephants

    As someone who jumps through rings of fire to ensure my chicken breast stays moist, fuck no, it’s perfect.

  24. Necessary--Weevil

    Yes, be sure to dry it out. People love chicken jerky.

  27. _WeSellBlankets_

    That last little bit that you pulled off at the end is called the tenderloin. It’s going to be the most tender and I can see classifying it as mushy.

  28. Y__U__MAD

    What was in the wet brine?

    Chicken only needs a few hours of wet, so and anything salty (soy) or acidic (lemon juice) is going to seep in and rip it apart from the inside.

  30. Flewey_

    “Oh no, I just made the most succulent-looking chicken in the history of grilling. Someone help.”

  36. girlwiththeASStattoo

    It looks fine and I’d eat the whole thing but if the brine is acidic it will soften up the food and it can get to the point of mushy.

  37. dpf81nz

    Haha pretty normal for an akorn. It’s not a bad thing at all but you can always leave it on longer if dry chicken is your preference

  38. CaptBreeze

    Next time, Don’t brine your chicken breast. Just cook it, hot and fast. 425+ degrees, 2 minutes then rotate 90 degrees to get your grill marks. No more than 4 minutes each side, until an internal 165 degrees. Then let it rest.

    Another trick: hammer your boneless chicken breast flat. So it cooks evenly.

  40. calebp

    chicken sucks, if it comes out juicy and safe, enjoy it and thank God it’s not some dry, inedible flavorless garbage.

  42. Evening_Composer_509

    You nailed it! If you can repeat that cook again and again you’ll be a rockstar

  44. Gold_Try1520

    Yepp. Classic undercooked chicken. Needs another half hour

  45. Danger-Eagle

    Honestly, everyone is joking, but i bet if you switched to organic/free range chicken you wouldn’t have this problem. I used to work for a food company (not to name) and the cheaper chicken breasts we’re pumped with salt water and vegtable glycerin.

    The added “juices” make the raw chicken weigh more and appear more juicy to uninformed consumers.

  46. stonedandthrown

    Juice runs clear – white meat. Good to go.

  47. IrishWeebster

    … is the grilling version of, “my ex boyfriend said my boobs are too big! *pout*”

  48. zaftytape

    Oh no~ I have too much money in the bank. My muscles are too big. My cookies are too delicious.