- September 10, 2020
- Chicken
7 Tips for Making the Best Grilled Chicken
Grilled chicken should be juicy, flavorful, and perfectly cooked, not dry or bland. These expert tips break down the techniques that actually matter so you can grill chicken with confidence every time.
Grilling chicken seems simple, but it’s one of the most common proteins people struggle to get right. Between flare-ups, uneven cooking, and dried-out meat, small mistakes can lead to disappointing results.
These seven tips focus on technique, temperature, and timing so you can consistently grill chicken that’s juicy, flavorful, and properly cooked.
1. Start With the Right Cut of Chicken
Different cuts grill differently, and choosing the right one matters.
Bone-in, skin-on chicken thighs and drumsticks are more forgiving and stay juicier over high heat. Boneless chicken breasts cook faster but require more attention to avoid drying out.
When possible, choose evenly sized pieces so everything finishes cooking at the same time.
2. Pat the Chicken Dry Before Seasoning
Moisture is the enemy of good grill marks and proper browning.
Before seasoning, pat the chicken dry with paper towels. Removing surface moisture helps the seasoning stick and allows the chicken to sear instead of steam when it hits the grill.
This step is especially important for skin on chicken if you want crisp skin.
3. Season Generously and Early
Chicken needs more seasoning than most people realize.
Salt penetrates the meat and improves flavor throughout, not just on the surface. Season chicken at least 30 minutes before grilling when possible, or up to 24 hours ahead for deeper flavor.
Dry rubs, simple salt and pepper, or marinades all work as long as seasoning is applied evenly.
4. Use Two Zone Grilling
One of the biggest mistakes when grilling chicken is using direct heat only.
Set your grill up with a hot direct heat zone and a cooler indirect zone. Start chicken over indirect heat to cook it through gently, then move it to direct heat to finish with char and color.
This prevents burning the outside before the inside is done.
5. Don’t Flip Too Often
Constant flipping prevents proper browning.
Place the chicken on the grill and let it cook undisturbed until it releases easily from the grates. This is a sign that good grill marks have formed.
Flip once or twice at most for better texture and color.
6. Cook to Temperature, Not Time
Time is a guideline. Temperature is the truth.
Use an instant-read thermometer and check the thickest part of the chicken. Chicken is safely cooked at 165 degrees Fahrenheit, but dark meat benefits from cooking closer to 175 to 185 degrees for better texture.
Pull chicken off the grill just before it reaches final temperature and let carryover cooking finish the job.
7. Rest the Chicken Before Serving
Resting is not optional.
Let grilled chicken rest for 5 to 10 minutes before slicing or serving. This allows the juices to redistribute so they stay in the meat instead of running out onto the cutting board.
Skipping this step is one of the fastest ways to lose moisture.
More Recipes To Try
Perfectly Grilled Chicken Breast
Ingredients
- 4 Chicken Breasts boneless/skinless
- All Purpose BBQ Rub
- Optional- Brine or marinade see post above
Instructions
- Prepare your chicken breasts by carefully butterflying them. Use a sharp knife to slice horizontally through the middle from right to left, leaving the left edge intact so you can fully open the chicken breast.
- Pat it dry with a paper towel and choose to brine, marinade, or just add a dry rub based on time and flavor profile.
- INDIRECT HEAT METHOD: To cook on a charcoal or gas grill using indirect heat at 300 F until the chicken reaches and internal of 145 F and then sear over direct heat for grill marks if desired. The chicken should reach a final temperature of 165 F. This method is best if using marinades (see post above).
- DIRECT HEAT METHOD: To cook on a charcoal or gas grill using direct heat, pre-heat the grill to 400-425 F. Lightly grease and the grill grates with a higher smoke point oil prior to placing the chicken on the grates. Grill the chicken and flip after 2-3 minutes per side or when it easily comes off the grates. Repeat as needed (I usually flip 3-4 times total) and cook roughly 6-8 minutes depending on thickness of your chicken breast. The final resting temperature should be 165 F.
- Pull the chicken from the grill and rest 5-10 minutes tented with foil before slicing into it!