how to grill chicken

In my experience, it only takes chicken breasts a few minutes per side over direct medium-high heat to both brown and be cooked through at the same time.

Continue grilling for another 2 to 4 minutes and you should be done! Again, to be sure, use a good instant-read thermometer like the Thermapen, along with our free MeatTemps app to check the internal temperature of your chicken.
The great thing about boneless, skinless chicken breasts is that you can cook them over direct, high heat without much risk for flare-ups since they are so lean.
Remove the chicken breasts from the grill and place on a plate.
Try them with some greek seasoning, they’ll be delicious! Pick up a VillaWare Pizza Grill and use this chicken recipe as the filler to some killer grilled quesadillas.
Chicken breasts are one of the most popular and also one of the easiest items to grill.
Remember, not everyone loves steak (I know, weird right?) so it’s always good to keep some frozen chickn breasts around to throw on the grill so those folks have something to enjoy.
We will cover some of these variations in time, but this article focuses on how to grill a chicken breast properly.
These step by step directions will show you how to easily grill delicious, juicy chicken.
After 2 to 4 minutes, lift the chicken breasts with tongs and flip them over.

Grill chicken like a pro with these simple tips from Food Network.
Pat the chicken dry with a paper towel, season with salt and pepper and put it on the grill over the low-heat section.
When you grill chicken on the bone it’s more flavorful.
Remove chicken from the grill and let rest 5 to 10 minutes.
Cover the grill so it’s like an oven, roasting the chicken slowly.
Start with a whole cut-up chicken on the bone, with the skin.
Use these tips to get juicy chicken cooked all the way through with perfectly crisp skin.
When the chicken is at about 150 to 155 degrees F, you can baste with sauce.
Place the chicken on direct heat to finish cooking through.

Get grilling! Smoky char-grilled flavor can’t be beat, so we’ve collected our most popular grilled chicken recipes to get you fired up.

A hot grill is normally not a problem with quick-cooking cuts (such as skinless, boneless breasts); longer-cooking cuts (such as bone-in chicken parts) should be cooked over a lower heat.
A Guide to Grilling Chicken The right way to grill chicken, including how to grease the grill, when to start basting, what utensils to use, and how to test for doneness.
Keep it hot: Sear the chicken on a hot grill — this helps seal in the juices and makes it easier to turn over the chicken.
Be sure to clean up: Scrape your grill rack after each use; otherwise, the chicken will pick up charred bits from your last barbecue.
Close the top: If your grill has a cover, always cook your chicken with the cover down.
The chicken will cook more evenly (and more quickly!) if you follow the recipe cooking instructions or turn it over only once midway through the grilling.

Organize everything you’ll need for your outdoor kitchen on a tray: tongs, paper towels, and oil for the grill, kitchen towels, salt and pepper, and a platter for the cooked chicken.
The recipes in this story call for two kinds of heat: direct, for smaller pieces like thighs and wings, and indirect, for whole birds, as in the Beer-Can Chicken above.
In our version of chicken under a brick, this handy weight helps the butterflied bird (pictured in the slideshow above) attain its crackling skin and flattened-out shape.
You can use this simple formula to wake up the Beer-Can Chicken, add another layer of flavor to the Barbecued Chicken, or sass up plenty of things that aren’t poultry, like pork, steak, or vegetables.
(Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take (Sambal Chicken Skewers), with a spicy, sticky glaze, makes for a very convincing comeback.

How to Grill Chicken Grilling chicken brings out the best in the bird by crisping its skin, juicing up its meat and lending every part a deliciously distinct flavor.
Grilling the entire bird is the ultimate flavor bomb — cooking meat on the bone keeps things juicy while the skin crisps up, and turns out an outer layer brimming with flavor.
Skinless, boneless chicken breast is the number-one bestseller at meat counters; it’s ideal for beginning grillers because its cooking time is the easiest to predict.
Sure, its natural shape requires extra coddling on the grill, but meat is tastier and juicier cooked on the bone, and the skin lets the meat baste in its own fat as it cooks.

Place chicken on hot grill, all facing the same way if you are grilling more than one breast.
You can grill the chicken cut up, or as a whole chicken breast.
Try to place the chicken on the most active, or the warmest, part of the grill.
One of the meats on the grill is nothing other than chicken.

Enjoy 15 lean and flavor-packed ways to make grilled chicken great.
Whether you prefer your chicken over lettuce, in a pasta dish, or on a bun, we’ve got a recipe for you.
Enjoy 15 lean and flavor-packed ways to make grilled chicken great.
Whether you prefer your chicken over lettuce, in a pasta dish, or on a bun, we’ve got a recipe for you.
Marinating the chicken in olive oil, peppers, and onions creates a savory base for the tangy layer of barbecue sauce.
The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments.

