Grilled chicken is a staple in many cuisines around the world, loved for its smoky, charred flavor and juicy, tender texture. Whether you’re making a quick weeknight dinner or hosting a backyard barbecue, grilled chicken is a delicious and versatile dish that pairs well with a variety of sides.
One of the best things about grilling chicken is how it enhances the natural flavors of the meat while keeping it juicy. With the right techniques, you can achieve a perfect balance of crispiness on the outside and tenderness on the inside.
Ever ended up with dry or flavorless grilled chicken? Don’t worry! This guide will walk you through every step to ensure you get perfectly grilled chicken every time—packed with flavor, juicy, and irresistibly delicious.
1. Choosing the Right Chicken Cuts
Bone-in vs. Boneless: Which Works Best for Grilling?
Both bone-in and boneless chicken cuts can be grilled to perfection, but each has its own advantages:
- Bone-in chicken (thighs, drumsticks, wings) retains more moisture and has a richer flavor. However, it takes longer to cook and requires indirect heat to prevent burning.
- Boneless chicken (breasts, boneless thighs) cooks faster and is easier to handle, but it can dry out quickly if not monitored properly.
Skin-On vs. Skinless: How It Affects Crispiness and Moisture
Skin-on chicken develops a crispy texture and locks in moisture, making it a great choice for grilling. The fat in the skin bastes the meat as it cooks, enhancing flavor.
Skinless chicken is leaner but more prone to drying out. If using skinless cuts, marinating or brining beforehand helps retain juiciness.
Recommended Cuts for Different Grilling Styles
- For direct grilling (hot and fast): Boneless chicken breasts, boneless thighs, and wings work best.
- For indirect grilling (slow and steady): Bone-in thighs, drumsticks, and whole spatchcocked chicken are ideal.
- For skewers/kebabs: Boneless, skinless chicken breasts or thighs cut into cubes cook evenly on skewers.
2. Prepping the Chicken for Grilling
2.1. Trimming & Cleaning the Chicken
Removing Excess Fat and Unwanted Parts
Before grilling, trim any large pieces of fat or connective tissue from the chicken. While a little fat helps keep the meat juicy, too much can cause flare-ups on the grill.
Should You Rinse Chicken Before Cooking?
It’s a common myth that rinsing raw chicken removes bacteria. In reality, washing chicken can spread bacteria in your sink and kitchen surfaces. Instead, pat the chicken dry with paper towels to remove excess moisture before seasoning.
2.2. Marinating vs. Dry Rubs
Best Marinades for Juicy, Flavorful Chicken
Marinades help tenderize chicken and infuse it with flavor. A good marinade includes a balance of:
- Acid: Lemon juice, vinegar, or yogurt to break down proteins and tenderize.
- Oil: Olive oil or vegetable oil to keep the meat moist.
- Seasonings: Garlic, herbs, soy sauce, honey, or spices for extra flavor.
Pro tip: Marinate chicken for at least 30 minutes, but for the best flavor, leave it for 4 to 12 hours in the fridge.
Dry Rub Options for Crispy, Well-Seasoned Skin
If you prefer a crispy, flavorful crust, a dry rub is the way to go. Popular dry rub ingredients include:
- Salt and black pepper
- Garlic and onion powder
- Paprika (regular or smoked for extra depth)
- Cayenne or chili powder for heat
- Brown sugar for caramelization
Simply pat the chicken dry and coat it evenly with the rub before grilling.
How Long to Marinate for the Best Flavor
The longer the marination, the deeper the flavor:
- Quick marinade: 30 minutes (for a light flavor boost).
- Ideal marinade time: 4-12 hours (for deep flavor and tender meat).
- Over-marinating: Avoid marinating chicken in acidic liquids for more than 24 hours, as it can make the meat mushy.
If using a dry rub, apply it at least 30 minutes before grilling, but for the best results, let it sit in the fridge for a few hours.
3. Preheating the Grill & Setting the Right Temperature
Gas vs. Charcoal Grill: Which is Better?
Both gas and charcoal grills have their advantages when it comes to grilling chicken:
- Gas Grill: Offers precise temperature control, heats up quickly, and is easier to clean. Ideal for a consistent cooking experience.
- Charcoal Grill: Provides a smoky, authentic BBQ flavor with high heat capabilities. Requires more time to set up and manage temperature.
Which one to choose? If you want convenience, go for a gas grill. If you love deep smoky flavors, charcoal is the way to go.
Ideal Grill Temperature for Different Chicken Cuts
Maintaining the right temperature ensures juicy, fully cooked chicken:
- Boneless, skinless chicken breasts: 375-400°F (190-205°C) – High heat for quick searing, then lower for even cooking.
- Bone-in chicken thighs or drumsticks: 350-375°F (175-190°C) – Medium heat to cook through without burning the skin.
