The last couple times I've grilled chicken, it's turned out real chewy, a little tough and kind of like rubber. I dont think I've done anything different than I have in the past. Any ideas what might be going on?

Cooked it too fast and too long?

Cooked it too fast and too long?

That makes no sense. How can you cook it too fast and too long??

I think you may have cooked it a little longer than normal.

Possibly your heat is too high, causing it to look done, but its really not on the inside, so when you leave it on longer it loses its juices, and becomes rubbery/chewy

I use the thigh/drumstick quarters for grilling. I coat them in olive oil & season with Tony Catchere's seasong including under the skin. Throw on high heat for 1 minute for both sides to brown a little and then at 325 inderect heat for 45 minutes. Never fails.

            T

I use the thigh/drumstick quarters for grilling. I coat them in olive oil & season with Tony Catchere's seasong including under the skin. Throw on high heat for 1 minute for both sides to brown a little and then at 325 inderect heat for 45 minutes. Never fails.

T

Does that mean you put it where the flame isnt directly below it ?

That is correct

      T

Tbird is right. Indirect heat is the key to perfect chicken.

But as for your problem:

Are you using tongs or a fork?

Gass or Charcoal?

Fresh or frozen?

One flip or multipul ones?

Cooked it too fast and too long?

That makes no sense. How can you cook it too fast and too long??

I think you may have cooked it a little longer than normal.

Possibly your heat is too high, causing it to look done, but its really not on the inside, so when you leave it on longer it loses its juices, and becomes rubbery/chewy

Makes perfect sense for the people that have actually cooked before... Cooking to fast means cooking on to high of heat, to long means well cooking it for to long. You combine those together and you get tough chewy chicken.

Tbird is right. Indirect heat is the key to perfect chicken.

But as for your problem:

Are you using tongs or a fork?

Gass or Charcoal?

Give this man a prize...

Your chewy chicken can be caused in part to all of the above.  One mistake many people make is thinking that you have to burn chicken and cook it above 165degrees.  All this does is cook out all the natural juices from the meat leaving it tasteless and tough.  Essentially, you just made chicken jerky.

In order to perfectly cook chicken try the following:

1.  only turn chicken three times.  sear one side, flip, sear the other, turn one half turn and flip the final time.  this will seal in the juices, and make nice grill marks

2.  Do Not smash down the chicken or use a fork to turn and flip.  This just releases the natural juices that keep the meat moist.

3.  Do not be afraid to cook chicken to a med.well.  As long as your internal temp reaches 160 its done. 

4.  Never cook frozen chicken.  Always allow it to thaw completely before grilling. This will allow a thorough cook

These same basic principles apply to beef as well.  Except the temp.  beef/venison is best prepared rare to med rare or an internal temp of 145-155.

These are the basic instructions we train our chefs with.  Happy grilling.......

Fresh or frozen?

One flip or multipul ones?

Cooked it too fast and too long?

That makes no sense. How can you cook it too fast and too long??

I think you may have cooked it a little longer than normal.

Possibly your heat is too high, causing it to look done, but its really not on the inside, so when you leave it on longer it loses its juices, and becomes rubbery/chewy

Makes perfect sense for the people that have actually cooked before... Cooking to fast means cooking on to high of heat, to long means well cooking it for to long. You combine those together and you get tough chewy chicken.

Thank you.

Cooked it too fast and too long?

That makes no sense. How can you cook it too fast and too long??

I think you may have cooked it a little longer than normal.

Possibly your heat is too high, causing it to look done, but its really not on the inside, so when you leave it on longer it loses its juices, and becomes rubbery/chewy

You answered it yourself.  Now go back to the kitchen and stick with your grilled cheese or PB&J.

Kids,geeeeesh ;D

Could be the quality of chicken you're buying.

The last couple times I've grilled chicken, it's turned out real chewy, a little tough and kind of like rubber. I dont think I've done anything different than I have in the past. Any ideas what might be going on?

You are cooking it completely wrong.

Your not supposed to put it on the grill, your supposed to put it in a deep fryer.

In all seriousness though, I agree with Bassn Blvd.

