How Long Does It Take To Grill A Whole Chicken
A whole 6-pound chicken will take 105 minutes to 150 minutes.
The efficiency of your bbq, ambient temperature and starting temperature of the chicken contribute to the overall cooking time.
Whether you grill it upright for beer can chicken, or on its back, the preferred temperature range for your grill is 200-300°F .;This is a long, slow cooking process, that will take approximately 1-1/2 to 2 hours, depending on the size of the bird and how well your grill maintains temperature.
However, if you spatchcock the chicken, you can reduce the time significantly!
If you spatchcok a chicken, because the overall thickness of any part is severely reduced, and heat can get more readily to every part of the bird, you can reduce the cooking time for a whole bird down to 30 to 40 minutes!
Just remember the thermometer tells you when the chicken is done, not the clock! Use a reliable thermometer and make sure every part is cooked to 165 degrees Fahrenheit..
How To Make Grilled Bbq Chicken:
- Place the chicken on the cooler side of the grill and cover.
- Cook for 30-34 minutes, or until the chicken begins to brown.
- Position the chicken in a single line close to the main burner that is still on. Brush with BBQ sauce, cover and cook for 5 minutes.
- Flip the chicken, brush with BBQ sauce, and cook for 5 minutes. Flip and brush chicken with BBQ two more times.
- At this point, the chicken should be crusted with the BBQ sauce and the internal temperature of the breasts should read 165 degrees F. The internal temperature of the drumsticks, thighs, and legs should read 175 degrees F. If the meat doesnt register these temperatures then close the grill and cook 5 more minutes.
- Move chicken to a serving dish and tent with foil for 5 minutes. Serve.
Did You Make This Recipe
Video by;Leigh Olson. Article, photos and recipe by Christine Pittman.
This recipe was originally published in July 2014. It was revised and republished in May 2021.
Hi! Im Christine. My passion is creating recipes that take less time in the kitchen, so that we can all spend more time enjoying life! Im a busy single mom of two, so I totally get how tough it can be. Thats why Ive been figuring things out for my own family, and thats why I want to share this knowledge with others. I now help over 2 million people a month get delicious meals onto their tables. Come along with me and see how much easier it can be!
5 secrets to the Juiciest grilled meats!
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What To Serve With Grilled Chicken
Grilled chicken is a healthy, delicious main course to serve by itself-but there are tons of ways to dress it up, too. You can put grilled chicken in just about anything: sliced on top of salads, stuffed into sandwiches, shredded for chicken soups or skewered on a kabob. Or top the dish off with a heaping pile of grilled veggies and youve got yourself dinner!
What’s The Difference Between A Brine And A Marinade
Both brines and marinades are meant to enhance plain meat, but they do it differently. A brine has more salt than a marinade, and meat gets totally immersed in a brine. It works because the salt penetrates the meat as the brine and the meat reach an equilibrium. Brining adds moisture to the meat that keeps it from drying out while grilling, helping it to come out juicy.
A marinade often contain oil, and the oil does not penetrate the meat. The meat is usually not immersed in a marinade. Marinade flavors only the outside of the meat so there’s a chance it will come out dry after grilling.
How To Grill Chicken Thighs
Chicken thighs are a happy medium since they have less meat than a breast but more than a leg. They also have a relatively high-fat content, which means they have great flavor. Theyre usually sold boneless and skinless, and chicken thighs are the clear choice if you care more about taste than presentation.
How Long To Grill All The Different Cuts Of Chicken
Now that you know the safe temperature of cooked chicken, and how to check the temperature of your barbecue, lets take a look at how long it takes to grill the different parts and cuts of a chicken.
We cover all the cuts from whole chickens down to thighs and wings, with some expert notes and tips to be mindful of for each.
Baking Powder For The Win
Youve probably got a box of baking powder in the pantry, right? Time to put it to use!
Baking powder is mildly alkaline, according to the wise people at epicurious. Thanks to that property, it will cause proteins to contract, kind of like the boiling water.
So, if you add baking powder to your salt or rub and let the chicken sit in the fridge to dry, the baking powder will tighten as the salt extracts.
Have You Ever Wanted To Make Grilled Skin
For at least 6 months of the year, we grill a lot of chicken. Its usually boneless, skinless thighs or breasts.;But, every now and then, I want to sink my teeth into a saucy, crispy, juicy finger-licking-great piece of real-deal barbecued chicken.
Heres the best part: it doesnt have to be laborious and take hours to make while sweating over the grill non-stop. Were sharing a very simple formula for success. If you dont want to babysit the grill and dont really have time, no worries. You can still enjoy amazing Barbecued Chicken!
Grilling Times At A Glance
These grilling times are based on a minimal internal temperature of 165 degrees F, as recommended by the USDA.
