Few summer cooking disappointments hit quite like dry grilled chicken. You lay it on the grates. You hover over the grill. But you somehow end up with a chicken breast that has all the moisture and appeal of a flip-flop—a result that would earn a long look of silent disapproval from Carmy Berzatto.
As fans tune in to the June 25 premiere of the fifth and final season of FX’s The Bear, Courtney Storer—the culinary producer responsible for making the show’s food look so irresistible—has chicken on the brain.
Storer recently partnered with Just Bare to create a series of character-inspired recipes, including a Grilled Chicken Piccata inspired by Carmy, for a special The Bear pop-up dinner in New York City. She also created a limited-edition meal kit featuring Tina’s Crispy Chicken with Spring Pea Crème Fraîche, available beginning June 25.
“The question I get all the time,” Storer tells Good Housekeeping, is why grilled chicken turns out dry.
Her answer? Most people are skipping a simple but important step.
The secret is in the marinade
When it comes to juicy grilled chicken, Storer is firmly Team Marinade. “I always marinate chicken breast,” she says. “I always do.”
In fact, she says even a few hours can make a noticeable difference. It's the kind of prep-ahead move that feels very Sydney Adamu: Put in a little extra work upfront and reap the rewards later.
“Maybe even two or three hours before, take your favorite salad dressing, pour it over your chicken, get it on the grill—you’re going to see a total difference in the flavor,” she says.
“Chicken really benefits from the salt and maybe a little pinch of sugar to really inject flavor into the chicken,” Storer explains.
Her go-to marinade is surprisingly simple: lemon zest, freshly grated garlic, salt, sugar, and white balsamic vinegar.
“I think that white balsamic adds such a nice kiss of sweetness and nuance and acidity,” she says. Compared with traditional balsamic, the white version is lighter and brighter, with a subtle fruity sweetness that plays especially well with chicken. As a bonus, it won't stain the meat brown the way regular balsamic can, helping grilled chicken keep its golden color.
Stop fighting your grill
If you've ever tried to flip chicken only to have half of it stubbornly cling to the grates, Storer has some reassuring news: The chicken isn't being difficult. It's just not ready yet.
“A lot of people panic when their chicken sticks on the grill,” she says. “Chicken will release when it’s ready.”
In other words, step away from the tongs. This is not the time to channel Richie's nervous energy.
“It really does. It’s an exercise in patience,” Storer says. “You just have to put it down, let it do its thing for a little bit. It will tell you when it’s ready to flip.”
Before you start cooking, she recommends a few simple steps:
- Properly preheat the grill
- Clean the grates
- Lightly oil the grates to help prevent sticking
Don’t skip the resting period
You know how every recipe tells you to let meat rest before slicing into it? There's a reason for that.
Storer recommends resting grilled chicken for 4 to 6 minutes after it comes off the grill.
“I think it improves how the juices redistribute in the chicken,” she says.
Cutting into chicken immediately can cause those flavorful juices to run right out onto the cutting board instead of staying where you want them.
“Just like we think about beef or steak, we want the chicken to relax as well,” she says.
That's especially important if you've ever complained that your chicken tasted dry even though you didn't overcook it.
“Hot, it tightens up,” Storer explains. “Then you need to let it calm down.” It’s like how Carmy needs to take a breath before service.
An easy upgrade for your next cookout
If you're hosting friends this summer, Storer has an easy trick for making grilled chicken feel a little more special.
After grilling marinated chicken, top it with chopped fresh tomatoes, herbs, and a squeeze of lemon.
Her favorite herbs include basil, thyme, mint, and tarragon, which she calls an underrated summer ingredient.
Finish everything with good olive oil and serve it alongside grilled bread.
The result feels restaurant-worthy, but takes very little extra effort—which, frankly, is exactly the kind of summer cooking advice we can get behind.
Yes, Chef: Here’s what Storer teases about the final season
While Storer couldn’t reveal how The Bear ends, she did offer one tease:
“You will see so much food this season,” she says. “And you will see so much, as per usual, a fast-paced kitchen, but also you’ll see a lot of teamwork this season.”
