How Long Does It Take to Cook a Cut Up Chicken on the Grill?

Grilling chicken is a great way to add flavor while keeping it healthy. However, to ensure food safety and the best taste, it’s important to know how long to cook chicken on the grill The cooking time can vary quite a bit depending on the size and type of chicken cuts. Here’s a guide to grilling times for different chicken pieces

Grilling Times for Common Chicken Cuts

• Boneless chicken breasts 5-6 minutes per side over direct high heat. Chicken breasts are quick cooking and easy to overcook, so watch them closely Grill until they reach 165°F internally.

• Chicken tenders: 2-3 minutes per side over direct medium-high to high heat. They have a thin, uniform shape that allows them to cook fast.

• Chicken wings: 15-20 minutes total over direct medium heat, turning occasionally. The irregular shape means they cook slower than breast meat.

• Drumsticks: Around 30 minutes over direct medium-high heat, rotating every few minutes. The thicker shape needs more time to fully cook.

• Bone-in thighs: 30-40 minutes total. Sear the skin over high direct heat, then finish over indirect medium-low heat, turning and rotating. This helps render the fat slowly.

• Boneless thighs: 7-8 minutes per side over direct medium-high heat. Quite quick like boneless breasts.

• Whole chicken: Around 50 minutes over indirect medium-high heat. Butterfly the chicken to ensure even cooking.

General Grilling Tips

• Always use a meat thermometer to check doneness instead of relying on cook times alone. Chicken is safely cooked at 165°F.

• Maintain a two-zone fire with direct and indirect heat areas. The direct side sears while the indirect side cooks more gently.

• Smaller cuts like boneless breasts and tenders only need direct heat. Larger, thicker cuts benefit from indirect heat to cook through without burning.

• Let chicken rest 5 minutes before cutting to allow juices to reabsorb. This keeps it moist and tender.

• Wait to apply sugar-based sauces and glazes until the last few minutes to avoid burning. Brush on over indirect heat.

• Clean the grill thoroughly before cooking for best flavor and to minimize flare-ups from residue.

• Arrange chicken pieces by thickness and density. Place fattier dark meat cuts further from direct heat.

• Trim excess fat and skin to reduce flare-ups. Pounding chicken breasts helps them cook evenly.

• Use a blend of herbs, spices, oil, and acidic ingredients like citrus to add flavor. Get seasoning under the skin.

Handling Different Chicken Cuts on the Grill

Boneless Chicken Breasts

• Pound breasts to an even 1/2-inch thickness so they cook at the same rate.

• Grill over direct high heat for 2-3 minutes per side until browned and 165°F.

• Brush with glaze or sauce just for the last 1-2 minutes over indirect heat if using.

Chicken Tenders

• Grill tenders over direct medium-high to high heat, turning once halfway through.

• Total cooking time is just 2-3 minutes per side. They will firm up and turn opaque when fully cooked.

Chicken Wings

• Cook wings over direct medium heat for even cooking without burning.

• Turn the wings every 3-5 minutes as they render out fat.

• Total grill time is around 15-20 minutes until wings reach 165°F.

Drumsticks

• Use direct medium-high heat to cook drumsticks.

• Rotate them every 5 minutes or so while grilling skin-side down to prevent sticking and burning.

• Cook for 25-30 minutes until skin is crisp and meat is 165°F.

Bone-In Chicken Thighs

• Sear thighs skin-side down over direct high heat for 2-3 minutes per side.

• Move thighs to indirect heat, flipping occasionally, to finish cooking for 25-30 minutes more.

• Baste with sauce during the last 10 minutes once they reach 155°F.

Boneless Chicken Thighs

• Grill over direct medium-high heat for 6-8 minutes per side like boneless breasts.

• They will firm up and turn opaque when fully cooked to 165°F internally.

Whole Chicken

• Butterfly the chicken by removing the backbone so it lies flat.

• Grill skin-side up over indirect medium heat for 40-50 minutes until 165°F.

• Add weight like a foil-wrapped brick to ensure even contact with the grill grates.

• Brush with glaze during the last 10-15 minutes of grilling once 155°F is reached.

Final Tips

Grilling cut up chicken takes a little finesse but results in juicy, flavorful meat with crispy charred bits. Follow the guidelines for each cut’s cook time and temperature. Allow extra time if the grill is crowded. Check for doneness early and continue cooking if needed. With some practice, you’ll become a pro at grilling chicken perfectly from start to finish!