boiling causes the expanding liquid in chicken and in fact almost any meat, to push out of the meat. the juices are lost due to this simple physical property...most things expand when heated. If you want chicken to be moist, let it come to nearly room temperature before cooking and cook quickly, which is easy with warmer meats. cold meat cooks more tough than warm meat. just be careful to not allow bacteria to grow on the meat. there are guidelines on line regarding time meat can be safely set outside of the refrigerator before cooking. do a little homework.

Boiling causes the liquid in the chicken, most meats really, to expand and seep out of the meat. The juices are then lost due to evaporation (the juices cooking away). If you want chicken to be moist, let it come to nearly room temperature before cooking and cook it quickly. This is more easily done with warmer meats as cold meat is tougher to cook than warm meat.

Just be careful to not allow bacteria to grow on the meat (see numerous food safety posts of "Danger zone" temperatures). There are guidelines on line regarding time meat can be safely set outside of the refrigerator before cooking.