Grilled chicken is a summertime staple that’s loved by many. When properly executed, grilled chicken can be juicy, flavorful and delicious. However, it’s easy to end up with dry, rubbery chicken if you don’t know what you’re doing.
In this comprehensive guide, I’ll walk you through exactly how to make perfectly grilled chicken every time. I’ll cover everything from choosing the right cut of chicken, prepping and marinating, proper grilling techniques, doneness, resting, and serving.
Choosing the Right Chicken Cut
The first step is selecting the right cut of chicken The most common choices are
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Boneless skinless chicken breasts Very lean and prone to drying out but easy to work with. Best for quicker cooking.
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Bone-in chicken breasts: More flavor and moisture thanks to the bone, but take longer to cook.
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Chicken thighs: More fat so they stay juicy. Bone-in or boneless, skin-on or off. Great choice.
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Chicken drumsticks: Offer great flavor because of the bone and skin. Take longest to cook.
For grilling, I recommend bone-in skin-on chicken thighs. The bone adds moisture and flavor, while the skin helps keep the meat succulent. Boneless skinless breasts work too, but require extra care to avoid drying out.
Prepping and Marinating the Chicken
Proper prep is key for grilled chicken. Here are some tips:
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If using boneless breasts, pound them to an even thickness (about 1/2-inch). This prevents uneven cooking.
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Remove the skin if desired. Skin can cause flare-ups.
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Marinate the chicken. The acid and spices tenderize meat and add flavor. Do it for at least 2 hours, or up to overnight.
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Pat chicken dry before grilling. This helps get a nice sear.
A simple, tasty marinade involves olive oil, lemon juice, garlic, and herbs. But get creative with ingredients like yogurt, wine, soy sauce, chili paste – the options are endless.
Setting Up the Grill
You’ll need a hot grill to achieve a nice char. Heat your gas or charcoal grill to medium-high or high heat. Clean the grates and lightly oil them to prevent sticking.
For gas grills, preheat on high for 10-15 minutes. With charcoal, coals should be lightly coated in gray ash when ready. Use tongs to carefully oil grates when hot.
Grilling Techniques
When the grill is hot, place chicken on the grates. Try these techniques:
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Cook bone side down first. This uses the bone to shield meat.
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Cook with the lid closed as much as possible. This uses convection for even cooking.
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Don’t move chicken too much. Let it sear and release naturally before flipping.
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For boneless breasts, cook 4-6 minutes per side. Bone-in thighs take 18-25 minutes total, flipping occasionally.
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Brush with sauce glaze in last 5 minutes if using. Avoid sugary sauces which can burn.
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Use instant-read thermometer to check doneness. Chicken is safe above 165°F.
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Once cooked, let chicken rest 5-10 minutes before serving. This allows juices to redistribute.
Checking Doneness
With grilled chicken, it’s essential to cook thoroughly to 165°F internally to eliminate bacteria. However, you don’t want to overcook or it will dry out.
Use an instant-read thermometer to check temperature. Insert into thickest part without touching bone. Or cut into a piece – juices should run clear with no pink.
For boneless breasts, cook to 155-160°F before resting. Carryover cooking will bring it to 165°F. Thighs and legs can go to 165°F directly.
If using charcoal, move chicken to indirect heat if it browns too quickly before done. Close lid to use convection heat to finish cooking.
Resting and Serving the Chicken
Once chicken is cooked, resist the urge to cut into it immediately. Letting it rest 5-10 minutes allows juices to redistribute so they don’t run out when cut.
Tent chicken loosely with foil while resting. You can add a pat of butter or brush with oil to keep it moist.
For serving, chicken can be kept whole, sliced or shredded. Pair it with desired sauces, glazes or seasoning. Some tasty options are:
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Barbecue sauce or hot sauce
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Herb pesto or chimichurri
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Teriyaki or soy ginger glaze
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Lime juice and zest
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Savory spice rubs
Grilled chicken pairs well with many summer sides like greens, beans, grains, slaws and more. Get creative with global flavors.
Troubleshooting Common Problems
Here are some common grilled chicken problems and how to avoid them:
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Chicken is undercooked: Use an instant-read thermometer to ensure chicken reaches safe 165°F. May need to close lid or move to indirect heat.
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Chicken is dried out: Don’t overcook and let rest before cutting. Pound breasts evenly. Brine chicken first for extra moisture.
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Chicken sticks to grill: Ensure grates are clean and oiled. Don’t move chicken too early – let it sear then release naturally.
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Chicken has no char: Make sure grill is hot. Oil grates well. Give chicken time to char before turning. Move to hotter area.
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Chicken has burnt exterior: Move to indirect heat. Lower temperature if necessary. Apply glazes only at very end.
Handy Tips for Grilled Chicken Success
Follow these tips for perfect grilled chicken every time:
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For best flavor, brine or marinate chicken first. But avoid acidic marinades over 30 minutes.
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Let chicken come to room temp before grilling for more even cooking.
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Use natural hardwood charcoal instead of briquettes if possible. It imparts a wood-fire flavor.
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Chicken thighs are very forgiving. They stay moist even if slightly overcooked.
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Apply any glazes or sauces only in the last 5 minutes to avoid charring.
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Use a digital thermometer with alarm for perfect doneness with no checking needed.
Well-executed grilled chicken is one of summer’s simple pleasures. Follow these steps for tender, juicy and flavorful chicken off the grill every time. The keys are using the right cut, proper prep and marinade, nailing technique, monitoring doneness carefully, and letting chicken rest before serving. Master these methods and you’ll become the backyard grilling hero. Delight family and friends with your perfect chicken all summer long.
