Figuring out how long does it take for chicken to grill can be a little tricky, especially when you’re just starting out with barbecuing. You want that perfect, juicy bite without any pink inside. It’s a common question for many home cooks!
But don’t worry, it’s simpler than you think. We’ll walk you through everything you need to know, step by step, so your next grilled chicken will be a hit. Get ready to master the grill!
Understanding Grilling Times For Chicken
Grilling chicken is a fantastic way to get that smoky flavor and delicious char. But knowing the right amount of time is key to avoiding undercooked or overcooked meat. Several factors can change how long your chicken needs on the grill. These include the thickness of the chicken pieces, the type of cut you’re using, and how hot your grill is. Getting these details right helps ensure your chicken is safe to eat and tastes amazing.
Factors Affecting Chicken Grilling Time
Several things play a big role in determining the grilling time for your chicken. It’s not just about slapping it on the grill and hoping for the best.
Chicken Cut and Size
Different parts of the chicken cook at different rates.
- Chicken Breasts: These are lean and cook relatively quickly. Boneless, skinless breasts are the fastest. Bone-in breasts will take longer.
- Chicken Thighs: Thighs have more fat, which keeps them moist. They tend to take a bit longer than breasts, especially bone-in.
- Chicken Wings: Wings are small and cook quite fast.
- Whole Chicken: A whole chicken takes the longest and requires careful attention to ensure it cooks evenly.
The thickness of each piece is also super important. A thin chicken cutlet will be done much faster than a thick, juicy chicken breast. Aim for pieces that are roughly the same thickness for even cooking.
Grill Temperature
Your grill’s heat is a major factor. Most recipes suggest cooking chicken over medium-high heat, which is around 375-450°F (190-230°C).
- A very hot grill can cook the outside too quickly, burning it before the inside is done.
- A grill that’s too cool will take much longer to cook the chicken, and it might not get that nice crispy skin.
It’s best to preheat your grill properly. This ensures a consistent temperature throughout the cooking process.
Marinades and Sauces
If you marinate your chicken, it can sometimes affect cooking time. Sugary marinades or sauces can caramelize and burn faster. You might need to adjust the heat or grill time to prevent this. It’s often a good idea to add these types of glazes towards the end of the cooking time.
Bone-in vs. Boneless
Chicken with bones takes longer to cook. The bone acts as an insulator, slowing down the heat transfer to the meat. Boneless cuts will always cook faster.
General Grilling Times For Chicken
While every grill and chicken piece is a bit different, there are some general guidelines for how long does it take for chicken to grill. These times are for chicken cooked over medium-high heat (around 400°F or 200°C). Always use a meat thermometer to be sure!
| Chicken Cut | Approximate Grilling Time (per side) | Total Approximate Grilling Time | Internal Temperature Goal |
|---|---|---|---|
| Boneless Skinless Chicken Breast (about 6 oz) | 5-7 minutes | 10-14 minutes | 165°F (74°C) |
| Bone-in Chicken Breast (about 8 oz) | 7-9 minutes | 14-18 minutes | 165°F (74°C) |
| Boneless Skinless Chicken Thighs (about 4 oz) | 5-7 minutes | 10-14 minutes | 165°F (74°C) |
| Bone-in Chicken Thighs (about 6 oz) | 7-10 minutes | 14-20 minutes | 165°F (74°C) |
| Chicken Wings (individual) | 4-6 minutes | 8-12 minutes | 165°F (74°C) |
| Chicken Drumsticks (about 4 oz) | 6-8 minutes | 12-16 minutes | 165°F (74°C) |
How To Tell When Chicken Is Done
The most reliable way to know if your chicken is ready is by using a meat thermometer. You want the internal temperature to reach 165°F (74°C) in the thickest part of the meat, away from any bone. The juices should also run clear.
If you don’t have a thermometer, you can check by:
- Piercing the thickest part of the chicken with a fork or knife. The juices should be clear, not pink.
- Looking at the color. The meat should be opaque white all the way through, with no pink.
However, a thermometer is always the best guarantee for safety and perfect cooking.
Grilling Different Chicken Cuts
Let’s look at some specific tips for grilling common chicken cuts.
Grilling Chicken Breasts
Chicken breasts are popular because they’re lean and versatile.
- Boneless, Skinless Breasts: These cook quickly, usually 10-14 minutes total. For even cooking, pound them slightly to a uniform thickness. Grill for about 5-7 minutes per side over medium-high heat.
