Grilled chicken breast is a quintessential summer meal. When prepared correctly, chicken on the barbecue can be juicy, flavorful and delicious. However, it’s easy to overcook or dry out chicken on the grill if you aren’t careful with timing. So how long should you barbecue chicken breasts to achieve perfect results? This comprehensive guide will walk you through everything you need to know.
Figuring Out Cook Times
Determining exactly how long to cook chicken breasts on a barbecue grill depends on a few key factors:
- Thickness of the chicken – Thinner chicken breasts will cook faster, while thicker ones require more time. Boneless, skinless chicken breasts are usually between 1/2 to 1 inch thick.
- Cooking method – Direct or indirect heat will impact cook times. Direct high heat will sear and cook the chicken faster. Indirect lower heat takes longer but can help prevent drying out.
- Temperature of the grill – A hot grill around 350-450°F will cook chicken quicker than a lower temp of 250°F.
- Whether it’s boneless vs bone-in – Chicken on the bone will take longer to cook through.
- Brined vs unbrined – Chicken that has been soaked in a saltwater brine solution often cooks more evenly and juicily.
- Flattened or pounded – Chicken pounded to an even thickness will cook faster than irregular shaped breasts.
Taking these factors into account will help you estimate the best cooking times for grilling chicken breasts perfectly without over or undercooking.
How Long to BBQ Boneless, Skinless Chicken Breasts
For boneless, skinless chicken breasts that are an average of 3/4 to 1 inch thick, the timing will be:
- Direct high heat (350-450°F grill): 6-8 minutes per side
- Indirect medium heat (250°F grill): 18-22 minutes total
These times are for chicken cooked over direct high heat and indirect medium heat respectively. Always use a meat thermometer to confirm chicken reaches 165°F internally.
Timing Tips
- Thinner 1/2 inch breasts may only need 5-6 minutes per side direct or 15 minutes indirect total.
- Thicker 1 inch+ breasts may need up to 10 minutes per side direct or 25 minutes indirect.
- Brined chicken often cooks slightly faster than unbrined.
- Flattened or pounded chicken also reduces cooking time.
Monitor thickness and adjust cooking times up or down accordingly. Grill times can vary based on your specific grill, temperature and thickness.
How Long to Grill Bone-In Chicken Breasts
For bone-in chicken breasts, you’ll need to allow extra time on the grill due to the bone:
- Direct high heat (350-450°F grill): 8-12 minutes per side
- Indirect medium heat (250°F grill): 25-30 minutes total
Cook 5 minutes longer per side over direct heat compared to boneless. Add an extra 5 minutes for indirect cooking as the bone acts as an insulator.
How Long to BBQ Chicken Legs and Thighs
For chicken legs and thighs, the cooking times are:
- Bone-in chicken thighs direct: 8-12 minutes per side
- Boneless thighs direct: 6-10 minutes per side
- Chicken drumsticks direct: 12-18 minutes total
Chicken legs and thighs are darker meat and can be cooked to a higher safe temperature of 165-175°F before drying out. Cook over direct high heat until deeply browned and juices run clear.
How to Tell When Chicken is Done Grilling
Using a meat thermometer is the most reliable way to tell if chicken is fully cooked on the barbecue:
- Chicken breasts: 165°F
- Chicken thighs: 165-175°F
- Chicken drumsticks: 165-175°F
The safest bet is to insert an instant read thermometer into the thickest part of the chicken, avoiding any bones. Chicken is safe to eat once it reaches 165°F throughout.
If you don’t have a thermometer, look for these visual cues:
- Meat has turned white/opaque throughout
- Juices run clear when pierced with a fork
- No traces of pinkness when sliced into
Err on the side of slightly overcooked versus undercooked to avoid any foodborne illness risks. Discard any chicken that looks undercooked.
How to Keep Chicken Breasts Juicy on the Grill
To prevent dried out chicken breasts when barbecuing, keep these tips in mind:
- Don’t overcook – Use a meat thermometer and remove from heat at 165°F.