- Whole chicken: 325-350°F (160-175°C) – Lower heat for longer cooking time to ensure even doneness.
Pro Tip: Always use a meat thermometer! Chicken is fully cooked at an internal temperature of 165°F (75°C).
Direct vs. Indirect Heat: When to Use Each Method
Grilling chicken successfully depends on using the right heat method:
- Direct Heat (High Heat): Great for thin cuts like boneless chicken breasts or skewers. Cooks quickly and gives a nice sear.
- Indirect Heat (Low to Medium Heat): Best for bone-in pieces and whole chicken. Prevents burning while ensuring the meat cooks evenly.
Pro Tip: For thick cuts, start with direct heat for a nice sear, then move to indirect heat to finish cooking.
4. Grilling the Chicken to Perfection
4.1. Proper Placement on the Grill
Where and how you place your chicken on the grill plays a big role in how evenly it cooks. Follow these tips for the best results:
How to Prevent Chicken from Sticking
- Oil the grates: Use a paper towel dipped in oil and tongs to lightly grease the grill before placing the chicken.
- Preheat properly: A hot grill helps create a natural non-stick surface.
- Don’t move the chicken too soon: Let it cook for a few minutes before flipping to allow a good sear to form.
Where to Place Different Cuts for Even Cooking
- Boneless chicken breasts & thighs: Cook over direct medium-high heat for a quick sear.
- Bone-in thighs & drumsticks: Start over indirect heat, then finish over direct heat for crispiness.
- Whole chicken: Best cooked with indirect heat to prevent burning while allowing the inside to cook thoroughly.
4.2. Cooking Time & Flipping Techniques
How Often to Flip Chicken for Best Results
Flipping too often can prevent a good crust from forming, while flipping too little may cause uneven cooking. Follow these guidelines:
- Boneless breasts & thighs: Flip once, about halfway through cooking.
- Bone-in pieces: Flip every 5-7 minutes to cook evenly without charring.
- Whole chicken: Rotate occasionally, but avoid flipping too often to keep the skin intact.
Signs That the Chicken Is Cooking Properly
Look for these indicators to know if your chicken is cooking well:
- Grill marks and a golden-brown crust forming.
- Juices running clear (not pink) when lightly pressed.
- Edges starting to look opaque before flipping.
Using a Meat Thermometer to Check Doneness
The best way to ensure your chicken is fully cooked is by using a meat thermometer. Here are the target temperatures:
- Boneless chicken breasts & thighs: 165°F (75°C)
- Bone-in thighs, drumsticks, & wings: 175°F (80°C) for best tenderness.
- Whole chicken: 165°F (75°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
Pro Tip: Let the chicken rest for 5-10 minutes after grilling. This helps retain moisture for juicy, flavorful meat!
5. Resting & Serving the Grilled Chicken
Why Resting the Chicken is Crucial for Juiciness
After removing the chicken from the grill, resist the temptation to cut into it right away. Letting it rest for 5-10 minutes allows the juices to redistribute, keeping the meat moist and flavorful. If you slice it too soon, the juices will escape, resulting in dry chicken.
Slicing Tips for Maximum Tenderness
- Slice against the grain: This shortens muscle fibers, making the meat more tender.
- Use a sharp knife: A dull knife can tear the meat, affecting texture.
- Keep slices even: This ensures each piece retains its juiciness.
Best Side Dishes to Pair with Grilled Chicken
Grilled chicken pairs well with a variety of side dishes. Here are some top picks:
- Classic BBQ sides: Grilled corn, baked beans, coleslaw.
- Healthy options: Roasted vegetables, quinoa salad, steamed asparagus.
- Comfort food favorites: Garlic mashed potatoes, mac and cheese, cornbread.
6. Common Mistakes to Avoid
Overcooking or Undercooking the Chicken
Chicken that’s overcooked becomes dry and tough, while undercooked chicken can be unsafe to eat. Always use a meat thermometer to check the internal temperature:
- Boneless cuts: 165°F (75°C)
- Bone-in cuts: 175°F (80°C)
Not Letting the Grill Preheat Properly
A cold grill leads to uneven cooking and sticking. Always preheat your grill for at least 10-15 minutes before placing the chicken on the grates.
Skipping the Resting Step
Resting allows juices to redistribute, ensuring tender meat. Cutting too soon can cause dryness, so give your chicken at least 5 minutes to rest before slicing.
Grilling chicken to perfection requires the right preparation, technique, and patience. From selecting the best cut to preheating the grill and resting the meat, every step plays a role in achieving juicy, flavorful results.
Want to take your grilled chicken to the next level?
Experiment with different marinades and rubs, and don’t be afraid to try new side dishes.
What’s your favorite way to grill chicken?
Share your best tips and tricks in the comments below! 🚀