Chicken Grilling Times

Ingredients:

• Chicken pieces (breasts, thighs, drumsticks, wings, whole chicken, or chicken kebabs)
• Olive oil or vegetable oil (for brushing)
• Salt and pepper
• Your favorite marinade or seasoning blend (optional)

Instructions:

1. Prepare the Chicken:
   • Pat the chicken pieces dry with paper towels.
   • Brush each piece lightly with olive oil or vegetable oil.
   • Season with salt, pepper, and any other desired seasonings or marinade.
2. Preheat the Grill:
   • Preheat your grill to medium-high heat (about 375°F to 450°F / 190°C to 232°C).
   • If using a charcoal grill, ensure the coals are evenly distributed and have a medium-high heat.
3. Grilling Times for Different Chicken Pieces:
   • Boneless, Skinless Chicken Breasts:
     • Grill over direct medium-high heat.
     • Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Bone-In Chicken Breasts:
     • Grill over indirect medium-high heat.
     • Cook for 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Chicken Thighs (Bone-In):
     • Grill over direct medium-high heat.
     • Cook for 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Boneless Chicken Thighs:
     • Grill over direct medium-high heat.
     • Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Chicken Drumsticks:
     • Grill over direct medium-high heat.
     • Cook for 10-15 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Chicken Wings:
     • Grill over direct medium-high heat.
     • Cook for 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Whole Chicken (Spatchcocked/Butterflied):
     • Grill over indirect medium heat.
     • Cook for 45-60 minutes, turning occasionally, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
   • Chicken Kebabs:
     • Grill over direct medium-high heat.
     • Cook for 10-15 minutes, turning occasionally, or until the internal temperature reaches 165°F (74°C).
4. Check for Doneness:
   • Use an instant-read thermometer to check the internal temperature of the chicken.
   • Insert the thermometer into the thickest part of the meat, avoiding bones.
5. Rest the Chicken:
   • Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
6. Serve:
   • Slice and serve the chicken with your favorite sides and sauces.

Tips:

• Indirect vs. Direct Heat:
  • Use indirect heat for larger pieces of chicken like bone-in breasts or whole chickens to cook them evenly without burning the outside.
  • Use direct heat for smaller pieces like boneless breasts or wings to get a nice sear and cook them quickly.
• Marinating:
  • Marinate the chicken for at least 30 minutes, or up to overnight, to infuse it with flavor. Remove excess marinade before grilling to prevent flare-ups.

Enjoy your perfectly grilled chicken, juicy and full of flavor!