Grilling chicken is a delightful culinary adventure that will leave your taste buds craving for more. But here’s the burning question: how long does it take to achieve that perfectly juicy and flavorful grilled chicken? Well, fear not, because in this article, you will learn all about the ideal cooking time to ensure a mouthwatering outcome every single time. From boneless breasts to whole chickens, get ready to master the art of grilling chicken like a seasoned pro. So, grab your apron and spatula, because it’s time to unlock the secrets to grilling perfection!
Preparation
Selecting the chicken
Before you start grilling, it’s important to select the right chicken for your recipe. Look for fresh, high-quality chicken that is free from any odors or discoloration. You can choose boneless chicken breasts, bone-in chicken pieces, or a whole chicken, depending on your preference and the recipe you’ll be using.
Trimming and marinating the chicken
Once you have selected your chicken, take the time to trim any excess fat or skin. This will help prevent flare-ups on the grill and ensure even cooking. After trimming, you can marinate the chicken to enhance its flavor and tenderness. Use your favorite marinade or try a combination of herbs, spices, and citrus juices for a deliciously seasoned chicken.
Preheating the grill
Before you start grilling, it’s essential to preheat your grill. This ensures that the chicken cooks evenly and reduces the risk of sticking. For gas grills, preheat by turning on all the burners to high and closing the lid for about 10-15 minutes. Charcoal grills require preheating by lighting the charcoal and letting it burn until it is covered in white ash, which usually takes around 20-30 minutes.
Grilling on a Gas Grill
Preheating the gas grill
To preheat a gas grill, start by turning on all the burners to high and closing the lid. Allow the grill to heat up for about 10-15 minutes. This will ensure that the grill grates are hot and ready to sear the chicken, preventing it from sticking.
Direct heat vs. indirect heat
Gas grills offer the option of both direct and indirect heat cooking methods. Direct heat is when the chicken is placed directly over the flames, resulting in a quicker cooking time and a nice sear on the outside. Indirect heat is when the burners beneath the chicken are turned off, and the chicken is placed on the cooler side of the grill. This method allows for slower, more gentle cooking, ideal for thicker cuts of chicken or when you want to avoid excessive charring.
Grilling boneless chicken breasts
Boneless chicken breasts are a popular choice for grilling, as they cook relatively quickly and evenly. To grill boneless chicken breasts on a gas grill, first, preheat the grill and lightly oil the grates. Place the chicken breasts on the grill over direct heat and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Flip the chicken only once to ensure proper browning and juiciness.
Grilling bone-in chicken pieces
Bone-in chicken pieces, such as thighs, drumsticks, or wings, require a slightly longer cooking time compared to boneless chicken breasts. Start by seasoning the chicken with your desired spices or marinade. Preheat the grill and oil the grates. Place the chicken pieces over direct heat and cook for about 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C). If the chicken is browning too quickly or flare-ups occur, move it to indirect heat to continue cooking.
Grilling a whole chicken
Grilling a whole chicken on a gas grill requires a combination of direct and indirect heat. Season the chicken thoroughly, both inside and out, with your preferred spices or marinade. Preheat the grill and oil the grates. Start by searing the chicken over direct heat for about 5-7 minutes per side to create a crispy skin. Then, move the chicken to indirect heat and close the lid. Cook for approximately 20-25 minutes per pound, or until the internal temperature at the thickest part reaches 165°F (74°C). Use a meat thermometer to check for doneness.
Grilling on a Charcoal Grill
Preheating the charcoal grill
Preheating a charcoal grill requires lighting the charcoal and allowing it to burn until covered in white ash, indicating that it is hot enough for grilling. This process usually takes about 20-30 minutes. Spread the charcoal evenly across the bottom of the grill, keeping in mind that you can create different heat zones by stacking more charcoal in certain areas.
Direct heat vs. indirect heat
Charcoal grills also allow for both direct and indirect heat cooking methods. Direct heat is achieved by placing the chicken directly over the hot coals. This method provides a high heat sear and quicker cooking time. Indirect heat is achieved by placing the chicken on the cooler side of the grill, away from the direct heat source. This method allows for slower, more even cooking, especially for larger cuts of chicken.
Grilling boneless chicken breasts
To grill boneless chicken breasts on a charcoal grill, first, preheat the grill by lighting the charcoal and letting it burn until it is covered in white ash. Oil the grates to prevent sticking. Place the chicken breasts directly over the hot coals and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Turning the chicken only once will help achieve a nice sear and preserve the juiciness.
Grilling bone-in chicken pieces
For bone-in chicken pieces, season the chicken with your preferred spices or marinade. Preheat the charcoal grill and oil the grates. Place the chicken pieces directly over the hot coals and cook for approximately 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C). If flare-ups occur or the chicken is browning too quickly, move it to the cooler, indirect heat zone and continue cooking.
Grilling a whole chicken
Grilling a whole chicken on a charcoal grill requires a combination of direct and indirect heat. Season the chicken inside and out with your desired spices or marinade. Preheat the grill by lighting the charcoal and letting it burn until covered in white ash. Oil the grates and position the chicken directly over the hot coals. Sear the chicken for about 5-7 minutes per side to create a crispy skin. Then, move the chicken to the cooler, indirect heat zone. Close the lid and cook for approximately 20-25 minutes per pound, or until the internal temperature at the thickest part reaches 165°F (74°C). Use a meat thermometer to ensure proper doneness.
Checking for Doneness
Using a meat thermometer
While visual cues can provide a rough estimate of doneness, using a meat thermometer is the most accurate way to ensure that your grilled chicken is fully cooked. Insert the thermometer into the thickest part of the chicken, avoiding any bones. The internal temperature should read 165°F (74°C) for chicken to be safe to eat.
Visual cues to determine doneness
If you prefer not to use a meat thermometer, visual cues can also help determine if your chicken is done. Cut into the thickest part of the chicken, and the juices should run clear, not pink. The chicken should also feel firm to the touch, and the meat near the bone should no longer be pink. However, these visual cues are not as reliable as using a meat thermometer to ensure proper doneness.
Resting and Serving
Resting the chicken
After grilling, it’s essential to let the chicken rest for a few minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful final product. Tent the grilled chicken loosely with foil and let it rest for around 5-10 minutes.
Serving and enjoying the grilled chicken
Once the chicken has rested, it’s time to serve and enjoy your delicious grilled creation. Slice boneless chicken breasts or carve the bone-in chicken pieces and whole chicken into serving portions. Serve with your favorite sides, such as grilled vegetables, salad, or fresh bread. Grilled chicken is a versatile dish that can be enjoyed on its own or used as a base for various recipes, from salads to sandwiches and more.
Congratulations on successfully grilling your chicken! Now it’s time to savor the flavors and share your tasty creation with family and friends. Happy grilling!
