How to BBQ Chicken on the Grill

Barbecuing chicken on the grill can result in juicy, flavorful meat when done properly. With the right preparation, tools, and techniques, it’s easy to make tender, smoky chicken off the grill that impresses family and friends. This comprehensive guide covers everything you need to know to master barbecued chicken.

Getting Started – Supplies and Ingredients

Grilling chicken requires more than just tossing the raw meat on the grill. With a bit of planning and preparation, you can ensure delicious results every time.

Grilling Tools

Grill: You’ll need a charcoal or gas grill with a cover and a grill surface big enough to accommodate the amount of chicken you want to cook. Allow about 350-450 square inches of space per whole chicken.
Tongs: Opt for long, sturdy metal tongs to easily flip and move chicken pieces around the grill. Silicone-tipped tongs help grip meat securely.
Basting brush: Use a heat-resistant silicone basting brush to coat chicken with sauce or oil. Avoid using natural bristle brushes, which can singe.
Instant-read thermometer: This is key for ensuring chicken reaches a safe internal temperature of 165°F. Test thicker pieces in a few spots.
Aluminum foil: Foil helps retain heat and moisture. Tent chicken with foil while resting after grilling.
Cleaning brush: A stiff grill brush removes stuck-on char and residue after each use.
Oven mitts: Protect your hands from burns when moving chicken and adjusting the grill.

Chicken and Ingredients

Whole chicken or pieces: Choose bone-in, skin-on pieces like breasts, thighs, legs, wings, and halved chickens for the most flavor and moisture.
Oil: Coat chicken with a high smoke point oil like avocado, grapeseed, or refined coconut oil to prevent sticking.
Dry rub: A premixed or homemade blend of spices and herbs adds big flavor. Try combinations of salt, pepper, paprika, garlic powder, chili powder, cumin, oregano, etc.
BBQ sauce: Brush on your favorite sauce during the last few minutes of grilling to glaze chicken.
Marinade (optional): Soak chicken in a marinade up to 24 hours for added moisture and to tenderize meat.
Chicken broth: Add broth to a foil packet or tray along with seasonings to steam chicken and keep it from drying out.
Herbs and citrus: Stuff the chicken cavity with lemons, limes, garlic, herbs, etc. for extra flavor.
Wood chips/chunks (for charcoal grill): Soak wood chips in water for 30 minutes then scatter on coals for smoky flavor. Opt for woods like hickory, mesquite, apple, cherry.

Getting the Grill Ready

Properly preparing the grill is essential for cooking chicken thoroughly without burning or drying it out.

If using a charcoal grill, light your coals 30-40 minutes before cooking to allow them to burn down to medium heat (when covered with gray ash). Mound coals on one side to create direct and indirect heat zones.
For gas grills, turn all burners to high for 10-15 minutes with the lid closed to preheat. Then adjust burners as needed, turning off one side for indirect cooking.
Oil the grill grates right before putting chicken on. Use tongs to rub a wadded paper towel dipped in oil over grates. This prevents sticking.
Clean the grill first if needed. Scrub the grates with a grill brush while hot to remove residue.
Set up zones for direct and indirect cooking. Sear chicken over direct heat, then move to indirect heat to finish.
Insert a grill thermometer through a vent on a charcoal grill or use the built-in thermometer on gas grills to monitor temperature. Maintain a consistent temperature of 350-450°F.

Having the grill properly preheated and set up for two-zone, indirect cooking is key for cooking chicken through without burning.

Seasoning Chicken for the Grill

Adding seasoning is what gives grilled chicken great flavor. Follow these tips when seasoning chicken:

Pat chicken dry before seasoning so spices stick better. Allow at least 30 minutes for seasonings to penetrate meat.
Coat all sides of chicken pieces liberally with oil first, then apply dry rub, herbs or spices.
Try using pastes or marinades for stronger flavor. Allow at least 1 hour for marinating.
Inject marinades into the thickest chicken pieces like breasts and thighs for added moisture.
Stuff herbs, citrus slices, whole garlic cloves, etc. into the chicken cavity. Truss legs together with twine.
Consider double seasoning by applying a first round of dry spices, marinating, then a second layer right before grilling.

