How long does chicken take to cook on charcoal grill

Time, Temperature and Technique

The rich, smoky flavor the grill imparts enhances the taste and texture of any cut of chicken. We’ve compiled a few tried-and-true guidelines to get you grilling, no matter if you’re planning to grill a batch of wings or the whole bird.

Boneless Skinless Chicken Breasts
Time: 5 to 6 minutes per side
Temperature: Medium-high (400˚F)
Best technique: Cook over direct heat until 165˚F

Chicken Tenders
Time: 2 to 3 minutes per side
Temperature: Medium-high (375˚F)
Best technique: Cook over direct heat until 165˚F

Chicken Wings
Time: 15 to 20 minutes
Temperature: Medium (350˚F)
Best technique: Cook over direct heat and turn regularly (3 minutes on each side until 165˚F)

Drumsticks
Time: 30 minutes
Temperature: Medium-high (400˚F)
Best technique: Cook over direct heat, rotating every few minutes until 165˚F

Thighs (Bone-In)
Time: 30 to 40 minutes
Temperature: Medium-high (400˚F) for direct heat, medium-low (300˚F) for indirect heat
Best technique: Sear chicken skin side down over direct heat until golden brown, about three minutes. Flip and sear for another three minutes; transfer to indirect heat and continue grilling, rotating and flipping occasionally until 165˚F.

Boneless Skinless Thighs
Time: 7 to 8 minutes per side
Temperature: Medium-high (375˚F)
Best technique: Cook over direct heat until 165˚F

Whole Chicken
Time: 50 minutes
Temperature: Medium-high (375˚F)
Best technique: Butterfly the chicken (spatchcock) by cutting out the backbone. Position the chicken skin side up over indirect heat and turn once during cooking. For best results, put foil-covered brick or cast iron skillet on top to flatten the chicken and encourage even cooking.

Skip the Guesswork
Using a digital meat thermometer is the best way to ensure chicken on the grill has reached the safe minimum temperature of 165˚F. Insert thermometer into the thickest portion of the cut, avoiding any bones, to get the most accurate temperature. When the chicken has reached a safe temperature, remove from the grill, cover, and let rest for five minutes before slicing or serving to let the juices reabsorb into the meat.

Use Direct and Indirect Heat
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’ll need both direct and indirect heat zones on your grill. Indirect heat cooks foods slower and more evenly by using the heat from the grill without direct exposure to the fire and flames, which can burn chicken cuts that require longer cook times. Grilling only on direct heat zones is generally better for smaller chicken portions, like chicken breasts, tenders, and wings, which are less than a few inches thick.

Basting and Saucing Tips
From barbecue sauce to pesto, the sugar content in most sauces makes them easy to scorch, so wait to baste or add sauce until near the end of grilling. A good rule of thumb is to wait until the thermometer hits 160˚F to add a sauce high in sugar content. After saucing or basting, it’s best to grill on an indirect heat zone to finish without burning.

Ever struggled with how long to grill chicken? Been there, scorched that! It's tempting to overcook chicken to be safe since eating it below the government-recommended safe internal temperature of 165°F can put you and cookout guests at real risk for foodborne illness. (By the way, chicken is the number one cause of foodborne illnesses in America, so it's vital to be vigilant!) But, just like an avocado seems to have about a 30-minute window of perfect ripeness (you check it, and it's under-ripe for days, then all of a sudden, it's past its prime), perfectly grilled chicken can be challenging to nail.

If you don't know how long to grill chicken breasts or how long to grill chicken thighs (or legs, wings, or a whole chicken, for that matter), it can be challenging to determine when to remove the chicken from the grill. Check out our complete guide for how to grill chicken, then use our go-to guide for how long to grill chicken so you can serve the juiciest meat ever.

Test Kitchen Tip: All chicken is safe at 165°F. But not all pieces (especially the dark pieces with bone) are as palatable at 165°F. Our Test Kitchen recommends cooking above the USDA-recommended 165°F mark for specific chicken pieces for the most tender and juicy results. Refer to the list below for your chicken recipe's best safe temperature.

A Quick Guide to Grilling Chicken

Before we get into how long to grill your chicken, use this primer to prep the chicken and your grill.

• Begin with refrigerated raw poultry. If frozen, allow to thaw in the refrigerator overnight in a rimmed tray or container such as a baking pan preferably with a lid.
• If desired, remove skin from the poultry.
• Use the list below to determine if direct or indirect grilling is best for your chicken cut.
• For a charcoal grill, place poultry on grill rack, bone side up (if it includes a bone), directly over medium coals. (Here's how to control the temperature of your charcoal grill.) Grill, uncovered, for the time given or until the proper temperature is reached, turning once halfway through grilling.
• For a gas grill, preheat grill. Reduce heat to medium. Place poultry on grill rack, bone side down (if it includes a bone), over medium heat. Cover and grill for the time given below in our how long to grill chicken instructions below.
• Test for doneness using a meat thermometer. We recommend using an instant-read thermometer for the most accurate, quick results. The thermometer should register 165°F to 175°F, depending on the cut you're cooking. If desired, during the last 5 to 10 minutes of grilling, brush with a sauce, such as this fan-favorite balsamic-barbecue sauce.
• Remove the chicken from the grill and tent with foil. Allow the meat to rest about 5 minutes to allow the juices to redistribute.

How Long to Grill Each Cut of Chicken

You won't grill chicken breasts the same way as chicken legs, so there's not one neat and tidy answer for how long to grill chicken that applies across the board. Use these guidelines for each different cut.

How Long to Grill Chicken Breast

We know this is likely the cut of chicken stashed away at all times in your freezer, so let's start here.

• Parts and Pieces: Chicken breast half, skinless and boneless
• Weight: 6 to 8 ounces
• Grilling Type: Direct
• Grilling Time: 15 to 18 minutes
• Doneness: 165°F

How Long to Grill Chicken Thighs

This cut of dark meat is growing in popularity, so be sure you know how to grill it right. Try more of our healthy chicken thigh recipes, too.

• Parts and Pieces: Chicken thigh, skinless and boneless
• Weight: 4 to 5 ounces
• Grilling Type: Direct
• Grilling Time: 12 to 15 minutes
• Doneness: 170°F

How Long to Grill Chicken Legs, Breast Halves, and Other Meaty Pieces

Bone-in and larger pieces of meat fare better with indirect grilling.

• Parts and Pieces: Meaty chicken pieces (bone-in breast halves, thighs, and drumsticks)
• Weight: 2½ to 3 pounds total
• Grilling Type: Indirect
• Grilling Time: 35 to 45 minutes
• Doneness: 170°F for breast halves, 175°F for thighs and leg drumsticks

How Long to Grill Chicken Whole

Perhaps the most obvious case for indirect grilling is a whole chicken. Place on the grill breast-side up and follow these timing directions.

• Parts and Pieces: Chicken, whole
• Weight: 2½ to 3 pounds total
• Grilling Type: Indirect
• Grilling Time: 60 to 75 minutes (add 15 to 30 minutes per pound, if above 3 pounds. So a 4½- to 5-pound bird should grill 1¾ to 2 hours)
• Doneness: 170°F

Now that you're well-versed in how long to grill chicken, all that's left to do is stock up on these essential grilling tools, select your next crowd-pleasing chicken recipe, and fire up the grill. Enjoy the juicy barbecue fare that will rival anything you'd order at a restaurant.

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