Best Grilled Chicken


Grilling chicken, a culinary delight enjoyed by many worldwide, is an art that balances flavor, texture, and technique.

This guide delves into the nuances of achieving the perfect grilled chicken, from choosing the right cut and marinating to mastering the grilling process and serving a delectable dish.

Choosing the Right Chicken Cut

The first step to grilling chicken begins with selecting the appropriate cut. Each cut offers unique flavors and textures:

  1. Chicken Breast: Known for its leanness, chicken breast is a favorite among health-conscious individuals. However, its low-fat content makes it prone to drying out if not grilled properly.
  2. Chicken Thighs: Juicier and more flavorful than breasts, thighs are forgiving on the grill and less likely to dry out.
  3. Chicken Drumsticks and Wings: These cuts are perfect for casual gatherings and have a high fat content, which translates to richer flavors.
  4. Whole Chicken: Grilling a whole chicken can be rewarding but requires careful attention to ensure even cooking.

Preparing the Chicken

Proper preparation is crucial to successful grilling. This involves trimming, brining, and marinating:

  1. Trimming: Remove any excess fat or skin, especially from chicken breasts and thighs. This helps in even cooking and prevents flare-ups on the grill.
  2. Brining: Soaking the chicken in a brine solution (water, salt, sugar, and sometimes spices) for a few hours can enhance moisture retention and flavor.
  3. Marinating: Marinating infuses the chicken with flavors. A basic marinade might include olive oil, lemon juice, garlic, herbs, and spices. For best results, marinate the chicken for at least 2 hours or overnight.

Essential Grilling Equipment

Having the right tools can make a significant difference:

  1. Grill: Whether you prefer a gas or charcoal grill, ensure it is clean and well-maintained. Each type has its advantages; gas grills offer convenience, while charcoal grills provide a smoky flavor.
  2. Grill Brush: A sturdy grill brush is essential for cleaning the grates before and after grilling.
  3. Tongs and Spatula: Long-handled tongs and a spatula help in handling the chicken without burning yourself.
  4. Meat Thermometer: To ensure the chicken is cooked to a safe internal temperature, a reliable meat thermometer is indispensable.
  5. Basting Brush: Useful for applying marinades or sauces during grilling.

The Grilling Process

Grilling chicken involves several key steps:

  1. Preheating the Grill: Preheat your grill to medium-high heat (about 375°F to 450°F). This ensures a good sear and helps prevent sticking.
  2. Oil the Grates: Lightly oil the grill grates to further prevent sticking.
  3. Grilling Techniques:
    • Direct Heat: Ideal for smaller cuts like breasts and wings. Place the chicken directly over the flames.
    • Indirect Heat: Suitable for larger cuts like thighs or whole chickens. Move the chicken to a cooler part of the grill after searing to cook through without burning.

Cooking Times and Temperatures

Cooking times vary based on the cut and thickness of the chicken. Here are some general guidelines:

  1. Chicken Breasts: 6-8 minutes per side. Internal temperature should reach 165°F.
  2. Chicken Thighs: 6-8 minutes per side. Internal temperature should reach 175°F.
  3. Chicken Drumsticks: 10-12 minutes per side. Internal temperature should reach 175°F.
  4. Whole Chicken: Requires indirect heat, cooked for 1.5 to 2 hours. Internal temperature should reach 165°F in the thickest part of the thigh.

Flavor Enhancements

  1. Seasoning: Simple salt and pepper can be effective, but a blend of herbs and spices can elevate the flavor profile. Consider using paprika, cumin, garlic powder, and dried herbs.
  2. Basting: Basting with a marinade or sauce during grilling keeps the chicken moist and flavorful. Be cautious with sugary sauces, as they can burn easily.
  3. Wood Chips: Adding wood chips to a charcoal grill or using a smoker box on a gas grill can infuse the chicken with additional smoky flavors.

Ensuring Juicy and Flavorful Chicken

  1. Avoid Overcooking: Use a meat thermometer to check doneness. Overcooking leads to dry chicken.
  2. Resting: Let the chicken rest for about 5-10 minutes after grilling. This allows the juices to redistribute, ensuring moist and flavorful meat.
  3. Butterfly the Chicken: For whole chickens, consider butterflying (spatchcocking) to promote even cooking.

