How to BBQ Chicken on a Grill - Outdoor Cabinets

Grilled chicken is a summertime staple that’s healthy, delicious, and easy to make. With the right techniques and recipes, you can make juicy, flavorful chicken on the grill that your family and friends will love. This comprehensive guide will teach you everything you need to know about how to bbq chicken on a grill.

What You Need to BBQ Chicken on a Grill

Grilling chicken requires just a few basic pieces of equipment:

Grill

Charcoal or gas grill. Charcoal imparts a smokier flavor while gas is more convenient.

Tools

Grill brush – to clean the grill grates
Tongs – to flip and move the chicken
Instant-read thermometer – to check doneness
Oven mitts or grill gloves – to protect your hands

Ingredients

Bone-in or boneless chicken pieces
Vegetable or olive oil – for coating the chicken
Seasonings – such as salt, pepper, spices, or dry rubs
Sauces or marinades (optional) – for added flavor

Other essentials

Aluminum foil or grill pan – used for indirect grilling
Cleaning brush – to brush off the grill grates after preheating

How to Choose Chicken Cuts for Grilling

You can grill just about any chicken pieces, but some are better suited to grilling than others:

Boneless breasts – Quick-cooking and versatile. Can be grilled directly over heat.
Bone-in breasts – Take a bit longer but have more flavor. Grill over direct heat.
Boneless thighs – Tender and juicy. Grill over direct or indirect heat.
Bone-in thighs – Very flavorful with crispy skin. Best over indirect heat.
Drumsticks – Great for gnawing on the bone. Grill over indirect heat.
Wings – Cook quickly with crispy skin. Grill over direct heat.
Whole chicken – Requires special techniques but results in gorgeous crispy skin.

For beginners, boneless breasts and thighs are a good place to start. Avoid delicate boneless fillets which dry out easily. Go for bone-in pieces once you gain experience.

How to Prepare Chicken for Grilling

Proper prep ensures tender, juicy chicken that cooks evenly:

Pat the chicken dry – Blot with paper towels to remove excess moisture for better browning.
Coat with oil – Brush or rub the chicken with a thin layer of oil. This promotes browning and prevents sticking.
Season generously – Flavor the chicken well on all sides with salt, spices, or dry rubs.
Allow to rest – Let the chicken sit at room temperature for 15-30 minutes after seasoning to let the flavors penetrate.
Use a marinade (optional) – Soak chicken in a marinade for added juiciness and flavor. See recipes below.

Proper preparation is the first step to perfect grilled chicken. Always pat dry, coat with oil, and season right before grilling.

How to Set Up a Charcoal Grill for Chicken

To grill chicken on a charcoal barbecue:

Use enough charcoal – Fill the charcoal grate no more than 2/3 full to prevent fat drippings from causing flare-ups.
Let the coals preheat – Ignite the charcoal and let it burn until covered with gray ash (20-30 minutes). This indicates proper preheating.
Create two heat zones – Rake the charcoal into two piles, one for direct and one for indirect grilling.
Clean the grates – Use a grill brush to clean the grates once preheated. This prevents food from sticking.
Oil the grates – Use tongs to rub a wad of paper towel dipped in vegetable oil over the grates. This adds a non-stick surface.

Your charcoal grill is now ready for grilling chicken! Follow these steps every time.

How to Set Up a Gas Grill for Chicken

To get a gas grill ready for cooking chicken:

Preheat on high – Ignite the burners and close the lid. Preheat for 10-15 minutes to reach 500°F to 600°F.
Use all burners – Turn on all gas burners during preheating for proper heat distribution.
Create two heat zones – Leave one burner on high for direct grilling. Turn the other burners to low or medium for indirect cooking.
Clean the grates – Use a grill brush on the hot grates to remove residue after preheating.
Oil the grates – Rub down the hot grates with an oiled paper towel using grilling tongs.

Your gas grill is now primed and ready for grilling juicy chicken. Repeat these simple steps every time.

How to Grill Chicken Bone Side Down

Grilling chicken bone side down (with the meaty side facing up) is a pro tip for extra juicy results:

Start bone side down – Place chicken pieces skin side up but bone side touching the grill grates first.
Promotes even cooking – The bones conduct heat to the center of the meat, preventing dry spots.
Minimizes moisture loss – The meat stays protected against the grates, reducing drying out.
Creates crispier skin – The exposed skin browns and crisps up nicely.
Locks in juices – When nearly finished, flip breast pieces so the boneless side contacts the grill last to seal in moisture.