- Bone-in, Skin-on Breasts: These take longer, around 14-18 minutes total. The bone and skin protect the meat from drying out. Grill skin-side down first for about 8-10 minutes, then flip and cook for another 6-8 minutes.
Be careful not to overcook chicken breasts, as they can become dry very easily.
Grilling Chicken Thighs
Chicken thighs are more forgiving than breasts because of their higher fat content.
- Boneless, Skinless Thighs: These cook in about 10-14 minutes total. They’re great for marinades and cook up tender. Grill for 5-7 minutes per side.
- Bone-in, Skin-on Thighs: These will take about 14-20 minutes total. Start them skin-side down for about 8-10 minutes to get them crispy, then flip and cook for another 6-10 minutes.
Thighs are excellent for grilling because they tend to stay moist even if you grill them a minute or two too long.
Grilling Chicken Wings and Drumsticks
These smaller cuts cook faster and are great for appetizers or snacks.
- Chicken Wings: Usually take about 8-12 minutes total. Grill over medium-high heat, turning often, until they are cooked through and crispy.
- Chicken Drumsticks: These are a bit meatier and take about 12-16 minutes total. Grill over medium-high heat, turning regularly.
For both wings and drumsticks, make sure they reach that 165°F (74°C) internal temperature.
Grilling a Whole Chicken
Grilling a whole chicken is a showstopper but takes more time and attention.
- Preparation: Spatchcocking (removing the backbone and flattening the chicken) is highly recommended. It allows the chicken to cook more evenly and faster.
- Grilling Time: A spatchcocked chicken, about 3-4 pounds, might take 45-60 minutes. You’ll need to manage your grill heat carefully, possibly moving the chicken to a cooler zone if the skin is browning too quickly.
- Doneness: The thickest part of the thigh should reach 165°F (74°C).
This method ensures you get crispy skin and juicy meat throughout.
Tips For Perfect Grilled Chicken
To get the best results every time you grill chicken, keep these tips in mind.
Preheating Your Grill
Always preheat your grill for at least 10-15 minutes before you start cooking. This ensures an even cooking surface and prevents the chicken from sticking. Use a grill brush to clean the grates after preheating.
Oiling the Chicken or Grates
A little oil goes a long way. You can either lightly oil the chicken pieces themselves or brush your grill grates with a high-heat oil (like canola or vegetable oil) just before placing the chicken on. This helps create a non-stick surface.
Using a Meat Thermometer
As mentioned before, a meat thermometer is your best friend. Insert it into the thickest part of the chicken, avoiding bone. Look for a reading of 165°F (74°C) for all types of chicken. This is the safest and most accurate way to check for doneness.
Letting the Chicken Rest
Once your chicken is off the grill, let it rest for 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. If you cut it too soon, all those delicious juices will run out.
Managing Flare-Ups
Flare-ups happen when fat drips onto the hot coals or burners, causing flames. You can manage them by moving the chicken to a cooler part of the grill or closing the lid for a moment to cut off the oxygen. Avoid spraying water directly onto a charcoal grill, as it can create ash and cool things down too much.
Frequently Asked Questions
Question: What is the safest internal temperature for grilled chicken?
Answer: The safest internal temperature for all parts of the chicken, including breasts, thighs, and wings, is 165°F (74°C). Always use a meat thermometer to ensure it reaches this temperature.
Question: How long does it take to grill chicken breasts on a gas grill?
Answer: Boneless, skinless chicken breasts typically take 10-14 minutes total to grill over medium-high heat, about 5-7 minutes per side. Bone-in breasts will take longer, around 14-18 minutes.
Question: Can I grill chicken from frozen?
Answer: It is generally not recommended to grill chicken from frozen. It will cook unevenly, with the outside potentially burning before the inside is safe to eat. Always thaw chicken completely before grilling.
Question: What should I do if my chicken is browning too fast on the grill?
Answer: If your chicken is browning too quickly, move it to a cooler part of the grill or reduce the heat. For gas grills, you can turn down the burner. For charcoal grills, you can move the chicken away from the direct heat source.
You can also brush on glazes or sauces later in the cooking process.
Question: How long do chicken thighs take to grill?
Answer: Boneless, skinless chicken thighs usually take about 10-14 minutes total, grilling for 5-7 minutes per side. Bone-in thighs take longer, around 14-20 minutes total, depending on their size.
Final Thoughts
Knowing how long does it take for chicken to grill boils down to a few key things: the cut, its thickness, and your grill’s heat. Always trust your meat thermometer to hit that 165°F mark. Let it rest a few minutes after cooking. You’ve got this!