Grilled chicken is a quick, healthy and delicious way to enjoy chicken any night of the week. When grilling chicken, picking the right cut is important to ensure the best flavor and texture. The cut you choose depends on factors like taste, tenderness, cooking time and your budget.
What are the most popular cuts for grilling chicken?
There are a few chicken cuts that stand out as excellent options for grilling:
Boneless, Skinless Chicken Breasts
Boneless, skinless chicken breasts are a go-to choice for grilling. Chicken breasts are white meat, which means they will stay juicy and tender on the grill. As an added bonus, boneless breasts require minimal prep. Just season them with your favorite herbs and spices and toss them directly on the grill. Cook for 6-8 minutes per side until the internal temperature reaches 165°F.
Chicken Thighs
Chicken thighs are budget-friendly and flavorful. They contain more fat than chicken breasts, which keeps them moist during cooking. Thighs can be grilled bone-in or boneless and skin-on or off. With the bone in and skin on, thighs will take 25-35 minutes to grill until they reach an internal temperature of 165°F. Boneless, skinless thighs take just 8-12 minutes.
Drumsticks
Chicken drumsticks are fun finger food for grilling. Leave them whole or separate the drumstick from the thigh. Drumsticks do well with direct and indirect grilling methods. Cook for 20-30 minutes until the juices run clear and the internal temperature is 165°F. The skin gets nice and crispy.
Chicken Wings
Wings are perfect for tossing in your favorite sauce or dry rub. Grill them over direct heat for 15-20 minutes, flipping halfway. The small size means they cook quickly. Grill until the skin is crispy and the meat reaches an internal temperature of 165°F.
Chicken Kebabs
Assemble colorful skewers using cubed chicken breast or thigh meat along with veggies like bell peppers, onions and zucchini. Chicken kebabs allow you to add many flavors in one dish. Grill over direct heat for 10-15 minutes until the chicken is fully cooked.
What is the best cut of chicken for grilling?
While the cuts above all work well, boneless, skinless chicken breasts are arguably the best cut for easy grilling. Here’s why:
- Minimal prep: No need to remove bones or skin.
- Quick cooking: Breasts take just 6-8 minutes per side to cook through.
- Tender and juicy: Chicken breasts stay moist on the grill.
- Mild flavor: Lets seasoning and marinades shine through.
- Versatile: Can be sliced, diced, pounded and more.
- Nutritious: Low in fat and calories compared to dark meat.
Boneless, skinless breasts check all the boxes for an easy, fast and healthy grilled chicken dinner.
How should you prepare chicken breasts for grilling?
Preparing chicken breasts for the grill is simple:
- Pat the chicken dry and trim off any excess fat. Letting the chicken air dry in the fridge for 30 minutes-1 hour helps get a nice sear.
- Season the chicken breasts liberally on both sides with salt, pepper and any other dry spices or herbs. Garlic powder, chili powder, paprika and oregano all taste great.
- You can also marinate the chicken for added flavor. A simple marinade of olive oil, lemon juice, garlic, herbs and Dijon works well. Let it marinate for at least 30 minutes, or up to overnight.
- Brush the chicken with oil just before grilling to prevent sticking. Use an oil with a high smoke point like avocado, grapeseed or canola oil.
- That’s it! The chicken is now ready to throw right on the hot grill.
Grilling chicken breasts doesn’t require much work thanks to their versatile, boneless shape.
What are the best ways to grill chicken breasts?
Grilling up juicy, flavorful chicken breasts is easy with these techniques:
Direct Grilling
This traditional grilling method exposes the chicken right over the heat source. Use medium-high heat and grill for 6-8 minutes per side. Avoid moving the chicken too much so you get nice grill marks. Rotate the breasts 45 degrees halfway through cooking each side. Direct grilling provides great char flavor.
Indirect Grilling
With indirect grilling, the chicken is not directly over the heat. Set up a two zone fire with the coals piled on one side of the grill. Place the chicken on the empty side and close the lid. The ambient heat will gently cook the chicken for 15-30 minutes until done. Indirect grilling is great for larger bone-in cuts.
Butterflying
Butterflying the chicken breasts (slicing them horizontally nearly in half then opening them like a book) helps them cook faster and more evenly. Grill over direct heat for just 2-4 minutes per side. The thinner shape also soaks up more flavor from marinades.
Using a Grill Pan
A grill pan mimics the grill grates right on your stove. Get those pretty grill marks and char flavor even when you can’t grill outdoors. Cook over medium-high heat for 6-8 minutes per side.
All these methods result in juicy, fluffy grilled chicken breasts with delicious charred bits.
What are the best ways to flavor grilled chicken breasts?
Chicken breasts need extra flavor from rubs, marinades or sauces. Here are some easy ideas:
Dry Rub
Coat the chicken in a spice blend before grilling. Dry rubs add big flavor and texture. Use recipes with chili powder, cumin, brown sugar or citrus.
Marinade
Soak chicken in a marinade for 30 minutes up to overnight. Try Italian dressing, teriyaki or yogurt-based marinades.
BBQ Sauce
Brush chicken with bold, sticky barbecue sauce during the last few minutes of grilling.
Herb Butter
Top grilled chicken with a seasoned, melted butter. Garlic, thyme, rosemary and lemon juice taste wonderful.
Salsa
Fresh pico de gallo, mango salsa and other salsas complement grilled chicken perfectly.
Compund Butter
Blend softened butter with herbs, citrus, garlic, honey or spices. Spread over hot chicken right off the grill.
Don’t be afraid to experiment with global flavors! Grilled chicken handles them all.
Should you grill chicken on the bone or boneless?
This depends on your preferences:
On the Bone
Chicken cooked on the bone has more moisture and flavor. The bone conducts heat more evenly. Go for bone-in breasts, thighs or drumsticks.
Boneless
Boneless cuts like chicken breasts are more convenient. They have a more even shape and thickness for cooking. Easier to portion and serve.
Both methods have their perks. Boneless cooks fastest but bone-in has the best flavor and texture. Mix it up!
What are some common grilling mistakes and how can you avoid them?
It’s easy to mess up grilled chicken. Follow these tips for perfect chicken every time:
Undercooking
Use a meat thermometer to check doneness. Chicken is safe to eat at 165°F. If in doubt, cut into the thickest part to check it’s cooked through.
Overcooking
Pull the chicken off the grill once it reaches 165°F. The temperature will continue rising after removal from the heat.
Uneven cooking
Butterfly or pound chicken breasts to an even thickness so they cook evenly. Move and rotate food frequently.
Flare-ups
Trim excess fat and oil chicken lightly before grilling. Keep the lid closed as much as possible. Move chicken away from flare-ups.
Poor flavor
Always season chicken well and add flavorful glazes, marinades or rubs. Grill over hot coals, not flames, for better flavor.
Sticking
Ensure the grill is hot and thoroughly cleaned. Oil the grates right before grilling. Don’t move chicken too early or frequently.
Following basic grilling guidelines will help you avoid the common pitfalls.
Conclusion
For easy grilling success, boneless, skinless chicken breasts can’t be beat. They require minimal prep and cook quickly, plus they easily soak up flavors from marinades, rubs and glazes. Use direct or indirect heat and grill until cooked through. Serve grilled chicken breasts on salads, in sandwiches, with pasta and rice, or all on their own with flavorful sides. Just avoid over or undercooking. With the right technique, chicken breasts stay incredibly moist and tender during grilling for a simple, healthy backyard BBQ option.