How To Grill Chicken On Charcoal Grill

Pound Boneless Chicken Breasts Before You Grill

How to Cook Chicken Legs on the Weber Charcoal Grill

Unless you buy tenderloins, chicken breasts are fairly uneven. When you grill them, the unevenness means one end cooks faster than the other. If you dont address it, your meat could be dry or stringy in some areas.If you pound your chicken breasts beforehand, you can avoid uneven cooking. Pounding your chicken breasts will flatten them out, correcting the uneven shape.When you flatten your chicken, itll cook more similarly to a steak. Youll have more control over the internal temperature and you can avoid drying it out.

Dont Be Afraid To Stick A Thermometer In A Brat

People are terrified of undercooked brats, viewing them as tubes of pestilence and famine. They compensate by going nuclear on them and serving them as gross, charred logs. Its a travesty.

High heat is actually a brats enemy, since it chars the outside while hiding an undercooked inside. On charcoal, brats should be relegated to the cooler side of the grill, or the outside rim. And if you really want to maximize the flavor, opt for a digital thermometer. It might make the grill look like a urology-based horror movie on SyFy, but it will result in the best brats you can serve.

Most people way overcook their brats, and as a result the casings are tough and its dry in the center. If you take a thermometer and stick it in the end, you will be shocked at how quickly it reaches 155, says Meathead. You dont have to overcook it: all the bugs are dead at 155 degrees. Nobodys home. Thermometer, thermometer, thermometer, thermometer I cant say it enough times. If you have a digital thermometer, you dont need to cook it to 156 . You dont need to take it to 170. At 155, youre safe. Take it home.

Choose The Right Cuts Of Chicken

When youre grilling chicken, size matters. If youre grilling large cuts, itll take longer to finish. Smaller cuts take less time and require more attention.Think about how much time you have to cook. Are you grilling for hours at a backyard party or cooking a quick dinner for your family?If you have a half-hour or less, stick with small cuts of chicken. Boneless chicken breasts, drumsticks, and wings are good options.Big cuts will grill faster if you cut them up. Consider cutting the chicken into cubes and grilling it on skewers. Itll take much less time than grilling breasts or thighs whole.Set aside enough time if youre grilling a whole or half chicken. On a charcoal grill, it could take over an hour to cook a whole bird.Consider your recipe when youre choosing cuts of chicken, too. Depending on which sauces, marinades, and spices youre using, a recipe may require bone-in cuts or chicken with the skin on. For example, some recipes ask for chicken thighs because they retain moisture better than breasts.When you buy chicken, youll notice options like free-range and organic. These arent required for an exceptional meal, but many pitmasters believe they produce firmer meat. Some pitmasters will tell you free-range birds have a more distinct chicken taste, too.

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Grilled Chicken Thighs Tips

A few tips to help your chick thighs come out great.

Chicken is safe to eat at an internal temp of 165°F. When it comes to Chicken thighs though I prefer to take them to an internal temp of 170°-175°F. They can handle it and actually seem to be tastier the closer you get them to 175°F.

It is not required but I like to place the chicken thighs on a cooling rack in the refrigerator for 3 hours before grilling. This helps dehydrate the skin and it comes out crispier.

Two-zone cooking is key to getting perfect chicken thighs. It enables you to get to the proper temps without burning your chicken.

How Long Does It Take To Grill Whole Chicken

Closeup of making BBQ chicken on a charcoal grill Stock ...

We used an outdoor gas grill for this recipe. Once spatchcocked, our grilled chicken will take about 45 minutes to 1 hour over indirect heat.

While the grill is heated to 400 degrees F, the burner directly below the chicken will be turned off, the other burners surrounding it will be on. That’s what we mean by indirect heat here .

Why indirect heat? Grilling whole chicken over indirect heat is the secret to juicy, well-cooked chicken. The indirect heat essentially roasts the chicken to perfect doneness without dealing with flare-ups, burnt chicken skin, or underdone meat.

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Best Grilled Chicken Breast

Grilled chicken breasts can be the epitome of boring. Too often they’re dried out or rubbery. But when soaked in a super-quick with balsamic, brown sugar, and dried thyme you’re guaranteed deliciousness. Not to mention, grilling the breasts will lock in all those amazing flavors while providing some serious char.

How long can I keep the chicken in the marinade?

We’d recommend no longer than 24 hours! Technically you can keep raw chicken refrigerated for up to 2 days, but we don’t recommend marinating that long.

How do I keep the chicken from sticking on the grill?

As long as you give each side enough time, it shouldn’t! When your chicken gets those nice charred lines, it naturally releases from your grill grates. If you try to flip and the chicken feels stuck, try giving it another minute or two! It’ll release naturally, when it’s ready.

What should the internal temperature of my chicken be?

According to the FDA, all chicken should be cooked to an internal temperature of 165°. We prefer our chicken breasts closer to 150° because we’re rule breakers. Jokes aside, the real reason we don’t go all the way to 165° is because boneless skinless chicken breasts have basically no fat, so in order to maintain some juiciness we pull them a little early.

