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Grilling Chicken
Is there any aroma more appetizing than chicken cooking on the grill? Delicious with no seasoning other than its own natural flavor cooked over charcoal, chicken on the grill can also assume an infinite variety of tastes. Chicken halves, quarters, or leg-thigh combinations are frequent choices for outdoor barbecues. However, any part of the chicken may be cooked on the grill, adjusting the cooking time for smaller parts such as breasts, thighs, and drumsticks. The key to perfectly cooked grilled chicken is low temperature, at least six inches from the heat, and adequate, non-rushed cooking time (see table below). A cost-effective way to feed the family, entertain friends, and save energy, grilling chicken is a leisurely process to be savored and enjoyed. Here are some of our favorite grilling tips:
Safe Handling
- Thaw chicken in the refrigerator or microwave oven, never on the kitchen counter or picnic table.
- Keep uncooked chicken in the refrigerator or cooler until it’s time to grill.
- Serve chicken from the grill on a clean platter, never on the dish or platter used to hold raw chicken before cooking, unless that platter has been washed thoroughly with soap and water.
- Wash hands, kitchen counter, cutting boards, knives, and other utensils with hot soapy water after each contact with raw poultry or other meat.
- Chicken should be well-done, never medium or rare. If an instant-read thermometer is used, a temperature of 180ºF should be reached; for boneless parts, 160ºF.
Grilling Table
| Whole Young Chicken (3-5 lbs.) |
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1 to 1½ hrs. |
1½ to 2 hrs. |
3 to 4 hrs. |
| Dark meat bone-in chicken parts |
40 to 50 min. |
30 to 35 min. |
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| White meat bone-in chicken parts |
30 to 35 min. |
25 to 30 min. |
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| Boneless Chicken Parts |
10 to 15 min. |
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| Roaster (6-7 lbs) |
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2 to 2½ hrs. |
3 to 3½ hrs. |
3½ to 4½ hrs. |
Test For Doneness
The most accurate way to tell when chicken is properly cooked is with a meat thermometer. The internal temperature should reach 180ºF for whole chicken or parts with bones; boneless parts should be cooked until the internal temperature is 160º F. Chicken is done if juices run clear when pierced with a fork. When in doubt, remove the chicken to a plate and cut with a knife to be sure the center is no longer pink.
Microwave Speeds Grilling
To shorten grilling time, chicken can be partially cooked in the microwave oven before being placed on the grill. However, partially cooked chicken should be grilled immediately. While charcoal is heating, microwave chicken on High, about 5 minutes per pound (less for cut-up parts), then grill about 20 minutes.
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