What Temperature to Grill Chicken?

Have a question about what temperature to grill chicken? You are not alone, and many cooks are confused about what temperature to grill chicken. In this article, we’ll answer your question and show you some basic steps to cook your favorite chicken. We’ll also guide you on preparing chicken for the grill, including some of our favorite chicken recipes. After all, chicken is one of the most popular dishes you can cook at home.

When it comes to the temperature for grilled chicken, the general rule of thumb is between 350 F and 450°F. Never exceed 500 degrees because this will cause your chicken to dry out before it is safe. It is best to use a grill surface thermometer instead of a food thermometer to determine the temperature. The right temperature for your chicken will depend on the chicken you’re grilling. Here’s how to grill chicken at 350 F!

What is the Perfect Temperature for Different Pieces of Chicken?

Here are the typical grilling times for chicken parts of various sizes for your reference:

  • It will take 8 to 12 minutes to cook 6 to 8 ounces of boneless, skinless chicken breast over medium-high heat (350 °F).
  • 10 to 12 ounces of bone-in chicken breast cooked for 30 to 40 minutes at 350 °F over indirect medium heat
  • 30 to 40 minutes over indirect medium heat (350 °F) for a leg or thigh with the bone in.
  • Four ounces of boneless, skinless thigh meat cooked for 8 to 10 minutes at high heat (450 to 650 °F).
  • 2 to 3 ounces of chicken wings, cooked for 18 to 20 minutes at 350 °F on a direct medium heat source.
  • 3 1/2–4 1/2 kg. Whole chicken cooked for 1 1/2–2 hours at 350 °F over indirect medium heat.

What is the Ideal Internal Chicken Temperature?

One hundred sixty-five degrees Fahrenheit (75 °C) is the only temperature you should be able to recall, and this is the lowest internal temperature at which chicken is safe.

You can eat your legs and thighs even though you may want to cook them more thoroughly.

Some recipes advise cutting the meat and checking the juices to see if the chicken is done. Clear liquids are not a trustworthy sign that something is finished, and juices may not run clear until the bird is well cooked, depending on age.

Should you Rub, Brine, or Marinate Food Before Cooking? What’s the Impact on Cooking Time?

While adding flavor, wet brining and marinades can lengthen the cooking time for chicken with skin on. The skin takes longer to dry before it turns dark.

Whether marinated or not, boneless chicken parts cook for the same length.

Dry rubs for chicken will speed the cooking time without affecting skin drying.

Remember that the best grilling seasonings are the simplest: salt and pepper. More delicate flavors like herbs will be overpowered by the smoke from the charcoal when grilling. Additionally, if you intend to cover the food in sauce at the very end, you will only serve to hide the other flavors of the marinade or rub.

Even though this advice is effective, the final word belongs to the thermometer. Quality cannot be hurried.

What is the Cooking Preparation for Grilling?

Let’s prepare and assemble the grill before moving on to the cutting.

Always Get the Grill Ready.

No of the variety of chicken on the menu, your grill must first warm before beginning the labor-intensive process of preparing dinner.

For at least 15 minutes, operate the grill at high heat. So that they have the necessary heat to transfer to the chicken, let the cooking grates absorb heat.

Charcoal briquettes require some time to fire; however, this only extends the procedure by a short amount. In the end, the setup times are practically equal.

Use a grill brush to remove any food residue from the grates after the grill has been lighted and heated.

Make Zones of Direct and Indirect Heat.

A two-zone fire must always be prepared before grilling. This is particularly true when it comes to chicken because the addition of sugary sauces might cause flare-ups.

Creating direct and indirect heat sources is known as a two-zone fire. This shielded space can serve as a secure location for a hot grill or as the roasting position for a full chicken during a prolonged cook.

Leave one or two burners off a gas grill to produce an indirect heat source. On a charcoal grill, leave a spot on the fire grate without any coals to produce an indirect heat source.

While an indirect heat recipe is similar to an oven, a direct heat recipe is similar to a grill.

Get a Thermometer with an Instant-Read and a Timer.

Heavy-duty tongs, grill gloves, a timer, and an instant-read thermometer are necessary when grilling chicken. Tongs and gloves are necessary, but a timer and thermometer are absolute need.

Overdoneness is the grilled chicken’s worst enemy. A buddy questioned me last week about how to grill chicken breasts without making them tough and dried out. I advised her to utilize the phone’s timer and go out and purchase a thermometer. Her opinion? Quick success!

Cook chicken until the internal temperature reaches 165°F. More cooking deprives the meat of its tender tenderness, and the thin breasts are a prime example of this. The thermometer consistently produces precisely cooked poultry, and the timer helps you stay on schedule.

How to Cook a Whole Chicken on the Grill?

On Sundays, I enjoy grilling a whole chicken. It might be a wonderful dinner to close the weekend or a way to transport leftovers or prepare meals for the coming week.