Can I adapt the marinade?

How hot should my grill be for chicken breasts?

What should I serve with this?

Made this recipe? Tell us how ya feel! Rate & comment below.

Freshly ground black pepper

How To Bbq Chicken On A Charcoal Grill

While barbecues sound like a fun occasion to spend time with friends and family, chatting away and devouring delicious meat. However, this gaiety can soon fall apart if the meat is not grilled properly. Nonetheless, the allure of tender juicy meat, perfectly seasoned, and with just a hint of smokiness is a temptation far greater than the risks. Even grilling a tricky protein like chicken cannot tip the scales. Therefore, instead of fearing the process, let us learn the perfect technique to BBQ chicken on a charcoal grill.

The completely cooking process is divided into three main parts:

  • Prepping the grill
  • Grilling the chicken
  • Acing each part is as important as the other is because messing up even a single step can destroy all your handwork in putting forward a delicious meal.

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    Grilled Chicken Breast Marinade

    Spoiler alert! The best grilled chicken breast marinade isnt an exact pre-measured packet of sauce that you buy at the store. The perfect grilled chicken marinade is one that you can customize yourself.

    Every great marinade has 5 key elements that make your chicken absolutely lip-smacking and the best part is that you can build it to your liking. The basic recipe looks like this:

    • Acid. White wine vinegar goes great with chicken but other vinegars, wines, fruit juices, Worcestershire sauce or a combination of these are tasty options as well.
    • Fat or oil. This recipe uses olive oil, a solid choice, but you can use other affordable options here as well
    • Flavor and seasonings Snag some pepper, Italian seasoning, garlic, and Parmesan cheese for this recipe, or add your own favorite fresh herbs, garlic, ginger, or peppers.
    • Salt. Tossing in some good ol kosher salt or sea salt is a great option. You can also use savory ingredients like soy sauce to add some salt to your marinade.
    • Sugar. White sugar is all you need for this recipe, but Im fond of using brown sugar, honey, or molasses in my marinades as well.

    Mix Up A Marinade Dry Rub Or Brine

    How to bbq chicken on charcoal!!!!!

    Unless glazing with a barbecue sauce, always season your chicken, whether it’s boneless breasts or the whole bird. Wet marinades, dry rubs and brines all add flavor and moisture to chicken breasts and can also act as a tenderizer. Here’s what to know about each type:

    A wet marinade is any type of highly seasoned liquid, such as herb or spice pastes, wines, spiced oils, vinaigrettes, yogurt/buttermilk, Cuban mojo, etc. If a marinade includes something very acidic, like vinegar, wine or citrus, keep the marinating time relatively quick 30 minutes to three hours, depending upon the thickness of the chicken breast and cut it with a little olive oil. Yogurt and buttermilk, which are both rich in lactic acid, are much less acidic and can stand a longer marinating time two to six hours, depending upon the chicken’s thickness. Non-acidic marinades, like herbs and spices mixed with oils, can sit for two to 10 hours.

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    How To Grill Chicken Breasts

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    That beautiful caramel shade with grill marks, oozing with delicious juices grilled chicken breasts are, no doubt, the perfect meal! Whether you serve it with a side of fries, baked potatoes, corn on the cub, add it to pasta or salads, or make a mighty burger it is an inexpensive, versatile and healthy addition to the menu. When you bite into a grilled chicken dish, you expect to experience that tender, juicy goodness bursting with flavor. But, what if all you taste is bland, chalky dryness? Sadly, that is what happens when the chicken is overcooked. Grilling chicken breasts can prove to be challenging since the meat is slightly lean and without the skin or bones to insulate it. The chicken can quickly dry out or get overcooked. Grilling chicken on a charcoal grill may be more challenging for you, mainly if you are new to it. Charcoal grills are slightly complicated to master, but will give you the best tasting meat! Fortunately, with simple steps and tips, you can grill your chicken breast on a charcoal grill to its perfect juiciness.

    How Much Charcoal Do You Put In A Grill

    HOW MUCH CARBON SHOULD I USE? A rule of thumb when working with charcoal is that the more charcoal you use, the hotter your fire gets. A good rule of thumb is about 30 briquettes for smaller or portable grills and 50 to 75 briquettes for larger barrel and kettle barbecues. On cold, windy or rainy days you need more charcoal.

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    Do You Grill Chicken Over Direct Or Indirect Fire

    Put the chicken on direct heat. Boil on each side for about 6 minutes, or until you see the desired crust, then over the indirect fire to finish cooking, turning each piece occasionally. Continue cooking until the internal temperature is 160 to 162 degrees F, measured on an instant reading thermometer.

    What Temperature Do You Cook Burgers On A Charcoal Grill

    Grilled Chicken On Charcoal Grill Stock Photo

    Heat a gas or charcoal grill to 450 to 500°F, or hot enough that you can only hold your hand above the grill grates for about 1 second. Butter the insides of all the buns and set them near the grill. Flip the burgers at least once during cooking, or as often as you wish. Do not press down on the patties at any time.

