Whether you need a refresher or a full-on tutorial, this chicken grilling primer will help you hone your technique. Perdue Farms’ Executive Chef Chris Moyer, CEC,CRC, walks you step by step through the grilling process, from properly seasoning your gas grill and marinating chicken for grilling to cooking up moist, juicy and delicious chicken breasts, thighs, wings and drumsticks every time. Note: Instructions for gas grills.
Seasoning lends flavor as well as helps retain moisture as the chicken cooks. Here’s a good rule of thumb: Marinate chicken for two to four hours per inch of thickness. For larger, more dense pieces, consider marinating overnight. Note: For an overnight process, avoid high-acid solutions, as they may toughen thinner sections of chicken. Give these delicious chicken marinade recipes a try:
Grilling the tastiest, tender chicken begins well before you place product on the grill. The secret to perfectly grilled chicken starts with grill prep. Follow these steps:
A classic main course at any backyard barbecue! The secret to moist and juicy chicken breasts is searing first, cooking second. To season chicken: For thin breasts or meat marinated in a high-acid solution, let set for 30 minutes to an hour. If breasts are 1 to 1 1/2 inches or thicker, let set for 2 to 4 hours.
Internal Temperature for Grilled Chicken: A meat thermometer, inserted into the thickest portion of chicken, should register 170 F when chicken breasts are cooked through.
Note: Chicken breasts can be grilled with the lid open; doing so may extend cooking time and lessen the appearance of grill marks.
We can’t think of a better way to spend a lazy summer Sunday than cooking a whole chicken on the grill. It takes time, patience, and a willingness to keep a close eye on both the meat and the grill’s temperature. Give these whole chicken recipes a try:
Skin-on, bone-in chicken cuts are best when slowly cooked on the grill, then quickly seared before serving.
A. Always cook by temperature not by time. The size of breasts, wings, thighs and drumsticks varies from bird to bird. Rely on a digital meat thermometer to check the internal temperature. Bone-in products should be cooked to an internal temperature of 180 to 185 F. Boneless, skinless breasts should be cooked to an internal temperature of 170 F.
A. To do so, you would follow directions for reverse caramelization. Cook chicken in the oven as you usually would. When chicken is 75 to 85% cooked through, finish on a searing hot grill (500 to 575 F) to achieve grill marks. Cooking chicken in the oven before grilling offers an advantage in that the oven will dry out the skin so that when pieces are placed on the grill, they won’t stick. Make sure to pat chicken pieces dry before putting them on the grill if they were cooked in a sauce or other liquid.
A. Don’t cook too quickly – be patient. If the grill is too hot, meat will tighten, which pushes marinade and natural juices out. Temperature that is too high is the No. 1 reason why chicken dries out. Searing the product first helps to keep moisture inside. Once seared, lower the temperature of the grill (to as low as 350 F) and cook slowly.
A. It’s not preferable. There are ice crystals in the chicken fibers that will melt and stick to the grates, so it’s not a good idea. Plus, it will take longer than thawed chicken to cook. There’s also the issue of doneness. To fully cook the frozen center, the outside of the chicken may overcook and burn.
A. Grilling is one of the healthiest cooking methods: no added oils, breading or calorie-laden toppings and excess fat drips away during the cooking process. Added bonus: Our boneless chicken breasts have only 130 calories and 3 grams of fat per 4-ounce serving. Talk about lean and delicious!
If you are concerned about polycyclic aromatic hydrocarbons (PAHs) that are produced when meat is cooked over an open flame, consider these techniques:
Cooking chicken on a gas grill can seem daunting if you’re not sure how long to grill it. The cooking time can vary widely depending on the cut, thickness, bone-in or boneless, and even the temperature of the meat. Undercooking risks unsafe consumption, while overcooking yields dry, rubbery chicken.
But if you know the right way to prepare the chicken, the right way to time it, and the right way to grill it, you can master grilled chicken and always get juicy, flavorful meat. This guide gives you advice on how to cook chicken on a gas grill, how to cook chicken over direct or indirect heat, and how to grill different cuts of chicken at the right time.
Key Factors That Influence Chicken Grill Times
Many elements impact just how long you need to cook chicken on a gas grill Being aware of these factors allows you to better estimate times and grill chicken correctly
Temperature of the Grill
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The temperature of the grill significantly affects cooking time. Setting your gas grill to medium-high heat between 375°F-450°F allows chicken to cook through without burning or drying out.
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Higher heat shortens the time needed, while lower temperatures increase the cooking duration. Monitor the temperature and adjust as needed.
Thickness of the Chicken
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Thinner boneless chicken breasts and thighs cook faster than thick, bone-in cuts.
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Pieces of uniform thickness will cook more evenly. With pieces of different thicknesses, keep a close eye on each one and take out the thinner ones first.
Bone-In or Boneless
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Boneless cuts cook more quickly since heat can penetrate evenly. Bone-in chicken takes longer since the bones partially shield the meat.
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Bone-in breasts take at least 10–14 minutes, while bone-less breasts may take 6–8 minutes per side. Allow extra time for bone-in pieces.
Marinade
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An acidic marinade with lemon juice, vinegar, yogurt or buttermilk helps tenderize chicken. This pre-grill marinating can reduce cooking time.
