Random question about cooking chicken breasts?

I agree with originalvalillabean....and when I use Lee & Perrins Chicken Marinade, my grilled chicken breasts are very juicy. It is a white wine & herb marinade. I buy it at Central Market. Also...maybe you are cooking a little too long? Mine dry out if I'm not paying close attention.

Organic chicken tends to render juicier cooked chicken. Pounding them makes them more tender. Over cooking in my opinion dries them out.

The quality of the chicken makes so much difference. I won't have supermarket chicken any more - only from my butcher now.
Also I bake mine wrapped it in foil initially to keep the moisture in, then open it to brown it for the last 10 mins.

Number one: pound them to uniform thickness so that some parts won't dry out while other parts are cooking.

That has made all the difference for me.

I tried this marinade recently and it makes very yummy chicken that's really juicy and tender. I grill some on Sundays to have for salads during the week.

8 oz bottle of Teriyaki Sauce
1 tablespoon sesame oil
2 teaspoons fresh chopped garlic
Fresh lemon juice from 2 lemons

Mix ingredients together and pour into ziplock bag. Add 4-6 chicken breast halves (I used boneless, skinless) and marinate overnight.
Grill 4 minutes on each side, then place on platter and cover with foil and let rest 10 minutes before slicing. Do not over cook!

I agree with not overcooking them. Bone in and dark chicken meat take longer to cook. Breasts don't take as long as we think they do.

The technique I learned from America's Test Kitchen has changed our view of chicken forever.  I use their pan-seared method without all the fancy-schmancy ingredients.  Basically, take skinless, boneless chicken breasts and poke the thicker end 5 times with a fork and season with salt.  Place skin side down and cover the baking pan with foil, then bake in a 275 degree oven for about 35-45 minutes depending on your oven.  The goal is to get the chicken to 150 degrees. THIS IS NOT DONE YET!  Then remove it from the oven and place on paper towels.  Meanwhile, melt some butter (the measurements elude me off the top of my head but it's not much) and combine with a little flour and cornstarch with seasonings of your choice to make a paste.  Brush the "skin side" with the mixture and saute in a large skillet that's been lightly oiled (I use evoo).  While the bottom browns, brush the rest on the top.  I confess sometimes I forget this part and it doesn't matter.  Once the chicken reaches 160 remove it and let sit for 5 minutes so the juices can redistribute.  

I know this seems like a lot of work, but it is SO worth it.  Also, 160 is below what the gov't recommends for food safety but ATK did their own testing and found the chicken to be too dried out once you hit that temp.  They claim the bacteria are all dead by the time it reaches 160 but the meat is still succulent. Plus there's carry over heat. I have found this to be true but have also cooked it to a higher temp and still found it juicy using this method.  This is what I do now whenever I need chicken, whether it's plain, blackened, cajun, etc.

We've noticed our chicken is juicier when we marinate and grill it.

That's what we do and it is lovely and MOIST.

If you marinate, and there's salt in your marinade, then you're brining. 

I have this issue with pork chops.

I keep trying though, to the chagrin of my sons.