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In this video, you'll learn how to grill chicken, including simple tricks for getting perfect grilled chicken with a crispy outside and tender, juicy inside.
You'll see how to choose chicken pieces for the grill, and discover the right cooking times and temperatures for different pieces of chicken, from chicken breasts and thighs to drumsticks and wings, and get easy tricks for cooking a variety of chicken pieces evenly.
You'll also discover the best techniques for grilling chicken on both gas and charcoal grills, including tricks to avoid sticking or burning.
Plus, you'll discover simple marinades and seasonings that will give grilled chicken extra flavor.

Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through.
Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes.
Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes.
Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back).
Allow the grilled chicken to rest for 5 minutes, covered, before serving.

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Combine fresh parsley and cilantro with garlic and lime juice to create a bright chimichurri sauce that cools down Guy’s spicy grilled chicken.
Grill master Bobby Flay whips up a smoky chipotle sauce for his grilled chicken wings using Dijon mustard, chipotle puree and ancho chile powder.
Cherries may seem like an unlikely ingredient to find paired with drumsticks, but the Neelys’ homemade cherry barbecue sauce brings out all of the chicken’s hidden sweet flavor in the most-perfect way.
Bobby layers charred poblanos, sweet barbecue onions, crisp coleslaw and grilled sweet-and-spicy chicken for amazingly flavorful tacos.
Gina brushes her grilled chicken wings with a honey-mustard sauce during the last two minutes of grilling to create a sweet glaze.
Tyler starts out with flavorful chicken legs and thighs, brines them to make them extra juicy and then takes it over the top with his homemade smoky-sweet Ultimate Barbecue Sauce.
Served with grilled scallions and onions, thickly sliced heirloom tomatoes and charred lemon slices, Scott Conant’s juicy grilled chicken is perfect for a summer cookout.
Simply grilled chicken is the perfect platform for all of the bright, fresh flavors in this dish: Giada covers each piece with a zesty spread of spinach and pine nut pesto before serving.
Guy marinates chicken breasts in a mixture of spices, peppers, soy sauce and orange juice for a couple of hours before grilling.
This Beer Can Chicken stands apart from the crowd thanks to the Neelys’ out-of-this-world spice rub, a mixture of aromatic cumin, thyme and oregano, smoky paprika and a little kick of spicy cayenne pepper.
"A whole grilled chicken is a really impressive presentation for a barbecue and this curry spice rub is an exotic twist," says Marc.
Giada marinates her chicken in lemon juice and fennel seeds before grilling and then serves with a zesty, garlicky basil sauce.
For an Asian-inspired spin on grilled chicken try these hoisin-glazed drumsticks: Jalapeno and lime add spice to the mix, complemented by a cool cucumber salad that packs a tangy bite.
Spicy chipotle peppers and sweet molasses give Aida’s juicy chicken skewers a flavorful kick.
Dress up your chicken with this easy sweet and tangy barbecue sauce, and you’ll never resort to store-bought again.
The fresh herbs and spices in Tyler’s jerk marinade evoke the Caribbean and will leave you wanting more of this juicy and irresistible chicken.
A staple in Mediterranean cuisine, this mixed grill with chicken, eggplant, tomatoes and grilled bread combines earthy flavors for a no-fuss dinner.
Top classic Caesar salad with a light and refreshing dressing and grilled chicken for the perfect summer dish.
Fresh Focaccia is Jeff’s secret to making this sandwich amazing, while grilled marinated chicken is the star.

Move chicken, bone side down, to hotter side of grill and cook until browned, 4 to 6 minutes.
Cook chicken over hotter part of grill until lightly browned all both sides, 6 to 8 minutes for charcoal grill or 10 to 14 minutes for gas grill.
Move chicken, skin side down, to cooler side of grill, with thicker side of breast facing hotter side.
If constant flare-ups occur, slide chicken to cooler side of grill and mist fire with water from spray bottle.
Chicken breasts, pressure cook first then grill to your liking.
Turn chicken over and continue to cook until browned and instant-read thermometer inserted into thickest part registers 160 degrees, 2 to 3 minutes longer.
Cover grill and continue to cook until instant-read thermometer inserted into thickest part of breast registers 150 degrees, 15 to 25 minutes longer.
The best tip for grilling chicken white meat is to grill the thighs instead.
Finally, we apply the glaze to the chicken breasts only in the final minutes of grilling, so that the sugars won't burn.
This will seal the surface of the chicken on the side to the fire and partially cook the chicken, but prevent the juices from cooking out of the chicken.
Don’t use boneless, skinless chicken breasts—the bone and skin protects the easily overcooked breast meat from becoming dry and chalky, and the skin gives the glaze a surface to cling to.