- Boneless chicken breasts: 7 to 8 minutes per side
- Bone-in chicken breasts: 15 minutes per side
- Boneless, skinless chicken thighs: 5 to 6 minutes per side;
- Bone-in chicken thighs: 8 to 10 minutes per side;
- Chicken wings: 25 minutes total, flipping occasionally;
Can I Substitute Table Salt In The Brine
We don’t recommend using table salt in this brine. There’s a big difference between the size of kosher salt flakes and table salt grains. Using table salt will add much more salt to this brine recipe, and the chicken will come out too salty.
If table salt is all you have, use 1 1/2 tablespoons of table salt in this recipe. You can also use 1 1/2 tablespoons of fine sea salt.
What Happens If It Doesnt Reach 165 Degrees F
There are two reasons the internal temperature must reach 165°F :
When discussing grilling times, we are talking about the time it takes for the internal temperature to reach 165°F .
Boneless Chicken Breast Or Bone
Boneless chicken breasts wont have as much flavor as the bone-in/skin-on variety. Thats why basting in BBQ sauce at the end of the cooking time is where youll find a lot of flavor. And when seasoned and cooked correctly, even my recipe for basic sauce-less grilled chicken breasts can taste flavorful and juicy every time.
Most chicken eaters prefer the white meat of chicken breasts. So for chicken thats cooked quick, I use basic, skinless, boneless chicken breasts. Of course you can use this same cooking method for skin-on, bone-in BBQ chicken breasts, or for legs and thighs too. The technique is the same, the cooking times will vary.
Larger chicken breasts do not always translate to better chicken. Bigger breasts take longer to cook, and cook unevenly or overcook. Look for chicken breasts that are between 6 to 9 ounces per piece. If youre chicken breasts are thin on the ends and fat in the middle, trim the thin ends off so they dont crisp and burn..
If you want an extra fast BBQ chicken breast, slice your boneless breasts in half lengthwise to make two thin cutlets. Theyll cook in half the time.
Leave Your Chicken Alone On The Grill
We fuss because we care! Many grillers have a bad habit of constantly poking, prodding, flipping, and moving meat around the grill.
It is always a good idea to just leave the meat be and let it do its thing. This is especially true of skin-on chicken. The more you move it, the more likely you are to wrinkle or tear it and interfere with the crisping process.
Use your eyes, your intuition, and your thermometer to know when its the right time to handle your chicken. And check our guide for more details on how long to grill chicken.
Easy Grilled Bbq Chicken
BBQ season is now in full force, and I love BBQs. They make me so happy! I love the smell of the grill heating up outside!; Im not sure why I usually reserve using my grill for having people over and an official barbecue?; So, lately I have been stepping out of my comfort zone and making more and more of my familys meals outside on my grill even during the week.; This simple recipe is one reason why!
We had friends over last week and I made this easy grilled bbq chicken. It was perfect!; The chicken was so moist and grilled perfectly. My hubby has always had awesome BBQ skills, but after that night I can definitely say I do too!; Now, I feel confident to use the grill any night of the week.; It is especially nice that Im not heating up my kitchen on these hot summer nights! My mouth is watering just thinking about this yummy chicken! I am definitely going to make it again soon!
How Do You Keep Chicken Legs From Sticking To The Grill
There are a few things you can do to help your chicken legs not stick to the grill.
- First, start off with a clean grill. Food is more likely to stick to the grate if it has leftover residue from a previous cookout.
- Preheat your grill, but make sure the temperature isnt too high! Putting your meat on once the grill has reached its target temperature will create steam and help to deter the meat and metal from getting too attached.
- Placing a thin layer of oil on the chicken will help reduce the likelihood of it sticking to the grill. You can also oil the grill grates as an alternative solution. Just use a high smoking point oil for the best results.
The Boiling Water Trick
This one may sound a bit crazy and definitely counter-intuitive. The secret to crispy chicken skin may be more water and not less!
Follow the fridge-drying technique described above and also salt the chicken for even more moisture elimination. When youre ready to take the chicken out of the fridge and cook it, fill up the kettle and set it boiling.
Place the chicken in the sink and pour the boiling water over every inch of the bird, taking care not to scald yourself. You should notice the skin actually contract and tighten to the contours of the chicken frame. Once finished, pat dry the chicken again, and its ready for the grill.
Check out this video from FudeHouse to see the process in action. Skip ahead to about 00:40 if you want to get to the boiling part.
Grilled Greek Chicken Recipe
Heres a link to an instant-read thermometer that may help when cooking chicken on the grill click on the photo for more information.
If you purchase something from Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.;
Before you leave
Bbq Chicken Leg Ingredients
Chicken- For this BBQ chicken legs recipe you can use either chicken legs or chicken leg quarters depending on availability.
