Grilling chicken is a quintessential summer pastime, but achieving perfectly cooked, juicy chicken with crispy skin can feel like a culinary tightrope walk. Undercooked chicken is a health hazard, while overcooked chicken becomes dry and unappetizing. The key to grilling success lies in understanding the factors that influence cooking time and mastering the art of temperature control. This guide will provide you with a comprehensive understanding of how long to grill chicken on each side, ensuring delicious and safe results every time.
Understanding the Factors Affecting Grilling Time
Several variables influence how long you need to grill chicken on each side. Ignoring these factors can lead to inconsistent and unsatisfactory outcomes. Let’s explore the most crucial elements.
The Cut of Chicken
The type of chicken cut significantly impacts grilling time. Chicken breasts, thighs, legs, and wings all have different thicknesses and bone structures, requiring varied cooking approaches.
Chicken Breasts
Boneless, skinless chicken breasts are a popular choice due to their lean protein content. However, they are also prone to drying out if overcooked. Expect to grill boneless, skinless chicken breasts for approximately 5-7 minutes per side, depending on thickness. Bone-in chicken breasts will take longer, around 8-10 minutes per side.
Chicken Thighs
Chicken thighs are more forgiving than breasts due to their higher fat content. They remain juicy even when cooked for a slightly longer time. Boneless, skinless thighs usually require 6-8 minutes per side, while bone-in, skin-on thighs might need 8-12 minutes per side.
Chicken Legs and Drumsticks
Chicken legs and drumsticks benefit from longer cooking times to ensure the meat near the bone is thoroughly cooked. Grill them for approximately 7-10 minutes per side, ensuring the internal temperature reaches a safe level.
Chicken Wings
Chicken wings are smaller and cook relatively quickly. They require about 6-8 minutes per side, with frequent turning to prevent burning and ensure even cooking.
Grill Temperature
The temperature of your grill is a critical factor in determining cooking time. Using a reliable grill thermometer is essential for accuracy.
High Heat Grilling
High heat grilling (400-450°F) is ideal for searing the outside of the chicken and creating crispy skin. However, it requires close attention to prevent burning. Reduce cooking time accordingly, checking the internal temperature frequently.
Medium Heat Grilling
Medium heat grilling (350-400°F) is a good balance for cooking chicken thoroughly without burning the outside. This temperature range is suitable for most chicken cuts.
Low and Slow Grilling
Low and slow grilling (250-300°F) is best for tougher cuts like bone-in thighs and legs. This method allows the meat to become tender and juicy. Increase cooking time significantly, monitoring the internal temperature closely.
Thickness of the Chicken
The thicker the chicken piece, the longer it will take to cook. Pounding chicken breasts to an even thickness ensures uniform cooking and reduces the risk of overcooking some parts while others remain undercooked. Always consider thickness when estimating grilling time.
Bone-In vs. Boneless
Bone-in chicken cuts generally take longer to cook than boneless cuts because the bone acts as an insulator, slowing down the cooking process. Adjust grilling time accordingly, and use a meat thermometer to ensure the chicken is cooked through.
Skin-On vs. Skinless
Chicken with the skin on will require slightly longer grilling time, especially if you want crispy skin. The skin acts as a barrier, slowing down heat penetration. However, the skin also helps to retain moisture, resulting in juicier meat.
Whether the Chicken is Marinated
Marinating chicken can affect grilling time. Marinades containing acidic ingredients like lemon juice or vinegar can break down the proteins in the chicken, potentially reducing cooking time slightly. However, sugary marinades can burn more easily, so watch carefully and adjust the heat as needed.
Starting Temperature of the Chicken
Bringing chicken to room temperature for about 20-30 minutes before grilling can promote more even cooking. Cold chicken takes longer to cook, and the outside may become overcooked before the inside reaches a safe temperature.
How to Grill Different Chicken Cuts
Let’s dive into the specifics of grilling different chicken cuts, including recommended times and techniques for achieving optimal results.
Grilling Chicken Breasts: A Delicate Balance
Chicken breasts can easily dry out if overcooked. The key is to maintain a consistent grilling temperature and avoid overcooking.
Boneless, Skinless Chicken Breasts
Aim for 5-7 minutes per side on medium heat (350-400°F). Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Consider pounding the chicken to an even thickness for uniform cooking.
