Why This Happens
Overcooking is the #1 cause. Chicken breast reaches 74°C (165°F) faster than you think, especially boneless. Cooking over only high heat, not brining, and skipping the rest also contribute.
Why Is My BBQ Chicken Dry?
Overcooking is the #1 cause. Use a meat thermometer — pull at 74°C (165°F). Complete troubleshooting guide.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Mehmet Ali Turan on Pexels
Quick Answer
Overcooking is the #1 cause. Use a meat thermometer — pull at 74°C (165°F).
How to Fix It
- Use a meat thermometer — pull at 74°C (165°F)
- Brine for 2-4 hours (1 tbsp salt per litre of water)
- Use thighs instead of breast — dark meat is more forgiving
- Cook bone-in, skin-on for moisture retention
- Rest for 5-10 minutes after cooking
- Use indirect heat for larger pieces, finish with a sear
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Why Is My BBQ Chicken Dry?
Overcooking is the #1 cause. Chicken breast reaches 74°C (165°F) faster than you think, especially boneless.
How do I fix this?
Use a meat thermometer — pull at 74°C (165°F). Brine for 2-4 hours (1 tbsp salt per litre of water). Use thighs instead of breast — dark meat is more forgiving.
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Sources & References
1
2
Mad Scientist BBQ (YouTube)
Jeremy Yoder's detailed BBQ experiments and science-based cooking methods.
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3
Food Standards Australia New Zealand
Official Australian food safety guidelines and safe cooking temperatures.
Government
4
America's Test Kitchen (YouTube)
Rigorously tested steak cooking methods with scientific precision.
Video