Ever pulled chicken off the grill only to find it dry as cardboard or worse, still raw inside? You’re not alone! Grilling chicken at the right temperature is crucial and 375°F is that sweet spot that many experts recommend. But knowing the temperature is only half the battle – timing is everything!
In this article, I’ll break down exactly how long to grill different cuts of chicken at 375°F, plus share some tips and tricks that’ll make you the grilling hero at your next backyard barbecue.
Why 375°F is the Perfect Grilling Temperature for Chicken
Before diving into timing, let’s talk about why 375°F works so well for chicken:
- It’s hot enough to create those beautiful grill marks and caramelization
- It’s not so hot that the outside burns before the inside cooks
- It allows for even cooking throughout the meat
- It helps retain moisture for juicy results
Setting your grill to 375°F provides that balanced heat that cooks chicken evenly without drying it out. This moderate temperature is particularly good for chicken because it gives you more control and margin for error compared to higher heat settings.
Grilling Times for Different Chicken Cuts at 375°F
The cooking time varies significantly depending on which part of the chicken you’re grilling. Here’s a handy chart to guide you:
Chicken Cut | Cooking Time at 375°F |
---|---|
Boneless Chicken Breasts | 15-20 minutes |
Bone-in Chicken Breasts | 25-35 minutes |
Boneless Chicken Thighs | 25-30 minutes |
Bone-in Chicken Thighs | 30-35 minutes |
Chicken Drumsticks | 25-35 minutes |
Whole Chicken | 1.5-2 hours* |
*Note For a whole chicken, grilling at 375°F is possible but requires careful monitoring. Many grill masters recommend spatchcocking (removing the backbone) for more even cooking
Remember, these times are guidelines! The actual cooking time depends on several factors:
- Thickness of the chicken pieces
- Whether the chicken has bones (bone-in takes longer)
- Starting temperature of the chicken (cold from fridge vs. room temperature)
- Your particular grill’s heat distribution
- Weather conditions (especially for outdoor grilling)
How to Tell When Your Chicken is Done
The MOST important rule of grilling chicken: cook to temperature, not time! Chicken must reach an internal temperature of 165°F to be safe for consumption.
Here’s how to check:
- Use a reliable meat thermometer (seriously, don’t skip this!)
- Insert it into the thickest part of the meat without touching bone
- Verify it reads at least 165°F
If you don’t have a thermometer (though I strongly recommend getting one!), look for these signs:
- Juices run clear (not pink)
- Meat is no longer pink inside
- The meat pulls away easily from the bone (for bone-in pieces)
My 5-Step Process for Perfect Grilled Chicken at 375°F
I’ve been grilling chicken for years, and here’s my foolproof method:
Step 1: Prepare Your Chicken
- Marinate for at least 30 minutes, but ideally 2-4 hours (overnight works great too!)
- Good marinades need: fat (oil), acid (vinegar/citrus), and seasonings
- Remove from refrigerator 15-20 minutes before grilling to take the chill off
Step 2: Preheat the Grill Properly
- Set your grill to 375°F and allow it to preheat completely
- Clean the grates with a grill brush
- Lightly oil the grates to prevent sticking (if needed)
Step 3: Place Chicken on the Grill
- Add chicken to the preheated grill
- Close the lid! This is crucial for maintaining temperature
- Resist the urge to constantly check or move the chicken
Step 4: Flip Once
- For boneless breasts: grill 6-8 minutes per side
- For bone-in pieces: grill about 10-12 minutes per side
- Only flip once to preserve those beautiful grill marks and keep juices inside
Step 5: Rest Before Cutting
- Remove chicken when it reaches 165°F internal temperature
- Let it rest for 5-10 minutes under foil
- This redistributes the juices for maximum flavor and juiciness
Common Grilling Mistakes to Avoid
We’ve all made these errors (I know I have!), but they’re easily fixed:
- Cranking the heat too high – Higher isn’t always better; stick to 375°F
- Constantly flipping the chicken – This prevents proper searing and dries out the meat
- Pressing down on the chicken – This squeezes out the juices
- Skipping the marinade – Even a quick one makes a huge difference
- Cutting into the chicken to check doneness – Get a thermometer instead!
- Not letting the chicken rest – This crucial step keeps moisture in
Marinades and Seasonings for Extra Flavor
While timing and temperature are critical, flavor matters too! Here are some quick marinade ideas:
- Classic Lemon Herb: Olive oil, lemon juice, garlic, rosemary, thyme
- BBQ Style: Oil, apple cider vinegar, brown sugar, paprika, garlic powder
- Mediterranean: Olive oil, lemon juice, oregano, garlic, salt
- Asian Inspired: Soy sauce, rice vinegar, ginger, garlic, honey
Pro tip: Reserve some marinade before adding raw chicken to it, then use the reserved portion for basting during the last few minutes of grilling.
What to Do If Things Go Wrong
Even experienced grillers have off days. Here’s how to fix common problems:
- Chicken burning on outside but raw inside: Move to indirect heat (cooler part of grill) and finish cooking with the lid closed
- Chicken sticking to grates: Next time, ensure grates are clean and oiled before starting
- Flare-ups: Move chicken away from flames temporarily and close vents slightly
- Chicken too dry: Try brining before marinating next time (1/4 cup salt + 4 cups water for 2-4 hours)
Serving Suggestions
Grilled chicken at 375°F gives you juicy, flavorful results that pair well with almost anything:
- Fresh salads like a strawberry spinach or Greek chickpea salad
- Grilled vegetables (cook them alongside your chicken at the same temp!)
