We've all been there. You want a simple grilled chicken dinner but the grilling part never seems to go right. Here's my guide for getting perfectly done grilled chicken every time. The main recipe is for bone-in chicken pieces (breasts, thighs and legs). See the recipe notes for grilling boneless skinless chicken breasts.
Course Main Course
Keyword grilled chicken
Author Lynne Curry
4-8 (2 1/2-3 pounds) chicken pieces, preferably bone in and skin on
Preheat a gas or charcoal grill and scrape the grate extra clean. Season the chicken pieces all over with the salt. (For extra flavorful chicken, you can do this step the night before.)
Check the heat on your grill to be sure that it's about medium-high (between 350 and 400 degrees F) by placing your open palm about 5 inches above the grate. If you can hold it there for 5 seconds, you’re in range. Also, if using a charcoal grill note where the heat is less intense in case you have any flare ups.
Place the chicken pieces skin side down on the grate using metal tongs. Close the grill cover and reduce the heat to medium (300 to 350 degrees F). Keep the cover closed for 20 minutes. (For best results, keep the lid closed, but monitor the cooking. If you hear loud sizzling, check for flare ups and slide the chicken with tongs away from any flames.)
Flip the chicken and grill with the cover closed for another 10 minutes. It is fully cooked when an internal-read thermometer registers 160-165 degrees F. Or, if using a sauce, such as barbecue, toss the nearly cooked chicken in a bowl with the sauce or glaze and return to the grill to complete the cooking.