Cooking chicken perfectly on the barbecue can seem daunting, but it doesn’t have to be with the right techniques and timing. Whether you prefer breast, thighs, drumsticks or a whole chicken, this guide will walk you through exactly how long to cook chicken on the bbq for moist, tender and flavorful results every time.
Introduction to Cooking Chicken on the BBQ
Barbecued chicken is a quintessential summer favorite, prized for its smoky flavor and moist, juicy meat when cooked properly. BBQ chicken requires less active cooking time than many other meats, making it a convenient option for both quick weeknight dinners and larger weekend gatherings.
Cooking chicken over a live fire takes some finesse though. Because poultry has less fat and connective tissue than beef or pork, it dries out easily if overcooked. Following the correct time and temperature guidelines can ensure your chicken turns out perfectly charred on the outside and juicy on the inside every time.
This guide will provide timings for all the most popular cuts of chicken – from boneless breasts to whole birds – so you can master barbecued chicken. We’ll also cover basic preparations, tools and tips for optimizing flavor. With this advice, you’ll be able to deliver perfectly-cooked BBQ chicken to your family or guests.
Factors That Affect BBQ Chicken Cook Times
Many factors influence exactly how long chicken needs to cook on a barbecue. By understanding what these are, you can better estimate cook times and adjust as needed:
Type and Cut of Chicken
- Whole chicken: The longest cook time at 1-1.5 hours.
- Bone-in pieces (breasts, thighs, drumsticks): Take less time than a whole chicken at around 30-45 minutes.
- Boneless breasts: The quickest at 12-15 minutes.
The main reason for varying times is that larger, thicker cuts take longer for the heat to penetrate to the center. Bone-in chicken also cooks more slowly than boneless.
Temperature of the Grill
- Hotter grill = shorter cook time: Chicken will cook faster at around 450-500°F direct heat versus 300-350°F indirect heat.
- Constant heat: If temperature fluctuates or heat isn’t consistent, cook times will be longer.
- Charcoal vs. gas: Charcoal grills generally reach higher temps for quicker cooking.
Size and Thickness
- Larger pieces = longer cook time: A 10 oz breast half will take a few minutes longer than a 6 oz portion.
- Uniform thickness: Even thickness allows for even cooking. Irregular shapes like butterfly breasts may require special attention.
Bone vs. Boneless
- Boneless cooks faster: Bones insulate the meat, slowing down cooking.
- Skin on vs. off: Skin also retains heat and moisture. Cook skin-on pieces slightly longer.
- Halved or quartered: Cutting boneless chicken into smaller portions reduces cook time.
Brined vs. Unbrined
- Brined/marinated chicken may cook faster: The salt and acidity can denature proteins, helping it firm and cook quicker.
- Soaking can also moisturize: Less moisture loss means slightly shorter optimal cook time.
Ambient Temperature/Weather
- Hot outdoor temperature means the chicken doesn’t need to cook as long to reach safe internal temperature.
- Windy or cold days may necessitate longer cook times if heat is pulling away quickly.
Altitude
- Higher altitudes require slightly longer cooking times, due to lower atmospheric pressure and less oxygen to fuel the fire.
Now that we’ve covered the many factors that can affect BBQ chicken cook times, let’s dive into actual timings based on the most common cuts and preparation methods.
How Long to Cook Whole Chicken on a BBQ
Whole chickens require the most time on the grill, but yield incredibly moist meat and maximum flavor from the bone. Here are timings for barbecuing a whole bird:
Whole Roasting Chicken
A 3-4 pound / 1.5-2kg whole roaster needs around 1 to 1 1/2 hours total cooking time on medium indirect heat. Precise time will depend on the factors above.
To whole roast a chicken:
- Set up a two-zone fire for indirect cooking, with heat on one side and no coals on the other.
- Season the chicken inside and out. Truss the legs for even cooking.
- Place the chicken breast side up on the cooler side of the grill, with the meatiest parts facing heat.
- Cover and cook for 30 minutes until the breast reaches 160°F/70°C.
- Uncover and grill directly over heat for 10-15 minutes until browned and 165°F/75°C in thickest part.
- Let rest for 10 minutes before carving.
For a 4-5 pound chicken, extend cook times about 15 minutes. Use an instant read thermometer in the thigh and breast to monitor doneness.
Beer Can Chicken
Beer can chicken cooks in a similar length of 60-90 minutes. The beer steams and flavors the meat while roasting:
- Sprinkle chicken inside and out with spice rub.
- Pour half a can of beer into a tall can, seasoning it. Insert can into cavity.
- Set up indirect heat. Place chicken upright on can in the center, balancing it on drumsticks.
- Cover grill and cook 60-90 minutes until 165° in thickest part.
Make sure the beer doesn’t spill while cooking, and allow the chicken to rest before carving. The steam and aromatics nicely flavor the meat.
Spatchcocked/Butterflied Chicken
Spatchcocking (removing backbone and flattening) reduces a whole chicken cook time to only 45-60 minutes. Flatter shape means faster, event cooking.
- Use shears to cut out backbone. Press down to flatten breast plate.
- Season chicken and place skin-side down over indirect heat.
- Grill 45-60 minutes, flipping halfway. Insert thermometer in thigh and breast to check 165°F.
- Rest and then cut into pieces to serve.
Removing the backbone lets a whole chicken cook much faster on the grill. Just 45 minutes total can yield incredibly juicy meat.
How Long to Cook Chicken Breasts on BBQ
Boneless, skinless chicken breasts are commonly grilled for their convenience, but tend to dry out if overcooked. Follow these tips:
Boneless, Skinless Breasts
- Grill 4-6 minutes per side over direct medium-high heat for 1-inch thick breasts.
