You should grill chicken for about 10 to 12 minutes, flipping it halfway through. This timing works for most boneless chicken breasts on a medium high grill. The goal is to cook the chicken all the way through while keeping it juicy, not dry.
Start by heating your grill so it is hot enough to sizzle when the chicken hits the grates. Place the chicken on the grill and let it cook for about 5 to 6 minutes on the first side. Do not move it too much because that helps it sear and build flavor. After that, flip it and cook for another 5 to 6 minutes. If you are grilling thicker pieces, add a couple more minutes on each side.
You will know the chicken is done when the inside reaches 165 degrees Fahrenheit. If you do not have a thermometer, cut into the thickest part. It should look white and juicy, not pink. Let the chicken rest for a few minutes before eating so the juices stay inside.
This method works well for basic grilled chicken you can use in salads, wraps or as a simple dinner. It is quick, easy and gives you tender chicken every time.
How Long to Grill Chicken Breasts
Grilling chicken breasts can be tricky because they dry out fast if you cook them too long. The easiest way to remember the timing is this: boneless chicken breasts usually need about 6 to 8 minutes per side on a medium high grill. If the breasts are thin, they might finish even faster, and if they’re thick, they can take closer to 10 minutes per side. Bone in chicken breasts take longer, usually around 10 to 15 minutes per side, because the heat has to work through the bone. No matter what, the goal is to get the inside to 165 degrees so the chicken is safe to eat.
One thing that helps a lot is keeping your grill at a steady temperature. Medium high heat works best because it cooks the chicken evenly without burning the outside. If your grill is too hot, the outside will turn dark before the inside is cooked. If it’s too cool, the chicken cooks forever and turns dry. I always try to let the chicken sit out for a few minutes before grilling so it isn’t ice cold. It cooks more evenly that way.
Another tip is to press on the chicken while it cooks. Don’t smash it down or anything, just give it a small push with your tongs. If it feels really soft, it’s still raw inside. As it cooks, it starts to feel firmer. When it feels a little bouncy, it’s usually close to done. And if you ever feel unsure, use a meat thermometer. It takes all the stress away. I had so many times where I guessed and ended up with chicken that was still pink or dried out. The thermometer fixed all of that.
If you want juicy grilled chicken, try flipping only once. Put the chicken on the grill, leave it alone for about 6 to 8 minutes, then flip it and finish the other side. Moving it too much makes the juices run out. Letting it rest for about 3 minutes after grilling also keeps it moist. It sounds small but it makes a big difference. Once you get the hang of the timing, chicken breasts become one of the easiest things to grill.
How Long to Grill Chicken Thighs
Grilling chicken thighs is a lot easier than people think because they stay juicy even if you cook them a little longer. Boneless chicken thighs usually need about 5 to 7 minutes per side on a medium high grill. They cook faster because they don’t have a bone, and the meat is thinner in some spots. Bone in thighs take longer, usually around 8 to 10 minutes per side. The bone slows things down, but it also adds flavor and helps keep the meat moist. No matter which kind you use, you still want the inside to reach 165 degrees so it’s safe to eat.
One thing I learned the hard way is that thighs can flare up a lot because they have more fat. When the fat drips onto the flames, the grill can get really smoky. To fix this, I try to keep one side of the grill a little cooler and move the thighs there if they start to burn. It works every time. The skin also gets crispier if you leave the thighs in one spot instead of flipping them too often. I used to flip them nonstop and wondered why the skin never turned golden. Leaving them alone solves that problem.
Chicken thighs cook best when the heat is steady. Medium high heat gives them a nice sear without burning the skin. If you want extra crispy skin on bone in thighs, start them skin side down and leave them there until the skin looks brown and crunchy. It usually takes around 7 minutes. After that, flipping them once or twice is enough. The inside cooks evenly while the skin keeps everything juicy.
Checking doneness can be simple too. If you press the thickest part and it feels firm but still a little springy, it’s probably close. Cutting into one thigh to check the color is fine too. The meat should be white with clear juices. Some people get scared of thighs looking a little darker, but that’s normal because thigh meat is different from breast meat. As long as it hits 165 degrees, it’s ready.
Chicken thighs are really forgiving, and honestly, they’re one of the best cuts for beginner grillers. Once you know the timing, they come out perfect almost every time.