- Rice or grain bowls
- Pasta salads
- Sandwich wraps
Storing Leftover Grilled Chicken
Made extra? Lucky you! Properly stored grilled chicken is great for meal prep:
- Allow chicken to cool completely
- Store in airtight container in refrigerator for 3-4 days
- Reheat gently in microwave with a damp paper towel over it to maintain moisture
- Or enjoy cold in salads and sandwiches!
My Final Thoughts
Grilling chicken at 375°F gives you that perfect balance of cooking speed and juiciness. Remember that bone-in pieces need about 30-35 minutes, while boneless breasts cook in approximately 15-20 minutes. Always use a meat thermometer to check for doneness at 165°F, and don’t forget the crucial resting period after grilling.
The more you practice, the better you’ll get at judging timing for your specific grill and chicken cuts. Soon, you’ll be grilling perfect chicken by instinct, though I still recommend keeping that thermometer handy!
What’s your favorite way to flavor grilled chicken? Do you have any special techniques that work well at 375°F? I’d love to hear about your grilling adventures in the comments below!
FAQs About Grilling Chicken at 375°F
Q: Can I use a charcoal grill instead of gas to achieve 375°F?
A: Absolutely! Maintain consistent temperature by distributing coals evenly and adjusting vents. A grill thermometer helps monitor the temperature.
Q: Is it safe to grill frozen chicken?
A: It’s not recommended. Frozen chicken cooks unevenly and increases the risk of foodborne illness. Always thaw completely before grilling.
Q: How can I keep my grilled chicken from drying out?
A: Marinate beforehand, don’t overcook (use a thermometer!), avoid flipping too frequently, and always let it rest after cooking.
Q: When should I add BBQ sauce to chicken on the grill?
A: Apply BBQ sauce during the last 5 minutes of grilling to prevent burning. The sugars in BBQ sauce burn quickly if applied too early.
Q: Should I grill chicken with the skin on or off?
A: Grilling with skin on adds flavor and helps retain moisture. However, be aware that skin can cause flare-ups due to dripping fat. Trim excess skin before grilling.
Now get out there and start grilling some amazing chicken! With these tips and timing guidelines, you’ll be serving up perfectly grilled chicken at 375°F every time.
Secrets to the Best Grilled Chicken
- Use a marinade. Marinating chicken breasts both adds flavor and helps to make the meat tender. The marinade used in this recipe is one of my favorites and you’ll need only a few ingredients to make it.
- Pound the chicken to an even thickness. Pounding your chicken is an essential step to making tender, evenly cooked chicken breasts. When you buy chicken breasts at the store, they are often thicker on one side and thinner on the other. You want to pound them to an even thickness so that they cook evenly. The pounding process also tenderizes the meat. This is crucial!
- Clean the grill. You want to start with clean, oiled grill grates for the best grill marks.
- Grill over moderate heat. This ensures that your chicken won’t burn or dry out.
- Use an instant read thermometer. Do not overcook your grilled chicken! Overcooking is a surefire way to dry it out. The best way to tell when chicken is done is to use an instant read thermometer to measure the internal temperature of the meat.
- Let the grilled chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat. If you slice the chicken right when it comes off the grill all of the juices will run out onto your cutting board, which is definitely not what you want.
This grilled chicken recipe uses a simplified version of my most-loved Chicken Marinade. Here’s what you’ll need for the marinade:
- Lemon Juice: The lemon juice adds zippy, fresh flavor and tenderizes the chicken. You can add the zest of two lemons to your marinade for more lemon flavor. When you marinate chicken in lemon juice, you don’t want to marinate for more than 2 hours or the acid will start to make the chicken tough. I recommend marinating your chicken for at least 30 minutes and no more than 2 hours.
- Olive Oil: Olive oil is essential in a good marinade because it keeps the meat moist and helps to transfer the flavors of the marinade to the chicken. It also balances out the acidic lemon juice, ensuring your grilled chicken has that perfect tender, juicy texture.
- Garlic: You can’t beat the flavor of fresh garlic!
- Dried Oregano: Italian seasoning also works great here.
- Chili Powder: Adds a little extra flavor to the marinade, but it does not make the chicken spicy.
- Salt and Pepper: For flavor.
You can season the chicken to your tastes by adding other herbs that you enjoy, fresh or dried, to your marinade. Or try some Dijon mustard for extra flavor. This Honey Mustard Grilled Chicken recipe is another one of my favorites!
How to Grill Chicken
Start by whisking together the marinade ingredients in a small bowl.
Place the chicken breasts in a zip-top plastic bag and pound them with a meat mallet (or rolling pin) to an even thickness, about 1/2 to 3/4-inch thick.
Add the marinade to the bag with the chicken, seal, and squish/turn the bag to coat all of the chicken with the marinade. Place in the refrigerator to marinate for at least 30 minutes and up to 2 hours.
When you’re ready to cook the chicken, clean and oil the grill grates of a gas or charcoal grill. Heat the grill to medium high, 375-450 degrees F.