Are you one of many people playing the guessing game when trying to cook chicken on a charcoal grill? Don’t be embarrassed, youre not alone.
We act like grilled chicken is easy, and its popularity would certainly make you think so, but the fact is that no one actually takes you out back and shows you exactly how it all works.
Ive been a chef for over a decade and grilling chicken is problematic and confusing due to the many variables involved.
How much charcoal should you be using? How long should you wait before the charcoal is ready?
Not to mention that the many different cuts of chicken available all have different cook times– and what visual cues let you know that they are ready to come off the grill?.
Charcoal grilling is special because the intensity of flavor goes beyond what a gas grill can do.
It tastes good on a primal level and is smoky and fire-kissed. This guide will answer all of your questions about how to really grill chicken.
You’re not the only one who has stood in front of their charcoal grill and thought, “How long is this going to take?” Grilling bone-in chicken breasts can be tricky, and timing is everything when it comes to getting the right amount of juicy meat and crispy skin.
I’ve spent years perfecting my grilling technique, and today I’m sharing everything I know about how long to cook bone-in chicken breasts on a charcoal grill. Let’s get that perfect chicken every single time!
Why Choose Bone-In Chicken Breasts for Grilling?
Before we dive into timing, let’s talk about why bone-in chicken breasts are actually superior for grilling
- Enhanced Flavor: The bone contributes to deeper, richer flavors
- Better Moisture Retention: Cooking with the bone helps prevent the meat from drying out
- Crispy Skin: The skin crisps up beautifully on the grill for amazing texture
- More Forgiving: They’re less likely to overcook than boneless breasts
The Perfect Cook Time for Bone-In Chicken Breasts
Let’s cut to the chase – here’s the timing you need to know:
For 35 to 45 minutes at 350°F to 375°F on a charcoal grill, cook chicken breasts with the bones still in them.
But wait! That’s just the general guideline. If you want your chicken to be cooked perfectly every time, you should think about these things:
Factors Affecting Cooking Time
- Chicken Size: Larger pieces naturally take longer to cook (add 5-10 minutes for bigger breasts)
- Grill Temperature: Your charcoal distribution affects heat consistency
- Skin Thickness: Thicker skin requires more time (but results in crispier texture!)
- Weather Conditions: Colder weather extends cooking times
- Bone Position: The bone conducts heat differently than meat
Setting Up Your Charcoal Grill for Success
Before you even put that chicken on the grill you need a properly set up grill
1. Choose the Right Charcoal
You’ve got options:
- Briquettes: Offer consistent heat and burn time (great for beginners)
- Natural Lump Charcoal: Burns hotter and cleaner with a more distinct smoky flavor
- Flavored Charcoal: Includes wood chips or herbs for extra flavor dimensions
2. Create a Two-Zone Fire (This is CRUCIAL!)
This is my secret to perfect chicken every time:
- Arrange coals on one side of the grill (direct heat zone)
- Leave the other side empty (indirect heat zone)
- Light the coals and wait until they’re covered in white ash (15-20 minutes)
- Preheat to about 350°F-375°F
You can sear the chicken to get those nice grill marks, then move it to the other zone to finish cooking it without burning it. Trust me, this makes ALL the difference!.
Step-by-Step Grilling Method
Now for the actual cooking process. Here’s my foolproof method:
1. Preparation (Don’t Skip This!)
- Pat chicken dry with paper towels
- Season liberally with salt and pepper (or your favorite rub)
- Let sit at room temperature for 20-30 minutes before grilling
- Pro tip: I use a pickle juice brine for 30+ minutes before cooking. Sounds weird, but it makes the meat super tender and the skin extra crispy. You won’t taste the pickle – promise!
2. The Grilling Process
- Initial Sear: Place chicken skin-side down on direct heat for 5-7 minutes until golden brown
- Flip and Sear: Turn over and sear the other side for 3-5 minutes
- Move to Indirect Heat: Transfer to the cooler side of the grill
- Finish Cooking: Close the lid and cook for another 20-30 minutes
3. Checking for Doneness
Always use a meat thermometer! The chicken is done when:
- Internal temperature reaches 165°F (74°C) at the thickest part
- Juices run clear when pierced
- Meat feels firm but still has some give
Important: Insert the thermometer into the thickest part of the breast but avoid touching the bone, which can give false readings!
