The best and 'sure-fire-way' to prevent your chicken from drying out is to use an instant-read meat thermometer to check the internal temperature of the chicken. For example, when the internal temperature of the thickest part of the breast reaches 165 degrees F, the chicken is done and will be moist. In addition to using the meat thermometer, brining or marinating the chicken for at least 30 minutes up to 24 hours will also ensure a moist and juicy chicken.