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Why is My Chicken Chewy?

12 Mins read
why is my chicken chewy
why is my chicken chewy

Why is My Chicken Chewy? This is a common question that many home cooks ask themselves after spending time in the kitchen, meticulously preparing a chicken dish only to find the meat disappointingly tough and rubbery. The desire for tender, juicy chicken is universal, yet achieving that perfect texture can sometimes feel like an elusive goal. 

Understanding the factors that contribute to chewy chicken can help us unravel this culinary mystery and improve our cooking skills. From the choice of chicken cuts to the cooking techniques employed, let’s delve into the world of chicken tenderness and explore why it sometimes falls short of our expectations. So, if you’ve ever wondered why your chicken turns out chewy, read on to unravel the secrets behind this culinary conundrum.

Why is My Chicken Chewy?

The texture of chicken can greatly affect the overall dining experience, and chewy chicken can be quite disappointing. To understand why this happens, we need to examine a few key factors.


One of the primary reasons for chewy chicken is overcooking. When chicken is cooked for too long or at too high a temperature, the proteins in the meat undergo a process called denaturation. This causes the proteins to shrink and contract excessively, resulting in a tough and rubbery texture.

The proteins in chicken, particularly myosin and actin, play a crucial role in maintaining its structure and texture. When exposed to heat, these proteins undergo structural changes. Initially, they unwind and loosen, allowing the muscle fibers to relax and the chicken to become tender. However, if the chicken is cooked for an extended period or at high temperatures, the proteins continue to denature excessively. As a result, they become tightly coiled, pushing out moisture and causing the meat to become dry and chewy.

To avoid chewy chicken, it is important to cook it just until it reaches the proper internal temperature. For boneless, skinless chicken breasts, the recommended internal temperature is around 165°F (74°C). At this temperature, the chicken is cooked through and safe to eat, while still retaining its juiciness and tenderness.

Using a meat thermometer is the most accurate way to determine the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken breast, without touching the bone, and ensure it reads 165°F (74°C) before removing the chicken from the heat source.


Low-quality chicken

The quality of the chicken itself plays a significant role in its tenderness. Older or poorly raised chickens tend to have tougher meat, which can result in a chewy texture. On the other hand, opting for high-quality chicken, preferably sourced from reputable suppliers, can greatly improve the tenderness of the final dish.

High-quality chicken is typically derived from younger birds that have been raised under optimal conditions. These chickens have a more tender and flavorful meat composition, making them less likely to turn out chewy when cooked.

When purchasing chicken, it’s advisable to choose reputable sources that prioritize the quality of their products. Look for labels that indicate organic, free-range, or pasture-raised chicken, as these often signify better quality and more favorable living conditions for the birds. Additionally, purchasing from local farmers or trusted butchers can also assure the chicken’s quality.

Incorrect cooking techniques

The cooking methods you choose can significantly impact the texture of the chicken. Different methods can either help retain moisture and tenderness or result in a chewy outcome.

Deep-frying chicken at too low a temperature can lead to a greasy exterior and a chewy interior. When the oil temperature is not high enough, the chicken absorbs more oil, making it greasy and heavy. Additionally, inadequate heat can result in undercooking the interior, leaving it chewy and raw. To achieve crispy, tender fried chicken, it’s important to maintain the oil at the correct temperature (usually around 350°F or 175°C) and ensure that the chicken is cooked through.

Boiling or simmering chicken for extended periods can also result in overcooked and tough meat. Prolonged exposure to high heat causes the proteins in the chicken to denature excessively, resulting in a dry and chewy texture. While boiling or simmering can be suitable for making chicken broth or stock, it is not ideal for achieving tender and juicy chicken. Instead, consider using these methods for shorter cooking times or incorporating other ingredients that add moisture and flavor to the chicken.

Opting for appropriate cooking methods, such as grilling, roasting, or sautéing, can help retain the moisture and tenderness of the chicken. Grilling allows for the fat to render, creating a flavorful crust while keeping the interior moist. Roasting in the oven helps to retain the natural juices and can result in tender and succulent chicken. Sautéing over high heat quickly seals in the moisture and produces a nicely browned exterior.

Lack of brining or marinating

Brining and marinating are excellent techniques to enhance the tenderness of the chicken.

