1. Any grilled chicken recipe should begin with letting the chicken rest at room temperature for at least 20 minutes. A warm piece of meat will sear
better than a cold one and create a nicer crust.
2. Clean and preheat your grill for high heat (600 - 800 degrees F). If you're using charcoal, pile it up on only one side of your grill.
Grilling Tip:A charcoal grill is ready for high heat when you can hold the palm of your hand two inches above the grate for only 1 - 2 seconds before pulling away.
3. Wipe the grill grate with olive oil, using a rag or paper towel, to keep the chicken from sticking. Cooking spray works well for this.
Grilling Tip: Don't use cooking spray on the grill while it is on high or it will flare up. Turn it down, spray the grill, then turn it up again.
4. Place chicken on the grill in an organized manner, skin side down (if it has a skin side) with a little room between each piece to allow air to circulate. If you're using charcoal, place
chicken directly over the coals. Cover grill.
Grilling Tip:Use tongs instead of a fork to handle your grilled chicken. This will preserve the juices and keep your meat tender.
5. Grill for about 5 minutes or until good grill marks appear. Flip each piece over and grill for 3 minutes more.
6. Now that you've seared the chicken, turn the heat down to medium if you're gas grilling. If you're using charcoal, move the chicken to indirect heat (the other side of your grill where there are no coals). Cover the grill and BBQ:
Bone-in chicken breasts 5 - 10 minutes each side
Boneless chicken breasts 3 - 5 minutes each side
Wings 5 - 7 minutes each side
Thighs and Drumsticks 5 - 10 minutes each side
7. Test the chicken for doneness. Cut a piece and see what color juices run out. The chicken is done when the juices run clear (or it reaches an
internal temperature of 170 - 180 degrees F).
Grilling Tip: To avoid contamination, do not use the same plates and untensils for the grilled chicken as those you used for the raw meat.
How To Cook BBQ Chicken Video