How Long Do You BBQ Chicken? - Outdoor Cabinets

Chicken is a versatile protein that can be prepared in many ways, including grilling or barbecuing. When bbqing chicken, cooking times can vary based on factors like the size and cut of the chicken, the temperature of the grill, whether the chicken has bone-in or is boneless, and more. Here is a detailed guide on how long you should bbq chicken to ensure it is cooked through safely and tastes juicy and flavorful.

Selecting the Chicken

The first step is choosing what type of chicken to barbecue. Here are some common options:

Bone-In vs Boneless

Bone-in – This includes chicken parts like breasts, thighs, drumsticks, wings, etc. The bones help conduct heat and keep the meat moist. Bone-in chicken takes longer to cook than boneless.
Boneless – Boneless cuts like breasts, thighs, or tenderloins cook faster than bone-in. They can dry out quicker though. Pound them to an even thickness before grilling.

Whole Chicken vs Pieces

Whole chicken – Takes longer to grill than just chicken pieces. Plan for at least 1 hour grilling time for a 3-4 lb bird.
Pieces – Chicken parts like breasts, thighs, wings cook faster than a whole chicken. They provide more surface area for browning.

Chicken Breasts

Boneless, skinless breasts – Grill for 8-12 minutes per side.
Bone-in breasts – Grill for 18-25 minutes per side.
Pound thick breasts to an even thickness so they cook evenly.

Chicken Thighs

Boneless thighs – Grill for 10-14 minutes per side.
Bone-in thighs – Grill for 22-28 minutes per side.

Chicken Legs or Drumsticks

Smaller bone-in pieces that take about 25-35 minutes total to cook through.

Chicken Wings

Cook for 15-20 minutes total, flipping occasionally.

Key Factors That Determine BBQ Chicken Cook Times

From the size and cut of chicken to the temperature of the grill, many variables impact how long it takes to barbecue chicken.

Thickness and Size

Larger, thicker cuts of chicken take longer to cook than thinner, smaller pieces.
Pound thicker pieces to an even size before grilling.
Plan for longer cook times for a whole 3-4 lb chicken versus just breasts or wings.

Bone-In vs Boneless

Bone-in chicken retains more moisture and requires more time to cook through than boneless.
Boneless pieces cook faster as heat can penetrate more quickly.

Grill Temperature

Chicken cooks faster at higher grill temperatures like medium-high or high heat.
Lower heat around 325-350°F means longer cooking times.
Indirect, slower cooking works well for larger whole birds.

Direct vs Indirect Heat

Chicken sear nicely over direct heat but can dry out if overcooked.
Use indirect heat for larger, bone-in cuts to cook through without burning.

Flipping Frequency

Flipping the chicken more frequently results in shorter, more even cooking.
Leaving it untouched for longer stretches increases total grilling time.
For even doneness, flip every 5-8 minutes.

Brining

Soaking chicken in a saltwater brine adds moisture and flavor.
Brined chicken may cook slightly faster than unbrined.
A quick 15-30 minute brine is sufficient to impart benefits.

How Long to Grill Different Cuts and Sizes of Chicken

Here are general guidelines for how long you should barbecue different chicken parts:

These times are based on grilling over medium-high heat around 375-450 ̊F. Cook times will be shorter over higher heat or longer at lower grill temperatures. Check chicken pieces early and often as they barbecue to ensure proper doneness. Use an instant read thermometer to check for safe minimum internal temperatures.

How to Tell When Chicken is Done Grilling

It can be tricky to judge precisely when barbecued chicken is fully cooked to a safe internal temperature without overdrying it. Here are some ways to test for doneness:

Use an instant read thermometer – Thermometers provide the best doneness guidance. Check in the thickest part of the meat, avoiding any bones. Chicken is done between 165-170 ̊F.
Cut into the meat – Slice into a piece of chicken to check if the interior looks opaque with no traces of pink. Meat near any bones may still look slightly pink when fully cooked.
Check for visual cues – The chicken should look nicely browned and crispy on the outside. Cut into a piece and check that juices run clear rather than pink.
Poke with tongs – Meat that feels firm when poked is likely fully cooked. If still soft, limp, or jiggly, continue cooking.
Consider carryover cooking – The internal temperature will continue rising 5-10 degrees after removing chicken from the grill as heat distributes through the meat. Factor this in when checking for doneness.

If in doubt, it is always safer to grill chicken until it is slightly overdone versus undercooked. Chicken needs to reach 165 ̊F internally to safely destroy any potential foodborne pathogens.

Common Mistakes When Grilling Chicken

It’s easy to commit grilling mistakes that result in dried-out, burnt chicken or undercooked pieces that pose a health hazard. Here are some top errors to avoid:

Grilling over high heat the entire time – This often burns the exterior before the interior cooks. Use a two-zone indirect/direct heating approach instead.
Not monitoring the grill temperature – Spikes in heat can char chicken. Check the thermometer regularly and adjust as needed.
Forgetting to preheat the grill – Starting chicken on a cold grill means longer cook times and uneven heating. Let it fully preheat first.
Undercooking – Always double check the internal temperature to avoid consuming raw chicken. 165°F minimum.
Overcooking – Dried-out, rubbery chicken results when cooked too long. Use an instant read thermometer.
Unevenly sized pieces – Pound chicken breasts, thighs, etc. to an even thickness so they cook at the same rate.
Skipping a brine – A quick brine adds moisture and flavor insurance to lean chicken breast meat.
Flipping too often – Don’t flip chicken constantly but do turn at least every 5-8 minutes for even cooking.
Burning the skin before the inside cooks – Use a combination of indirect then direct heat to crisp the exterior after the inside reaches proper temperature.

Frequently Asked Questions About Grilling Chicken

Here are answers to some common questions about cooking chicken on the barbecue:

Should you grill chicken on high or low heat?

Use a two-zone fire – Sear chicken over direct, medium-high heat then transfer to indirect, medium-low heat to finish cooking without burning.

Does brining make chicken cook faster?

Maybe slightly – The salt in a brine helps meat retain moisture and cook evenly. It likely won’t drastically reduce grilling time though.

How long does it take to grill frozen chicken?

1 1/2 to 2 times longer – Defrost first for the juiciest results. Grilling frozen chicken directly could lead to undercooked meat.

Can you grill chicken that has gone bad?

No – Grilling cannot make spoiled, old chicken safe to eat. Always discard poultry that smells off or has passed expiration dates.

What if my chicken burnt on the outside but is raw inside?

Finish indirect – If chicken blackens over direct heat yet the inside remains undercooked, move to cooler indirect heat to finish without further charring.

How do I prevent chicken from drying out on the grill?

Brine first – Soaking in a saltwater brine infuses chicken with moisture.
Don’t overcook – Use a thermometer to avoid overcooking past 170 ̊F.
Regulate heat – Sear over direct heat before moving to indirect to cook through without drying.
Baste – Mop chicken with sauce or marinades during grilling to keep moist.

Conclusion

Mastering the art of how long to barbecue chicken results in juicy, delicious pieces with beautifully seared exteriors and fully cooked, tender interiors. While cook times vary based on many factors, following general grill time guidelines provides a starting point. Paying close attention and using thermometers takes the guesswork out of determining doneness. Employing smart strategies like brining, flipping frequently, and leveraging indirect heat prevents common grilling pitfalls. Incorporate the tips provided to become an expert at grilling irresistibly flavorful and safe chicken every time.