Grilling chicken bone side down provides many advantages. Use this method especially with bone-in breasts and thighs.

How Long to Grill Chicken Breasts

Chicken breasts are a quick-cooking cut ideal for weeknight grilling:

Boneless breasts – Grill for 8 to 12 minutes direct over medium heat, depending on thickness.
Bone-in breasts – Cook for 18 to 25 minutes direct over medium heat.
Flattened breasts – Pound chicken breasts to 1⁄2-inch thickness, then grill for 6 to 8 minutes per side over direct medium heat.
Stuffed breasts – Grill stuffed boneless breasts for 12 to 18 minutes over direct medium heat, until the center reaches 165°F.
Marinated breasts – Marinating adds flavor, but doesn’t significantly impact cook time.

Get an instant-read thermometer to test for doneness. Chicken breasts are done at 160°F to 165°F.

How Long to Grill Chicken Thighs

Chicken thighs can handle longer grill times than white meat:

Boneless thighs – Grill for 12 to 18 minutes over direct medium-high heat, turning occasionally.
Bone-in thighs – Grill for 25 to 35 minutes indirect over medium heat.
Marinated thighs – Marinating infuses flavor, but doesn’t cut down total cook time considerably.
Chicken kebabs – Grill cubed thigh meat skewered on kebabs for 15 to 20 minutes total over direct heat.
Stuffed thighs – Cook stuffed boneless thighs for 25 to 35 minutes over indirect medium heat until 165°F.

Check for doneness with an instant-read thermometer. Chicken thighs are fully cooked at 165°F minimum.

How Long to Grill Chicken Drumsticks

Chicken drumsticks are ideal for indirect grilling:

Plain drumsticks – Grill for 35 to 45 minutes over indirect medium heat, flipping once halfway through.
Marinated drumsticks – Marinating adds lots of flavor but doesn’t reduce cook time much.
Charcoal grill – Cook on the cooler side with the lid closed to prevent burning.
Gas grill – Use a foil packet or grill pan for gentler indirect heat.
Doneness – Drumsticks are fully cooked once the juices run clear and the internal temperature reaches 165°F. thanks to their higher fat content, drumsticks stay juicy over indirect heat. Cook slowly until deeply browned.

How Long to Grill Chicken Wings

Chicken wings cook fast with direct high heat:

Plain wings – Grill for 20 to 30 minutes over direct high heat, flipping occasionally.
Marinated wings – Marinating adds big flavor, but doesn’t cut down total cooking time.
Flattened wings – Split whole wings at the joint and flatten to grill faster in 15 to 25 minutes.
Doneness – Cook until crispy outside and no longer pink inside (165°F).
Saucing – Grill plain first then add your favorite sauce during the last 5 minutes to caramelize.

Chicken wings have enough fat and connective tissue to stay moist over high direct heat. Grill over the hot side of the grill only.

How to Grill a Whole Chicken

Grilling a whole chicken requires special techniques but yields amazing results:

Spatchcock – Cut out the backbone and flatten the chicken for quicker, even cooking.
Indirect heat – Place the spatchcocked chicken skin-side up over indirect medium heat.
Rotate – Rotate the chicken every 30 minutes for even cooking.
Check temp – Insert an instant-read thermometer in the thickest part of the thighs and breasts.
Rest – Once fully cooked, let the chicken rest for 10 minutes before carving.

Plan for a 1.5 – 2 hour cook time to grill a 3 – 4 lb spatchcocked chicken. Monitor the temperature and rotate for perfect results.

How to Keep Chicken Moist on the Grill

You can help prevent grilled chicken from drying out with these handy methods:

Brine first – Soaking chicken in a saltwater brine seasons it and makes it extra juicy.
Use bone-in cuts – Bones conduct heat and add moisture during grilling.
Cook indirect – Place thicker cuts over indirect heat to gently cook from all sides.
Spritz with juice – Mist chicken with apple juice or lemonade to replenish moisture if grilling direct.
Avoid charring – Don’t let the chicken blacken too much or it will taste burnt.
Rest before cutting – Letting it rest seals in the juices so they don’t run out when cut.

With the right preparation and grilling methods, you can enjoy perfectly moist and flavorful chicken off the barbecue.

Best BBQ Chicken Marinade Recipes

Marinating is an easy way to make grilled chicken extra flavorful and tender. Try these delicious marinade recipes:

1. BBQ Chicken Marinade

1 cup ketchup
1⁄4 cup apple cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp chili powder
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper

Whisk together all ingredients. Marinate chicken for 1-2 hours before grilling.

