How to Grill Chicken

Before starting

Make sure your grill is perfectly clean
 Chicken will stick on the rack if there are any remaining bites from your last meal. Be a neat freak!

Never use a fork!
You’d loose some precious and delicious juices. Instead use a wide metal spatula or a long-handled tong.

Close the hood
If you’re lucky enough to have a BBQ with a cover, always grill your chicken with the cover down. It creates an «oven» that bakes the meat. Thanks to that, you’ll get a perfectly grilled chicken: crispy outside, juicy and tender inside (if we’re talking about dark meat like legs). Not to mention that you’ll have fewer flare-ups (if we’re talking about white meat like breasts)

Grease your grill
To prevent your chicken from sticking, spray the rack with nonstick cooking spray or brush with oil before lighting the grill.
You may not need to grease the rack if you use a marinade or a chicken with skin, but unless you’ve already tested the recipe, be on the safe side!

Heat up your grill
Allow the grill to get hot before starting. It will prevent your chicken from sticking and it’ll help you getting the perfect doneness.

Let’s get down to business: grilling time according to cuts 

General rules:
– boneless cuts cook faster than bone-in pieces.
– always start grilling on high to get a crispy outside, and then reduce to medium to let chicken cook through without burning.

Now let’s see the details.

  • Chicken Breast: 10 to 12 minutes per side

Heat your grill on high, place chicken on the rack and reduce to medium heat. If you’re using coals, move your chicken away from the hottest point.
Turn regularly (at least 4 times) to avoid flare-ups.

  • Chicken Drumsticks: 8 to 12 minutes per side

Start with high heat, to get a crispy skin, then reduce to medium to allow chicken to cook without burning. If you’re using coals, move your chicken away from the hottest point.

  • Chicken Wings: 8 to 12 minutes per side

Heat your grill on high, and then reduce to medium. Arrange the smaller ends away from hottest point so they don’t burn. Move wings often to prevent flare-ups.

  • Chicken Legs (thigh+drumstick) and Thighs: 10 to 15 minutes per side

Start with high heat, to get a crispy skin, then reduce to medium to allow chicken to cook without burning. If you’re using coals, move your chicken away from the hottest point.

 How can you tell it’s cooked through?
Grilling time may vary according to your equipment, so check doneness before serving.
– If you have a meat thermometer, make sure the internal temperature is at least 170 F.
– If not, make a small cut in the meat. Juices should run clear and the flesh should not be pink anymore.

Let me know in the comments if you need to know anything else, I’d be glad to answer!

Try out this recipe: Honey Mustard Grilled Chicken

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