How to Grill Chicken: Juicy and Perfect Every Time – Arteflame Outdoor Grills

Grilling chicken can be a delicious and healthy addition to any meal, but it’s also one of the trickiest proteins to get right. Chicken is lean, making it prone to drying out if overcooked. With proper preparation, technique, and attention to temperature, you can master grilling chicken that’s juicy, flavorful, and perfectly cooked.

1. Choose the Right Cut of Chicken

Different chicken cuts offer varying flavors and cooking times.

Chicken Breasts: Lean and versatile but require careful attention to avoid dryness.
Thighs: Juicy and flavorful, thighs are more forgiving on the grill.
Drumsticks and Wings: Great for finger foods and crispy skin.
Whole Chicken: Ideal for spatchcocking or rotisserie grilling for even cooking.

Tip: Bone-in, skin-on cuts retain more moisture and flavor on the grill.

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2. Marinate or Brine for Extra Flavor

Marinating or brining adds flavor and helps prevent the chicken from drying out.

Marinade Basics:

Acid: Lemon juice, vinegar, or yogurt to tenderize.
Oil: Olive oil or vegetable oil to lock in moisture.
Seasonings: Garlic, herbs, spices, or soy sauce for added flavor.

Quick Brine:

Dissolve 1/4 cup salt and 1/4 cup sugar in water. Submerge the chicken for 30 minutes to an hour before grilling.

3. Preheat the Grill

Preheating ensures even cooking and helps develop those beautiful grill marks.

Charcoal Grill: Allow coals to burn until covered with white ash.
Gas Grill: Preheat to medium heat (350°F-400°F).
Arteflame Grill: Use the flat-top griddle for slow cooking and the center grate for searing.

Tip: Clean and oil the grates to prevent sticking.

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4. Set Up Heat Zones

Two-zone grilling helps you cook chicken evenly.

Direct Heat: For searing and crisping the skin.
Indirect Heat: For cooking the chicken through without burning.

5. Grill the Chicken

Chicken Breasts:

Pound to an even thickness for consistent cooking.
Grill over direct heat for 2-3 minutes per side to sear.
Move to indirect heat and cook for an additional 5-7 minutes, until the internal temperature reaches 165°F.

Thighs and Drumsticks:

Start over indirect heat for 25-30 minutes, flipping occasionally.
Finish over direct heat for 3-5 minutes to crisp the skin.

Wings:

Grill over indirect heat for 20-25 minutes, turning frequently.
Move to direct heat for 2-3 minutes to char.

Whole Chicken:

Spatchcock the chicken for even cooking.
Grill over indirect heat for 45-60 minutes, turning occasionally, until the thickest part of the thigh reaches 165°F.

6. Use a Meat Thermometer

Chicken is safe to eat when it reaches an internal temperature of 165°F. Use a meat thermometer to check doneness:

Insert the thermometer into the thickest part of the meat without touching the bone.
Remove the chicken from the grill when it’s 5°F below your target temperature, as carryover cooking will finish the job.

7. Let It Rest

Resting chicken allows the juices to redistribute, keeping it moist and flavorful.

Remove the chicken from the grill and let it rest for 5-10 minutes under foil before slicing or serving.

8. Serve with Delicious Sides

Grilled chicken pairs beautifully with a variety of sides:

Grilled Vegetables: Zucchini, asparagus, or corn on the cob.
Salads: A crisp green salad or tangy coleslaw.
Potatoes: Roasted, mashed, or baked sweet potatoes.

Tips for Juicy Grilled Chicken

Avoid High Heat for the Entire Cook: Use medium heat to prevent drying out.
Baste with Butter or Sauce: Brush chicken with melted butter or BBQ sauce during the last few minutes of grilling for extra flavor.
Don’t Skip the Resting Step: This ensures juicy meat.
Experiment with Flavors: Try spice rubs, herb marinades, or citrus glazes to mix things up.

Final Thoughts

Grilling chicken is all about precision and patience. By following these steps—choosing the right cut, marinating, preheating your grill, and using proper cooking zones—you’ll create juicy, flavorful chicken every time. Fire up the grill and enjoy the satisfaction of mastering this backyard classic.