Determining when barbecued chicken is properly cooked can be tricky. Chicken needs to reach the right internal temperature to ensure it is safe to eat and to achieve the texture you want. With a few tips on determining doneness, you can perfectly barbecue chicken every time.

Introduction

Barbecuing chicken is one of the most popular ways to cook it in the summer. The smoky flavor from the grill combined with spices and sauces makes chicken irresistible. However, undercooked chicken can lead to foodborne illness, so accurately determining when it is done is essential.

There are a few ways to test for doneness that do not require cutting into the meat. Using a meat thermometer is the most foolproof method. Checking for visual signs like color change and juices running clear also helps determine when barbecue chicken is ready.

With the right technique, you can enjoy juicy, flavorful chicken safely off the grill every time. Keep reading for more details on how to tell when barbecue chicken is thoroughly cooked.

what temp is bbq chicken done?

Safe Internal Temperatures

The only way to definitively tell if chicken is fully cooked is to check the internal temperature using a meat thermometer. Chicken is safely cooked and ready to eat at the following internal temperatures:

Whole chicken – 165°F (74°C)
Chicken breasts – 165°F (74°C)
Chicken thighs – 165°F (74°C)
Chicken wings – 165°F (74°C)
Chicken legs- 165°F (74°C)
Ground chicken – 165°F (74°C)

Regardless of the chicken piece, it needs to reach an internal temperature of 165°F or above before removing from the grill. When barbecue chicken hits this temperature, it is hot enough to kill any potential foodborne illnesses like salmonella.

Use a Meat Thermometer

A meat thermometer takes the guesswork out of determining if barbecue chicken is thoroughly cooked. Digital instant-read thermometers provide the quickest and most accurate readings.

To use one, insert the probe into the thickest part of the chicken, avoiding any bones. For whole chickens or pieces with bones like drumsticks, aim for the meatiest section of the inner thigh next to the body. The thermometer will quickly display the internal temperature so you know if the chicken needs more grill time.

Thermometers with probes on wires are convenient for keeping track of the temperature without repeatedly opening the grill. Leave the probe inserted in the chicken and the base outside. An alarm will sound when the target temperature is reached.

Checking temperature in multiple places ensures no cold spots. Test wings, breasts, and thighs separately on large birds. Chicken cooked evenly throughout is perfectly safe.

Visual Cues

While thermometers are best, there are visual signs that indicate barbecue chicken is fully cooked:

Meat is opaque and white throughout with no traces of pink. Opacity signifies proteins have denatured from heat.
Juices run clear when pierced with a fork or knife tip. Safely cooked poultry will have clear juices without traces of blood.
Loosening of meat and shrinking of muscle fibers. Well-done chicken starts to fall off the bone.
Skin is crispy and golden brown. The skin will tighten and darken when chicken is thoroughly barbecued.
Bones wiggle freely. The collagen and connective tissues between bones will soften enough for bones to move easily.

Rely on checking temperature over appearance and texture. Chicken can brown and firm up before reaching 165°F, so thermometers are essential for complete accuracy. Visually inspect barbecue chicken too but confirm doneness by temperature.

Tips for Barbecuing Chicken to the Right Temperature

Achieving the ideal 165°F for properly cooked chicken requires attention throughout cooking. Follow these tips:

Pat Chicken Dry

Wet chicken leads to uneven cooking since moisture prevents browning. Thoroughly pat chicken pieces dry with paper towels before applying any oil or seasoning. The dry surface will caramelize and cook faster.

Preheat Grill Properly

Give your grill ample time to preheat completely before adding food. Heat the grill on high for 10-15 minutes with the lid closed until extremely hot. The hot grill sears the chicken exterior to lock in juices.

Cook Chicken on Medium Heat

Start chicken over direct medium heat around 350-375°F, turning occasionally. The moderate temperature allows the inside to cook through before the outside burns. Close the grill lid between rotates.

Rotate Chicken Pieces

Rotating chicken ensures even exposure to heat rather than just cooking the side facing the fire. Flip each piece every 5-8 minutes for uniform browning and thorough cooking.

Use a 2-Level Fire

A 2-zone fire with direct and indirect heat stops chicken from overcharring. Sear chicken over direct heat then move to indirect heat on the other side to finish cooking more gently.