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    Homemade Bbq Sauce Ingredients:

    This may seem like a long list, but trust me, you have most of these things already! Just dig around in that spice cabinet and in the door of your refrigerator. You will most likely have them. If you do need to grab a few things, buy them in bulk because you will be making this homemade sauce a lot once you see how amazing it is!!

    • Ketchup: Adds sweet and tangy flavor to the sauce.
    • Molasses: For sweetness and a warm, smoky flavor.
    • Brown sugar: Rich sweetness
    • Cider vinegar: Balances out all the sweetness with its tartness.
    • Worcestershire sauce: Savory and sweet tangy sauce.
    • Paprika: Adds an unmistakable red color and very mild pepper flavor.
    • Chili powder: For spice!
    • Onion powder: Sweet and savory flavor of onions are perfect in this sauce.
    • Salt: To taste
    • Liquid smoke: I love the smokiness the BBQ sauce gets from adding this!

    How Much Coal Do You Put On A Grill

    HOW MUCH COAL SHOULD I USE? When working with coal, the rule of thumb is that the more coal you use, the hotter the fire. A good rule of thumb is about 30 briquettes for smaller or portable grills and 50 to 75 briquettes for larger dishes and Kettleman grills. You will need more coal on cold, windy or rainy days.

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    Master The Reverse Sear And You Will Master The Grill

    Most of us learn to grill from our parents. And most of our parents learned from their parents. And for most of that charcoal-stained lineage, theyve been doing it wrong.

    “All the old rules about searing first are wrong. And put the meat down and dont flip it is wrong, says Meathead.

    According to the bestselling author, there are three essentials of charcoal grilling. The first is establishing a two-zone system, wherein the coals are divided up at the base of the grill, creating one cooler zone for convection heating and an ultra-hot zone for fast cooking and searing. The second is using a digital thermometer, which are cheap and can ensure youre not overcooking. The third is mastering the reverse sear. That’s going to require some explanation.

    Essentially, reverse searing bucks convention by embracing convection. Using the two-zone system, you start cooking the meat on the cooler side to ensure it heats up evenly. Then, at the last minute, you finish it on the hot side. Its the exact opposite of what people have been doing for centuries. And it’s what Meathead recommends for pretty much any cut of meat thicker than an inch, be it beef, poultry, goat, lamb, or anything else .

    To further fly in the face of tradition, Meathead says you should be flipping the meat regularly on the high heat in order to brown it evenly.

    Its not as complicated as it sounds. For a more detailed look at how to master it, check out this guide from Meathead himself.

    Should I Pre Cook Chicken Legs Before Grilling

    How to Cook the Best Whole Chickens on the Weber Charcoal Grill

    Bake or microwave the chicken as close to the time that you will grill it as possible. If you must precook the chicken an hour or more before you finish it on the grill, allow the chicken pieces to cook completely before you pack them away. Keep them cool or harmful bacteria might grow on the partially-cooked chicken.

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    Direct Heat To Finish A Grilled Chicken Breast

    The last step to the perfect grilled chicken breast is a direct heat sear. This gives the chicken a few minutes on each side to crisp up and get all of that tasty grilled chicken flavor that we love. The key here is caramelization. The sugars in the marinade and seasoning we used will hit the high heat from the flames and start to bubble and brown.

    Be careful to avoid overcooking and burning at this point. It will make your perfectly grilled chicken breasts taste bitter. You are looking for a target internal temperature of 160 degrees. Since chicken is safe to eat at 165 degrees F, this last tip is crucial. Transfer the chicken to a plate and cover immediately with a tight layer of foil. The carryover momentum from the heat rising within the chicken will create a little steam oven inside the foiled plate and push the final temperature up to 165 degrees F. This process takes about 5-10 minutes.

    How Long To Grill Chicken Wings

    Like thighs and breasts, the USDA recommends a minimum internal temperature of 165 degrees F. Using an instant-read thermometer is the best way to know when your chicken wings are done, but you can use this estimated cooking time as a guide:

    • Whole chicken wings: 25 minutes total, flipping occasionally

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    How To Grill Chicken:

    Grilling chicken is such a quick and easy way to cook a hearty chicken dinner. I get tired of always baking chicken in the oven. And lets me honest, it is so hot in the summer I am just not excited about heating up my oven! It is so nice to heat up the grill outside and let it do its thing! Just flip it over halfway through and dont forget to baste it as it cooks with your delicious BBQ sauce!

  • Combine ingredients from Homemade BBQ Sauce: In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.
  • Bring to a simmer over medium heat and cover with a lid. Let cook stirring occasionally until the sauce thickens about 10-15 minutes.
  • Reserve Sauce: Set aside ½ cup of BBQ sauce reserve for basting the chicken as it is grilling.
  • Place chicken in a ziplock or airtight container. Pour the other part of your homemade BBQ sauce over top of the chicken and seal or close the container for 2 hours.
  • Grill BBQ Chicken: Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes. Flip the chicken over halfway through and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit. *Dont forget to use the ½ cup of reserve bbq sauce for basting on the chicken as it is cooking.
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