2. Italian Chicken Marinade

1⁄2 cup olive oil
1⁄4 cup lemon juice
2 tbsp chopped oregano
2 tbsp chopped basil
3 cloves garlic, minced
1 tsp red pepper flakes
1 tsp black pepper
1 tsp salt

Combine all ingredients and marinate chicken for at least 30 minutes.

3. Asian Chicken Marinade

1⁄4 cup low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp minced garlic
1 tbsp minced ginger
2 tsp honey
1 tsp chili-garlic sauce

Mix together all ingredients. Marinate chicken for 1 hour up to overnight.

How to Grill Corn on the Cob

Grilled corn on the cob makes the perfect accompaniment to barbecued chicken. Follow these tips:

Partially shuck – Peel back the husks and remove the silk but keep most of the husk on for protection.
Soak – Soak the corn in water for 20 minutes before grilling to prevent dryness.
Brush with oil – Lightly brush the corn kernels with oil or melted butter.
Season – Sprinkle with salt, pepper, and any other spices. Reduce salt if you brined the corn.
Grill direct – Place the corn directly over medium heat. Rotate occasionally.
Check doneness – Kernels should be lightly charred all around in 10-15 minutes.

Let the grilled corn rest in the husks for 5 minutes then enjoy slathered with extra butter!

Common Grilled Chicken Mistakes to Avoid

It takes practice to master perfectly grilled chicken. Avoid these common pitfalls:

Underseasoning – Chicken needs bold flavors to shine on the grill. Generously season or marinate.
Burning or charring – Prevent blackening by keeping the temperature moderate and flipping frequently.
Overcrowding – Don’t overload the grill or the chicken will steam instead of browning.
Cutting too soon – Let chicken rest for 5-10 minutes after grilling to allow juices to redistribute.
Rushing the process – Grilling takes time. Don’t rush through preheating, cleaning, or oiling the grates.
Lack of two heat zones – Use both direct and indirect heat to cook chicken through without burning.

Patience and proper techniques will help you avoid common grilling mistakes on your route to barbecue mastery.

Grilled Chicken Safety Tips

Improper grilling can create safety issues. Keep these food safety guidelines in mind:

Marinate in the fridge – Don’t leave chicken marinating at room temperature for more than 1 hour before grilling.
Use separate plates – Keep raw chicken from contaminating cooked chicken or other foods.
Cook to proper temperature – Chicken must reach an internal temperature of 165°F to kill bacteria.
Clean thoroughly – Wash hands, utensils, cutting boards, and grill grates before and after use.
Refrigerate leftovers promptly – Store grilled chicken in the fridge within 2 hours and use within 3 to 4 days.
Reheat fully – Cook leftovers to 165°F. Do not partially reheat chicken multiple times.

Following basic food safety precautions keeps your grilled chicken healthy and delicious. Always cook chicken thoroughly when barbecuing.

FAQ About Grilling Chicken

What’s better for grilling chicken – bone-in or boneless?

Bone-in chicken often has more flavor and stays juicier on the grill. Go boneless for quicker cooking and easier eating. Breasts, thighs, and drumsticks all grill up well bone-in.

Should you flip chicken often while grilling?

Yes, frequent flipping helps chicken cook evenly over direct heat. Shoot for flipping every 2-3 minutes. Use tongs and grill gloves to easily maneuver chicken pieces.

How do you test if chicken is done on the grill?

Check for doneness by inserting an instant-read thermometer into the thickest part of the meat, away from the bone. Chicken is safely cooked through at 165°F minimum.

Is grilled chicken healthy?

Yes! Chicken is a lean protein that’s low in fat when the skin is removed. Grilled chicken is healthier than fried chicken since it doesn’t require added oil or batter. Load up on grilled veggies as sides for a nutritious meal.

What wood is best for smoking chicken?

Hickory and pecan wood provide ideal flavor when smoking chicken in a charcoal grill or smoker. Soak the wood chips first for smoldering smoke instead of flames. Apple, cherry, and mesquite wood also work well.

Conclusion

Grilling juicy, delicious chicken at home is easy once you know the right techniques. With high-quality ingredients and flavorful recipes, your family will request grilled chicken again and again all barbecue season long. Master indirect heat for tender and moist results. Brine or marinate chicken for extra flavor. Experiment with global marinade and spice combinations. Soon you’ll earn the title of neighborhood grill master!