Understanding grilling temperatures for chicken is the key to preparing juicy, perfectly cooked chicken every time! This handy guide will walk you through all of the ideal temperatures for grilling chicken, no matter which cut you have! Plus, I'll share the best tips for grilling chicken, too!
What Temperature To Grill Chicken
When it comes to preparing chicken on the grill, using the proper temperature is essential to ensure that your chicken is juicy and properly cooked. A temperature that is too high can easily burn the meat, while a low temperature can lead to undercooked chicken.
The perfect grill temperature depends on the chicken cut you are cooking, but it will usually fall within 350-400°F (175-205°C). Keep reading to find the best methods and tips for grilling chicken!
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If you are new to grilling or would like some more information, take a look at my guide, which covers everything you need to know about grilling temperatures!
Direct vs. Indirect Heat
Direct heat creates crispy skin, while indirect heat cooks the chicken slower and helps the meat stay moist. Whether you want to use indirect or direct heat depends on the chicken cut you are preparing.
Larger pieces of meat, or ones that are bone-in, require a longer cooking time and, therefore, should be prepared over a combination of direct and indirect heat.
Grilling your chicken only on direct heat is ideal for smaller pieces of meat that cook quickly, such as chicken breasts, tenders, and wings.
Best Methods For Grilling Chicken
Thinner, smaller cuts of chicken are fine to grill over direct heat as they cook relatively quickly (such as chicken breasts, tenders, and wings). For wings and drumsticks, you'll want to rotate them every few minutes, while flatter pieces can easily be flipped over.
Bone-in, skin-on chicken thighs should be seared over direct heat for 3 minutes on each side. Then, transfer the thighs to indirect heat and allow them to finish cooking, flipping occasionally.
The best and most efficient way of grilling a whole chicken is to spatchcock it (cutting out the backbone and flattening it). Cook the chicken skin-side-up over indirect heat, turning once while cooking.
Chicken Grilling Temperatures Chart
| Cut | Temperature | Cook Time | Grill Zone |
|---|---|---|---|
| Chicken breast (boneless, skinless) | 400°F (205°C) medium-high heat | 5-6 minutes per side | Direct heat |
| Chicken tenders | 375°F (190°C) medium-high heat | 2-3 minutes per side | Direct heat |
| Chicken wings | 350°F (175°C) medium heat | 15-20 minutes | Direct heat |
| Chicken thighs (bone-in) | 400°F (205°C) medium-high heat | 5 minutes for direct heat or 20-30 minutes for indirect heat | Direct or indirect heat |
| Chicken thighs (boneless) | 375°F (190°C) medium-high heat | 6-8 minutes | Direct heat |
| Chicken legs | 400°F (205°C) medium-high heat | 30 minutes | Direct heat |
| Drumsticks | 400°F (205°C) medium-high heat | 30 minutes | Direct heat |
| Whole chicken | 375°F (190°C) medium-high heat | 45-90 minutes depending on the size | Indirect heat |
When Is Grilled Chicken Done
Go ahead and skip all the guesswork when figuring out when your chicken is done cooking. Using a meat thermometer is the most accurate and simplest way to ensure your chicken is properly cooked!
Insert your thermometer into the thickest part of the meat without letting it touch the bone. When done, the internal temperature should read 165°F (74°C).
For perfectly cooked and juicy chicken, you'll want to remove the meat from the grill when the internal temperature is 160°F (71°C) and let it rest. While the chicken is resting, the temperature will continue to rise an additional 5°F (called "carryover cooking").
Check out my post on chicken internal temperatures to learn more.
Tips For Grilling Chicken
- Sauces can easily scorch or burn on the grill, so hold off on adding them until closer to the end of your grilling time.
- Brush the grates of your grill with oil to prevent the chicken from sticking.
- Fully thaw any frozen chicken before cooking it on the grill.
- Remove your chicken from the grill when the internal temperature is at 160°F (71°C). The meat will continue to cook while resting.
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❓ Recipe FAQs
The perfect grilling temperature for chicken depends on the size of the cut of meat as well as whether it is boneless or bone-in. However, chicken is generally grilled at a temperature that falls somewhere between 350-400°F (175-205°C). Check out the chart above for the exact temperature needed for your preferred cut of chicken.