How Long to Grill Chicken Drumsticks
Chicken drumsticks are one of the most fun cuts to grill, but they take a little longer than people expect. Most drumsticks need about 25 to 30 minutes on a medium heat grill. You don’t cook them fast like chicken breasts because the outside will burn before the inside is done. Instead, slow and steady works best. I usually turn the drumsticks every 5 minutes so they cook evenly and don’t get black spots. When they reach 165 degrees inside, they’re ready, but honestly, they taste even better around 175 because the meat gets more tender and juicy.
One mistake I used to make was putting drumsticks over super hot flames right away. The skin bubbled up, got dark fast, and the inside stayed raw. It was stressful. Now I always start them on indirect heat, which basically means the chicken sits on the side of the grill where the flame isn’t directly touching it. This helps the drumsticks cook slowly and evenly. After about 20 minutes, I move them to the hotter side to get that nice crispy skin. It feels like a small step, but it changed everything for me.
Another trick I use is drying the drumsticks with a paper towel before grilling. Wet skin doesn’t crisp well. When the skin is dry, the heat catches it better and makes it crunchy. I also try not to add sugar heavy sauces too early. Barbecue sauce has sugar, and sugar burns super fast. I learned this the hard way when I kept ending up with black drumsticks. Now I add sauce in the last 5 to 7 minutes. It sticks well and doesn’t burn.
You can check doneness a few different ways. Pressing the meat helps because cooked drumsticks feel firmer. Cutting near the bone works too, but you’ll lose some juice. A thermometer is the easiest method. Drumsticks might look dark on the outside but still be undercooked, so the thermometer saves you from guessing. When it hits at least 165 degrees, you’re safe, and at 175 to 180, the meat pulls off the bone like magic.
Drumsticks take longer than other cuts, but they’re very forgiving. Even if you cook them a little extra, they stay moist because the bone and darker meat keep them juicy. Once you figure out the timing and turn them often, you’ll get drumsticks that are crispy, tender, and perfect for grilling anytime.
How Long to Grill Chicken Wings
Chicken wings cook faster than most other chicken cuts, which makes them great for quick grilling. On a medium high grill, wings usually take about 20 to 25 minutes total. I like to start them over direct heat for about 5 minutes per side to get that nice golden color. After that, I move them to indirect heat so they can finish cooking without burning. Wings are small, but the skin can burn fast if you leave them over high flames too long. When the inside reaches 165 degrees, they’re done, though wings taste even better around 175 because the meat gets more tender.
One thing I learned is that wings cook unevenly if you keep flipping them too much. I used to panic and flip them nonstop, and they never browned right. Now I give them time to sit still on the grill. Letting each side cook for a few minutes helps the skin crisp up nicely. Flats and drumettes cook at slightly different speeds too. Flats usually finish a little faster because they’re thinner. If you mix them on one tray, it helps to pull the flats off the grill a few minutes early so they don’t overcook.
Saucing wings is a whole different story. A lot of people add sauce at the beginning, but that almost always leads to burnt wings. Most sauces have sugar, and sugar burns quickly. I used to end up with wings that looked black before the inside was done. Now I add sauce only in the last 3 to 5 minutes. The sauce gets warm, sticky, and delicious without burning. Sometimes I even grill the wings dry and toss them in sauce after cooking. Both ways work great.
Another thing that helps is patting the wings dry before seasoning them. Moisture on the skin makes it harder for them to crisp. When the wings are dry, the seasoning sticks better and the skin tightens up nicely on the grill. If the grill gets too hot and the wings start to flare up, I slide them to a cooler part of the grill. Indirect heat is your friend when grilling wings because it lets them cook through without turning black.
Wings are one of the easiest cuts to get right once you know the timing. They cook fast, they stay juicy, and they’re perfect for a quick cookout or even a weeknight dinner. After a few tries, you’ll find your favorite timing and method, and grilling wings will feel like second nature.
How Long to Grill Chicken Legs
Chicken legs, also known as leg quarters, take a bit longer to grill because they have both the thigh and the drumstick connected. These bigger pieces usually need about 35 to 45 minutes on a medium heat grill. They cook slower than smaller cuts because the bone is thick and the meat is deeper. I always start chicken legs on indirect heat for the first 25 to 30 minutes. This lets the inside cook gently without burning the skin. After that, I move them over direct heat for the last 10 minutes to get that nice golden, crispy skin everyone loves. The safest way to know they’re done is checking that the inside reaches at least 165 degrees, though they taste even better around 180 because the meat gets soft and pulls off the bone easily.
