Grilling chicken on the Power XL or any outdoor grill can seem daunting if you’ve never done it before. How long should you grill chicken? What temperature should you use? How do you prevent it from drying out or burning? There are a lot of factors to consider to end up with juicy, flavorful grilled chicken every time. This article will walk you through the complete process step-by-step, from thawing and preparing the chicken to determining cook times based on thickness and doneness. We’ll also provide tips for grilling chicken safely and evenly on the Power XL while keeping it moist and delicious. With this guide, you’ll gain the confidence to grill chicken like a pro!
Thawing the Chicken
The first step is making sure your chicken is fully thawed. Only grill completely thawed poultry; grilling frozen or partially frozen chicken will lead to uneven cooking. Here are some safe ways to thaw chicken:
- Refrigerator Thawing: The safest method is thawing in the refrigerator. Place the frozen chicken in a container to catch any juices that may drip as it thaws. Allow 1 day of thawing for every 1 pound of chicken.
- Cold Water Thawing: To thaw faster, place the chicken in a leak-proof bag and submerge in cold tap water, changing the water every 30 minutes. Approximately 30 minutes per pound of chicken.
- Microwave Thawing: Remove chicken from packaging first. Thaw breasts for 4-5 minutes per pound on 30% power. Thighs and legs should thaw for 6-7 minutes per pound using 30% power. Cook immediately after thawing.
Always cook or refreeze chicken within 1-2 days of thawing. Never thaw chicken on the counter at room temperature, as this allows bacteria to grow rapidly.
Preparing the Chicken for Grilling
Pat the chicken dry with paper towels and coat with about 1 tablespoon of oil per pound of chicken. This helps prevent the chicken skin from sticking to the grill. You can also season the chicken now if desired. Apply rubs directly onto the meat, under the skin, and even inside the cavity. Seasonings with some sugar in them may burn if applied too early, so apply just before grilling.
Prepare the grill for medium-high heat, around 375-400°F. Use a grill thermometer placed at the grilling level to check the actual temperature. The Power XL grill has multiple burners that allow you to create both direct and indirect heat zones for controlled grilling. Set up a 2-zone fire, with the hotter direct zone in the middle and cooler indirect zones on either side.
Grilling Times for Chicken Pieces
The thickness of chicken pieces and desired doneness determine how long to grill them.Aim for an instant-read thermometer inserted into the thickest part of the meat to reach these temperatures:
- 165°F for breasts
- 165°F for ground chicken
- 165°F for whole chicken
- 175°F for thighs and legs
Refer to this handy grilling time chart as a guide when using a gas grill set to medium-high heat:
| Chicken Cut | Thickness | Grill Time Per Side |
|---|---|---|
| Chicken breast | 1 inch | 4-6 minutes |
| Chicken breast | 1.5 inches | 6-8 minutes |
| Chicken thighs and legs | N/A | 8-12 minutes |
| Chicken drumsticks | N/A | 12-18 minutes |
These times are based on boneless, skinless chicken at refrigerator temperature. Bone-in pieces or colder chicken will take a bit longer. Always use a meat thermometer to confirm the internal temperature reaches 165°F for white meat and 175°F for dark meat.
Grilling Tips
Follow these tips for perfect grilled chicken every time:
- Bring chicken to room temperature before grilling for more even cooking.
- Oil the grill grates right before putting the chicken on to prevent sticking.
- Don’t move the chicken too early or it could tear and dry out.
- Flip only once during grilling unless flare-ups occur.
- If flare-ups happen, move chicken temporarily over indirect heat.
- Let chicken rest 5-10 minutes before serving for juicier meat.
- Use a meat thermometer to ensure chicken reaches safe internal temperature.
To prevent chicken from drying out on the grill, searing over direct heat then finishing over indirect heat works great. Here are two methods:
2-Zone Grilling Method
After oiling the grates, place the chicken skin-side down over direct heat. Cover the grill and cook until browned, about 5-8 minutes. Flip and cook 2 minutes more. Then move the chicken to indirect heat and continue cooking with the lid closed until done. Rotate for even cooking if needed.
Reverse Sear Method
First place the chicken over indirect low heat, away from the burners or coals. Cover and grill for 15-20 minutes until 10°F below desired final temperature. Then, move it over direct heat and cook for 2-3 minutes per side to crisp the skin.
Whole chickens
For whole chickens and other large cuts like turkeys, spatchcocking helps them grill faster and more evenly. This means removing the backbone and flattening the bird. A 3-4 pound spatchcocked chicken will take 45-60 minutes in a two-zone fire, turning every 15 minutes. Smaller Cornish hens take only 30-40 minutes.
Whole chickens and hens benefit from a simple seasoning rub. Try this All-Purpose Chicken Rub before grilling:
All-Purpose Chicken Rub
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
Combine all ingredients in a small bowl. Apply generously on chicken pieces before grilling. Works great on pork and seafood too!
Conclusion
With the Power XL grill’s versatile design and large cooking area, it excels at grilling up juicy, flavorful chicken ready to feed a crowd. Allow enough time for the chicken’s thickness and cut to reach a safe internal temperature. Move pieces between direct and indirect heat as needed to prevent burning. Letting the chicken rest before serving and using a few simple grilling tips results in tender, mouthwatering backyard chicken everyone will love!