Mastering The Bbq: Testing Chicken Doneness

Grilled chicken is a popular dish, but it can be tricky to know when it's cooked. Undercooked chicken can be unsafe to eat, while overcooked chicken can be dry and unappetizing. The best way to ensure your chicken is cooked is to use a meat thermometer to check the internal temperature. Chicken is done when it reaches an internal temperature of 165°F (or 74°C). If you don't have a thermometer, you can check by piercing the chicken and looking at the juices – they should be clear, not pink. You can also make a small cut in the thickest part of the meat to check that it's white, not pink, in the middle.

Using a meat thermometer

The internal temperature of the chicken should reach 165°F (74°C) to be considered cooked. When checking the temperature, insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as this can give a false reading. Checking the temperature in multiple spots is a good idea if you're unsure about your technique.

If you don't have a meat thermometer, you can check if the juices run clear by piercing the chicken with a knife or fork. However, this method is not as reliable as using a thermometer, as it can be difficult to accurately assess the colour of the juices, and piercing the chicken can cause it to dry out.

Checking the juices run clear

Checking to see if the juices run clear is a common way to test if your chicken is cooked. However, this is not always a reliable method. The juices in chicken contain a mix of proteins, including haemoglobin (which gives blood its red colour when mixed with oxygen), and some myoglobin (which gives red meat its red colour when mixed with oxygen). When heated to between 140°F and 160°F, these proteins lose their ability to bind with oxygen, so their colours change. Therefore, if the juices are clear, you know the temperature is higher than 140°F and probably closer to 160°F.

However, the temperature at which myoglobin changes colour is not fixed. The acidity (pH) of the meat is a major factor. When the muscle is high in pH (low in acid), it takes a much higher temperature to denature the myoglobin. The meat may need to reach 170-180°F before the myoglobin in breasts is denatured sufficiently to see clear juices. Drumsticks and thighs have higher levels of myoglobin and require an even higher internal temperature. Conversely, if the muscle pH is low, the myoglobin is denatured at a lower temperature, and you may see clear juices at 150°F, which is not safe.

Therefore, while checking that the juices run clear is a good indicator that your chicken is cooked, it is not foolproof. You should also check that the juices are not pink, and that the meat is white all the way through, not pink.

Cooking time

The cooking time for chicken on a BBQ depends on the type of chicken being cooked. Boneless, skinless chicken breasts should be grilled for around five minutes per side. Bone-in chicken thighs or drumsticks will need a little longer, at 10-12 minutes per side. A whole chicken or rotisserie chicken will need at least 20-30 minutes.

Chicken breasts should be cooked until they reach an internal temperature of 150-155°F for around three minutes. For dark meat, the temperature should be around 170°F. All chicken should be cooked to a minimum internal temperature of 165°F.

It's important to preheat your grill to medium-high heat and oil the grates to prevent sticking. When placing the chicken on the grill, don't move it around too much. Let it cook for at least four to five minutes before flipping it over.

Grill temperature

The temperature of your grill will depend on the type of chicken you are cooking and how it has been prepared.

Boneless Skinless Chicken Breasts

For boneless skinless chicken breasts, you should heat your grill to a medium-high heat of 400°F (204°C). If you are using a charcoal grill or cooking boneless and skinless chicken, the heat should be lower. Place the chicken over direct heat.

Chicken Tenders

For chicken tenders, you should heat your grill to a medium-high heat of 375°F (190°C). Place the chicken over direct heat.

Chicken Wings

Chicken wings require a medium grill temperature of 350°F (176°C). Place the chicken over direct heat and turn regularly.

Drumsticks

Drumsticks need to be cooked at a medium-high heat of 400°F (204°C). Place the chicken over direct heat and rotate every few minutes.

Thighs (Bone-In)

For bone-in chicken thighs, you should initially heat your grill to a medium-high heat of 400°F (204°C). Place the chicken skin side down over direct heat and sear for three minutes on each side. Then, transfer to indirect heat at a medium-low heat of 300°F (148°C) and continue grilling, rotating and flipping occasionally.

Boneless Skinless Thighs

Boneless skinless chicken thighs should be cooked over a medium-high heat of 375°F (190°C). Place the chicken over direct heat.

Whole Chicken

To grill a whole chicken, you should butterfly the chicken (spatchcock) by cutting out the backbone. Heat your grill to a medium-high heat of 375°F (190°C). Place the chicken skin side up over indirect heat and turn once during cooking.

Temperature control is essential when grilling chicken. For cuts that require longer grilling times, such as a whole chicken or dark meats like drumsticks and thighs, you will need both direct and indirect heat zones on your grill. Indirect heat cooks food more slowly and evenly, which is better for larger cuts of meat. Direct heat is generally better for smaller chicken portions, like chicken breasts, tenders, and wings.

Size of the chicken

The size of the chicken is an important factor in determining how long it needs to be cooked on the BBQ. Chicken breasts should be cooked for about five to seven minutes per side, while chicken thighs and drumsticks need slightly more time, about 15–20 minutes in total. If you are grilling a whole chicken or roasting a chicken in the rotisserie, you will need to cook it for at least 20–30 minutes. Boneless, skinless chicken breasts will take around five minutes per side, whereas bone-in chicken thighs or drumsticks might need 10–12 minutes per side.

The size of the chicken will also affect how much it shrinks during cooking. Chicken will shrink during cooking as the protein molecules release water and break down. If your chicken looks cooked on the outside and is the same size as when you put it on the grill, it is not cooked through. If it starts to look smaller, then it is close to being done. If it has shrunk a lot, it may be overcooked.

Frequently asked questions