Honey-Lime Grilled Chicken: This marinade consists of only five ingredients, but wow, does it ever perk up your chicken and turn it into something special.
Chipotle-Lime Grilled Chicken: It’s easy and fresh, and it has a nice kick without being overly spicy.
They become soft and juicy, and the lemon flavor mellows a bit to add a good drizzle to the grilled chicken.
Fiery Asian Chicken Cutlets: These cutlets can be served with rice or salad, sliced into pasta salads, and they make terrific sandwiches on crusty bread with a bit of mayo.
Everyone always likes chicken, and it’s pretty easy to prepare on the grill if you’ve got an easy-to-make marinade too.

Everyone’s favorite bird gets a summertime spin with these deliciously simple recipes.
Everyone’s favorite bird gets a summertime spin with these deliciously simple recipes.

I usually mix a couple of my favorite store bought seasonings when seasoning up my chicken breast because I am lazy, but when I want to step my cooking up a notch, I like trying out different recipes for rubs.
Grilled chicken breast freezes well and will taste great tossed in pasta or salads when you only have a few minutes to cook dinner.
Here are a few tips so that your chicken breast will turn out perfect every time you grill.
I like grilling up a batch of chicken breast early in the week, then using it in a couple of different recipes so that I can save time on a busy weeknight.
Start the grill on high, then when you are ready to cook the chicken, turn the grill down to medium-low.
Check the chicken after about 16 minutes total grill time.
You don’t want the chicken to stick to the grate of the grill.
Your salads and pasta will thank you for it! If you don’t know the food safety rules for chicken, make sure to check them out.
After you turn the chicken, it should cook for another 6-8 minutes on the second side.
Check the chicken in the thickest part of the breast.
Chicken breasts can be monster sized or the one side of the chicken breast can be much thicker than the other side.
You can grill the chicken up with just salt and no rub, but don’t grill the chicken with just rub and no salt.
We eat a lot of chicken breast and it in the summertime in salads, sandwiches and pasta.
The outside of the chicken should be dark and crispy and when you cut into the breast, it should be juicy and tender.
You want to cut the chicken in half so that the really thick parts of the chicken are on one half and the the thinner part on the other half.
Cook the chicken for about 8-10 minutes on the first side.
This was enough seasoning for five decent sized chicken breast.

The combination of method (pounding the breasts and highest heat grilling) plus using lemon zest instead of juice to marinate is pure genius and transforms bland boneless, skinless chicken breasts into the most flavorful and moist grilled chicken ever.
It was my first time to (electric) grill chicken breasts and I followed your recipe – the result? Juicy, flavorful chicken breasts.
This was the most flavorful and moist grilled chicken ever – it is my new go-to recipe for chicken on the grill! My husband grilled it just as you said and it came out perfectly! We served it with grilled zucchini and roasted potatoes.
Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!).
This recipe ensures tender, flavorful grilled chicken every time.
This was a very tasty recipe! I had company this afternoon and wanted a healthy fresh grilled chicken recipe to go over salad.
Next, marinate the chicken breasts in olive oil, lots of fresh garlic, dried herbs, and lemon zest.
Contrary to popular belief, acidic ingredients, such as vinegar or lemon juice, do not tenderize lean boneless chicken breasts.

If very pink, move all chicken back to indirect heat, cover grill, and cook for another 5 minutes.
Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes.
In step 1, while chicken is coming to room temperature, rub softened butter onto and under skin.
This grilled chicken breast recipe gets its crunchy skin yet moist, tender meat from a final toasting over direct heat.
In step 1, while chicken is coming to room temperature, rub herb paste onto and under skin.
For one with a bit of kick, we blend 1/4 cup butter with 1/2 minced chipotle chile (either canned, or dried and soaked in hot water until soft), 1 teaspoon fresh lime juice, and 1/2 teaspoon salt.
Place chicken skin side down on indirect-heat area; close lid on gas grill.
Turn chicken over, close lid on gas grill, and cook another 10 minutes.

Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (internal temperature of 170 degrees F), turning once halfway through grilling.
Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (internal temperature of 180 degrees F), turning once halfway through grilling.
Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through grilling.
Place chicken on grill rack directly over medium coals.
Place chicken on the grill rack directly over medium coals.
Cover and grill for 20 to 25 minutes or until chicken is tender and no longer pink; turn once.
Place chicken pieces on the grill rack over drip pan.
Remove chicken from grill and let rest for 10 minutes.
From wings to drumsticks, learn how to grill various cuts of chicken to perfection in just a few easy steps.
Place skin-side down on center of grill over indirect medium heat.

