Perfectly Bbq Raw Chicken: A Step-By-Step Guide

Barbecuing chicken is a great way to impart a rich, smoky flavour to the meat. However, it can be tricky to get right, with the chicken often turning out dry or burnt. The key to success is a combination of time, temperature and technique. This includes patting the chicken dry, seasoning, using a marinade, and controlling the temperature by using direct and indirect heat zones on your grill.

How to prepare raw chicken for the BBQ

Pat Dry and Season

Firstly, pat your chicken dry with a clean paper towel. This removes excess moisture, which prevents the skin from getting crispy. You can then season both sides generously with kosher salt and freshly ground pepper.

Marinade

Marinating your chicken is a great way to ensure that it remains juicy. Marinades typically combine fat, acid, aromatics, seasonings, and salt. For a BBQ, you could include flavours such as Worcestershire sauce and paprika. Place your chicken in a large resealable plastic bag and add all your marinade ingredients. Shake the bag until well-mixed, and then refrigerate for 2 hours before grilling.

Temperature and Timing

The temperature and timing of your BBQ will depend on the cut of chicken you are cooking. For example, boneless skinless chicken breasts should be cooked on a medium-high heat of 400˚F for 5 to 6 minutes on each side. Chicken wings, on the other hand, should be cooked on a medium heat of 350˚F for 15 to 20 minutes, turning regularly.

Basting

If you are using a sauce, it is best to wait until the end of grilling before you start basting. The sugar content in most sauces makes them easy to scorch. A good rule of thumb is to wait until the thermometer hits 160˚F before adding your sauce.

Resting

Once your chicken has reached an internal temperature of 165˚F, remove it from the grill, cover, and let it rest for five minutes before slicing or serving. This allows the juices to reabsorb into the meat.

Best temperature and time for BBQing raw chicken

The best temperature and time for barbecuing raw chicken depends on the cut of chicken and whether you are using a gas or charcoal grill.

Boneless Skinless Chicken Breasts

For boneless skinless chicken breasts, grill for around 5 to 6 minutes on medium-high heat (around 400°F). The chicken is done when it reaches an internal temperature of 165°F.

Chicken Tenders

Chicken tenders require less time on the grill since they are smaller and thinner than chicken breasts. Grill for 2 to 3 minutes on each side over medium-high heat (around 375°F). Again, the chicken is done when it reaches an internal temperature of 165°F.

Chicken Wings

Chicken wings are best cooked over medium heat (around 350°F) for 15 to 20 minutes. Be sure to turn them regularly, cooking for around 3 minutes on each side, until they reach an internal temperature of 165°F.

Drumsticks

Drumsticks take longer to cook than the above options since they are thicker and have bone-in. Grill over medium-high heat (around 400°F) for 30 minutes, rotating every few minutes, until they reach an internal temperature of 165°F.

Thighs (Bone-In)

Bone-in chicken thighs will take 30 to 40 minutes to cook. You can use a combination of direct and indirect heat for these. Start with direct heat on medium-high heat (around 400°F) and then move to indirect heat on medium-low heat (around 300°F). Sear the chicken skin side down for around 3 minutes on each side, and then transfer to indirect heat, rotating and flipping occasionally, until the internal temperature reaches 165°F.

Boneless Skinless Thighs

Boneless skinless chicken thighs are thinner and will cook faster than bone-in thighs. Grill for 7 to 8 minutes on each side over medium-high heat (around 375°F) until they reach an internal temperature of 165°F.

Whole Chicken

For a whole chicken, it's best to use indirect heat on a medium-high heat (around 375°F). Butterfly the chicken by cutting out the backbone and positioning it skin side up on the grill. Grill for around 50 minutes, turning once during cooking, until the internal temperature reaches 165°F.

General Tips

• Use a meat thermometer to check the internal temperature of the chicken, inserting it into the thickest part of the meat.
• If using a marinade, do not apply it until the last 10-15 minutes of grilling, as the sugar content in most sauces can cause them to scorch.
• If using a charcoal grill, create two cooking zones by moving the hot coals to one half of the grill. For a gas grill, turn one set of burners to high and the other to low. This will allow you to move the chicken to a cooler zone if the exterior is burning before the interior is cooked through.
• Let the chicken rest for at least 5 minutes before serving, as the internal temperature will continue to rise slightly after removing from the grill.