This is what you should do:

Season the chicken liberally on all sides. Consider salting the chicken overnight in the refrigerator with the door open if you want the skin to be especially crispy.

Think about spatchcocking. Consider spatchcocking if you want to barbecue a complete chicken in the shortest time. To spatchcock, a chicken is to cut out its backbone and lay it flat on the grill. The chicken cooks more quickly and with similarly delicious outcomes due to the larger surface area exposed to heat.

Truss the chicken if not. Use this instruction on trussing a chicken if you want to go for it with a full bird.

Rast over indirect medium heat for about 1 hour and 15 minutes (350 to 450 degrees Fahrenheit). An instant-read thermometer reading of 165° F indicates that the chicken is finished cooking. It won’t take more than an hour and fifteen minutes to barbecue a 4- to 5-pound chicken.

Using a grill with charcoal? Place the chicken on the grill with the legs toward the lighted embers using a charcoal grill. Compared to the lean meat of the breast, the darker meat of the chicken’s legs and thighs can withstand greater heat. The breast meat can reach room temperature by cooking the chicken in this orientation without worrying about overcooking the rest of the bird.

What are the Mistake One Does While Grilling Chicken?

Not Getting off to a Good Start

At the very least, it should be free of hormones and antibiotics. It is likely to taste well if the yardstrutter is reared properly.

Leaving Out the Seasoning

Before you put it on the grill, be sure to season it with salt and pepper.

Cooking it at a Temperature that is too High

The skin will burn before the meat cooks if the grill is too high for the chicken. On a charcoal grill, medium-low is ideal, while on a gas grill, medium. By doing so, you’ll get crisp skin and prevent flare-ups.

Skinless, Boneless Chicken that has been Dried

Dark meat has a richer flavor on the bone and keeps its moisture better when grilled. On a charcoal grill, cook skinless, boneless chicken breasts at medium-low heat; on a gas grill, cook them at medium-high heat. Keep a close eye on it and remove it just before it becomes cooked (the heat will carry over the cooking as it rests).

Not Paying Attention

As you cook, you’ll find certain parts of your brown grill food faster than others. The chicken must be turned and moved around until all of the pieces are cooked equally. You can identify the cool areas by placing your hand over the grill. To have a clear, cool place to move the chicken to if the skin is cooking too quickly before the flesh is done, it is also best to set up a two-zone fire (on a charcoal grill, shift coals to one side or keep one burner off).

What are the Benefits of Eating Grilled Chicken?

Boost your Protein Intake

Given its high protein content, chicken is a popular option for those seeking muscle mass. But protein isn’t just for bodybuilders! Every cell in your body needs this nutrient to function properly, and your body needs protein to produce enzymes, hormones, and other substances. Additionally, it supports the cartilage, blood, muscles, tissues, and bones. Remember that protein cannot be stored by the body as other nutrients can; therefore, you must constantly feed your body with it.

Reduce Weight

Grilled chicken is almost usually a mainstay of any diet plan that aims to be healthy. This is because grilled chicken is leaner and has significantly fewer calories and fat than other varieties of meat. Regular consumption can aid in weight loss, particularly when substituted for fatty meats like beef or hog. The most beneficial aspect of chicken is that it can facilitate weight loss. You won’t feel like you’re missing out much because chicken can be used to make a variety of soups, salads, and casseroles. And following your meals, you’ll feel content and full!

Support Bone Health

In addition to protein, grilled chicken is a great source of calcium and phosphorus, two minerals that support healthy, strong bones. Young people rarely think about their bones, yet your choices today will affect how healthy your bones will be in the future. By consuming adequate calcium, you can create strong bones and reduce your risk of osteoporosis and arthritis.

What are the Disadvantages of Grilling Chicken?

Health Dangers

The intense heat of grilling interacts with the proteins in meat products to produce heterocyclic amines, which constitute a serious cancer concern even though food cooked on a grill has less fat and calories. However, this risk is reduced by briefly microwaving meat before putting it on the grill. Deep-frying and grilling also create harmful molecules known as advanced glycation end products, leading to diabetes, heart disease, and even Alzheimer’s.

Fire Risk

According to the National Fire Protection Association, 7,700 residential fires every year between 2004 and 2008 involved grills, hibachis, or barbecues. These incidents resulted in 13 fatalities, 120 injuries, and $70 million in property damage yearly. To put those figures into context, NBC 12 in Richmond, Virginia, reported in June 2011 that 32 individuals were forced to flee their homes after a fire completely damaged an apartment complex’s entire building. A resident’s grilling on his third-floor balcony caused the fire.


When grilling skinless and boneless chicken breasts, you can cook them at 400 degrees. The important thing is that you cook them evenly. Remember that they may turn black during the process, so check them frequently and flip them. A good rule for grilled chicken breasts is to pound them 3/4-inch thick. You can also cook skinless chicken breasts at 400 degrees for maximum flavor and crispness. Flip the chicken after the first five minutes; otherwise, it may burn.