Bone-In, Skin-On Chicken Breasts
Grill for 8-10 minutes per side on medium heat (350-400°F). The bone and skin will require a longer cooking time. Ensure the internal temperature reaches 165°F (74°C), inserting the thermometer into the thickest part of the breast, avoiding the bone.
Grilling Chicken Thighs: Flavorful and Forgiving
Chicken thighs are a more forgiving cut than breasts, offering rich flavor and juiciness.
Boneless, Skinless Chicken Thighs
Grill for 6-8 minutes per side on medium heat (350-400°F). Ensure the internal temperature reaches 165°F (74°C).
Bone-In, Skin-On Chicken Thighs
Grill for 8-12 minutes per side on medium heat (350-400°F). For extra crispy skin, start skin-side down and adjust the heat as needed to prevent burning. Ensure the internal temperature reaches 175°F (79°C) for optimal tenderness, as thighs benefit from a slightly higher internal temperature.
Grilling Chicken Legs and Drumsticks: Mastering the Technique
Chicken legs and drumsticks require a bit more attention to ensure they are cooked through, especially near the bone.
Grill for 7-10 minutes per side on medium heat (350-400°F). Ensure the internal temperature reaches 175°F (79°C). Consider moving the legs to a cooler part of the grill if they are browning too quickly.
Grilling Chicken Wings: Crispy and Delicious
Chicken wings are a crowd-pleaser, and grilling them to crispy perfection is easier than you might think.
Grill for 6-8 minutes per side on medium-high heat (375-425°F), turning frequently to prevent burning. Ensure the internal temperature reaches 165°F (74°C). For extra crispy skin, consider a final sear over high heat just before removing them from the grill.
Essential Tips for Perfect Grilled Chicken
Beyond grilling time, several other factors contribute to achieving perfectly grilled chicken.
Proper Preparation
Ensure your grill is clean and properly oiled to prevent sticking. Pat the chicken dry with paper towels before grilling to promote browning and crispy skin.
Temperature Control
Use a reliable grill thermometer to maintain a consistent grilling temperature. Adjust the heat as needed to prevent burning or undercooking.
Using a Meat Thermometer
A meat thermometer is your best friend when grilling chicken. Insert it into the thickest part of the chicken, avoiding the bone, to ensure it reaches the safe internal temperature.
Resting the Chicken
Allow the chicken to rest for 5-10 minutes after grilling before slicing or serving. This allows the juices to redistribute, resulting in juicier meat. Cover the chicken loosely with foil while it rests.
Preventing Sticking
Oil the grill grates well before placing the chicken on the grill. Avoid moving the chicken too soon after placing it on the grill, as it may stick. Once the chicken has developed a good sear, it should release easily.
Avoiding Flare-Ups
Trim excess fat from the chicken to minimize flare-ups. Keep a spray bottle of water nearby to extinguish any flare-ups that do occur.
Achieving Crispy Skin
Start with dry chicken and a hot grill. Pat the chicken skin dry with paper towels before grilling. Place the chicken skin-side down on the grill first. Avoid moving the chicken too frequently, allowing the skin to crisp up. You can also increase the heat during the last few minutes of grilling to further crisp the skin, but watch carefully to prevent burning.
Ensuring Food Safety: Internal Temperature is Key
Regardless of grilling time, ensuring the chicken reaches a safe internal temperature is paramount for preventing foodborne illness.
Safe Internal Temperatures
The USDA recommends cooking chicken to an internal temperature of 165°F (74°C). For chicken thighs and legs, a slightly higher temperature of 175°F (79°C) is recommended for optimal tenderness.
Using a Meat Thermometer Correctly
Insert the meat thermometer into the thickest part of the chicken, avoiding the bone. Check the temperature in multiple locations to ensure the chicken is cooked evenly.
Visual Cues are Unreliable
Relying solely on visual cues, such as the color of the chicken, is not a reliable way to determine doneness. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature.
How long should I grill boneless, skinless chicken breasts on each side?
Grilling boneless, skinless chicken breasts requires careful attention to prevent them from drying out. For an average-sized breast (around 6-8 ounces), you should aim for approximately 5-7 minutes per side over medium heat (around 350-400°F). The exact time depends on the thickness of the breast and the temperature of your grill, so visual cues and a meat thermometer are essential.
