Getting the timing right when grilling chicken can be tricky. The size and cut of the chicken matters a lot, and every grill is a little different. A good approach is to always cook by temperature, not just by time.
The size of breasts, wings, thighs, and drumsticks varies from bird to bird, so relying on a digital meat thermometer to check the internal temperature is the way to go.
How Long to Grill Chicken
For boneless skinless chicken breasts, grilling takes about 5 to 6 minutes per side at medium-high heat around 400 degrees Fahrenheit. Thicker breasts that are three-quarters to one inch thick need about 6 to 8 minutes per side, totaling 12 to 16 minutes. Thinner breasts around half an inch thick cook faster, at about 4 to 5 minutes per side at 425 degrees.
Most of the time, grilling chicken breasts for about 9 to 10 minutes total works well, flipping them at the halfway point to get even sear marks on each side
Chicken thighs and drumsticks take longer. Grilling them at 400 degrees Fahrenheit for about 25 to 30 minutes is pretty standard. For thighs on a three-burner grill, cooking at around 300 to 350 degrees and flipping every 15 minutes can take 60 to 75 minutes total.
Wings can be tricky too. To cook wings all the way through, indirect heat works best, which is pretty much like an oven. That can take up to 30 or 40 minuets.
A whole chicken takes the longest. Grilling a whole chicken, even butterflied, will take about 35 to 40 minutes. A vertically grilled whole chicken takes about an hour and a half.
Cooking chicken rotisserie on charcoal at 325 to 400 degrees takes about an hour.
Always make sure any chicken reaches an internal temperature of 165 degrees Fahrenheit. Let it rest for at least five minutes after removing it from the grill so the juices can settle. Bone-in products should be cooked to an internal temperature of 180 to 185 degrees.
Grilling at a range of 350 to 450 degrees Fahrenheit and flipping halfway through promotes even heat while still giving the chicken that flame-kissed flavor and texture. Cooking chicken on indirect heat for about 25 minutes first, then finishing on direct heat to get a little char on the outside, is another solid method.
Adding a dry rub one hour before grilling improves flavor and creates a seared crust. Marinating overnight works great too. Store chicken in the fridge below 40 degrees while it marinates to prevent bacteria from growing, and cook it within two days.
Soaking chicken in a brine ahead of time ensures a juicy result since high-heat cooking can dry it outquickly.