Grilling up some juicy, flavorful BBQ chicken is a classic summer activity. But knowing exactly how long to grill chicken can be tricky. The cooking time can vary quite a bit depending on the size and cut of the chicken, the heat of the grill, and whether you want the chicken fully cooked or slightly pink inside.
Quick Answer
For bone-in chicken pieces like breasts, thighs, legs or wings, aim for around 12-18 minutes of direct grilling time over medium-high heat, flipping halfway. Smaller boneless chicken pieces will take less time, around 8-12 minutes. Larger whole chickens may need up to 1 hour or more.
Grilling Time Per Cut
Here is a more detailed grilling time guide for different cuts and sizes of chicken:
| Chicken Cut | Estimated Grill Time |
|---|---|
| Chicken breast (boneless) | 8-12 minutes |
| Chicken thighs (bone-in) | 12-18 minutes |
| Chicken drumsticks | 18-25 minutes |
| Chicken wings (flats or drumettes) | 15-20 minutes |
| Cornish game hens | 30-40 minutes |
| Whole chicken (3-4 lbs) | 45-60 minutes |
The grill times above are for chicken cooked over direct high heat, between 450-550°F. The chicken should be flipped halfway through grilling. Use a meat thermometer to confirm the internal temperature reaches 165°F.
Factors That Affect Grill Time
There are several factors that can increase or decrease the amount of time needed to grill chicken:
Thickness
Thicker cuts of chicken will naturally take longer to cook than thinner cuts. Boneless chicken breasts pounded to an even thickness will cook faster than extra thick chicken breasts.
Bone-In vs Boneless
Bone-in chicken can take slightly longer to grill since the bones help insulate the meat. Boneless cuts often cook faster since the meat is more exposed to the grill’s heat.
Coating or Marinade
Any oils, marinades or rubs coating the chicken can speed up grilling time. The oil helps conduct heat faster into the meat. Acidic marinades like yogurt or citrus can also slightly “cook” the surface of the meat.
Direct vs Indirect Heat
Chicken grilled over direct high heat above 400°F will cook faster than chicken grilled over indirect medium heat. Maintaining a hot grill fire ensures quick cooking.
Whole Chicken vs Pieces
Grilling a whole 3-4 pound chicken will take considerably longer than grilling equal weight chicken broken down into pieces. Cutting the chicken into smaller pieces allows more surface area to brown and cook.
Temperature of Grill
The hotter the grill temperature, the faster the chicken will cook. Grilling on a hot fire above 500°F can significantly decrease cooking time. A cooler grill around 325°F will require longer cooking.
Level of Doneness
The safe minimum internal temperature for chicken is 165°F, at which point it will be fully cooked through without any pink inside. But some people prefer to grill their chicken to a slightly lower temp like 155°F for a juicier, pinker result. The lower you cook the chicken, the less time it will need on the grill.
How to Tell When Chicken is Done Grilling
Using a digital instant read thermometer is the most reliable way to check your chicken is fully cooked. Insert the probe into the thickest part of the breast and thigh, making sure it’s not touching any bones. The temperature should read 165°F for well-done chicken.
If you don’t have a thermometer, you can also use the following visual and textural signs to determine if your chicken is finished grilling:
- The meat has turned opaque and white throughout, with no traces of pink.
- Cut into the chicken and check that the juices run clear, not pink.
- The chicken feels firm to the touch, not squishy.
- The bones should twist cleanly out of the joints.
- The internal temperature reaches 165°F.
Tips for Juicy, Flavorful Grilled Chicken
Follow these top tips for grilling up tender, juicy BBQ chicken bursting with flavor:
Go For Bone-In Chicken
Chicken cooked on the bone tends to stay juicier. The bones help insulate and protect the meat.
Brine the Chicken First
Soaking chicken in a saltwater brine before grilling helps season it and keeps the meat extra moist.
Use Indirect Heat to Finish
Searing chicken over direct heat first, then finishing over indirect heat prevents drying out.
Aim for 155°F Internal Temp
Pulling chicken off the grill at 155°F means it will still be a little pink and extra juicy inside.
