Grill Juicy BBQ Chicken (Like a Pro) | Arteflame

To BBQ chicken perfectly, you must use a two-zone heat system, featuring a hot zone for searing and a medium zone for cooking the meat through without drying it out. Always pat your chicken dry with a paper towel before applying a dry rub to ensure maximum skin crispiness on the grill. Delay brushing on sugary BBQ sauces until the last five to ten minutes of your cook time to prevent the sugars from burning into a bitter crust. Finally, always use an instant-read meat thermometer to verify the thickest part of the meat reaches a safe and juicy 165°F (74°C).

How Long Should You BBQ Different Cuts of Chicken?

• Boneless breasts cook rapidly and dry out easily, requiring quick, direct heat.
• Bone-in thighs and drumsticks need lower, slower heat to render fat and cook safely near the bone without charring the outside.

Pro Tip: Brining your chicken in a simple saltwater solution for 30 to 60 minutes before grilling locks in moisture, preventing lean cuts like breasts from drying out over high heat.

Why Does BBQ Chicken Skin Burn Before Cooking Inside?

The most common mistake when grilling chicken is applying BBQ sauce too early in the cook. Most commercial and homemade sauces contain high amounts of sugar, which caramelizes and burns rapidly at temperatures above 265°F. To fix this, grill your chicken using a dry rub or basic savory seasoning first to build a flavorful, crispy crust.

When Should You Apply BBQ Sauce to Chicken?

Wait until the chicken reaches an internal temperature of about 155°F before pulling out the sauce. Move the chicken to a lower heat zone, baste it generously, and let it cook for the final 5 to 10 minutes. This precise timing allows the sauce to tack up and caramelize into a sticky, mouthwatering glaze.

Pro Tip: To achieve bite-through, crispy chicken skin, avoid cooking the chicken straight from the fridge. Let it sit at room temperature for 15-20 minutes to take the chill off, and ensure the skin is completely dry before it hits the grill grates.

How Do You Prepare a Grill for BBQ Chicken?

Setting up your grill correctly is just as critical as your seasoning. For traditional grate grills or flat-top planchas like the Arteflame, establishing a two-zone grilling setup gives you complete temperature control to prevent flare-ups.

• Clean and Oil the Surface: Always start with a perfectly clean grill. Brush a light layer of high smoke point oil like avocado or grapeseed onto the cooking surface to prevent tearing the delicate chicken skin.
• Create Heat Zones: Concentrate your hot coals or wood in the center of the Arteflame or on one half of a standard grill. Use this high heat to sear the skin quickly, then move the chicken to the cooler outer edges to finish cooking gently.
• Use a Meat Thermometer: Never cut into your chicken to check if it is done, as this releases all the natural juices onto the grill. Rely entirely on a digital instant-read thermometer for guaranteed doneness.

Frequently Asked Questions

Do you close the grill when cooking chicken?

If you are cooking thick, bone-in pieces or roasting a whole chicken, closing the lid traps ambient heat and acts like an oven to cook the meat evenly to the bone. However, if you are quickly searing thin boneless breasts on a high-heat flat top, leave the lid open to char the outside without overcooking the inside.

How do you keep chicken from sticking to the grill?

Preheat your grill thoroughly and ensure the cooking grates or solid griddle surface are properly oiled before the meat goes down. Place the chicken skin-side down and do not forcefully move it; the meat will naturally release from the hot metal once a proper sear has formed.

Is it better to grill chicken fast or slow?

The required speed depends entirely on the specific chicken cut you are grilling. Boneless, skinless breasts should be grilled fast over medium-high heat to retain their internal moisture. Conversely, dark meat like legs and thighs benefit greatly from a slower cook over medium heat to tenderize the meat and render the fat.