- Move off direct heat if charring. Cook to minimum 165°F internal temperature.
- Brush with oil to prevent sticking. Flip only once.
- Halve cook time for cutlets pounded to 1/2-inch. They cook very quickly.
Bone-In Breasts
- Cook bone-in, skin-on breasts 6-8 minutes per side over direct medium heat.
- Cook longer over indirect heat, up to 15 minutes per side. The bone conducts heat slower.
- Monitor temperature in thickest part near bone, not just surface. Cook to at least 165°F.
- The bone and skin help retain moisture even with longer cooking.
Butterflied/Stuffed Breasts
- Flatten butterflied breasts for even thickness and quick cooking.
- Grill flattened/stuffed breasts up to 10 minutes per side over direct medium heat.
- Halve cook time if pounded very thin, under 1/2 inch. Monitor temperature.
Flattening or pounding chicken breasts allows you to grill them quickly without overcooking the outer portions. Just be sure to check temperature in the thickest spot.
How Long to Cook Chicken Thighs and Legs on the Barbecue
Chicken thighs and legs take a bit more time than breasts due to their thicker, fattier dark meat. But the extra time yields ultra-juicy, flavorful BBQ:
Bone-In Thighs and Drumsticks
- Grill 8-12 minutes per side over medium direct heat.
- Move to indirect heat to finish cooking if flare-ups occur.
- Cook until internal temperature reaches at least 165°F in the thickest spot near the bone.
- Result is very moist, flavorful meat that falls off the bone when done.
Boneless Thighs
- Grill skinned, boneless thighs 6-8 minutes per side over direct medium heat.
- Grill longer over indirect heat if very thick, up to 12 minutes per side.
- Cook to 165°F minimum internal temperature.
Thigh Kebabs
- Thread 1-2 inch cubed thigh meat onto skewers.
- Grill over medium-high heat, turning occasionally until fully cooked through, 12-15 minutes total.
Chicken legs and thighs have enough fat and collagen to stay juicy even with extended grilling time. Just be sure to use a thermometer for doneness.
How to Get the Best Results Grilling Chicken
Now that we’ve covered the basics of how long different cuts of chicken take to barbecue, here are some extra tips for maximizing flavor and moisture:
- Brine or marinate: Soaking chicken in a saltwater brine or buttermilk marinade tenderizes meat and prevents drying. Can reduce cook time slightly.
- Use indirect heat: Avoid overcharring. Cook over indirect heat first, then finish directly over the fire.
- Regulate temperature: Use vents to maintain a steady, consistent grill temperature.
- Rotate chicken: Ensure even exposure to heat by rotating pieces while cooking over direct heat.
- Flip only once: Don’t overhandle to prevent moisture loss. Carefully flip only once if possible.
- Rest before serving: Letting chicken rest 5-10 minutes after barbecuing allows juices to redistribute inward.
- Use a thermometer: Temperature, not color, determines doneness. Allow chicken to reach 165°F in thickest area.
- Prevent cross-contamination: Use separate utensils and platters for raw and cooked chicken. Wash all prep items that touched raw meat thoroughly.
Common Questions about How Long to Cook Chicken on the Barbecue
If you’re new to barbecuing chicken, chances are you still have some questions about techniques, safety and timing. Here are answers to some of the most frequently asked questions:
How long does it take to cook chicken legs on the grill?
Bone-in chicken legs (drumsticks and thighs) take around 8-12 minutes per side over direct medium heat, for a total of 15-25 minutes depending on thickness. Make sure the internal temperature reaches 165°F for food safety.
Should you grill chicken on high or low heat?
A combination of both high and low heat works best. Use a hot zone around 500°F directly over the coals to sear the outside of chicken initially. Then move to a lower heat indirect zone around 300-350°F to allow the interior to cook through without burning.
Is grilled chicken done at 165°F?
Yes, 165°F is the minimum safe temperature for chicken. The thigh, breast and thickest part of the meat should all reach this temperature when inserted with an instant read thermometer. Let the chicken rest at least 5 minutes before eating as the temperature rises slightly.
Why is my grilled chicken dry?
Overcooking is the most common cause of dry chicken. Cutting into pieces to check for visual doneness also dries it out. Use a thermometer in the thickest area instead. Marinating, brining and cooking at a steady temperature can help keep chicken moist.
Can you grill chicken that is semi frozen?
It’s unsafe to grill chicken directly from frozen or partially frozen. Thaw chicken fully in the refrigerator 1-2 days before grilling. The meat needs to reach above 165°F for the full cook time to kill any bacteria.
How long does it take to grill chicken kabobs?
Chicken kabobs take 12-15 minutes to cook thoroughly over medium-high heat. Thread cubes of chicken about 1-1.5 inches big onto skewers. Turn frequently to cook all sides. Chicken cooks quickly, so watch carefully to prevent burning or drying out.
Get Perfectly Cooked BBQ Chicken Every Time
Mastering barbecue chicken requires understanding how different cuts cook, monitoring with a thermometer and applying proper indirect heat. With the timings provided in this guide, though, you can confidently grill chicken to juicy, savory perfection.
For whole birds or bone-in pieces, stay patient and allow the meat to cook low and slow before searing the outsides over direct heat. Quick-cooking boneless breasts and kabobs need closer monitoring to prevent overdrying.
Armed with accurate knowledge of exactly how long to cook chicken on the bbq, you can deliver perfectly charred, juicy and flavorful backyard chicken dishes all summer long. Your family and friends will keep coming back for your masterfully grilled chicken.
So fire up those coals or gas burners and get ready for your best barbecue chicken yet! Let us know in the comments if you have any other great grilling tips. Happy barbecuing!