Brining involves soaking the chicken in a solution of water and salt, sometimes with additional seasonings, for a designated period before cooking. The salt in the brine helps to break down the proteins in the chicken, allowing it to retain moisture and become more tender during the cooking process. The brine also infuses flavor into the meat, resulting in a more delicious end product. It’s important to note that the chicken should be rinsed and patted dry after brining before proceeding with cooking.

Marinating chicken involves soaking it in a flavorful liquid, often containing a combination of herbs, spices, oils, and acidic ingredients like citrus juice or vinegar. The acid in the marinade helps to tenderize the meat by breaking down its proteins. It also imparts flavor to the chicken, enhancing its taste. Marinating times can vary depending on the recipe and the cut of chicken, but it’s generally recommended to marinate for at least 30 minutes to a few hours, or even overnight in the refrigerator for more intense flavor.

Both brining and marinating can significantly improve the tenderness and flavor of the chicken. These techniques allow the chicken to absorb moisture and seasoning, resulting in juicier and more enjoyable meat. Whether you choose to brine or marinate, it’s important to follow proper food safety practices, such as refrigerating the chicken during the process and discarding any used marinades or brines to prevent contamination.


Improper slicing or carving

The way you slice or carve cooked chicken can have a significant impact on its chewiness.

When cutting chicken, it’s important to pay attention to the direction of the muscle fibers. The grain refers to the direction in which the muscle fibers run. By cutting against the grain, you are slicing perpendicular to these fibers, which helps to shorten them and promote tenderness.

When you cut against the grain, the knife cuts through the muscle fibers, making them shorter and easier to chew. This results in a more tender texture compared to cutting with the grain, where the muscle fibers remain longer and can contribute to chewiness.

To identify the grain of the chicken, look for the lines or striations on the surface of the meat. These lines indicate the direction of the muscle fibers. Slice the chicken perpendicular to these lines to cut against the grain.

Properly slicing or carving the chicken against the grain is especially important for tougher cuts of chicken, such as chicken breasts or thighs, which tend to have longer muscle fibers. By cutting against the grain, you can help break down these fibers and achieve a more tender and enjoyable eating experience.

How To Fix Chewy Chicken

If you find yourself with chewy chicken, don’t worry! There are several methods you can try to salvage the texture and make it more tender:


If you find yourself with chewy chicken, one method you can try is using a meat tenderizer or a kitchen mallet to gently pound the chicken breasts. This technique helps break down the muscle fibers, making the meat more tender.

Here’s how you can do it:

Place the chicken breasts between two pieces of plastic wrap or in a sealable plastic bag to prevent any splattering or contamination.

Gently pound the chicken breasts using the smooth side of a meat tenderizer or a kitchen mallet. Start from the center and work your way outwards, using even and gentle pressure.

Continue pounding until the chicken breasts are of an even thickness. Be careful not to pound too hard or for too long, as this can over-flatten the meat and lead to toughness.

Once the chicken breasts are evenly pounded, you can proceed with your preferred cooking method, such as grilling, sautéing, or baking.

Pounding the chicken helps to break down the muscle fibers, making the meat more tender and reducing the chewiness. However, it’s important to exercise caution and not overdo it, as excessively flattening the chicken can result in dryness or an uneven cooking process.

Remember to always practice proper food safety and hygiene when handling raw chicken. Clean all surfaces and utensils thoroughly after pounding the chicken to avoid cross-contamination.

why is my chicken chewy 3

Moist heat cooking

One effective approach is to cook the chicken again using moist heat methods. Here’s how you can do it:

Cut the cooked chicken into smaller, manageable pieces. This will help the chicken cook more evenly and allow the flavors to penetrate the meat.

Prepare a flavorful liquid to simmer the chicken in. You can use chicken broth, vegetable broth, or a sauce of your choice. Adding herbs, spices, and aromatics like garlic and onion can enhance the flavor.

Place the chicken pieces into a pot or a skillet and pour in the flavorful liquid until it covers the chicken.

Heat the pot or skillet over low heat and bring the liquid to a gentle simmer. Avoid boiling the chicken, as this can make it tough.