Take your time seasoning chicken properly to guarantee the best, most flavorful results off the grill. Don’t be afraid to really coat the meat thoroughly.

How to Grill a Whole Chicken

Grilling a whole chicken may seem intimidating, but it simply involves indirect cooking and monitoring internal temperature. Follow these steps:

Trussing

Start by removing giblets from the chicken cavity. Rinse chicken under cold water and pat very dry, inside and out.
Tuck wing tips behind chicken back so they don’t burn.
Truss legs together with twine to keep chicken together for even cooking.

Seasoning and Stuffing

Coat the entire outside of the chicken with oil. Generously season under skin, in cavity, and all over outside with dry rub or fresh herbs.
Stuff the cavity with desired aromatics – lemon, herbs, garlic, onions, etc.

Grill Setup

Sear chicken over direct heat on one side of grill, starting with breast side down. Grill for 5-8 minutes per side until nicely browned.
Move chicken to indirect heat on other side. Arrange coals or turn off burner to maintain 350-450°F.
Place chicken on a vertical roasting stand or beer can stand to hold it upright for even cooking.

Monitoring Temperature

Insert an instant read thermometer into the deepest part of a thigh but not touching bone.
Cover grill and cook until thermometer reads 165°F, checking often. This will take 45-60 minutes depending on size.
Check temperature in a few thick spots, not just one. Baste with sauce during last 15 minutes if desired.
Internal temperature should reach 165°F in both breasts and thighs for food safety.

Carryover Cooking and Resting

When chicken reaches 165°F, transfer to a cutting board, tent with foil, and let rest 15 minutes.
Temperature will rise another 5-10 degrees during resting for juicy meat.
After resting, remove twine, carve chicken, and serve immediately. Enjoy!

Maintaining proper indirect heat and monitoring temperature results in perfectly cooked chicken with crispy skin. Basting and resting are final steps that ensure juiciness.

How to Grill Bone-In Chicken Breasts

Chicken breasts are a popular grilling choice but easy to overcook. Follow these steps to achieve juicy, tender bone-in breasts off the grill.

Start with skin-on, bone-in breast halves, rinsed and patted dry. Season liberally under the skin and on the outside.
Sear chicken over direct medium-high heat, starting skin-side down. Grill 2-4 minutes per side until nicely browned.
Move breasts to indirect heat. Insert a thermometer horizontally from the side, reaching the thickest part without touching bone.
Grill over indirect medium heat with the lid closed until the thermometer reads 160-165°F, 15-25 minutes. Monitor temperature frequently.
Baste with barbecue sauce during the last 5 minutes if desired.
When the thermometer reaches 165°F, transfer breasts to a plate and tent with foil. Allow to rest 10 minutes, then serve warm.

Proper indirect grilling and temperature monitoring are key to preventing undercooked or dried out bone-in breasts. Letting rest locks in juiciness.

How to Grill Chicken Thighs

Chicken thighs are difficult to overcook given their high fat content. Nonetheless, follow these tips for grilling up moist, flavorful thighs:

Opt for bone-in thighs with the skin on and pat them completely dry before seasoning.
Use a paste rub or marinate thighs in an acidic mixture for at least 1 hour, even up to 24. Inject marinade for maximum flavor.
Grill thighs over direct medium heat skin-side down first to crisp the skin. Cook about 6 minutes per side.
Move thighs to indirect heat once browned. Close lid and continue grilling 15-25 minutes until thermometer reads 165°F in the thickest part.
Baste thighs with your favorite barbecue sauce during the last 5 minutes of grilling if you want a glazed coating.
Let thighs rest 5 minutes before serving for juicy meat. Enjoy these flavorful thighs on their own or in sandwiches and tacos.

