Chicken breast is a versatile protein that’s perfect for grilling. When done right, grilled chicken breast is juicy, tender and full of flavor. However, it’s easy to overcook chicken breast on the grill, resulting in dry, rubbery meat. So how long should you grill chicken breast to get it just right?
The exact grilling time depends on a few factors:
Chicken Breast Size and Thickness
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Smaller chicken breasts will cook faster than larger pieces. Boneless, skinless chicken breasts are typically 4-8 ounces each. Larger breasts may need a couple extra minutes per side.
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Thickness is also a factor, Pound thicker breast pieces to a uniform 1/2-inch thickness so they cook evenly Thinner cutlets like chicken tenderloins require less time on the grill
Grill Heat
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Hotter grills will cook chicken faster. For bone-in chicken breasts or pieces, medium heat (350°F-375°F) is ideal. For boneless, skinless breasts, crank up the heat to medium-high or high (400°F-450°F).
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If grilling on lower heat, extend cooking time a few extra minutes per side. Higher heat delivers the char marks and caramelization that give grilled chicken delicious flavor.
Use a Meat Thermometer
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Investing in a good digital meat thermometer takes the guesswork out of determining doneness. Chicken is safe to eat at 165°F. When breast meat registers 165°F in the thickest part, it’s perfectly cooked.
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If you don’t have a thermometer, nick, peek and squeeze. When pierced, the juices should run clear and the meat should show no traces of pink.
Direct vs. Indirect Heat
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Grilling over direct heat quickly sears the outside and cooks the inside. Place chicken directly over the hot grill grates.
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For larger cuts, start over indirect heat. This gently cooks the inside without burning the exterior. Then quickly sear over direct heat at the end to finish.
Bone-In vs. Boneless
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Bone-in chicken breasts take longer to cook than boneless since the bone continues to radiate heat inward as it cooks.
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Boneless breasts are quicker cooking and more prone to drying out. Take care not to overcook them.
Marinating Time
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Marinating chicken before grilling imparts extra moisture and flavor. But marinades do little to tenderize chicken despite popular belief.
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For food safety, marinate chicken in the refrigerator up to 24 hours. Much longer than that allows bacteria to grow.
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Let marinated chicken sit out for 15-30 minutes before grilling so the surface can air dry. This helps promote browning and prevents sticking.
How Long to Grill Boneless, Skinless Chicken Breasts
For boneless, skinless chicken breasts pounded to an even 1⁄2-inch thickness, follow these guidelines:
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Over direct medium-high heat (about 400°F), grill for 4-5 minutes per side. This gives you those coveted grill marks.
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Over direct high heat (above 450°F), grill for 3-4 minutes per side. Watch carefully to prevent burning.
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Brush with barbecue sauce during the last 1-2 minutes if desired. This glazes the outside.
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Check for doneness at 165°F internal temperature and juicy, opaque meat with no pink inside.
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After cooking, let rest for 5 minutes before slicing to allow juices to redistribute.
How Long to Grill Bone-In Chicken Breasts and Pieces
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For bone-in breasts, thighs, drumsticks and wings, use medium or indirect heat first. Grill over direct high heat just to finish:
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Bone-in chicken breasts: Grill for 18-25 minutes total, flipping occasionally, until 165°F.
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Chicken thighs and drumsticks: Grill for 25-35 minutes total, flipping occasionally, until 165°F.
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Chicken wings: Grill for 15-20 minutes total, flipping occasionally, until 165°F.
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Move chicken over direct heat during the last 5 minutes if needed for crisping the skin.
How to Grill Juicy, Flavorful Chicken Breasts Every Time
Follow these simple tips for grilling tender, juicy chicken breast with delicious barbecue flavor:
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Pound thicker breasts to a uniform 1⁄2-inch thickness so they cook evenly.
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Use indirect heat at first for gentle, even cooking.
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Flip once halfway through to prevent burning and promote even cooking.
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Brush with sauce toward the end once seared to glaze without burning.
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Check temperature with a meat thermometer to determine doneness.
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Let rest before slicing for juicy results.
Grilled chicken breast doesn’t have to be dry and disappointing. With the proper technique, you can enjoy perfectly cooked chicken with a crisp char and moist, tender interior every time. Use a meat thermometer and follow the recommended grill times for boneless vs. bone-in cuts. In no time, you’ll be an expert on grilling juicy, flavorful chicken breast.
What You’ll Need To Make BBQ Chicken
- Chicken: You can use chicken tenderloins or boneless skinless chicken breasts. If using chicken breasts, it’s important to pound them to an even 1/2-inch thickness before marinating. This both tenderizes the breasts and ensures they cook evenly. (Pounding is not necessary if using tenderloins, as tenderloins are naturally very tender.)
- Vegetable oil: The base of the marinade, oil helps the spices soak in better, making sure every bite is packed with flavor. It also keeps the chicken moist during cooking.
- Garlic: Adds depth and pungent flavor to the marinade.
- Salt, light brown sugar, smoked paprika, cumin, chili powder, cayenne pepper: Essentially a BBQ rub, these ingredients create a flavor base that’s sweet, smoky, and slightly spicy.
- BBQ sauce: Applied as a glaze, the sauce envelops the chicken in a tangy, sweet, and smoky layer, delivering the quintessential BBQ flavor. You can use store-bought or use my BBQ sauce recipe to make your own.
- Jump to the printable recipe for precise measurements
In a large bowl, combine the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper.
Add the chicken to the bowl and toss with tongs until evenly coated. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes.
Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more.
Transfer the chicken to a serving platter and serve with remaining barbecue sauce alongside.
Marinating chicken in a mix of spices and oil rather than BBQ sauce is key to achieving that authentic BBQ flavor. Spices penetrate the meat more effectively, seasoning it throughout, whereas BBQ sauce tends to sit on the surface. Moreover, BBQ sauce contains tons of sugar that can burn easily when exposed to heat, leading to a burnt exterior before the chicken fully cooks inside.
Yes, making BBQ chicken in the oven is a fantastic alternative, especially when grilling isn’t an option. Start by preheating your broiler and positioning the oven rack so that the chicken will be about 6 inches from the heat source. Place the chicken on foil-lined baking sheet for easy cleanup. Broil the chicken for about 5 minutes on each side, then brush generously with BBQ sauce and broil for an additional 1 to 2 minutes on each side or until the sauce is caramelized and the chicken is fully cooked.
Yes, to grill whole chicken pieces, preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is crisp, a few minutes.
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Fire up the grill—this easy BBQ chicken is absolutely brimming with rich, smoky barbecue flavor.
- 1¾ pounds chicken tenderloins or boneless skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1¼ teaspoons salt
- 1 tablespoon packed light brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- &frac18 teaspoon cayenne pepper
- About 1 cup store-bought barbecue sauce or homemade BBQ sauce
- If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins.)
- In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
- Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
- Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.
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- Per serving (4 servings)
- Calories: 386
- Fat: 20 g
- Saturated fat: 2 g
- Carbohydrates: 5 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 45 g
- Sodium: 513 mg
- Cholesterol: 145 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
How to Grill Chicken Breasts on a Gas Grill | Tips & Techniques
FAQ
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