Always ensure the internal temperature reaches 165°F (74°C) before removing the chicken from the grill. Use an instant-read thermometer inserted into the thickest part of the breast. Rest the chicken for 5-10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful final product. Avoid overcooking, as this will result in dry and tough chicken.
What’s the best way to prevent chicken from sticking to the grill grates?
Preventing chicken from sticking to the grill grates is crucial for achieving beautiful grill marks and preventing the chicken from falling apart. The most effective method is to ensure the grill grates are clean and well-oiled. Use a grill brush to thoroughly clean the grates after each use, and then lightly oil them with a high-heat oil like canola or vegetable oil right before grilling.
Additionally, make sure the chicken itself is also lightly oiled. This will create a barrier between the chicken and the grates, further reducing the chance of sticking. Avoid moving the chicken around too much during the first few minutes of grilling; let it sear and develop a crust before attempting to flip it. This searing process helps to naturally release the chicken from the grates.
How do I grill bone-in, skin-on chicken pieces (like thighs or drumsticks)?
Grilling bone-in, skin-on chicken pieces, such as thighs or drumsticks, requires a different approach than boneless breasts due to the presence of bones and skin. Start by preheating your grill to medium heat (around 325-350°F). You’ll need to employ indirect heat to ensure the chicken cooks evenly without burning the skin. Place the chicken pieces on the cooler side of the grill, away from the direct flame.
Grill for approximately 30-40 minutes, flipping occasionally, until the internal temperature near the bone reaches 165°F (74°C). For crispy skin, move the chicken to the direct heat during the last 5-10 minutes, watching carefully to prevent burning. A meat thermometer is indispensable for ensuring the chicken is cooked through without being overcooked.
What temperature should my grill be for grilling chicken?
The ideal grill temperature for grilling chicken depends on the type of chicken you’re grilling. For boneless, skinless chicken breasts, aim for medium heat, which is typically around 350-400°F. This allows the chicken to cook through without drying out too quickly. You can test the heat by holding your hand about 5 inches above the grill grate; you should be able to hold it there for only 4-5 seconds.
For bone-in, skin-on chicken, such as thighs or drumsticks, a slightly lower temperature of 325-350°F is preferable. This allows the chicken to cook more evenly and render the fat in the skin, resulting in a crispier texture. Using indirect heat for a portion of the cooking time is also recommended for larger pieces.
Can I marinate chicken before grilling, and how does that affect cooking time?
Yes, marinating chicken before grilling is highly recommended as it adds flavor and helps to tenderize the meat. A good marinade typically contains an acid (like lemon juice or vinegar), oil, and various seasonings. Allow the chicken to marinate for at least 30 minutes, but preferably several hours or even overnight in the refrigerator.
Marinated chicken may cook slightly faster than unmarinated chicken due to the added moisture. Keep a close eye on the chicken and use a meat thermometer to ensure it reaches the proper internal temperature of 165°F (74°C). The sugars in some marinades can also caramelize on the grill, so watch for burning and adjust the heat accordingly.
How do I know when chicken is fully cooked on the grill?
The most reliable way to determine if chicken is fully cooked on the grill is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding the bone. The internal temperature should reach 165°F (74°C) to ensure it’s safe to eat. Different parts of the chicken may cook at different rates, so check multiple pieces, especially when grilling bone-in chicken.
While visual cues can be helpful, they are not as accurate as a meat thermometer. Look for clear juices running from the chicken when pierced with a fork, but don’t rely on this alone. The chicken should also be firm to the touch, not soft or spongy. Always prioritize using a meat thermometer to guarantee the chicken is cooked through and safe for consumption.
What is the best way to rest grilled chicken after cooking?
Resting grilled chicken after cooking is a crucial step that significantly impacts its final texture and juiciness. After removing the chicken from the grill, place it on a clean plate or cutting board and loosely cover it with foil. This allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout, resulting in a more moist and flavorful product.
A resting time of 5-10 minutes is generally recommended. Avoid cutting into the chicken immediately, as this will cause the juices to escape. Resting allows the muscle fibers to relax and reabsorb the moisture, leading to a more tender and satisfying eating experience. This simple step can dramatically improve the quality of your grilled chicken.