How Long to Grill Chicken at 250 Degrees: Master the Low & Slow Method

Have you ever pulled chicken off the grill only to find it dry as cardboard or—even worse—still raw in the middle? Trust me, I’ve been there. After years of grilling mishaps I’ve finally cracked the code on low-temperature grilling. Today I’m sharing everything you need to know about how long to grill chicken at 250 degrees for that perfect, juicy result every single time.

Why Choose 250 Degrees for Grilling Chicken?

Before diving into cooking times, let’s talk about why you might want to grill at such a low temperature in the first place.

The “low and slow” approach at 250°F offers several awesome benefits

• Juicier meat – Slow cooking helps retain moisture inside the chicken
• More even cooking – Reduces the chance of burnt outsides with raw insides
• Better flavor penetration – Gives smoke and seasonings time to infuse the meat
• More forgiving process – Less likely to overcook your chicken
• Renders fat perfectly – Especially important for skin-on cuts

I used to crank my grill up to high heat for everything, but after discovering the low and slow method, I can’t go back—especially for larger cuts of chicken!

Grilling Times for Different Chicken Cuts at 250°F

Let’s get to what you came here for—exactly how long to cook different chicken cuts at 250 degrees:

Remember that these times are approximations! The actual cooking time depends on many factors like the thickness of your chicken, your specific grill, and even the weather outside. Always use a meat thermometer for safety.

Factors That Affect Grilling Time

Several things can make your chicken cook faster or slower:

1. Thickness and Size

Thicker pieces take longer to cook—seems obvious, but it’s easy to forget. A butterflied chicken breast will cook way faster than a thick one.

2. Bone-In vs. Boneless

Bones slow down cooking. They act as heat conductors but also insulate the meat around them. That’s why bone-in cuts generally take longer.

3. Starting Temperature

Cold chicken straight from the fridge will take longer to cook than meat that’s been sitting at room temp for 20-30 minutes (which I recommend for more even cooking).

4. Grill Type and Temperature Consistency

Different grills maintain temperature differently:

• Gas grills offer precise control
• Charcoal grills need more attention to maintain steady temp
• Pellet grills excel at low and slow cooking

My charcoal grill tends to fluctuate a bit, so I keep a close eye on it with a reliable grill thermometer.

5. Weather Conditions

Don’t ignore the weather! On cold or windy days, your grill might struggle to maintain temperature. I’ve had to add cooking time during winter grilling sessions.

How to Tell When Your Chicken is Done

The most reliable way to know if your chicken is done is to use a good meat thermometer. Insert it into the thickest part of the meat (avoiding bone) and look for:

• Chicken breasts: 165°F (74°C)
• Chicken thighs and drumsticks: Best at 175°F (79°C) for optimal tenderness

Don’t rely on color alone! Chicken can look done on the outside but still be undercooked inside.

Step-by-Step Guide to Grilling Chicken at 250°F

Let me walk you through the process:

1. Prepare Your Chicken

Season your chicken generously. For a basic but delicious approach, I use:

• Kosher salt
• Black pepper
• Garlic powder
• Paprika

Or try a marinade with:

• Olive oil
• Lemon juice
• Fresh herbs
• Garlic

Let the chicken sit at room temperature for 20-30 minutes before grilling.

2. Prepare Your Grill

1. Clean your grill grates thoroughly
2. Set up temperature zones (if possible)
3. Preheat to a steady 250°F
4. Oil the grates to prevent sticking

For charcoal grills, wait until the coals turn ashy white before cooking. You should be able to hold your hand over the grill for about 5-6 seconds at this temperature.

3. Place Chicken on the Grill

Position the chicken on the grill, ensuring pieces aren’t overcrowded. Leave space between each piece for even cooking.

4. Cover and Monitor

Close the lid and maintain a steady 250°F. Check periodically (but not too often, as opening the lid releases heat).

5. Check Temperature

Start checking internal temperature about halfway through the estimated cooking time.