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Take note if using a marinade – acids partly cook and tenderize the meat, so the grill time may be 1-2 minutes less per side.
Starting Temperature
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Thin cuts like breasts and thighs cook best when they are close to room temperature instead of cold. Take them out 30 mins before grilling.
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Colder chicken takes longer to cook through, so consider its starting temperature when estimating grill times.
Proper Preparation for Grilling Chicken
To achieve perfect results, preparing the chicken properly before it hits the grill is key. Follow these tips:
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Marinate for Flavor and Tenderness: Marinating chicken for at least 30 minutes, or up to overnight, enhances juiciness and taste. Try yogurt, oil and spices, or acidic ingredients like vinegar and citrus.
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Use Ideal Temperatures: Take chicken out of the fridge 30 minutes pre-grilling for more even cooking. Grill between 375°F and 450°F, monitoring thickness.
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Know Proper Internal Temp: Chicken needs to reach 165°F internally for safety. Use a meat thermometer to check, especially with thick cuts.
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Allow the Grill to Preheat: Give your gas grill 10-15 minutes to preheat before cooking for better searing and moisture retention.
How to Grill Chicken on a Gas Grill
Using direct or indirect heat are two key methods for grilling chicken based on the size and cut. Follow these guidelines:
Direct Heat
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Best for quicker-cooking thinner cuts like boneless breasts, thighs and wings.
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Cook directly over the flames for a good sear, turning halfway through. Boneless breasts take about 6-8 minutes per side.
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Watch closely to prevent burning or drying out. Direct heat grilling gives great flavor.
Indirect Heat
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Ideal for larger, thicker cuts and whole chickens which require more time.
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Position the chicken away from the direct flames on the grill’s cooler side and cook with the lid down.
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Use indirect heat for bone-in breasts, whole chickens or chicken quarters. This allows even slow cooking.
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A whole chicken may take up to 1.5-2 hours cooked indirectly at a stable 350°F temperature.
Recommended Grill Times for Chicken Cuts
Knowing approximate grilling times for different chicken cuts helps ensure proper cooking.
- Whole Chicken: 1.5-2 hours
- Boneless Breasts: 6-8 minutes per side
- Bone-In Breasts: 10-14 minutes per side
- Boneless Thighs: 5-7 minutes per side
- Bone-In Thighs: 7-10 minutes per side
- Wings: 8-10 minutes per side
- Drumsticks: 10-12 minutes per side
Always check internal temperature using a meat thermometer to confirm doneness. Rest chicken for 5-10 minutes before slicing for maximum moisture.
Tips for Perfectly Grilled Chicken Every Time
With the right techniques, your grilled chicken will be irresistibly juicy and full of flavor. Follow these top tips:
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Allow grill to preheat thoroughly before cooking. This creates a good sear.
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Use a meat thermometer to check internal temperature reaches 165°F.
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Marinate chicken at least 30 minutes for enhanced moisture and taste.
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For whole chickens or bone-in pieces, use indirect heat on a lower grill temperature.
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Let chicken rest 5-10 minutes after grilling before slicing to retain juices.
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Grill similarly-sized pieces together for consistent, even cooking.
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Brush chicken with sauce only during the last 2-3 minutes to prevent burning.
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For easier grilling, coat the hot grill grates with oil using tongs and a paper towel pre-grilling.
Get Perfectly Cooked Chicken Off Your Gas Grill Every Time
Cooking chicken on a gas grill becomes much simpler when you understand what affects cooking times. Factors like temperature, thickness, marinade and prep impact how long chicken needs to grill. Use direct heat for thinner cuts like boneless breasts and thighs. Indirect heat works best for whole birds and bone-in pieces.
Check internal temperature and allow the chicken to rest post-grilling. In no time, you’ll be serving up restaurant-worthy chicken bursting with moisture and flavor using your gas grill. With the right timing, preparation and techniques, you can master cooking chicken on the grill. Fire it up and enjoy juicy, tender backyard chicken anytime.
Grilled Chicken Dinner Ideas
American farmers in the Perdue Farms family raise chicken to a higher standard. They never use antibiotics, hormones, or steroids on their chickens, and they give them lots of time in the sun and the great outdoors. We believe farming better translates to better-tasting meat. Don’t just take our word for it, though. Stock up on premium chicken bundles for all the cookouts this summer—we’ll bring them right to your door.
How to Grill Chicken on a Gas Grill
FAQ
How long does it take to grill chicken on a gas grill?
Grilling chicken on a gas grill typically takes between 20 and 40 minutes, depending on the cut and whether it has bones and skin. Boneless, skinless breasts might take 12-16 minutes total (6-8 minutes per side).
Is it better to grill chicken at 350 or 400?
For grilling chicken, it’s generally better to use a medium-high heat, which translates to a temperature range of 375°F to 400°F (190°C to 204°C). For a good sear on the outside, this range makes sure the chicken cooks all the way through to 165°F (74°C), which is a safe temperature.
How long to cook chicken on grill 400?
To grill chicken at 400°F, the cooking time varies depending on the cut. Chicken breasts without bones or skin need 5 to 6 minutes per side, while chicken thighs with bones may need 10 to 12 minutes per side.