Allow the chicken to simmer in the liquid for about 15-20 minutes, or until it becomes tender. Keep an eye on it and adjust the heat as needed to maintain a gentle simmer.

Alternatively, you can also use a slow cooker or a pressure cooker to cook the chicken again using moist heat methods. Follow the manufacturer’s instructions for your specific device to ensure proper cooking times and settings.

Cooking the chewy chicken in a flavorful liquid using moist heat methods helps to reintroduce moisture to the meat, which can soften it and improve its texture. The gentle heat and extended cooking time allow the chicken to absorb the flavors of the liquid, resulting in a more delicious result.

After simmering or cooking the chicken again, you can serve it as is or incorporate it into other dishes like salads, sandwiches, or stir-fries.

Remember to handle and store cooked chicken properly to ensure food safety. Discard any leftovers that have been sitting at room temperature for too long.


Braising is a wonderful technique to transform chewy chicken into a tender and flavorful dish. It involves cooking the chicken slowly in a flavorful liquid, partially covered until it becomes tender. Braising allows the meat to absorb moisture and flavor, resulting in a more enjoyable texture. Here’s how you can braise chicken:

Select a braising liquid: Choose a flavorful liquid such as chicken broth, wine, or a combination of broth and aromatic ingredients like onions, garlic, and herbs. The liquid will infuse into the chicken during the cooking process, enhancing its taste.

Preheat the oven or prepare a stovetop braising pan: If using the oven, preheat it to a moderate temperature, typically around 325°F (163°C). If braising on the stovetop, select a large, heavy-bottomed pan with a tight-fitting lid.

Season and sear the chicken: Season the chicken with salt, pepper, and any additional desired spices or herbs. In the braising pan, heat some oil or butter over medium-high heat. Sear the chicken pieces until they develop a golden brown crust on all sides. This step adds flavor and helps retain moisture in the meat.

Add the braising liquid: Pour the chosen braising liquid into the pan, ensuring it covers the chicken partially. The liquid should come up about halfway to two-thirds of the height of the chicken pieces. This allows for sufficient moisture and flavor absorption during the cooking process.

Simmer or bake the chicken: If using the stovetop, reduce the heat to low, cover the pan with the lid, and let the chicken simmer gently for about 1 to 1.5 hours, or until the meat becomes tender. If using the oven, place the pan with the chicken and liquid in the preheated oven. Braise the chicken for a similar duration, checking occasionally to ensure the liquid doesn’t evaporate completely.

Test for doneness: Pierce the chicken with a fork or knife to check for tenderness. If it easily slides through the meat and the chicken is no longer chewy, it is cooked and ready to be served.

Once the chicken is braised to perfection, you can serve it with the reduced braising liquid as a flavorful sauce or incorporate it into other dishes such as stews, pasta, or rice.

Shredding or slicing

If you have cooked chicken that is still chewy, a great way to improve its texture is to shred or thinly slice it. By breaking the meat into smaller pieces, you can reduce the perception of chewiness and make it easier to eat. Shredded or thinly sliced chicken can be used in a variety of dishes such as salads, sandwiches, wraps, or stir-fries. Here’s how you can do it:

Allow the cooked chicken to cool slightly before handling it. This will make it easier to shred or slice without burning yourself.

If you prefer shredded chicken, use your hands or a fork to pull the chicken apart into thin strips. Start by tearing the meat along the natural grain or muscle fibers. Continue shredding until you achieve the desired consistency.

If you prefer thinly sliced chicken, use a sharp knife to cut the meat into thin, even slices. To make it easier, you can partially freeze the cooked chicken for about 15-20 minutes to firm it up slightly before slicing.

Once the chicken is shredded or thinly sliced, you can incorporate it into various dishes. For example:

Salads: Add the shredded or sliced chicken to your favorite salad greens and vegetables. Drizzle with dressing for a delicious and satisfying meal.

Sandwiches and Wraps: Layer the chicken on bread or wrap it in a tortilla along with your preferred fillings, such as lettuce, tomatoes, and condiments, for a tasty sandwich or wrap.

Stir-fries: Toss the shredded or sliced chicken into a hot skillet or wok with vegetables, sauces, and spices for a quick and flavorful stir-fry.

