Extra Moist and Juicy Chicken

I can't tell you how many times I gave up on trying to cook chicken because I dried it out causing it to tasted like cardboard.  It got so bad, I had to chew the chicken, then swallow it with water to get it down!  Not anymore my friends!!  This simple little trick is the EASIEST and FASTEST way to cook your chicken in bulk and keep it moist and juicy! 

Everything I use can be bought at Sam's Club.  I love this place because it's so much cheaper and better than a typical grocery store!  Try it out!

The first trick is to purchase a cooking thermometer.  This is the only way to thoroughly cook a chicken to the fullest and keep it edible.  You want your chicken to hit 165 degrees and then take it out of the oven!  No more than 165 degrees or you've dried it out!  

Extra Moist and Juicy Chicken

Whatever spices you want.  I use any of the following:

• garlic pepper
• granulated garlic
• pepper
• paprika and garlic blend
• original ms dash
• 6 pepper blend

Red wine vinegar
extra virgin olive oil
Garlic cloves
water

Now, I don't do measurements well so I'll keep you at this rule.

Each pan, mix 1/4 cup of water, 1 tbs oil, 1 tbs vinegar, 4-5 cloves of garlic.  Blend this up until garlic is tiny.  Pour mixture on the chicken.  Top chicken with your favorite spices.  Cook until chicken is 165 degrees!

Done!!  Yummy, moist chicken that took no time to prep at all!!!