- Brine the chicken – Soaking in a saltwater brine boosts moisture.
- Use indirect heat – Cook over indirect heat on a lower grill temp.
- Avoid charring – Don’t let the outside get overly charred which can make meat dry.
- Let it rest – Allow 5-10 minutes resting after grilling before cutting to redistribute juices.
Proper cooking times, brining, indirect heat and resting will all help maintain juiciness. Chicken thighs and legs have more fat so they can better handle higher direct heat.
How Long to Marinate Chicken Before Grilling
- At least 30 minutes for a quick marinade to add some flavor.
- 2-4 hours allows marinade to start penetrating into the meat.
- Overnight or 24 hours gives the best infusion of flavor and tenderizing.
Make sure chicken is marinated in the fridge, not on the counter where bacteria can multiply quickly. Discard used marinade and never re-use it on cooked chicken due to contamination risks.
Common Barbecuing Mistakes to Avoid
It’s easy for grilled chicken to go wrong. Watch out for these common mistakes:
- Cooking over high direct heat the entire time. This often leads to burning or charring on the outside before the inside cooks through. Use a two zone fire or indirect heat to prevent this.
- Not pounding thicker chicken breasts to an even thickness. Irregular thickness leads to uneven cooking.
- Neglecting to remove the skin and excess fat which can cause dangerous flare ups. Trim chicken well first.
- Lack of seasoning beyond just salt and pepper. Chicken needs herbs, spices, marinades or rubs to boost flavor.
- Cutting into chicken too soon after grilling. Let it rest 5-10 minutes before slicing to retain juices.
- Undercooking due to not using a meat thermometer. Always check temperature.
Paying attention to these details will help avoid something ending up undercooked, dried out, charred or bland.
Frequently Asked Questions
Still have some questions about grilling times for chicken? These common FAQs have you covered:
How long should I barbecue chicken drumsticks and thighs over direct high heat?
Chicken drumsticks and bone-in thighs can handle higher heat and longer cooking times before drying out. Cook for 12-18 minutes for drumsticks, and 8-12 minutes per side for thighs. Use tongs to flip occasionally until well browned and cooked through.
What temperature do I need to cook chicken to on the barbecue?
Chicken breasts and whole cuts like wings should reach 165°F internally. Chicken thighs and legs can go to 165-175°F since they have more fat and connective tissue. Investing in a good instant read digital meat thermometer takes the guesswork out.
My chicken burnt and charred on the outside before fully cooking – help!
This issue happens when cooking solely over direct high heat. Use a two zone indirect setup instead. Sear over direct heat just until browned then transfer to indirect heat to finish cooking without burning. Rotate chicken every 5 minutes as well.
Can I speed up grilling by flattening my chicken breasts?
Yes, pounding or flattening chicken to an even 1/2 inch thickness will reduce cooking time and allow for more even cooking. Just be careful not to over flatten to a paper thinness that would dry out rapidly.
Should I brine chicken before barbecuing for better results?
Brining is highly recommended as it seasons the meat while also boosting moisture retention. A simple brine of 1 cup salt to 4 cups water for 30 mins up to a few hours works great. Discard brine after use.
What’s the best way to prevent my grilled chicken from drying out?
Use indirect heat, pull it at 165°F, allow it to rest before cutting, brine it first, and avoid charring the exterior. Keeping it juicy depends on controlling temperature and not overcooking.
Grilling Chicken Breast to Perfection
Barbecued chicken has a delicious smoky, charred flavor that turns an ordinary dinner into something special. However, perfectly cooked moist and tender chicken breasts can be tricky on the grill. The keys are controlling temperature, brining, pounding to even thickness, using indirect heat and not overcooking.
With the right techniques, you’ll be serving up restaurant-worthy chicken on the barbecue all summer long. Master these simple tricks and timing guidelines for flawlessly grilled chicken every time.