By God, if you are going to eat fucking boneless, skinless chicken breasts, which is about the most depressingly grownup activity a person can undertake short of doing the exact same thing while filling out a tax return on an elliptical machine, you might as well scorch the surface of the fucking moon to make it worthwhile.
The reason you are using lump and not briquette charcoal in this preparation is not ideological: The shit simply burns hotter, and while that quality might be superfluous to the cooking of, say, cheeseburgers or grilled fish or whatever the hell, it’s perfect for the cooking of chicken breasts, because chicken breasts need to be cooked over a fire precisely as hot as hell.
In a big tupperware or casserole dish or some other vessel large enough for four boneless, skinless chicken breasts to lie side by side without overlapping, um, lay out four boneless, skinless chicken breasts side by side.
You can measure whether your grill is hot enough to cook your chicken breasts by holding your hand 18 inches or so above the coals, and paying careful attention: If you are able to scream all the air out of your lungs before you complete your transformation into a blackened skeleton, try to wave your arms at a neighbor or passerby to indicate that it is time to cook the chicken.
Your boneless, skinless chicken breasts are still going to taste good.
It is going to counter the salt a bit, and it is also going to do something downright neat-o when you cook the chicken, which we will get to in a bit.) Bring this to a boil on your stovetop and stir it a bit until all the salt and sugar have dissolved, then remove it from the heat, let it sit and cool for just a couple of minutes, and pour it over the ice in your big vessel full of wet bird tits.
Neat-o, huh? No? Well, fuck you! Flip the chicken breasts over and give them another, oh, three or four minutes to cook on the gnarly-looking side.
The boneless, skinless chicken breast is the totemic foodstuff of the health-obsessed, because of the nutritional potency of chicken, because of the relatively low fat content of the boneless, skinless breast relative to other nutrient-dense animal proteins, and because in 99 percent of its preparations, the boneless, skinless breast’s taste and texture are utterly indistinguishable from biting through and chewing a black-and-white composition notebook.
This demand for the almost always miserable boneless, skinless chicken breast explains why the fuckers both A) take up three-quarters of the space in your local supermarket’s meat section, and B) cost exactly as much per unit as a new luxury automobile.

So, I'm gonna finish up our last few pieces of chicken, and then we're gonna add our marinade, and then we're gonna get these in the grill pan.
So, the first thing I'm gonna do, I'm gonna prepare our marinade for our grilled rosemary chicken.
-Hi everybody, this is Chef Lovely, we're gonna make grilled rosemary chicken.
Boneless chicken breast halves; 1 teaspoon finely shredded lime peel; 1 cup lime juice; 1 tablespoon chopped fresh rosemary; 1 tablespoon of olive oil; 2 teaspoons of sugar; 2 cloves of garlic that have been minced; 1/4 teaspoon of salt; 1/8 teaspoon of ground black pepper.
These flavor-packed grilled chicken skewers are on the table in just 20 minutes…you'll get great flavor fast by using picante sauce with a squeeze of fresh lime juice.
So what's gonna happen, the lime juice is gonna be like a tenderizer and just gonna make sure that our chicken stays nice and moist and juicy, and of course this gonna impart tons of flavor.
We're only gonna cook about 2 chicken breast at a time.
So, I'm gonna give this a bag a close, and I wanna squeeze as much as the air as possible because I want all of that marinade to get all around our chicken.
We're gonna pound this chicken out and while we are pounding it out and so that is nice even, even, even, that's what we're looking for.
So, now, we're gonna take our chicken breast, and we're gonna add this right in.
I'm gonna keep grilling, keep smoking up the place with all this beautiful rosemary and lime marinade, and when we come back, you're gonna see how beautiful and delicious they look.
So, we're gonna set this over to the side what we do with our chicken.
Now, with my clean hand, I'm gonna go here with some salt, make sure we get little salt on each of a piece here, and we're gonna go in with our ground black pepper as well, great.

Step 5: Place the chicken pieces in a large bowl and coat all sides with 3 tablespoons of the olive oil plus the oregano, fennel seeds, 2 tablespoons of the chopped parsley, and some salt and pepper.
Step 6: Place the chicken halves skin side down on the grill and top each with a foil-wrapped brick to flatten the bird.
Want a foolproof grilling recipe that will blow your friends away this Fourth of July, even if you’re a novice at the grill? All you need are a few bricks (yes, bricks!) and some basic ingredients to make the juiciest, most crisp-skinned grilled chicken you’ve ever tasted.
“I love grilling chicken under a brick,” says Glenn Harris, chef and co-owner of the New York City restaurants Jane and The Smith, where he’s serving brick-pressed chicken on his summer menu.
Step 8: Meanwhile, put the remaining 3 tablespoons of olive oil, garlic, onions and peppers in a cast-iron skillet on the grill.

The advantage of grilling different chicken pieces is that everyone can pick the piece they want.
You should start by deciding on a flavor combination for the chicken.
These are optional, but they do enhance the texture and flavor of the chicken.
I am, however, going to be grilling breasts, thighs, legs and wings and doing them all together; perfectly cooked.
This is one of the reasons many people have switched to grilling only one cut of chicken.

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