Chicken that has been grilled is a classic treat that almost every meat-eater loves. It can be served as a side dish with biryani or rice and chicken curry or an appetizer with chutney. It’s low in calories and fat and has a lot of good nutrients. Chicken that has been grilled is another great source of protein. When people get enough of this nutrient, they are more likely to keep their muscle mass and healthy metabolism. So it makes sense that chicken can stick with you from childhood to adulthood.
How to Grill a Whole Chicken?
When the grill gets to 350 F, put the chicken on it. On a gas grill, put the chicken over the burner that isn’t on, and on a charcoal grill, put the chicken on the other side of the charcoal pile. Watch the temperature and change it if you need to.
Close the lid and cook for 1 to 1 1/2 hours, or until a thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165 F. Move the chicken to a cutting board and let it sit there 10 minutes before cutting it up.
Tips for Whole Grilled Chicken
Setting up your grill for indirect heat is the key to grilling a whole chicken that tastes great. Like this recipe for roasted chicken, the indirect heat method roasts the chicken until it is right. Since the chicken isn’t over the flames, you won’t have to deal with flare-ups, burned skin, or raw meat.
When grilling a chicken, I always bring it for between 8 and 12 hours. This isn’t a rule, but trust me when I say you’ll be glad I suggested it.
I kept the seasonings for this recipe very simple, but I’ve also given you some ideas for spice and herb combinations that will give your grilled chicken some delicious variety.
Using Indirect Heat
I said we would cook the chicken without direct heat, which is the secret to getting rid of flare-ups and cooking chicken evenly. We’re cooking the same way an oven does, but with all the grill benefits, like keeping the kitchen cool when it’s hot outside.
Follow the steps below to set up your grill for cooking without direct heat. Note: Before putting the chicken on the grilling grate, I recommend putting a drip pan under the grate to catch the juices and fat released as the chicken cooks, making cleaning up a lot easier.
Three Burner Gas Grill – turn the burners left and right to medium and light them. Turn off the one in the middle. Put the drip pan on the burner that isn’t on and under the grate. You’ll put the chicken in the middle over the burner that isn’t on.
Four Burner Gas Grill – Set the two burners on the left to medium and light them. Turn off the two on the right. Put the drip pan on top of the burners that aren’t on under the grate. You will put the chicken in the middle of the two off burners.
Charcoal Grill – Use a chimney lighter to light the charcoal. Pour the charcoal out of the chimney and move it to one side of the grill. Leave the coals off the other side. Put the drip pan under the grate on the side that doesn’t have charcoal. The chicken will go on the side of the grill where there is no charcoal.
Ingredients
- 1 (3 – 4 lb.) whole chicken, brined for at least 8 hours (brining is optional but delicious)
- 3 Tbsp. olive oil
- One and ½ tsp. kosher salt
- 1 tsp. ground black pepper
Instructions
- Take the chicken out of its packaging and take the giblets out of its body cavity and neck.
- Tie the chicken’s legs together and tuck its wings under its back.
- Rub olive oil into the chicken’s breast, legs, wings, and back.
- Salt and pepper the chicken and season the legs and wings.
- Place on a preheated 350°F grill and cook for 1 to 1 1/2 hours, or until a thermometer inserted into the thickest part of the thigh without touching the bone reads 165°F. See the note below for placing the chicken and cooking it indirectly.
- Please move to a cutting board and let it sit for 10 minutes before carving.
What is Grilling?
Grilling is a way to cook food by putting dry heat on top, usually from above or below. Some people call it “barbecuing,” but that word can also mean a different way to cook. There is usually a lot of direct, radiant heat when grilling, and it is usually used to cook meat quickly. A grill, grill pan, or griddle is used for cooking food that needs to be grilled.
When you use a grill, most of the heat to the food comes from thermal radiation. Heat moves directly from one place to another when you use a grill pan or skillet. In the United States and Canada, grilling is called “broiling” when the heat source comes from above.
In this case, the pan that holds the food is called a broiler pan, and thermal radiation is how heat moves from the pan to the food. When you grill directly, the food is often heated to more than 260 °C. The Maillard reaction is a chemical process that gives grilled meat the smell of roasting. The Maillard reaction happens only when food gets hotter than 155 °C.
The scientific explanation says that grilling is a fast way to cook with dry heat that uses “a lot of direct, radiant heat.” Direct conduction is used for frying in a pan or grill, while thermal radiation is used for grilling. When you grill, the temperature can often go above 260 °C/500 °F. This makes grilling a fast way to cook that you have to watch. If not, your perfectly cooked hot dogs will become road flares in minutes.
What is the Best Internal Temperature for Chicken?
If you only remember one temperature, it should be 165 degrees Fahrenheit (75 degrees Celsius). This is the lowest safe temperature for the inside of the chicken. Even though you want to cook your legs and thighs a little longer, you will know they are safe to eat. Some recipes say to cut the meat and see if the juices are clear. If they are, the chicken is done. Clear juices are not a good way to tell if something is done. Depending on how old the bird is, the juices might not come out until it’s been cooked way too long.
When the temperature inside the chicken reaches 165oF (75oC), it is done cooking. The safe internal temperature for meat is 165oF, no matter how it was cooked, how hot it was, or what kind of meat it was. This is true for white meat like chicken breasts and wings and dark meat like drumsticks and thighs.
How Long to Grill Chicken Leg Quarters?
Legs and thighs take longer to cook than breasts or wings because they have the biggest bones. Whole chicken legs should be grilled over indirect heat for 30 to 40 minutes, with a 15-minute turn every 15 minutes. Finish for about 10 minutes over direct heat, 5 minutes per side. Because they have dark meat and bones, you should wait until the inside temperature is between 180 and 190 degrees Fahrenheit before taking them off the grill. The meat is safe at 165 °F but tastes much better and is more tender at 180 °F.
Depending on how big your quarters are, it can take 40 and 55 minutes to cook them through on the grill. Always use a meat thermometer to ensure the meat is at the right temperature to avoid getting sick, and it would help if you aimed for between 165 and 170 degrees F.
How Long do you Grill Chicken Breast for?
Most chicken breasts without bones and skin weigh between 5 and 8 ounces. It only takes 12 to 15 minutes to cook. Make sure they don’t burn by turning them every 5 minutes. It’s best to use direct heat at a medium level. A bone-in, the skin-on breast will take twice as long to cook on the grill as a boneless, skinless breast. Figure about 25 minutes. Use indirect medium heat for the first half of the cooking, then finish with direct heat, careful not to burn the skin. For about 9–10 minutes, grill. When the chicken breasts are half done, flip them over. I usually grill my chicken for about 10 minutes, turning them over halfway through so they get nice grill marks on both sides.
Do you Grill a Whole Chicken Breast Up or Down?
One way to make it work is to start with the breast side down, which keeps the meat juicy. Even though the chicken is great, you can take it to the next level by making a simple pan sauce with a few more ingredients. Place the chicken with the skin down on the cooler side of the grill. Cover and cook for about 20 minutes until the fat has melted and the skin is crisp and golden. Once the grill is properly heated, place the chicken breasts skin down on the high heat side.
Conclusion
It is good to cook the chicken to an internal temperature of 165oF, but it’s also important for food safety because undercooked chicken can make you sick with salmonella. So, if you don’t want to get sick from eating chicken, it’s important to ensure it gets to the right internal temperature. At medium-high heat (425 degrees Fahrenheit), cook chicken breasts for 5 to 7 minutes per side (until your internal temperature hits 157-160 degrees). Turn the chicken often so both sides cook evenly, and watch out for “hot spots” on the grill. Some pieces of chicken may start to turn black.
