Allow me to field this one. Having spent many many hours pondering over how to keep things moist i noticed that when i tickled my girlfriend in bed she became and remained moist. This intrigued me and i wondered if the same technique could be applied to chicken. And in short, it can! It is a well known technique that massaging chicken in a marinade helps it retain the flavour aswell as the moisture. This inspired a cult of chicken massagers in the late 1940's who were shunned from their culinery circles for their 'outside the box' thinking. However, their legend lives on and is present today. So in all seriousness heres a recipe that ive stuck to for years and stumbled across serendipitously when chucking everythings from my leftovers into a chicken marinade:
Put however much chicken u want into a container, preferably tupperware
Pour in enough extra virgin olive oil till the breasts are well submerged
Grind in a thin covering of sea salt and pepper
Next is the flavour base, i like bbq so ill give mine as an example but just change these for different sauces
Pour in enough bbq sauce to cover 1/2 of the chicken
Sprinkle cajun seasoning so u have a fine cover over everything
Add fresh basil leaves or a basil paste to give that herbiness
Add lemon juice, as much as you like
Add a chilli or chilli paste if required
Pour in a very healthy amount of worcestershire sauce, unorthodox i know, but somehow unknown to the world's leading scientists worcestershire sauce quintuples the flavour of chicken. When u think you've added enough, add a bit more. Being the secret ingredient i ask you kindly not to let the public know, for their safety, and obviously keep it out of reach for the prying hands of children.
Finally, for a good 5mins mix the marinade together with the chicken, with your hands, until the sauce becomes one colour. The best way is to almost kneed the chicken and really massage the flavour in, believe me, it'll be worth it. Make sure your hands are cut free coz i often get chilli in open wounds and its not pleasant.
At this point you will almost certainly need to fetch a towel so that you can wipe the druel away from your mouth. Then, compose yourself.......and continue
After its thoroughly mixed, make sure all the chicken is submerged, seal the container and put it in the fridge overnight. It keeps for a few days like this so dont worry.
Although the recipe is perfect, i encourage improvisation, mainly because it will make you feel like your a chef doing a special trick that only you know about. Its a nice feeling.
Now come the main part, having all this is good but its really about the cooking. Unfortunatley to get the moisture you want, you will have to keep a close eye on the chicken while its cooking. The trick is to almost undercook the chicken, when you cook you evaporate off the water so the less time you cook for the more water remains. Obviously i dont know what your grill is like but its essential that you grill the chicken. Also, mine doesnt have a temperature coz its gas but i cook at 75% power:
Grill the chicken for 6mins under the grill about 5inches away from it at 75% power.
Check the chicken after 6mins, if its cooked on top turn it over and grill for another 6mins
After this, cut the breast open and have a gander at whether the middle is cooked, if it isnt then cook for further 1min intervalks turning each time. it may be time consuming but its worth it.
If however in the likely event that the chicken is cooked.......... BON APPETITE!!
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