Techniques for grilling raw chicken

There are several techniques to follow when grilling raw chicken to ensure it is cooked to perfection.

Preparation

Firstly, it is important to prepare the chicken before grilling. Pat the chicken dry with a paper towel, and then season both sides with salt and pepper or a seasoning of your choice. You can also use a marinade to add extra flavour to the chicken. If you are using a marinade, place the chicken and marinade in a large resealable plastic bag and leave it in the refrigerator for at least 30 minutes, but no more than 3 hours.

Grilling

When grilling the chicken, ensure the grill is clean and preheated to a medium or medium-high heat. Place the chicken on the grill and cook for 4-5 minutes on each side, flipping halfway through. If you are grilling boneless, skinless chicken breasts, you can then move the chicken to indirect heat for an additional 5-10 minutes. If you are using a charcoal grill, move the hot coals to one half of the grill to create two cooking zones. For gas grills, turn one set of burners to high and the other to low. The hot zone will char and crisp the skin, while the cooler zone will gently cook the chicken through without burning it.

Temperature

The internal temperature of the chicken should reach 165˚F in the thickest part to be safe to eat. You can check this with a meat thermometer. If you are cooking boneless, skinless chicken breasts, the internal temperature should reach 160˚F before removing from the grill, as the temperature will continue to rise by about 5 degrees while the chicken rests.

Basting

If you are using a barbecue sauce, wait until the chicken is almost cooked before applying it. The sugar content in most sauces makes them easy to scorch, so it is best to wait until the internal temperature of the chicken reaches 160˚F before applying the sauce.

How to avoid burning the chicken

Grilled chicken is a delicious classic, but it can be tricky to get right. Here are some tips to help you avoid burning your chicken:

Prepare the Chicken

Before grilling, ensure your chicken is dry by patting it with a clean paper towel. Moisture on the surface of the chicken can prevent the skin from crisping up and may cause it to burn. Once dry, season both sides of the chicken generously with salt and pepper. You can also use a fun seasoning or a dry rub with spices like smoked paprika, garlic powder, and onion powder. If you want to add a sauce like BBQ sauce, wait until the last few minutes of grilling, as the sugar in the sauce can burn easily.

Prepare the Grill

Start with a clean grill. Oil the grill grates with an oiled paper towel, taking care not to drip and cause flare-ups. Preheat your grill to a medium or medium-high heat of around 400 degrees Fahrenheit. If using a charcoal grill, create two heat zones by moving the hot coals to one half of the grill. For a gas grill, turn one set of burners to high and the other to low. The hot zone will be for charring and crisping the skin, while the cooler zone will allow the chicken to cook through gently without burning.

Grill the Chicken

Place the chicken on the cooler part of the grill, with the skin side up. Position thighs and drumsticks closer to the flames, and put wings and breasts further away, as they cook faster and can dry out or burn. Close the lid and cook for about 15 minutes. Check occasionally, and if the exterior is burning before the interior is cooked, move it to a cooler area.

Finishing Touches

Once the chicken is cooked through, you can add your sauce. Baste both sides of the chicken and then move the pieces to the hot side of the grill to finish cooking. Turn and move the chicken as needed to prevent burning. After removing the chicken from the grill, let it rest for at least 5 minutes before serving. This allows the juices to redistribute, and the internal temperature will continue to rise a little.

By following these steps, you can help ensure your chicken is cooked perfectly without burning. Enjoy your juicy, flavourful BBQ chicken!

How to know when the chicken is cooked

Knowing when your chicken is cooked is important not only for taste but also for your health, as it reduces the risk of foodborne illnesses such as E. coli or salmonella.

The best way to check if your chicken is cooked is to use a food thermometer. Every oven, BBQ and stovetop is slightly different, so following cooking times can be a guessing game. A food thermometer takes out the guesswork. Basic food thermometers are cheap and easy to find in most grocery stores. They have two parts: a long needle stem and a round head that displays the temperature. Insert the thermometer into the thickest part of the chicken (for a whole chicken, that would be the breast). You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts. If you don't have a thermometer, you can check the juices of the chicken by piercing it with a fork or knife and putting a little bit of pressure. If the juices are clear, the chicken is cooked. If there is any pink colour, it needs more time.

Chicken is smaller when it is cooked than when it is raw. It will be more firm and no longer shiny or glistening. It will also be white in the middle when it is cooked, rather than pink.

Frequently asked questions