I use the thigh/drumstick quarters for grilling. I coat them in olive oil & season with Tony Catchere's seasong including under the skin. Throw on high heat for 1 minute for both sides to brown a little and then at 325 inderect heat for 45 minutes. Never fails.

T

Yep, marinate (over night) in Olive Oil with Lemon (go easy on lemon). Season to your liking. This will even make a breast more moist.

definitely do not cook over the flame, indirect heat will make the meat cook slower but better

good stuff. i love grilling chicken but sometimes i char it or it comes out a bit dry. lower , indirect heat it is.

i like to get some boneless breasts and marinate them in mojo with diced onions and green bell peppers for at least a few hours. sprinkle on some all seasoning and bam - delicious chicken. cheap , simple and amazing.

im not too sure if our northern members know about teh mojo. 

good stuff. i love grilling chicken but sometimes i char it or it comes out a bit dry. lower , indirect heat it is.

i like to get some boneless breasts and marinate them in mojo with diced onions and green bell peppers for at least a few hours. sprinkle on some all seasoning and bam - delicious chicken. cheap , simple and amazing.

im not too sure if our northern members know about teh mojo.

They don't grill, they sit and order. ;D

We grill fine, we just don't barbeque.  What is Mojo anyway?

I love grilled chicken. As has already been talked about low and slow is the best. I do like a little seared/blackened skin on mine. I will start with the chicken over the direct heat with the vents wide open for a couple of minutes, then move everything out to the edge and close down the vents. I use my own Cajun dry rub that will bring tears of joy to your eyes. The tears may be from the spices, but I'm going with joy.

What is Mojo anyway?

http://www.badia-spices.com/cooking/cooking_prod_detail.cfm?id=131

http://allrecipes.com/Recipe/Mojo-Grilling-Marinade/Detail.aspx

http://www.tasteofcuba.com/mojo.html

http://icuban.com/food/mojo.html

Cooked it too fast and too long?

That makes no sense. How can you cook it too fast and too long??

I think you may have cooked it a little longer than normal.

Possibly your heat is too high, causing it to look done, but its really not on the inside, so when you leave it on longer it loses its juices, and becomes rubbery/chewy

Makes perfect sense for the people that have actually cooked before... Cooking to fast means cooking on to high of heat, to long means well cooking it for to long. You combine those together and you get tough chewy chicken.

my mistake guys, I thought you meant too fast as in time on the grill, not the heat level...

Step 1 - Take your gas grill out to the curb.

Step 2 - Go get a charcoal grill.

Step 3 - Follow the advice given so far. If you do use a Weber type kettle grill, make sure the lid vent is over top of the meat. It pulls the smoke over the meat. You won't get a lighter fluid or charcoal taste if you let the coals turn white (ash over) before you cook.

Chicago is up north and has the 2nd largest hispanic population outside of Los Angeles. We know what mojo is. Love the mojo. Goya makes a few different flavors. I use picante on my chicken and criollo for grilled shrimp.

I second you should get a charcoal grill and when you figure that out a smoker is next.

Youse guys from Florida have no idea what good food is.

Chicago is up north and has the 2nd largest hispanic population outside of Los Angeles. We know what mojo is. Love the mojo. Goya makes a few different flavors. I use picante on my chicken and criollo for grilled shrimp.

I second you should get a charcoal grill and when you figure that out a smoker is next.

Youse guys from Florida have no idea what good food is.

ive been through chi town , it does have its share of hispanics , but so does south florida lol. chicago does have consistantly better mexican food though.

you must have not been to the better restaurants if youve been down here. denny's doesnt count  ;D.

Chicago is up north and has the 2nd largest hispanic population outside of Los Angeles. We know what mojo is. Love the mojo. Goya makes a few different flavors. I use picante on my chicken and criollo for grilled shrimp.

I second you should get a charcoal grill and when you figure that out a smoker is next.

Youse guys from Florida have no idea what good food is.

Uh Oh. That there sounds like a challenge. Perhaps we need to have a "cook off" at the annual BR get together. Break out the MoJo and fire up them .

By the way, we're talking about BBQ, not