Thankfully, chicken is also straightforward to grill.
Grilling Prep
Before we get into the cuts, let’s prep and set up the grill!
Always preheat the grill.
No matter the type of chicken on the menu, there is one thing your grill needs before it starts the heavy lifting of cooking dinner: the preheat. Run the grill on high for at least 15 minutes. Allow the cooking grates to absorb heat so they will have the needed heat to pass on to the chicken. Does it take longer to ready a charcoal grill than a gas grill? While it does take time to light charcoal briquettes, this only adds a few more minutes to the process. In the end, the setup time for both is almost a wash. When the grill is lit and preheated, use a grill brush to clean the grates of any leftover food particles.
Create direct and indirect heat zones.
It is always essential when grilling to prepare a two-zone fire. This is especially true with chicken, as the addition of sweet sauces can set the stage for flareups. A two-zone fire means creating direct and indirect heat sources. This indirect area can function as a safe place for a fiery grill or the roasting position for a whole chicken on a long cook. To create an indirect heat source on a gas grill, leave a burner or two turned off. To create an indirect heat source on a charcoal grill, leave an area on the fuel grate without any coals. A recipe calling for direct heat is akin to using a griddle, while a recipe calling for indirect heat is no different than using an oven.
Get a timer and instant-read thermometer.
Grilling chicken requires heavy-duty tongs, grill gloves, a timer, and an instant-read thermometer. While the tongs and gloves are important, the two must-haves are the timer and thermometer. The mortal enemy of grilled chicken is over-doneness. Last week, a friend asked me how to grill chicken breasts that were not dried out and tough. I told her to go out and buy a thermometer and use the timer on her phone. Her feedback? Instant success! Grill chicken to an internal temperature of 165º F. Cooked to anything greater robs the meat of its succulent moisture. This is especially true of the lean breasts. The timer keeps you on track, and the thermometer delivers perfectly cooked poultry every time.
Temperature Ranges for Grilled Chicken
Depending on the cut, beef and pork require a wide range of grilling temperatures, but the temperature for grilled chicken is more straightforward. For the most part, chicken should be grilled at 350º to 450º F over direct or indirect medium heat. The only exception is when you’re smoking the chicken. Often used with wings or whole chickens, smoking meat involves indirect cooking over very low heat, 225º to 250º F, with the addition of smoldering wood chunks. It’s another temperature range to have in your grilling toolbox, but for the most part, chicken finds itself right in the middle to upper limits of the medium temperature range. Now, let’s look at the different cuts and get grilling.
How to Grill a Whole Chicken
I love to grill a whole chicken on Sundays. It can be a fantastic dinner to wrap up the weekend or a vehicle for leftovers or meal prep for the week ahead. Here’s what to do:
How to Grill Chicken Wings
There are several ways to grill wings, but first, let’s look at the wing itself. Wings can either be left whole or separated into drumettes and flats. With this method, I remove the wingtip, saving them with additional chicken parts for a future batch of chicken stock. Separating the wing creates more work on the grill, but in my opinion, it makes for easier eating one-hand eating – especially when the other hand is clutching a beer. Now, on to the grilling part!
How to Grill Chicken Breasts
Two ways to ensure a perfectly grilled chicken breast is the proper cook temperature, 165º F, and starting with a uniform thickness breast. The latter is key. If one part of the breast is larger, it will need a longer cooking time meaning the thinner part will cook longer and dry out.
How to Grill Chicken Thighs and Drumsticks
The frequently used thighs and legs of a chicken result in the succulent fat-laden dark meat thighs and drumsticks. Harder to overcook and, in my opinion, more flavorful than breasts, thighs and drumsticks are among my favorite cuts to grill. Here’s what to do:
