Sorry for diverting the thread, but if you brine the chicken in about 1/2 cup salt in some water you will lose that overcooked dry chicken.
The other choice is to sous vide it. It can't be dried and overcooked then.
Frankly I would rather eat shrimp every day, but just in case you want to go back to chicken.
Originally Posted by QuadQueen
Making my way a little lower this week, so that's cool...
Tonight is a big plate of grilled cajun-lime shrimpies with colored peppers! I've got hard-boiled eggs made and some lean meatballs too that I cooked for the week. Chicken is taking a back seat for me this week--I think I always overcook it and dry it out, haha.
I'm really looking forward to hitting the 230's again. And then straight down to 210 which is within my normal off-season weight range, so I know I'll begin to feel like myself again