Yes! Go ahead and close the cover of the grill when preparing your chicken. This helps the meat to cook more evenly and prevents flare-ups on the grill.
There are so many different ways to add tons of flavor to your chicken! You can use a delicious chicken marinade, a BBQ chicken dry rub, or slather on some sweet honey BBQ sauce!
🐔 Best Grilled Chicken Recipes
- Grilled BBQ Chicken Breasts - Chicken breasts are coated in both a flavorful dry rub and sweet BBQ sauce.
- Grilled Boneless Chicken Thighs - Marinated chicken thighs only take a few minutes to cook on the grill.
- Grilled Chicken Quarters - Bone-in chicken leg quarters are smothered in a delicious chicken dry rub.
- Grilled Chicken Thighs - Bone-in chicken thighs are coated in a combination of dry rub, BBQ sauce, liquid smoke, and brown sugar.
- Grilled Chicken Tenders - Marinated chicken tenders are grilled to perfection.
- Grilled Chicken Fettuccine Alfredo - Use your grilled chicken to make a rich and creamy pasta dish.
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📖 Recipe Card
Grilling Temperatures For Chicken: Grilled BBQ Chicken Breasts (+Tips & Tricks!)
Ingredients
- 2 lbs chicken breasts (8-ounce chicken breasts, see chart for boneless and bone-in cooking times)
- ½ cup BBQ sauce (see my honey BBQ sauce or use your favorite brand)
- 1 teaspoon liquid smoke
- 1 tablespoon olive oil (extra virgin)
- ½ teaspoon salt
- ½ teaspoon paprika (or smoked paprika)
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Set up your grill with a 2-zone cooking area. For boneless chicken breasts, you will want direct medium-high heat. For bone-in, skin-on chicken breasts, you'll want direct medium heat.
- In a small bowl, mix together ½ cup BBQ sauce and 1 teaspoon liquid smoke and set aside. Brush each of the 2 lbs chicken breasts all over with 1 tablespoon olive oil.
- Combine ½ teaspoon salt, ½ teaspoon paprika, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powderand season the chicken liberally on all sides.
- Add the chicken breasts to the grill skin-side-down and let cook for 5-6 minutes or until nicely charred.
- Flip the chicken breasts over (bone-side-down) and transfer the chicken to indirect heat. Close the lid to your grill and let cook for 10 minutes for smaller chicken breasts or 15 minutes for larger chicken breasts.
- Brush the chicken breasts all over with the BBQ sauce/liquid smoke mixture and flip them over again (bone-side-up). Close the lid and let cook for 5 minutes.
- Continue flipping the chicken every 5 minutes until it reaches an internal temperature of 165-180°F (74-82°C). You can keep basting while you flip if desired.
- Transfer the BBQ chicken breasts to a plate and tent a piece of foil loosely over the top. Let them rest for 5 minutes before serving.
Notes
- I used bone-in, skin-on, split chicken breasts, but I have also included the instructions for boneless, skinless chicken breasts.
- If you like to marinate your chicken before grilling it, my BBQ chicken marinade would taste excellent with this recipe!
- If you don't have liquid smoke on hand, you can leave it out. However, the rich smokey flavor combined with BBQ sauce is truly delicious.
- The internal temperature should reach a minimum of 165°F (74°C) when taken at the thickest part of the breast. This means you can remove the chicken at just under 165°F (74°C) as the carryover cooking will raise the temperature a few degrees. For bone-in chicken, I like to aim closer to 180°F (82°C).
- To store: Once your grilled BBQ chicken breasts have cooled down, you can put them in an airtight container in the fridge for up to 4 days.
- To freeze: Place the chicken breasts in a heavy-duty freezer bag and remove as much air as possible. Freeze for up to 4 months and let them defrost in the fridge overnight before reheating.
- To reheat: Reheat BBQ grilled chicken breasts in the oven at 350°F (175°C) for 15-20 minutes or until they reach an internal temperature of 165°F (74°C).
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