Serving Suggestions

Grilled chicken can be served in various ways:

  1. Simple and Classic: Serve with a side of grilled vegetables, a fresh salad, or roasted potatoes.
  2. International Flavors:
    • Mediterranean: Serve with tzatziki sauce, pita bread, and a Greek salad.
    • Asian: Pair with a soy-ginger dipping sauce, jasmine rice, and steamed vegetables.
    • Mexican: Serve with tortillas, salsa, guacamole, and Mexican rice.

Tips and Tricks for Perfect Grilled Chicken

  1. Patience is Key: Allow the grill to preheat properly and avoid flipping the chicken too often.
  2. Zone Grilling: Create zones of direct and indirect heat on your grill to manage cooking times better.
  3. Lid Management: Keep the lid closed as much as possible to maintain consistent heat.

Grilled chicken is a versatile, healthy, and delicious option for any meal. This recipe provides step-by-step instructions to ensure your grilled chicken is juicy, flavorful, and perfectly cooked every time.


Full recipe video:

For the marinade:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For grilling:

  • Vegetable oil for the grill grates


1. Preparing the Chicken
  1. Trim the Chicken: Remove any excess fat from the chicken breasts. If the breasts are very thick, you can butterfly them (cut them in half horizontally) to ensure even cooking.
  2. Tenderize: Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet. This helps the chicken cook evenly and remain tender.
2. Making the Marinade
  1. Combine Ingredients: In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, oregano, basil, paprika, black pepper, and salt until well combined.
  2. Marinate: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight. Marinating overnight allows the flavors to penetrate the meat thoroughly.
3. Prepping the Grill
  1. Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 450°F). If using a charcoal grill, light the charcoal and wait until it is covered with white ash.
  2. Oil the Grates: Once the grill is preheated, clean the grates with a grill brush. Then, lightly oil the grates with vegetable oil using a paper towel and tongs to prevent the chicken from sticking.
4. Grilling the Chicken
  1. Remove Chicken from Marinade: Take the chicken breasts out of the marinade, letting the excess drip off. Discard the remaining marinade.
  2. Grill the Chicken: Place the chicken breasts on the preheated grill over direct heat. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to check for doneness.
  3. Create Grill Marks: To create attractive grill marks, rotate the chicken 90 degrees halfway through cooking each side.
  4. Avoid Overcooking: Be mindful not to overcook the chicken, as this can cause it to become dry.
5. Resting and Serving
  1. Rest the Chicken: Once the chicken reaches the proper internal temperature, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy result.
  2. Serve: Slice the chicken breasts against the grain and serve immediately. Grilled chicken pairs well with a variety of sides, such as grilled vegetables, salads, rice, or potatoes.

Tips for Success

  1. Consistent Thickness: Ensure all chicken breasts are of consistent thickness for even cooking.
  2. Marinating Time: The longer you marinate, the more flavorful the chicken will be. Aim for at least 2 hours, but overnight is best.
  3. Grill Temperature: Maintain a medium-high heat. If the grill is too hot, the outside of the chicken will burn before the inside is fully cooked.
  4. Internal Temperature: Always use a meat thermometer to check for doneness. The chicken is safe to eat when it reaches an internal temperature of 165°F.
  5. Resting Time: Don’t skip the resting step; it’s crucial for juicy chicken.


  • Spicy Grilled Chicken: Add 1 teaspoon of cayenne pepper or hot sauce to the marinade for a spicy kick.
  • Herb Grilled Chicken: Add fresh herbs like rosemary, thyme, or cilantro to the marinade for a fresh, herbaceous flavor.
  • Citrus Grilled Chicken: Substitute the lemon juice with lime or orange juice for a different citrusy flavor profile.


1. What is the best cut of chicken for grilling?

Answer: The best cuts for grilling are boneless, skinless chicken breasts, thighs, drumsticks, and wings. Each cut offers a different flavor and texture:

  • Breasts: Lean and cook quickly, but can dry out if overcooked.
  • Thighs: Juicy and flavorful, more forgiving on the grill.
  • Drumsticks: Rich in flavor and easy to handle.
  • Wings: Great for appetizers and finger foods, with a crispy skin when grilled properly.

