Perfect Grilled Chicken: A Step-by-Step Guide

Updated at: 25/12/2024

The aroma of perfectly grilled chicken—juicy, tender, and infused with smoky char—is the hallmark of a successful summer gathering or a satisfying weeknight meal. Achieving this culinary masterpiece, however, requires more than simply tossing a chicken breast on the grill and hoping for the best. It's about understanding the nuances of heat control, marinade techniques, and proper cooking times to unlock the full potential of this versatile protein. From choosing the right cut of chicken to mastering the art of flipping, many factors contribute to that picture-perfect result.

This guide will walk you through each step, demystifying the grilling process and empowering you to create consistently delicious grilled chicken every time. We’ll cover everything from preparation and marinades to grilling techniques and resting, ensuring you achieve juicy, flavorful chicken that's sure to impress. Let's get started with our step-by-step process to perfect grilled chicken!

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Always ensure your chicken is cooked to a safe internal temperature of 165°F (74°C) throughout. Use a meat thermometer to check the thickest part of the chicken, not just the surface.
  • Wash your hands thoroughly with soap and water before and after handling raw chicken. Clean all surfaces and utensils that have come into contact with raw chicken to prevent cross-contamination.
  • Never partially cook chicken and then finish cooking it later. Cook it completely to a safe temperature in one go.

Step-by-Step Instructions

  1. Prepare the Grill

    • Preheat your grill. For gas grills, preheat on high for 10 minutes. For charcoal grills, build a two-zone fire with direct and indirect heat.
    • Oil the grill grates to prevent sticking.
    Oil the grill grates to prevent sticking.Oil the grill grates to prevent sticking.
    Prepare the Grill

  2. Prepare the Chicken

    • Remove chicken from marinade (if used) and pat dry.
    Remove chicken from marinade (if used) and pat dry.
    Prepare the Chicken

  3. Initial Grilling

    • Add chicken to the grill, skin-side down, ensuring pieces aren't overcrowded. Space them evenly.
    • Sear for about 5 minutes, then rotate each piece and sear for another couple of minutes to create grill marks.
    Sear for about 5 minutes, then rotate each piece and sear for another couple of minutes to create grill marks.Sear for about 5 minutes, then rotate each piece and sear for another couple of minutes to create grill marks.
    Initial Grilling

  4. Main Cooking

    • Reduce heat to medium. Flip chicken pieces only once using tongs; avoid poking.
    • Cook drumsticks and thighs for 20-30 minutes total (10-15 minutes per side), bone-in breasts for 10-15 minutes per side, and boneless breasts for 6-8 minutes per side. Cooking time depends on size.
    Cook drumsticks and thighs for 20-30 minutes total (10-15 minutes per side), bone-in breasts for 10-15 minutes per side, and boneless breasts for 6-8 minutes per side. Cooking time depends on size.Cook drumsticks and thighs for 20-30 minutes total (10-15 minutes per side), bone-in breasts for 10-15 minutes per side, and boneless breasts for 6-8 minutes per side. Cooking time depends on size.
    Main Cooking

  5. Finishing Touches

    • If using barbecue sauce or glaze, brush onto one side during the last 5 minutes of cooking.
    If using barbecue sauce or glaze, brush onto one side during the last 5 minutes of cooking.
    Finishing Touches

  6. Check for Doneness

    • Check for doneness by cutting a small slit; juices should run clear. Alternatively, use an instant-read thermometer inserted into the thickest part (avoiding the bone) to check for an internal temperature of 160-170 degrees.
    Check for doneness by cutting a small slit; juices should run clear. Alternatively, use an instant-read thermometer inserted into the thickest part (avoiding the bone) to check for an internal temperature of 160-170 degrees.
    Check for Doneness

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Marinating chicken adds flavor and helps keep it moist.
  • Don't overcrowd the grill; dry heat needs to envelop the chicken.
  • Always cook chicken to well-done (not medium or rare).
  • Avoid using the same plate for raw and cooked chicken.

Common Mistakes to Avoid

1. Overcrowding the Grill

Reason: Overcrowding lowers the grill temperature, leading to uneven cooking and steaming instead of grilling.
Solution: Ensure adequate space between chicken pieces for even heat distribution and proper browning.

2. Not Marinating Long Enough

Reason: Insufficient marinating time results in dry, flavorless chicken.
Solution: Marinate the chicken for at least 30 minutes, or preferably overnight, for maximum flavor and moisture.

3. Using Too High Heat

Reason: High heat causes the chicken to burn on the outside before the inside is cooked through.
Solution: Cook the chicken over medium heat to ensure even cooking and prevent burning.

FAQs

How do I prevent my grilled chicken from drying out?
Brining your chicken for at least 30 minutes before grilling helps retain moisture. Also, ensure your grill is hot enough but not too hot; medium heat is ideal. Don't overcook it – use a meat thermometer to check for an internal temperature of 165°F (74°C).
What's the best way to get perfectly grilled chicken skin?
Pat the chicken skin completely dry before grilling. This helps it crisp up nicely. You can also oil the skin lightly. Grilling skin-side down first over medium-high heat for a few minutes will help render the fat and achieve that crispy texture.
What kind of marinade or seasoning should I use?
That depends on your taste! Simple is often best. A basic marinade of olive oil, lemon juice, garlic, salt, and pepper is excellent. For more flavor, experiment with herbs (rosemary, thyme), spices (paprika, cumin), or even a little honey or soy sauce.