Having grown up in the South, I never thought twice about how my parents popping into our backyard to throw tandoori chicken on the grill was indeed a privilege of a suburban lifestyle. Only after sifting through galleries of grilled chicken recipes last year did I come to the rude awakening that it will take years, and a few serious financial adjustments, until my spouse and I are ready to become full-on back-porch-grilling-in-a-friendly-subdivision homeowners.
In an effort to keep my hopes of grilling at home alive, I got out my trusty cast-iron grill pan and tried to sear some steak. Within 5 minutes, our two-bedroom apartment was a smoky maze and the fire department had pulled up at our door. Along with all the other annoying things that come with renting in New York City, I threw away my plans to grill in my apartment. That is, until I came across our deputy food editor Hana Asbrink’s broiler chicken method.
Her too-good-to-be-true recipe promised charred, juicy chicken after 15 minutes in a broiler. Huh? My subconscious ran a montage of every food I’ve ever burned under an oven’s broiler. But I defrosted a pound of chicken anyway and gave Hana’s promise a chance. Now, “grilled” chicken is no longer out of reach; it’s just a quick marination and broiling session away. Here’s how you can grill perfectly charred chicken with your broiler.
If you don’t have an outdoor grill, you can still enjoy tasty chicken all year long by grilling it in the oven. But it can be hard to guess the right cooking times—too long and the chicken dries out, too short and it’s not done. So how long should you grill chicken in the oven to get perfect results every time?
The cooking time depends on a few key factors
Type of Chicken Cut
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Boneless chicken breasts cook faster than bone-in thighs or drumsticks. Allow 20-30 minutes for boneless breasts.
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Bone-in chicken thighs/drumsticks take longer, around 35-45 minutes, since the bone acts as an insulator retaining heat.
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Whole chickens require the most time at around 1 hour 15 minutes to 1 hour 30 minutes.
Oven Temperature
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Standard oven grilling temperatures range from 375°F to 425°F.
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Higher heat like 425°F cooks the chicken faster but requires close monitoring to avoid burning.
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Lower heat around 375°F provides slower, more even cooking with less risk of drying out.
Recommended Cooking Times
Taking into account the chicken cut and oven temperature, here are general guidelines for how long to grill chicken in the oven:
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Boneless chicken breasts – Grill for 20-30 minutes at 375°F. They cook quickly so watch closely to prevent drying out.
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Bone-in chicken thighs or drumsticks – Grill for 35-45 minutes at 375°F. The bones help keep them juicy.
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Whole chicken – Grill for 1 hour 15 minutes to 1 hour 30 minutes at 375°F. Check internal temp of 165°F.
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Chicken wings – Grill for 25-35 minutes at 375°F. The high heat crisps up the skin.
Internal Temperature
Before taking grilled chicken out of the oven, you should always use a meat thermometer to check the internal temperature. This keeps it at a temperature that will kill any germs.
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For boneless breasts cook to 165°F internal temperature.
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For bone-in thighs/drumsticks and whole chicken cook to 175°F.
Tips for Juicy, Flavorful Grilled Chicken
Follow these tips for foolproof oven grilled chicken:
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Marinate the chicken for added flavor and moisture. It works great with olive oil, lemon juice, garlic, salt, and pepper.
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Use a grill pan for those nice grill marks and charring.
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Pat chicken dry before cooking for crispy skin.
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Position the oven rack 4-6 inches from broiler for best results.
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Flip chicken halfway through cooking for even browning.
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Allow chicken to rest 5-10 minutes before cutting to retain juices.
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Brining or spatchcocking the chicken helps keep it incredibly moist.
This depends on the cut, thickness, and temperature of the oven. The best time to grill chicken in the oven is between 20 and 45 minutes. It takes longer to cook whole chicken and bone-in cuts than bone-less breasts. Always keep an eye on things and use a meat thermometer to make sure the meat is done instead of just counting the minutes. If you know how to do it right, you can eat juicy, tasty oven-grilled chicken all year long.
Frequently Asked Questions
What oven temperature should I use to grill chicken?
375°F to 425°F is the ideal oven temperature range for grilling chicken. Lower temperatures around 375°F provide slower cooking, while 425°F cooks the chicken faster.
Can I grill frozen chicken in the oven?
It’s not recommended. Always thaw chicken fully before oven grilling for food safety and even cooking.
How do I prevent chicken from drying out when oven grilling?
Brining, marinating, using bone-in cuts, avoiding overcooking, and resting the chicken after cooking all help keep it moist. Using a meat thermometer prevents overcooking.
How long does it take to grill a whole chicken in the oven?
A whole chicken takes between 1 hour 15 minutes to 1 hour 30 minutes at 375°F. Check it reaches 165°F at the thickest part before removing.
What’s the best way to get crispy chicken skin when oven grilling?
Pat the skin dry before cooking, lightly oil, and make sure the chicken is positioned close enough to the broiler for good browning. Higher heat like 425°F also crisps the skin nicely.
Can I add veggies to the pan when oven grilling chicken?
Yes, add quick-cooking veggies like peppers, onions, zucchini, and asparagus during the last 10-15 minutes of grilling time. Toss them in oil and seasonings first.
How do I know when my chicken is cooked without a meat thermometer?
You can check for doneness by cutting into the thickest part and ensuring the juices run clear. But using a meat thermometer is highly recommended for accuracy and food safety.
Why is my oven smoking when I grill chicken?
Excess fat and pan drippings can cause smoking. Use a broiler pan, trim excess fat, and ensure the oven is clean before grilling to prevent this.
Set up your oven
After at least one hour or up to 24 hours of marinating, take your marinated chicken out of the fridge to bring its temperature up just a bit, for at least 20 minutes. Put the rack in the upper third of the oven and heat it to the lowest broil setting. Line a large sheet pan with foil from edge to edge—this will allow for easy cleanup later! Place a wire rack on top of your lined sheet pan and spray with nonstick cooking spray or brush with oil. Remove chicken from the marinade, letting any excess marinade drip off before placing the chicken on your oiled wire rack.
Marinate your chicken in yogurt
First, start with a yogurt-based marinade. Hana’s recipe, similar to that of tandoori chicken recipes, calls for a plain yogurt, which acts as a gentle meat tenderizer that renders a ridiculously moist interior while the dairy’s natural sugars result in a crisp, almost caramelized exterior on the chicken.
For 1½ to 2 lb. of preferably boneless, skinless chicken thighs (but you can use wings, or even chicken breast in a pinch) start with ½ cup of plain or greek yogurt. From here, choose your own marinade adventure. You can throw in chili pastes (like gochujang, sambal oelek, or red curry paste) or even go minimal with a squeeze of lemon juice and freshly grated garlic.