6. Rest Before Serving

Once done, remove the chicken and let it rest for 10-15 minutes. This allows juices to redistribute throughout the meat.

Pro Tips for Perfect Grilled Chicken at 250°F

After lots of trial and error, here are my best tips:

• Create a two-zone fire: Especially on charcoal grills, have a hot zone and a cooler zone so you can move chicken around as needed
• Use a water pan: Placing a pan of water in the grill helps maintain moisture and stabilize temperature
• Baste occasionally: Add flavor and moisture by brushing with marinade during the last hour of cooking
• Add wood chips for flavor: Soaked wood chips can add amazing smoky flavor (apple and cherry wood are great with chicken)
• Don’t rush it: The magic of low-temp cooking is in the patience – resist turning up the heat!
• Spatchcock whole chickens: Removing the backbone helps a whole chicken cook more evenly
• Crisp the skin at the end: If you want crispy skin, increase the heat slightly during the last 15-20 minutes of cooking

Common Mistakes to Avoid

Learn from my mistakes:

• Opening the lid too often: Every peek adds 5-10 minutes to your cooking time
• Skipping the meat thermometer: Temperature is the only reliable indicator of doneness
• Overcrowding the grill: This creates uneven cooking and steam instead of good char
• Starting with a dirty grill: Clean grates prevent sticking and off-flavors
• Applying BBQ sauce too early: Sugar burns easily, so save sauces for the last 5-10 minutes

Delicious Recipe Ideas for 250°F Grilled Chicken

Here are some of my favorite flavor combinations:

Honey Garlic Glazed Chicken

• Mix honey, minced garlic, soy sauce, and a touch of ginger
• Baste during the last 30 minutes of grilling

Herb-Infused Chicken

• Marinate in olive oil, lemon juice, rosemary, thyme, and garlic
• The low cooking temperature really lets the herbs shine

Smoky BBQ Chicken

• Add soaked wood chips to your grill
• Brush with your favorite BBQ sauce in the last 10 minutes

Troubleshooting Common Issues

Problem: Chicken is burning outside but raw inside

Solution: Your temperature is likely too high. Ensure you’re maintaining 250°F and use indirect heat if necessary.

Problem: Chicken is taking forever to cook

Solution: Check that your grill is actually maintaining 250°F. Cold weather, opening the lid too often, or faulty thermometers can cause longer cook times.

Problem: Chicken skin isn’t crispy

Solution: Increase the heat to 350-400°F for the last 15 minutes of cooking, but watch carefully to prevent burning.

Is It Worth the Wait?

I know what you’re thinking—that’s a lot of time to grill chicken! Is it really worth it?

In my experience, absolutely YES. The texture and flavor you get from the low and slow method simply can’t be matched with high-heat grilling. It’s especially worth it for:

• Entertaining guests (the longer cooking time gives you flexibility)
• Larger cuts like whole chickens
• When you want that perfect smoky flavor

Plus, it’s actually less stressful! You don’t have to hover over the grill watching for flare-ups.

Final Thoughts

Grilling chicken at 250 degrees might take longer than high-heat methods, but the results speak for themselves—juicy, tender, flavorful meat that’ll have everyone asking for your secret.

Remember to:

1. Use a reliable thermometer
2. Be patient with the process
3. Let the meat rest before serving

With these guidelines and a bit of practice, you’ll be serving up the best grilled chicken of your life. Happy grilling!

What’s your favorite chicken cut to grill low and slow? Drop a comment below—I’d love to hear about your grilling adventures!

At 250°F (121°C), chicken thighs will typically take 1.5 to 2 hours to cook when smoked, but it’s best to cook to temperature, not time.

Smoking chicken at 250°F on a pellet grill typically takes 2-4 hours, but the exact time depends on the size of the chicken and whether it’s a whole bird or pieces. For a whole chicken, plan for about 1 hour per pound.