Brush on Sauces at the End

Sugar-based barbecue sauces will burn if applied too early. Only brush on sauces during the final 5-10 minutes after chicken has nicely browned.

Let Chicken Rest

Letting chicken rest 5-10 minutes before cutting allows juices to redistribute evenly. The internal temperature will rise another 5-10°F as it sits.

Common Barbecue Chicken Doneness Mistakes

Avoid these pitfalls when trying to determine if your barbecue chicken is properly cooked:

Undercooking Bone-In Chicken

Bones conduct heat slower than meat so chicken on the bone takes longer to cook through. Leaving bone-in portions like drumsticks on too briefly leads to pink around the bones. Use a thermometer to monitor temperature.

Relying on Browning

The barbecue sauce and smoke can make chicken look nicely caramelized before it finishes cooking. Browning is not a guarantee of doneness. Take temperature from multiple areas.

Not Testing Thick Areas

Thicker sections like breasts and thighs can remain undercooked even when thinner parts are done. Check temperature at the thickest spots including near bones and cavities.

Charring the Outside

Flipping chicken infrequently results in charring while the inside remains undercooked. Frequent rotations prevent this. Move to indirect heat if chicken browns too quickly.

Cutting into Chicken Prematurely

Piercing chicken too early releases juices needed for moist meat. Let chicken fully cook before slicing to retain moisture. The juices will run clear when chicken is thoroughly cooked.

Frequently Asked Questions About Barbecue Chicken Doneness

How can I tell if barbecue chicken is done without a thermometer?

Look for visual indicators like opaque white meat with no pink, juices running clear, loose bones, and crispy browned skin. However, thermometers are the only completely reliable way to check chicken doneness.

What is the minimum internal temperature for cooked chicken?

165°F is the safe minimum internal temperature for all chicken, including whole birds and every piece from breast to wings. Ground chicken must also reach 165°F to be sure it is fully cooked with no lingering bacteria.

Is barbecue chicken done at 160°F?

While 160°F meets the USDA definition for safe poultry, 165°F provides an extra safety margin to account for inconsistencies between thermometers. Cook barbecue chicken to 165°F for foolproof results.

How can you tell if barbecue chicken legs are done?

Chicken legs are safely cooked once the meat reaches 165°F internally. Check with a thermometer inserted into the thickest section. Signs of doneness include opaque meat, jiggly bones, and juices without traces of pink when pierced.

Should barbecue chicken wings bend easily when done?

Yes, properly cooked chicken wings will bend easily without resistance when you pick them up. The connective tissue will soften enough between bones for wings to wiggle freely. Use a thermometer to confirm 165°F.

Is barbecue chicken breast done at 155°F?

No, 155°F is risky since chicken may still contain bacteria at that temperature. For food safety, chicken breasts need to reach a minimum of 165°F internally whether grilled, baked, or barbecued.

How do I know if a whole barbecued chicken is thoroughly cooked?

Test the internal temperature in the thickest part of the breast, thigh, and drumstick using a thermometer. They should all register 165°F. Signs of doneness include clear juices, loose legs, and crispy browned skin.

Should I let chicken rest after barbecuing before cutting into it?

Yes, always let chicken rest 5-10 minutes after cooking. This allows juices to redistribute so they don’t run out when cutting. The internal temperature will also rise a few degrees during resting to ensure doneness.

Perfectly Cooked Barbecue Chicken Every Time

Mastering the ideal internal temperature for safe, tasty barbecue chicken ensures your grill skills are always on point. Follow the temperature guidelines, use a good digital thermometer, and rely on visual cues for fail-proof results.

With the right techniques for proper doneness, you will never have to stress about undercooked chicken again. Your barbecue chicken will turn out perfectly cooked with juicy meat and crispy skin every time, making your cookouts more fun and safe all summer long.

Conclusion

Determining when barbecue chicken is fully cooked comes down to accurately tracking the internal temperature in the thickest parts of the meat. Chicken on the bone needs to reach 165°F to be considered safe to eat. The best way to guarantee proper doneness is using a good digital food thermometer. Visually inspecting the chicken for opaque flesh, clear juices, and crispy skin also helps. Avoiding common mistakes like relying solely on browning ensures thorough cooking. With the right techniques, you can perfectly barbecue chicken to a safe internal temperature and ideal doneness each time.