When I first tried grilling chicken legs, I made the mistake of putting them right over the hottest part of the grill. The skin burned before the inside was even halfway cooked. It was really frustrating. Once I learned to use indirect heat, everything got easier. Chicken legs are perfect for the two zone grilling method. One side of the grill is hot, and the other side is cooler. You cook them mostly on the cooler side, then finish on the hotter side. It sounds fancy, but it’s actually super simple, and it helps a lot.
Chicken legs have more fat than breasts, so they can cause flare ups. If you see flames popping up under the legs, just move them a little or close the lid for a minute. The grill calms down quickly. Keeping the skin dry before grilling also helps. Wet skin steams instead of crisping. I usually pat the legs dry with a paper towel and then add my seasoning. When the skin is dry, it browns better and tastes much nicer.
Turning the legs every 5 to 7 minutes keeps them cooking evenly. And don’t worry if they look darker than other chicken cuts. Leg meat is darker in general, and the skin can get deep golden brown without being burnt. Pressing the thickest part of the leg can help too. Cooked legs feel firmer, but not rock hard. If they’re still soft and rubbery, they need more time. A thermometer is the easiest way to check, especially with larger pieces.
Chicken legs are one of the best cuts for grilling because they stay juicy even if you cook them a little longer. Once you get the timing right and use both direct and indirect heat, they come out tender, flavorful, and perfect for any meal.
How Long to Grill Whole Chicken
Grilling a whole chicken takes more time and patience, but the results are totally worth it. A whole chicken usually needs about 1 hour to 1 hour and 20 minutes on the grill, depending on the size. The best way to grill it is with indirect heat, meaning you keep the chicken away from the direct flames. If you put it right over high heat, the outside will burn way before the inside is cooked. I set my grill to medium heat and place the chicken on the cooler side, then close the lid. It cooks slowly and evenly that way. The chicken is done when it reaches 165 degrees in the thickest part of the breast and the thigh.
One thing that changed the way I grill whole chickens is spatchcocking. That’s when you remove the backbone and flatten the chicken. It cooks faster, usually around 45 to 55 minutes, and it cooks more evenly because the heat spreads across the whole bird. Before I learned this trick, I used to deal with undercooked thighs and overcooked breasts all the time. Flattening the chicken fixed that problem and made the skin crisp up beautifully.
Rotisserie grilling is another great method if you have the attachment. A rotisserie turns the chicken the whole time, which keeps the juices moving and the skin browning evenly. A rotisserie chicken usually needs about 1 hour to an hour and 15 minutes. I remember the first time I made one. I kept checking it every five minutes because I didn’t trust myself, but it came out perfect. The slow spinning made the meat so tender that it practically fell off the bone.
Whole chickens cook best when the skin is dry before grilling. Dry skin gets crispy, while wet skin just steams. I usually pat the chicken dry with paper towels and let it sit for 10 minutes while the grill heats up. I also avoid saucing the chicken early because barbecue sauce burns fast. I brush on the sauce only in the last 10 minutes. It sticks better and doesn’t turn black.
To check doneness, I always use a thermometer. Whole chickens can look done on the outside long before the inside is fully cooked. The thermometer takes away the guesswork. You want the breast at 165 degrees and the thigh closer to 175. Let the chicken rest for 10 minutes after grilling so the juices settle. It makes the meat taste even better.
A whole chicken takes more time than smaller cuts, but the flavor and juiciness are unbeatable. Once you get used to indirect heat and steady timing, grilling a whole chicken feels simple and gives you a meal that looks and tastes amazing.
How Long to Grill Chicken Kabobs
Chicken kabobs cook faster than most people expect because the meat is cut into small pieces. On a medium high grill, chicken kabobs usually take about 10 to 15 minutes total. The key is cutting the chicken into even sized cubes so they cook at the same speed. If some pieces are huge and others are tiny, you’ll end up with a mix of dried out chunks and undercooked ones. I try to cut the chicken into pieces about the size of a big grape. That size cooks quickly but still stays juicy. You want the kabobs to reach 165 degrees inside, just like any other chicken.