Let It Rest Before Serving
Letting chicken rest 5-10 minutes after grilling allows the juices to redistribute for moister meat.
Apply a Sweet Glaze Near the End
Brushing on a sticky sweet glaze in the last 5 minutes prevents it from charring or burning.
Use a Meat Thermometer
A digital instant read thermometer takes the guesswork out of determining when the chicken is fully cooked.
Keep the Grill Well Oiled
Oiling the grill grates prevents chicken from sticking and tearing. Use a brush to apply vegetable oil.
Grill With the Skin On
The skin protects the meat and keeps it extra moist and flavorful.
Flip the Chicken Frequently
Frequent flipping evenly cooks the chicken and prevents the outside from charring.
How to Grill a Whole Chicken
Grilling a whole 3-4 pound chicken requires more time and careful heat control. Follow these steps for beautifully cooked barbecue chicken:
- Pat the chicken dry and coat all over with oil or dry rub. Tuck wing tips back.
- Sear the chicken over direct high heat for the first 10 minutes, flipping once.
- Move chicken to indirect heat, arranging coals for even coverage.
- Cover grill and cook 30-45 minutes until internal temp reaches 165°F.
- If browning more, move chicken back to direct heat for a few minutes.
- Let rest 10 minutes before carving to allow juices to settle.
Whole Grilled BBQ Chicken Tips
- Truss the chicken legs with twine so it cooks evenly.
- Use a combination of indirect and direct heat for best results.
- Insert a few herb sprigs under the skin for extra flavor.
- Cool grill heat if chicken starts browning too quickly.
- Brush with glaze during last 10-15 minutes if desired.
Grilling Chicken Breasts
Chicken breasts are a popular choice for the grill. Follow this quick guide for perfectly cooked grilled chicken breast every time:
Grilling Boneless Chicken Breasts
- Pound breasts to an even 1/2-inch thickness so they cook evenly.
- Coat with oil and seasonings. Allow to marinate if time.
- Grill over direct medium-high heat for 6-8 minutes per side.
- Flip once halfway through. Chicken is done at 165°F.
Grilling Bone-In Chicken Breasts
- Leave whole or slice in half along breast bone.
- Grill skin-side down first over direct heat.
- Flip and finish over indirect heat for even cooking.
- Cook 10-12 minutes per side until 165°F.
Tips for Juicy, Flavorful Breasts
- Keep the grill around 400°F for the best results.
- Brine chicken breasts in saltwater before grilling.
- Spritz with juice or broth if starting to dry out.
- Insert fresh herbs under the skin for extra flavor.
- Let chicken rest before slicing for juicier meat.
Grilling Chicken Thighs
Chicken thighs are a grill favorite thanks to their rich flavor and tendency to stay nice and juicy. Follow these tips when grilling bone-in chicken thighs:
- Use indirect heat and frequent basting to prevent drying.
- Cook over medium heat around 375°F.
- Grill for 12-18 minutes, turning every 5 minutes.
- Brush on your favorite barbecue sauce the last 5 minutes.
- Chicken thighs are done at an internal temp of 165°F.
boneless vs bone-in thighs
Boneless thighs will cook faster, in about 8-12 minutes. Leave bone-in for more flavor and moisture. Mix up drumsticks and thighs for delicious variety!
Common Grilled Chicken Mistakes
It’s easy to end up with overdone, dried out chicken if you’re not careful. Avoid these common grilling mistakes:
- Grilling over too high heat which chars the outside before the inside cooks.
- Not leaving enough time for large cuts like a whole chicken.
- Flipping chicken too frequently which doesn’t allow browning.
- Lack of moisture – no oil or marinade leaves chicken dry.
- Not resting chicken before slicing leads to juices running out.
- Undercooking chicken resulting in pink flesh near bones.
Conclusion
Now that you know all about how long to grill chicken, you can barbecue perfectly cooked chicken every time! The key is using the right grill time for each cut and size of chicken. Keep the grill hot, flip the chicken frequently and always check internal temperature. With the proper technique, you’ll be a master griller of juicy, tender barbecue chicken all summer long.