Thighs can spend more time over direct heat thanks to their dark meat. Resting helps retain moisture after grilling.

How to Grill Chicken Drumsticks

Chicken drumsticks require a bit more time on the grill to become tender but gain incredible flavor. Follow these steps:

Pat drumsticks completely dry. Apply desired rub, herbs, or marinade at least 1 hour prior to grilling, coating them thoroughly.
Sear drumsticks over direct medium heat about 5-7 minutes per side to nicely char the outside.
Move drumsticks to indirect heat, close the grill lid, and cook for 30-40 minutes until thermometer inserted near the bone reads 165°F.
Baste drumsticks with barbecue sauce during the last 10 minutes if you want glazed, sticky drumsticks.
When cooked through, transfer drumsticks to a platter and tent loosely with foil. Let rest 10 minutes before serving.

Thanks to the bone, drumsticks stay moist over longer cooking time and gain wonderful smoky char. Letting them rest keeps them from drying out.

How to Grill Chicken Wings

Chicken wings cook quickly on the grill, becoming crispy and full of smoky barbecue flavor. Follow these steps when grilling wings:

Separate whole wings at joints into drums and flats. Rinse and pat extremely dry.
Season wings all over with dry rub or herbs at least 30 minutes prior to grilling.
Grill wings over direct medium heat skin-side down first. Cook about 8-10 minutes total, flipping occasionally.
Baste wings with sauce during last few minutes if desired. Grill just until cooked through.
Transfer wings to a platter, tent with foil, and let rest 5 minutes before serving. Enjoy plain, sauced, or doused in tangy buffalo sauce.

Thanks to their small size and high skin-to-meat ratio, wings cook quickly on the grill. Resting helps them stay hot and juicy for serving.

How to Grill Boneless Chicken Breasts

Boneless breasts require extra care on the grill to prevent drying out. Follow these tips:

Pound breasts to an even 1/2-inch thickness so they cook evenly.
Coat with oil first, then season well with dry rub, herbs, pepper, etc. at least 30 minutes prior to grilling.
Quickly sear both sides over direct medium-high heat just until grill marks appear, about 2-3 minutes per side.
Move breasts to indirect heat and grill with the lid closed until thermometer reads 160-165°F internally, about 10-15 minutes.
Baste with barbecue sauce during last 2 minutes if desired.
Transfer to a platter, tent with foil, and let rest 5 minutes before slicing and serving.

Pounding helps boneless breasts cook fast and evenly. Don’t overcook them. Letting rest keeps moisture locked in the delicate meat.

Troubleshooting Common Chicken Grilling Problems

Grilling chicken does take some finesse. Apply these tips to troubleshoot and avoid common issues:

Chicken Sticks to the Grill

Coat grates and chicken with oil or nonstick spray before grilling to prevent sticking.
Allow grill to preheat properly for hot grates that sear, rather than stick to, the chicken.
Use tongs and spatulas to gently lift chicken, scraping under to free any stuck portions. Don’t forcefully rip chicken.

Chicken is Undercooked

Use an instant read thermometer to test internal temperature rather than relying on appearance and cook times.
For whole chickens or bone-in pieces, insert the thermometer into the thickest part of the thigh, avoiding the bone. Temperature must reach 165°F.
For breasts, insert the thermometer sideways into the thickest section. Cook to 160-165°F.
If undercooked, move chicken back over direct heat on the grill to finish cooking through.

Chicken is Overcooked or Dry

Avoid flare-ups from fatty drippings by moving chicken to indirect heat to finish cooking after searing both sides.
Use a water pan or soak wood chips to add moisture to the grill environment.
Brine chicken in saltwater before grilling to help it retain moisture.
Take chicken off the grill as soon as it reaches the proper internal temperature to prevent overcooking.