I learned early on that packing the pieces too close together on the skewer slows the cooking. When the chicken can’t get enough airflow, it takes longer to cook and doesn’t brown well. Leaving a tiny bit of space between each piece makes a huge difference. It feels weird at first because most of us want to fill the skewer, but spacing helps the grill do its job. If you’re adding vegetables like peppers or onions, remember that they cook slower than chicken. I sometimes cut them smaller or cook them on separate skewers so the chicken doesn’t burn while waiting for the veggies to soften.
Kabobs burn easily if the grill is too hot, especially when you use marinades with sugar. I used to put my kabobs directly over flames and then panic when they turned black in minutes. Now I heat the grill to medium high and keep an eye on them. Turning the kabobs every few minutes helps them cook evenly without getting charred. I like to brush them with marinade during the last few minutes of cooking so the flavors soak in without burning. If the marinade is thick or sweet, adding it too early almost always leads to burnt edges.
Another thing that helps a lot is soaking wooden skewers in water for at least 20 minutes if you’re using them. I forgot to do this once, and the ends of the skewers caught fire. The kabobs were fine, but I felt pretty silly watching my skewers burn up. Soaking them keeps that from happening and makes grilling much easier. Metal skewers don’t have this problem, but they get hot, so use tongs when flipping them.
Chicken kabobs are great because they cook fast, taste great with simple seasonings, and don’t need much effort. Once you learn the right cube size, spacing, and timing, you can grill kabobs anytime and make them come out juicy and flavorful every single time.
How Long to Grill Frozen Chicken
Grilling frozen chicken isn’t something I used to recommend, but sometimes life happens and you forget to thaw the chicken. When you grill frozen chicken, you have to add a lot more time. Most frozen chicken pieces take about 50 percent longer than thawed chicken. So if thawed chicken breasts take around 12 to 15 minutes, frozen ones can take 20 to 30 minutes. Thighs and drumsticks take even longer, sometimes up to 45 minutes. The biggest thing to remember is that frozen chicken should always be cooked with indirect heat. If you put frozen pieces over high flames, the outside will burn before the inside even starts to thaw.
I learned this lesson the hard way one summer. I tossed frozen chicken thighs right onto the hot part of the grill, thinking I could rush the cooking. The outside turned black while the inside stayed icy. It was a total mess. Now I always set my grill to medium heat and place the frozen chicken on the cooler side. I close the lid and let the chicken thaw slowly while it cooks. It takes patience, but the results are much better. After about 15 minutes, the chicken usually starts to soften enough to season it or brush on a marinade.
Another important thing is to avoid adding sugary sauces until the chicken is almost done. With frozen chicken, the cooking time is longer, so sauces can burn even faster than usual. I wait until the last 5 to 10 minutes to add sauce. It sticks better and doesn’t turn bitter. Also, flipping the chicken often helps it cook more evenly. Frozen chicken can have cold spots, so turning it every 5 to 7 minutes helps the heat reach all parts of the meat.
The biggest challenge is checking doneness. Frozen chicken can look fully cooked on the outside while the inside is still underdone. That’s why a meat thermometer is your best friend. I used to try cutting into the chicken to check, but that lets the juices run out and dries out the meat. Using a thermometer is easier and gives you accurate results. You want the chicken to reach at least 165 degrees in the thickest part.
Even though grilling frozen chicken takes longer and needs more attention, it can still come out juicy and tasty if you’re patient. Indirect heat, steady flipping, and careful seasoning all help the chicken cook evenly. It’s not the fastest method, but it works well when you forget to thaw dinner and still want something grilled.
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How to Check If Grilled Chicken Is Done
Checking if grilled chicken is done can feel confusing at first, but once you learn a few simple tricks, it becomes really easy. The safest and most accurate way is using a meat thermometer. You want the chicken to reach 165 degrees in the thickest part. I used to avoid using a thermometer because I thought it made things too complicated, but honestly, it made grilling so much easier. No more guessing, no more cutting into the chicken too early, and no more serving undercooked chicken by accident. You just poke the thermometer in, wait a few seconds, and you know for sure if it’s ready.
There are some visual signs that help too, but they’re not always perfect. Cooked chicken feels firm when you press it gently with tongs. Raw chicken feels soft and squishy. As it cooks, it becomes firmer but still a little bouncy. If it feels as hard as a rock, it’s probably overcooked. You can also check the juices. When the juices run clear instead of pink, that’s a good sign the chicken is close to done. I used to rely only on the color of the juice, but I learned that some cuts can still show a slight pink shade around the bone even when they’re fully cooked. That’s why temperature is the safest guide.