By shredding or thinly slicing the chewy chicken, you can transform it into a versatile ingredient that can be used in a range of dishes. The smaller pieces and increased surface area will make the chicken easier to chew and more enjoyable to eat.

Remember to handle and store the cooked chicken properly to ensure food safety. If the chicken has been sitting at room temperature for too long, discard any leftovers to prevent the risk of bacterial contamination.

Marinating or brining 

If you’re starting from scratch and want to ensure tender and juicy chicken, marinating or bringing it beforehand can make a significant difference. Both techniques involve soaking the chicken in a mixture to enhance its tenderness and flavor. Here’s how you can use marinating or brining to achieve great results:


Prepare a marinade: Combine your choice of flavorful ingredients like citrus juice (such as lemon, lime, or orange), vinegar (such as balsamic or apple cider vinegar), yogurt, herbs, spices, and other seasonings. The acidic components in the marinade help break down the proteins in the chicken, resulting in a more tender texture.

Place the chicken in a container or zip-top bag: Ensure the chicken is evenly coated with the marinade. If using a container, make sure it is large enough to hold the chicken and the marinade. If using a zip-top bag, remove as much air as possible before sealing it.

Refrigerate and marinate: Allow the chicken to marinate in the refrigerator for at least 30 minutes, but preferably several hours or overnight. The longer the chicken marinates, the more time it has to absorb the flavors and tenderize.

Cook the chicken: After marinating, remove the chicken from the marinade and discard any leftover marinade. Cook the chicken using your preferred methods, such as grilling, baking, or pan-frying, until it reaches the appropriate internal temperature.


Prepare a brine solution: In a container or large pot, dissolve salt in water. You can also add sugar, herbs, spices, or other flavorings to enhance the taste. The saltwater solution helps the chicken retain moisture, resulting in juicier meat.

Submerge the chicken in the brine: Place the chicken in the brine solution, ensuring it is fully submerged. If needed, use a weighted object to keep the chicken immersed. Brining times can vary based on the size and type of chicken, but as a general guideline, brine for about 1 hour per pound (0.45 kg) of chicken.

Rinse and pat dry: After bringing, remove the chicken from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the chicken dry with paper towels before cooking.

Cook the chicken: Proceed to cook the chicken using your preferred cooking method, such as grilling, roasting, or sautéing. Ensure the chicken reaches the appropriate internal temperature for safe consumption.

Sous vide cooking

Sous vide is an excellent cooking technique to achieve tender and juicy chicken, even if it is initially chewy. Here’s how you can use sous vide to cook chicken:

Preheat the sous vide water bath: Fill a container or sous vide machine with water and preheat it to the desired temperature. For chicken, a temperature of around 145°F to 165°F (63°C to 74°C) is commonly used, depending on the level of doneness you prefer.

Season and vacuum-seal the chicken: Season the chicken with salt, pepper, herbs, spices, or any other desired flavors. Place the seasoned chicken in a vacuum-sealed bag or a zip-top bag, ensuring the chicken is in a single layer and the bag is sealed tightly to prevent any water from entering.

Cook the chicken sous vide style: Immerse the sealed bag of chicken into the preheated water bath, ensuring it is fully submerged. If using a zip-top bag, you can use the water displacement method to remove excess air from the bag. Cook the chicken for a specific time based on its thickness. For boneless, skinless chicken breasts, cooking times usually range from 1 to 3 hours.

Finish the chicken: Once the chicken has finished cooking the sous vide, remove it from the bag and pat it dry with paper towels. At this point, the chicken will be perfectly cooked but may lack color and crispness on the exterior. To enhance its appearance, you can quickly sear the chicken in a hot skillet or on a grill for a few seconds on each side to achieve a golden brown crust.

By cooking the chewy chicken sous vide style, you can achieve precise temperature control, which helps break down the proteins and make the meat tender. The longer cooking time allows for even heat distribution and ensures the chicken is cooked to the desired level of doneness without drying it out.

Sous vide cooking also helps retain the natural juices and flavors of the chicken, resulting in a moist and delicious result. Whether you’re cooking chicken breasts, thighs, or a whole chicken, sous vide can be a game-changer in transforming chewy chicken into a tender and enjoyable dish.

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About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
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