2. How do I keep chicken from drying out on the grill?

Answer: To prevent chicken from drying out:

  • Marinate: Marinating adds moisture and flavor.
  • Brine: Soak the chicken in a brine solution (water, salt, sugar) for a few hours to enhance moisture retention.
  • Monitor Temperature: Use a meat thermometer to avoid overcooking. Remove chicken from the grill at 165°F for breasts and 175°F for thighs.
  • Rest: Let the chicken rest for 5-10 minutes after grilling to allow juices to redistribute.

3. How long should I marinate chicken before grilling?

Answer: Marinate the chicken for at least 2 hours, but overnight is ideal. This allows the flavors to penetrate the meat thoroughly. Avoid marinating for more than 24 hours, as the acid in the marinade can break down the proteins too much, resulting in mushy texture.

4. Should I use direct or indirect heat when grilling chicken?

Answer: Both methods can be used depending on the cut and desired outcome:

  • Direct Heat: Best for smaller cuts like breasts and wings. Cook directly over the flames for a shorter period.
  • Indirect Heat: Suitable for larger cuts like thighs or whole chickens. Sear over direct heat, then move to a cooler part of the grill to finish cooking without burning.

5. How can I achieve grill marks on my chicken?

Answer: To achieve attractive grill marks:

  • Preheat the grill to medium-high heat.
  • Ensure the grill grates are clean and oiled.
  • Place the chicken on the grill and let it cook undisturbed for 2-3 minutes.
  • Rotate the chicken 90 degrees and cook for another 2-3 minutes before flipping.

6. How do I know when the chicken is done?

Answer: Use a meat thermometer to check the internal temperature:

  • Chicken Breasts: 165°F
  • Chicken Thighs and Drumsticks: 175°F
  • Whole Chicken: 165°F in the thickest part of the thigh, avoiding the bone.

Visual cues include clear juices running out when the meat is pierced and the meat not being pink in the center.

7. What type of grill is best for cooking chicken?

Answer: Both gas and charcoal grills can be used:

  • Gas Grills: Offer convenience and precise temperature control.
  • Charcoal Grills: Provide a smoky flavor that many people prefer.

8. How should I clean my grill before and after cooking?


  • Before Cooking: Preheat the grill and use a grill brush to remove any debris from the grates. Lightly oil the grates to prevent sticking.
  • After Cooking: While the grill is still warm, use the grill brush to clean off any remaining food particles. This ensures a clean cooking surface for next time.

9. Can I use a grill pan if I don’t have an outdoor grill?

Answer: Yes, a grill pan is a great alternative for indoor cooking. Preheat the pan on the stove over medium-high heat, lightly oil it, and follow the same grilling steps. You won’t get the same smoky flavor, but you can achieve good grill marks and a tasty result.

10. What sides pair well with grilled chicken?

Answer: Grilled chicken pairs well with a variety of sides, including:

  • Grilled vegetables (asparagus, bell peppers, zucchini)
  • Fresh salads (Caesar, garden, Greek)
  • Starches (roasted potatoes, rice, quinoa)
  • Sauces (tzatziki, chimichurri, barbecue sauce)

11. How can I add a smoky flavor to my grilled chicken?

Answer: For a smoky flavor:

  • Charcoal Grill: Use wood chips (hickory, apple, mesquite) soaked in water for 30 minutes and added to the coals.
  • Gas Grill: Use a smoker box filled with soaked wood chips placed on the grill.

12. Can I grill frozen chicken?

Answer: It’s best to thaw chicken before grilling to ensure even cooking. Thaw chicken in the refrigerator overnight or use the defrost setting on your microwave. Grilling frozen chicken can result in uneven cooking and potentially unsafe temperatures.

By following these tips and guidelines, you can achieve perfectly grilled chicken every time, ensuring it’s flavorful, juicy, and a hit at any meal.


Grilling chicken is both an art and a science, requiring attention to detail and a passion for flavor. By selecting the right cut, preparing it properly, and mastering grilling techniques, you can achieve delicious and juicy grilled chicken every time. Whether serving it simply with a side salad or creating a culinary masterpiece with international flavors, grilled chicken is a versatile and beloved dish that brings people together.

This perfect grilled chicken recipe is sure to become a staple in your culinary repertoire. With a flavorful marinade and simple grilling techniques, you can achieve juicy, tender chicken that’s full of flavor. Whether you’re serving it at a summer barbecue or as a weeknight dinner, this grilled chicken will impress your family and friends. Enjoy!

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