Chicken Skin is Pale Instead of Crispy

Make sure chicken skin is fully dry before applying oil and seasoning so it crisps up.
Grill chicken skin-side down over direct heat first to render the fat and crisp the skin.
Move to indirect heat only after skin browns. Continue cooking to finish without burning skin.

With the right tools and techniques, you can avoid these pitfalls and grill incredibly juicy, flavorful chicken every time. Patience and monitoring temperature are key.

Grilled Chicken Recipes to Try

The possibilities are endless when it comes to flavoring grilled chicken. Here are some recipe ideas to experiment with:

Barbecue Chicken

Brine chicken briefly in saltwater for extra moisture.
Coat with your favorite barbecue dry rub or sauce.
Grill using indirect heat, basting with more barbecue sauce to glaze.

Lemon Garlic Chicken

Place lemon slices and whole garlic cloves inside the chicken cavity.
Grill indirectly until cooked through, basting with a lemon garlic butter.

Jerk Chicken

Marinate chicken in a spicy Jamaican jerk wet rub overnight.
Grill using indirect heat, resisting urge to continually flip.

Tandoori Chicken

Soak chicken in a yogurt-based Indian tandoori marinade up to 24 hours.
Grill slowly over indirect heat, basting with more marinade.

Chicken Fajitas

Coat chicken breast strips with fajita seasoning blend then grill quickly over direct heat.
Slice into strips and serve with peppers, onions, tortillas, and fixings.

The options for seasoning and sauces are infinite. Get creative with cultural spice blends, herb combinations, fruity sauces, and marinades.

Key Tips for Juicy, Flavorful Grilled Chicken

Grilling incredible chicken does come down to a few key tips:

Allow enough time to marinate or brine chicken to guarantee moistness and flavor throughout.
Remove chicken from the fridge 30 minutes before grilling so it cooks evenly.
Dry chicken thoroughly before applying any oils, seasonings, sauces, or glazes.
Clean and properly preheat the grill with zones for direct and indirect cooking.
Sear chicken initially over direct heat to get nice char, then move to indirect heat on a cooler side to finish cooking.
Use a thermometer to monitor temperature precisely, removing chicken when it reaches 165°F.
Allow chicken to rest after grilling before serving so juices redistribute for moist meat.

Mastering these steps means you can grill exceptionally tender, juicy chicken anytime. Adjust cooking times and temperatures as needed based on thickness of cuts and doneness preferences. Before you know it, you’ll have family and friends begging for your grilled chicken secrets. Delight them with your finger-licking chicken fresh off the barbecue grill.

Frequently Asked Questions

What is the best chicken to grill?

Chicken on the bone, with the skin on, has the most flavor and moisture when grilled. Opt for bone-in breasts, thighs, drumsticks, or whole chickens.

Should you sear chicken on the grill?

Yes, searing chicken over direct heat first helps render fat, caramelize the exterior, and lock in flavor. Quickly sear, then move to indirect heat to finish cooking.

How long does it take to grill chicken pieces?

Bone-in breasts take 15-25 minutes, thighs and wings take about 20-30 minutes, while drumsticks can take 30-40+ minutes to grill over indirect heat until 165°F.

Why is my grilled chicken dry?

Chicken dries out when overcooked. Use an instant read thermometer to test for doneness at 165°F rather than relying on cook times. Also brine chicken first and grill over indirect heat.

How do you keep grilled chicken moist?

Brining before grilling helps chicken retain moisture. Cooking chicken over indirect heat prevents drying it out. And letting it rest after grilling allows juices to absorb back into the meat.

How do you grill chicken so it’s not burnt on the outside and raw on the inside?

Sear chicken over direct heat to brown the outside, then move it to indirect heat on a cooler side of the grill with the lid closed to finish cooking without burning the exterior.

What sauce do you put on grilled chicken?

Barbecue sauce, teriyaki sauce, jerk marinade, and pesto all pair deliciously with grilled chicken. Brush sauces on during the last few minutes of grilling to glaze or serve on the side for dipping.