Grill Smarts: 13 Expert-Approved Ways to Grill the Best Chicken

Grilling chicken can be a rewarding and delicious experience, but getting it just right—juicy, flavorful, and perfectly cooked—can be a challenge. Whether you're a novice or an experienced griller, mastering the art of chicken grilling requires technique, patience, and a little know-how. That’s why we’ve rounded up 13 expert-approved methods that will help you achieve perfectly grilled chicken every time.



1. Start with Quality Chicken

Before diving into the grilling techniques, it’s important to start with high-quality chicken. Whether you choose bone-in, skin-on chicken thighs, boneless chicken breasts, or whole chickens, fresh, well-sourced poultry will ensure better results. Look for organic or free-range options when possible.

2. Marinate for Maximum Flavor

A good marinade can elevate the flavor of your chicken. Let your chicken soak in a marinade of olive oil, herbs, spices, and acid (like lemon juice or vinegar) for at least 30 minutes—preferably a few hours. This helps tenderize the meat and infuse it with delicious flavors.

3. Use Direct and Indirect Heat

One of the best ways to grill chicken is by using a combination of direct and indirect heat. For example, sear your chicken over direct heat (directly above the flame) for a few minutes to lock in those flavorful grill marks, then move it to indirect heat (away from the flame) to finish cooking more slowly and evenly.



4. Perfect Your Grill Temperature

Controlling your grill’s temperature is key to grilling chicken to perfection. Preheat your grill to medium-high heat for direct grilling. If you're cooking larger cuts, like whole chickens or bone-in thighs, aim for a lower temperature (around 350°F) to allow the meat to cook through without burning.

5. Sear First, Then Move to Indirect Heat

For crispy skin and juicy meat, start by searing your chicken over direct heat to create those mouth-watering grill marks. Once the sear is achieved, move the chicken to a cooler side of the grill (indirect heat) to cook through without drying out.

6. Grill Bone-In Chicken with the Lid Closed

Grilling bone-in cuts, like drumsticks and thighs, requires patience. To ensure the chicken cooks through properly without drying out, keep the grill lid closed. This helps trap the heat, allowing the chicken to cook evenly while maintaining its moisture.

7. Opt for a Beer Can Chicken for Flavor and Moisture

If you're cooking a whole chicken, try the “beer can chicken” method. Place a half-filled beer can (or another liquid of choice) inside the chicken’s cavity, and balance it upright on the grill. This method not only infuses the chicken with flavor but also helps keep it moist throughout the grilling process.

8. Spatchcock Your Chicken for Even Cooking

Spatchcocking (or butterflying) is a technique where you remove the chicken's backbone, allowing it to lay flat on the grill. This method ensures even cooking and reduces grill time, making it a great option for whole chickens.

9. Grill with the Skin On for Crispy Results

If you’re grilling chicken thighs or breasts, keep the skin on! The skin helps lock in moisture while crisping up beautifully on the grill. If you’re worried about flare-ups, just move the chicken to indirect heat once it’s golden and crispy to avoid burning the skin.

10. Use a Meat Thermometer

To avoid overcooking or undercooking your chicken, always use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C) in the thickest part to ensure it’s cooked properly while remaining juicy and tender.

11. Add Flavor with Wood Chips

For an added depth of flavor, try using wood chips or chunks on your grill. Soak the wood chips in water for about 30 minutes before adding them to the hot coals or a smoker box if using a gas grill. The wood smoke will infuse your chicken with rich, smoky notes that make every bite more irresistible.

12. Baste with Sauces or Glazes

For extra flavor and a glossy finish, consider basting your chicken with your favorite BBQ sauce or glaze during the last few minutes of grilling. Be sure to wait until the chicken is almost fully cooked before applying the sauce to prevent it from burning.

13. Let the Chicken Rest

Once you’ve taken your chicken off the grill, resist the urge to dive right in. Let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful when you slice into it.

Final Thoughts

Grilling chicken is all about balancing heat, technique, and timing. By following these 13 expert-approved methods, you’ll be able to master the grill and create mouthwatering chicken every time. From marinating and perfecting your grill temperature to experimenting with wood chips and sauces, there’s a world of delicious possibilities waiting for you. So fire up your grill, grab your tongs, and get ready to enjoy some of the best grilled chicken you’ve ever tasted!

Happy grilling!

Location: United States

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