Cooking chicken on a BBQ grill can seem daunting, but with some simple techniques, you can achieve perfectly cooked and delicious chicken every time. Whether using a charcoal or gas grill, understanding some key steps will help you master grilling chicken.
Selecting the Right Cuts of Chicken
The first step is choosing chicken pieces that will hold up well on the grill Boneless chicken breasts are a popular choice, but they tend to dry out quickly For better results, opt for bone-in chicken thighs, drumsticks, or wings. The bones help keep the meat moist and add flavor. Whole chickens can also be grilled, but require more time and attention.
For even cooking choose similarly sized pieces. Thicker cuts like thighs and drumsticks will need a longer grill time than thinner breasts. You can also pound the chicken to a uniform thickness so it cooks evenly.
Marinating for Flavor and Moisture
Marinating the chicken prior to grilling is highly recommended. The marinade tenderizes the meat and infuses flavor. Popular marinade ingredients include olive oil, vinegar, garlic, herbs, spices, yogurt, soy sauce, citrus, and barbecue sauce.
Aim to marinate the chicken for at least 30 minutes, but longer (up to overnight) allows the flavors to penetrate deeper. Keep the chicken refrigerated while marinating.
Setting Up the Grill
Proper grill setup is key for cooking chicken correctly. There are some differences between charcoal and gas grills to keep in mind.
For charcoal grills, start the coals in a chimney starter. Once they are hot and ashy, spread them out evenly. Leave about 1/3 of the grill without coals to create an indirect heat zone.
For gas grills, preheat all burners on high for 10-15 minutes. Then turn off one burner to establish indirect heat. Keep the temperature around 375-400°F for ideal chicken grilling.
Using Direct and Indirect Heat
There are two main grilling methods for chicken:
Direct heat involves placing the chicken right over the flames or hot coals. Use direct heat for thinner cuts like boneless breasts, which cook quickly. Turn frequently to avoid burning.
Indirect heat means placing the chicken away from direct heat. Use this method for bone-in chicken pieces, which require longer, slower cooking to get tender and juicy.
Monitoring Doneness
Chicken needs to reach an internal temperature of 165°F to be safe to eat. Insert a meat thermometer into the thickest part of each piece, avoiding bones.
You can also check for visual signs of doneness. The juices should run clear and the meat should look opaque throughout. Cut into a piece to check it is cooked through, not pink.
Adding Flavor
There are many ways to boost flavor when grilling chicken:
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Brush on barbecue sauce or other glazes during the last 5-10 minutes of grilling.
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Use spice rubs on the chicken before or during cooking. Try chili powder, smoked paprika, garlic powder, etc.
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Infuse wood smoke by adding wood chips to charcoal or using a smoker box with a gas grill.
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Garnish with fresh herbs like parsley, cilantro, or chives after cooking.
Serving Suggestions
Grilled chicken pairs deliciously with many sides:
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Grilled vegetables like zucchini, bell peppers, onions, or mushrooms
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Leafy greens salads with vinaigrette
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Baked potatoes or sweet potatoes
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Corn on the cob, grilled alongside the chicken
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Coleslaw or potato salad
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Fresh bread or rolls to soak up the tasty juices
Finish off your chicken with extra barbecue sauce, herb butter, or a spritz of lemon or lime juice. The possibilities are endless!
Grilling Tips for Perfectly Cooked Chicken
Here are some top tips to remember for grilling juicy, flavorful chicken every time:
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Allow at least 1 hour total grill time, use medium heat around 375°F.
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Use indirect heat and grill with the lid closed as much as possible.
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Rotate and flip the chicken frequently for even cooking.
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Let the chicken rest 5 minutes before serving so juices redistribute.
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Clean the grill grates well before cooking for best results.
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Use a marinade and baste during grilling to keep the chicken moist.
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Check the internal temperature with a meat thermometer for safety.
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Resist the urge to move or turn the chicken too often.
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If flame flaring occurs, move chicken to indirect heat and close the lid.
Frequently Asked Questions
What is the best cut of chicken to grill?
Bone-in chicken thighs, drumsticks, and wings hold up well on the grill. Breasts can dry out quickly unless pounded thin or kept on indirect heat.
Should I marinate chicken before grilling?
Yes, marinating makes the chicken juicier and more flavorful. Allow at least 30 minutes marinating time.
What temperature should I grill chicken at?
Aim for medium heat around 375°F, with one zone of indirect heat to prevent burning or drying out.
How long does it take to grill bone-in chicken pieces?
About 12-18 minutes per side, with flipping every 5-8 minutes. Check internal temp to ensure doneness.
How do I prevent chicken from sticking to the grill?
Make sure grates are clean. Brush with oil before grilling. Don’t move chicken too soon after placing on grill.
Conclusion
Grilling chicken requires more time and attention than hamburgers or hot dogs. With some simple prep steps like marinating, using the right cuts, maintaining medium heat, and frequent turning, you can achieve perfectly cooked chicken with a crisp exterior and juicy interior. Monitor the temperature and allow time for resting before serving your masterfully grilled chicken.