Rub-;You can throw together the perfect BBQ rub with what you already have in your cupboards! Just use some brown sugar, chili powder, cumin, salt, pepper, and olive oil.
BBQ Sauce- For my homemade honey barbecue sauce all you need is ketchup, white vinegar, molasses, honey, salt and pepper, dry mustard, paprika, garlic powder, and onion powder.; This recipe will make enough to coat your chicken legs and leave some extra for dipping or saving for later.
The Best Grilled Chicken
Sometimes in cooking the simplest dishes are the hardest to get right, and grilled chicken is a perfect example. Because boneless chicken breasts are so lean, they often turn out dry, rubbery, and bland. Contrary to popular belief, marinating alone will not save grilled chicken from drying out; in fact, its often the marinade that causes the problem!
My technique and marinade ensure tender, juicy, and flavorful grilled chicken every time. You can serve the fillets on their own as a healthy main course , topped with cheese on a toasted bun, or, as I often do, sliced over a Caesar salad. Bonus: the recipe is quick and easy. You do all of the prep ahead of time and you wont even dirty a single bowl.
Should You Marinate Brine Or Rub Before Cooking Does It Affect The Cooking Time
Wet marinades and wet brining add flavor but can increase the cooking time for the skin on chicken. It takes longer for the skin to dry before it can brown.
Boneless cuts of chicken take the same amount of time, marinated or not.
Dry rubs for chicken will help the skin to dry and will not affect cooking time.
Keep in mind that good old salt and pepper are the simplest yet best grilling seasonings. The smoke from the charcoal while grilling will overpower more delicate flavorings like herbs. And, if you plan on slathering with sauce at the end, youll just mask the other flavors from the marinade or rub.
While this guide works well, it still comes down to what the thermometer says. You cant rush quality.
I hope the information here helps you the next time you grill your chicken, whole or parts. Let me know what you think in the comments below, and I hope you found this article helpful.
Start With A Dry Bird
You dont have to be a rocket scientist to understand that something wet can never be crispy. So, the first step towards crispy chicken skin is getting rid of unnecessary moisture.
If your chicken is frozen, you need to defrost it thoroughly first. Check our guide on how to quickly defrost chicken for tips.
If not frozen, then first unwrap your chicken, whether its whole or in pieces, and pat it dry on all sides with paper towels. Dont rub hard; just press the towel against the skin and let it wick the water away.
Next, let the chicken air-dry in the fridge. Leave it unwrapped on a platter for at least a couple of hours, but preferably as long as overnight. Its perfectly safe, and the trace bits of surface moisture remaining will evaporate.
Gas Grilled Rooster Breast
An simple means to prepare dinner excellent rooster breast on a gasoline grill. Cooked all the best way, the pores and skin is crispy, and the meat is tender and juicy.
- 4rooster breastPeeled
- 8halfchilly water
Tenderized rooster breast
Make salt water in a massive bowl or bucket of salt water. Transfer the rooster breasts to the saline resolution after which to the fridge. Let stand for 30-60 minutes.
Remove from the fridge. Place on the drying rack for half-hour. Pat gently with a paper towel to take away remaining resolution.
Spread a lot of BBQ on all sides of the rooster breast
Preheat the grill to 425°F/220°C
Brush the rooster breast with a skinny layer of cooking oil
Place every breast on the grill. Bake for five minutes on either side. Continue cooking till the interior temperature of the rooster reaches 165°F/75°C.
How To Grill Chicken Breasts That Are Sooo Juicy
This post may contain affiliate links.
Learn;the method for how to grill chicken breasts that are juicy, and never ever dried out.
Everybody loves chicken, and all cooks love a good chicken How-To. I know this because the most popular post on this site is How To Cook Chicken Breasts From Frozen and the most popular post on my sister site, TheCookful, is How To Bake Chicken Wings That Are Sooo Crispy. With summer and grilling season coming up, I thought it would therefore be a good time to tackle that real conundrum of how to grill chicken breasts that are juicy, every time.
The thing about chicken breasts is that they are not typically of an even thickness. This means that the thinnest part tends to dry out before the thickest part is cooked all the way through. There is only one way to fix this and it involves a tiny bit of work, but not hard work. Dont worry!
What youre going to do is flatten the chicken out to an even thickness, then marinate them a bit for flavor, and then grill for as short a time as possible. Heres how!
What Is The Best Internal Temperature For Chicken
If you only remember one temperature, its 165 degrees F . This is the minimum safe internal temperature of chicken.
While you want to cook your legs and thighs a bit higher, you will know that theyre safe to eat.
Some recipes will tell you to cut the meat, and if the juices run clear, the chicken is cooked. Clear juices are not a reliable indicator of doneness. Depending on the age of the bird, juices might not run clear until its way overcooked.