Another method is cutting into the chicken, but this should be your last option. When you cut the chicken too early, the juices spill out, and the meat gets dry. If you have to check this way, slice the thickest part and look for white meat with no raw spots. The texture should look firm and not shiny or rubbery. I used this method before I bought a thermometer, and it worked fine most of the time, but I definitely dried out a few pieces from checking too often.
One thing that surprises people is that chicken keeps cooking a little even after you take it off the grill. This is called carryover cooking. If your chicken is at 162 degrees and you let it rest for a few minutes, it will usually reach 165 on its own. I didn’t believe this at first, but after trying it a few times, I saw how well it works. Letting the chicken rest also helps the juices settle, making it taste juicier.
Once you get used to checking the temperature and feeling the texture, you’ll know exactly when your chicken is done without guessing. It makes grilling way less stressful and gives you better results every time.
Best Grilling Temperatures for Chicken
Getting the temperature right is one of the most important parts of grilling chicken. If the grill is too hot, the outside burns before the inside cooks. If it’s too cool, the chicken takes forever and turns dry. The best temperature for most chicken pieces is medium high heat, which is around 375 to 450 degrees. This gives the chicken a nice sear while still letting the inside cook evenly. I used to crank my grill all the way up, thinking hotter meant better, but all I got was burnt skin and raw centers. Once I learned to keep the temperature steady, everything started coming out way better.
Different cuts of chicken need slightly different heat levels. Boneless breasts, thighs, and wings do great on medium high heat. Bone in pieces like drumsticks and leg quarters cook better at medium heat, around 350 to 375 degrees, because the heat needs more time to work through the bone. Whole chickens almost always need indirect heat at 350 degrees or lower. If you put a whole chicken over high flames, the skin turns black fast and the inside stays raw. I made that mistake once and the entire kitchen smelled like burnt chicken. Learning to use indirect heat changed that completely for me.
Using two zone grilling makes temperature control even easier. One side of the grill is hot for searing, and the other side is cooler for finishing. I use this method almost every time now. If the chicken starts to burn, I just move it to the cooler side. If it looks pale, I move it to the hotter side. Gas grills make this super simple because you can adjust the burners. Charcoal grills take a bit more practice, but arranging the coals on one side works really well. Once you get comfortable with two zones, grilling becomes much more predictable.
Another helpful tool is the grill thermometer on the lid, but keep in mind that it isn’t always accurate. Sometimes it reads higher or lower than the actual temperature where the chicken sits. That’s why I like using an instant read thermometer for the meat itself. Knowing both the grill temperature and the food temperature gives you complete control. I used to guess all the time and hope for the best. Now I feel like I actually know what I’m doing.
Once you understand the best temperatures for each cut, grilling chicken becomes easy. You won’t stress about burning it or undercooking it. You just keep the grill steady, use the right heat zone, and let the chicken cook until it reaches a safe temperature. It’s simple, and it gives you juicy, perfectly grilled chicken every time.
Conclusion
Grilling chicken becomes a lot easier once you understand the right timing and temperature for each cut. Every piece cooks a little differently, but when you know what to look for, you can grill with confidence instead of guessing. Chicken breasts need quick cooking at medium high heat, thighs and drumsticks like slower, steady heat, and whole chickens do best with indirect heat and patience. Learning these simple patterns saves you from dried out chicken or undercooked spots. I wish I had known all of this when I first started grilling. It would have saved me so many burned dinners.
Using a thermometer takes away so much stress. It tells you exactly when the chicken is done and keeps everything safe to eat. Checking textures, watching the juices, and flipping at the right times all make a big difference too. The more you practice, the easier it all feels. Before long, you’ll start to notice how the chicken looks, smells, and even sounds on the grill. Those little details help more than any rule does.
What matters most is keeping things simple. Use the right heat, give the chicken time to cook, and don’t rush the process. Chicken tastes its best when it cooks evenly and rests for a few minutes afterward. Once you get the hang of these steps, you’ll be grilling juicy, flavorful chicken without stress. Try different cuts, experiment with seasonings, and make it fun. Grilling is one of those things where the more you do it, the better everything turns out. If you ever want help with more grilling tips, recipes, or troubleshooting, I’m here to help anytime.