Grilled Bbq Chicken: Timing For Tender, Juicy Perfection

Grilled chicken is a classic dish at any barbecue, but it can be tricky to get right. The key to juicy, tender chicken is in the preparation and cooking time. So, how long should you grill BBQ chicken for?

Grill chicken breasts for 9-10 minutes

Grilling chicken breasts is a delicate process, but the results are well worth it. Juicy, tender, and seared chicken breasts are a BBQ classic and a crowd-pleaser. To achieve perfection, there are a few key steps to follow.

Firstly, prepare your grill. Preheat it to a medium-high temperature of around 400-450°F. Use a grill brush to scrape any remnants from previous cooking sessions, and oil the grates to prevent sticking.

Next, prepare the chicken breasts. A crucial step is to pound the chicken breasts to an even thickness of about 1/2 an inch. This ensures even cooking and a tender texture. Place the chicken in a plastic zip-top bag and add your chosen marinade. Massage the marinade into the meat, ensuring it is fully coated. Seal the bag and marinate in the refrigerator for at least 30 minutes, or ideally, overnight.

Now, it's time to grill. Place the marinated chicken breasts on the preheated grill over direct medium heat. Grill for 9-10 minutes, flipping the chicken breasts halfway through. This will give you those desirable, even sear marks on each side.

To ensure your chicken is cooked perfectly, use a meat thermometer to check the internal temperature. The chicken is done when it reaches an internal temperature of 165°F. Remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute and seal in the moisture.

Finally, serve your juicy, tender, and perfectly grilled chicken breasts. They go well with a variety of sides, such as cold pasta or grilled vegetables. Enjoy!

Marinate chicken for 4+ hours

To achieve juicy, tender, and flavourful BBQ chicken, it is recommended to marinate the chicken for at least 30 minutes, but preferably 4 hours or more.

One recipe for a marinade that can be used for any cut of chicken suggests the following ingredients:

• Extra virgin olive oil
• Freshly squeezed lemon juice
• Balsamic vinegar
• Soy sauce
• Brown sugar
• Worcestershire sauce
• Garlic
• Salt
• Pepper

To prepare the chicken, place the breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This process helps to tenderise the meat and ensures even cooking. Then, add all the marinade ingredients to a 1-gallon zip-lock bag, along with the chicken breasts, and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator for at least 4 hours or overnight.

When you are ready to cook, preheat your grill to high heat and oil the grates. Place the chicken breasts on the grill and cook for 2 to 3 minutes on each side. The chicken is ready when it reaches an internal temperature of 165°F.

Another recipe suggests using a combination of red wine vinegar, olive oil, low-sodium soy sauce, dried parsley flakes, dried basil, dried oregano, garlic powder, and ground black pepper. Marinate the chicken in this mixture for at least 4 hours, then grill for 4 to 5 minutes on each side.

Grill chicken wings for 15-20 minutes

Grilling chicken wings is a fast and easy way to enjoy chicken wings. It takes approximately 15 to 20 minutes to grill chicken wings, but the time can vary depending on the grill's heat, distance from the grill to the heat source, and the size of the wings. To ensure evenly cooked and perfectly crisp wings, it's important to flip them regularly, about every 3 to 5 minutes.

Before grilling, it's crucial to prepare the grill properly. Preheat the grill to a medium-high heat of around 350-425°F. Oil the grill grates with a high-heat cooking oil, such as avocado oil, to prevent the chicken from sticking.

When grilling, place the chicken wings directly on the grill grates, ensuring they are in a single layer with enough space between them. Keep the lid closed and monitor the wings closely, as they can easily burn or cook unevenly. Use tongs to flip the wings every few minutes to prevent burning and promote even cooking.

The chicken wings are done when they reach an internal temperature of 165°F in the thickest part of the meat. This can be checked using a meat thermometer. For a fall-off-the-bone texture, some people prefer to grill the wings to a higher internal temperature of 170-175°F.

Once the desired temperature is reached, remove the grilled wings from the grill and serve immediately. Grilled chicken wings can be enjoyed with various sauces, such as BBQ, buffalo, or garlic parmesan.

Grill chicken drumsticks for 30 minutes

Grilling chicken drumsticks is a fast and easy way to cook up a tasty treat for everyone from picky kids to grandma. Here's a step-by-step guide to grilling chicken drumsticks for 30 minutes:

Preparation

First, prepare your grill by cleaning, oiling, and preheating it to a surface temperature of about 450°F. You can use a gas or charcoal grill, but getting the surface temperature right is crucial. For charcoal grills, adjust the vent settings rather than building a hotter fire.

Next, prepare the chicken drumsticks. Start by patting them dry with paper towels and letting them rest at room temperature for 15-30 minutes. This will help the chicken reach the desired final internal temperature without burning the skin. Then, trim off any excess skin and loose bones or tissue, especially in the joint area.

Seasoning

You can season the chicken drumsticks to your taste. A simple combination of kosher salt, pepper, and garlic powder works well. You can also use a dry rub or a seasoning mix. If you're making BBQ chicken drumsticks, it's best to avoid sugar-based rubs as the high heat can cause the sugar to burn.

Grilling

Place the chicken drumsticks over direct heat and close the lid. Flip the drumsticks every 5 minutes to ensure even cooking. Continue grilling until the chicken reaches an internal temperature of 185°F. This should take around 30-35 minutes, depending on the size of the drumsticks and the exact grill temperature.

Resting

Once the chicken has reached the desired internal temperature, remove it from the heat and let it rest for 5 minutes before serving. This allows the juices to redistribute and ensures juicy, tender meat.

Tips

• Always cook chicken to a final internal temperature, rather than relying on time alone. Use a meat thermometer to check the temperature, inserting it into the thickest part of the meat.
• To prevent food safety risks, avoid rinsing raw chicken. Instead, pat it dry with paper towels.
• If you're using BBQ sauce, add it towards the end of grilling to prevent burning.

Sear chicken thighs for 3-4 minutes

To achieve a juicy, tender, and golden-brown sear on your chicken thighs, there are a few key steps to follow.

Firstly, pat the chicken thighs dry with a paper towel. Removing any excess moisture will ensure that the chicken gets a nice sear when it hits the hot oil, resulting in a crisp texture.

Next, season the chicken. A dry rub or a marinade can be used to impart flavour and moisture to the meat. For a dry rub, try a combination of onion powder, cumin, coriander, paprika, turmeric, salt, and pepper. Alternatively, for a marinade, place the chicken in a plastic zip-top bag with olive oil, garlic, thyme, oregano, black pepper, and lemon zest. Allow the chicken to marinate for at least 30 minutes, or even overnight for maximum flavour.

Now, it's time to sear. Heat a cast-iron skillet or a heavy-bottomed pan over medium to high heat. Add enough olive oil or avocado oil to coat the bottom of the pan, usually about 2-3 tablespoons. Place the chicken thighs in the pan with the smooth or skin side down, and don't touch or move them for at least 3-4 minutes. This will allow the chicken to develop a crispy crust. You'll know when it's time to flip the chicken when it easily releases from the pan.

After searing for 3-4 minutes on the first side, flip the chicken thighs and cook for an additional 7-10 minutes, depending on their thickness. You can tell when the chicken is done when the juices run clear, or when a meat thermometer inserted into the thickest part of the meat reads between 160°F and 180°F.

Finally, allow the chicken to rest for 5 minutes before cutting or serving. This will give the juices a chance to redistribute and retain moisture, resulting in juicy and tender chicken thighs.

Enjoy your perfectly grilled BBQ chicken!

Frequently asked questions