How To Make A Grilled Chicken Salad
• The Chicken: Grilled chicken breasts are my go-to for chicken salads. They’re quick and easy to grill, and create beautiful char marks that complete this salad. If you love these salad toppings but are vegetarian, you could swap in things like hard-boiled eggs or baked tofu. • Seasonings: In addition to salt and pepper, only 2 ingredients season our chicken breasts: ground coriander and dried oregano. They add an herby, savory bite that doesn’t overpower the chicken, but if you’re looking for even more flavor, you can amp up the seasonings here. • Romaine: While you can of course switch up the salad greens to your preferred mix, chopped romaine hearts have my heart here (pun intended). They add the perfect crunchy, crisp base to this salad. • Cucumbers: Thinly sliced Persian cucumbers give that added crunch to this salad that creates a far more interesting texture. • Tomatoes: You can use grape or cherry tomatoes here—either one will provide that necessary burst of sweet freshness. • Avocado: Since we’re using a vinaigrette, I’m making up for the creamy factor with sliced avocado and, of course, cheese. • Feta: If you’re anything like me, you can’t get enough of feta. The tangy bite gives heaps of flavor to whatever it’s added to. That being said, if you’re just not a fan, you can use crumbled goat cheese instead. • Olives: Olive lovers—you’re so welcome here. Kalamata olives provide a briny flavor in every bite that pairs oh so perfectly with the feta. If you’re just not a fan, you can leave them out, or swap for your favorite olive variety.
Grilling the chicken is the first step before assembling your salad. After heating your grill, season your chicken with coriander and oregano, and cover with olive oil. When grilling, you want to look for those beautiful char marks to appear, but the best way to tell when your chicken is done is to use a meat thermometer. Once your chicken is perfectly cooked, let it rest for 5 minutes for slicing and setting aside.
No grill? No problem! You can throw the chicken on a baking sheet and broil it, turning halfway through, until the thickest part registers 165º on a thermometer. Transfer the chicken to a cutting board and let rest for at least 10 minutes to allow the juices to redistribute.
Meanwhile, make the dressing. Combine 5 Tbsp. olive oil and the vinegar and parsley in a medium bowl; season with salt and pepper. Whisk vigorously until the dressing thickens slightly. Taste and adjust the seasoning if needed.
Now, it’s time to assemble the salad. Cut the chicken crosswise into slices. Add the lettuce, cucumbers, tomatoes, avocados, olives, and feta to a serving bowl or divide among individual bowls. Top with the grilled chicken, drizzle the dressing over, and dig in!
Full list of ingredients and directions can be found in the recipe below.
The Best Grilled Chicken You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What are the steps to grilling chicken?
Preheat grill to medium-high and lightly oil the grate. Place chicken breasts, smooth-side down on preheated grill; cook, covered, until no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
How do you grill chicken on the stove?
To grill chicken on the stove, you’ll need a grill pan or skillet, chicken breasts (or pieces), and some oil. First, heat the pan over medium-high heat, add oil, and then sear the chicken on both sides until browned.
How to make chicken grill recipe?
- Step 1In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary, and thyme; generously season with salt and pepper. Reserve ¼ cup marinade for grilling.
- Step 2Add chicken to bowl and toss to combine. …
- Step 3Prepare a grill for medium-high heat; preheat 5 minutes. …
- Step 4Transfer chicken to a platter.
What to season grilled chicken with?
Lightly brush grill with oil. 2In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper. 3Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat. 4Grill the chicken until it is just cooked through, 4 to 5 minutes per side.
How do you cook chicken on a grill?
Prep grill. Go ahead and start grill prep while your chicken is finishing up marinating. Dampen a paper towel with cooking oil and use a pair of tongs to run it over a clean grill rack, coating the rack with oil. Heat the grill on medium-high heat. Grill. Place the chicken on the grill and cover.
How long does a grilled chicken take to cook?
An average chicken breast takes somewhere between 10 and 14 minutes on a grill over medium-high heat to reach an internal temperature of 165 degrees Fahrenheit, or 5 to 7 minutes per side. How do you make grilled chicken without a grill? You can grill chicken indoors using a grill pan or electric grill.
How long do you cook grilled chicken breasts in the oven?
How to Grill Perfectly Tender Chicken Breasts Every Time! Perfectly moist grilled chicken breasts, every time! If you would like to make this in the oven, follow the directions below for prep and then bake in oven at 350 degrees for 25-35 minutes depending on the size of breasts. Place water and salt in a large bowl and stir.
Should you Grill chicken breasts?
With summer and grilling season coming up, it’s a great time to grill up some chicken as an entree, to put onto salads, or to use in your favorite chicken recipes. It’s therefore a good idea that we take a moment to tackle the conundrum of grilling chicken breasts. No more dry chicken breasts, these are juicy and full of flavor!
How do you cook boneless chicken breast on a grill?
Pat your boneless, skinless chicken breasts dry with a clean paper towel. Season with either salt and pepper or with a fun seasoning! Or, you can use a marinade of your choosing (we love this one)! Ensure grill grates are clean and preheat grill to medium/medium-high heat. Cook over direct heat for approximately 4-5 minutes per side.
What to do with grilled chicken?
Use your grilled chicken breasts in these amazing Buffalo Chicken Wraps! Pat Dry: always pat your chicken dry first with a clean paper towel. Season: you can use either simple kosher salt + pepper or a fun seasoning like this Smoked Chicken Dry Rub (which is good on any kind of chicken).