Barbecue chicken is a cookout essential, right up there with other grilling classics like hot dogs and hamburgers. But if you’ve ever spent an afternoon marinating, seasoning, and saucing up your chicken, only to have it turn out dry when it comes off the grill, you already know how important it is to get the timing and temperatures just right. Especially when you’re cooking over charcoal with a high heat, it can take a little skill to cook tender, juicy chicken.
With these tips, it’s easy to learn how to cook chicken on a charcoal grill, whether you’re grilling up a whole bird, just a few wings, or a delicious chicken breast.
To cook a whole chicken on a grill, start by butterflying it. This technique helps the meat cook evenly and more quickly, which prevents it from drying out. First, cut along each side of the backbone and remove it. Lay the chicken breast-side up, open the two sides like a book, and press down to crack the breastbone. Tuck the wing tips under the wings and season to taste.
Prepare your grill for indirect grilling. Position the seasoned chicken skin-side down in the center of the grill over indirect heat. Cover and cook for 25 minutes, and then turn it. If you’re using a glaze, brush on extra when you turn the chicken. Cover and grill for an additional 25 to 30 minutes, or until an instant-read thermometer in the thickest part of the thigh reads 180°F. After grilling, let the chicken rest for at least 10 minutes before slicing and serving to maintain its tenderness and juiciness.
Chicken breasts tend to overcook quickly, so watch them closely when you grill them. For enhanced flavor, try marinating the chicken ahead of time. Place boneless chicken breasts on the grill directly over medium heat, cover, and cook for 15 to 18 minutes, turning once halfway through. The chicken is done when an instant-read thermometer registers 165°F at the thickest part, and the juices run clear.
Grilling chicken thighs is ideal for beginners. Dark meat cooks more slowly, stays juicier, and is forgiving if temperatures fluctuate. To grill boneless chicken thighs, season the thighs to your taste, and position them over medium heat on the grill rack. Cover and cook for 12 to 15 minutes, turning once halfway through.
To cook bone-in chicken thighs, season them and grill over direct, medium heat for 30 to 35 minutes, turning every 8 to 10 minutes. For indirect grilling, prepare your grill accordingly and cook the thighs for 50 to 60 minutes, turning once halfway.
For bone-in drumsticks, use indirect heat since the bone slows down cooking and direct heat could dry them out before fully cooking through. Set up your charcoal grill with coals on one side or around a drip pan for indirect cooking. Place drumsticks over the drip pan, cover, and grill for 50 to 60 minutes until they’re no longer pink and an instant-read thermometer shows 180°F.
Marinate or season chicken wings as you like before setting up your charcoal grill with medium-heat coals around a drip pan. Place the wings on the grill over the drip pan, cover, and cook for 20 to 25 minutes, turning halfway through. When done, coat them in barbecue sauce to your taste before serving.
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