My Secret Technique for Juicy Chicken
Here’s a technique I learned that revolutionized my grilling:
- Cook the chicken to about 160°F (71°C)
- Remove from grill and let rest for 5-10 minutes under loose foil
- The carryover cooking will bring it to the safe 165°F while keeping it juicy
This rest period is non-negotiable! It allows the juices to redistribute throughout the meat instead of spilling out when you cut into it.
Common Problems & Quick Fixes
Even us seasoned grillers run into troubles sometimes!
Problem: Chicken Is Burning on Outside But Raw Inside
Fix: Your heat is too high! Move to the indirect zone earlier and finish with the lid closed.
Problem: Chicken Is Taking Forever to Cook
Fix: Your grill temp might be too low. Open vents to increase airflow and heat.
Problem: Chicken Skin Not Crisping
Fix: Make sure chicken is dry before grilling and start skin-side down on direct heat.
Problem: Flare-Ups Are Charring the Chicken
Fix: Keep a spray bottle of water handy to control flares, and trim excess fat before grilling.
Flavor Enhancers: Marinades & Rubs
While perfect timing is crucial, flavor is what makes your chicken memorable! Here are some options:
Quick Marinade Ideas:
- Citrus Blend: Lemon juice, olive oil, garlic, rosemary
- Sweet & Spicy: Honey, hot sauce, lime juice
- Mediterranean: Olive oil, oregano, lemon, garlic
Simple Dry Rubs:
- Classic BBQ: Paprika, brown sugar, salt, garlic powder, onion powder
- Herb Lover’s: Thyme, rosemary, garlic powder, salt, pepper
- Spicy Kick: Cayenne, cumin, paprika, black pepper, salt
Apply marinades at least 30 minutes before grilling (overnight is better). For dry rubs, apply just before cooking.
Sample Grilling Timeline
Here’s how a typical grilling session might play out:
- T-minus 4 hours: Brine chicken in pickle juice (optional but recommended)
- T-minus 30 minutes: Remove from brine, pat dry, and season
- T-minus 20 minutes: Start charcoal in chimney starter
- T-minus 10 minutes: Create two-zone fire and preheat grill
- Start Time: Place chicken skin-side down over direct heat
- 5-7 minutes: Flip chicken
- 10-12 minutes: Move to indirect heat, close lid
- 30-40 minutes: Check temperature regularly
- Finish: Remove at 160-165°F, rest for 5-10 minutes
- Enjoy!: Slice and serve your perfectly grilled chicken
Wrapping It Up
Grilling bone-in chicken breasts doesn’t have to be complicated. The key takeaways are:
- Cook for 35-45 minutes at 350°F-375°F
- Use a two-zone fire setup
- Start on direct heat, finish on indirect
- Always use a meat thermometer
- Let it rest before cutting
With these guidelines, you’ll be serving up perfectly juicy bone-in chicken breasts with crispy, flavorful skin every time you fire up that charcoal grill!
I’d love to hear how your chicken turns out or if you have any special techniques you use! Drop a comment below or tag us in your grilling photos!
Happy grilling!
Here are some good marinade options that you likely already have:
- Bottled Italian or vinaigrette dressings. (This is really my favorite way to get rid of salad dressing bottles that are almost empty.) ).
- Rosemary, thyme, sage, chervil, green onion, basil, and cilantro are all fresh herbs that you can use.
- Lime or Lemon Juice, Pineapple Juice
- 3 Tablespoons oil to bring it all together
When you know your grill is ready, you can place your chicken on the grill but first, it’s a good idea to apply a coat of oil to the grill grates. This will help keep your chicken from sticking. (By the way, this is a good practice with anything you want to grill. ).
With tongs, pick up a ball of paper towel that has been coated in a high smoke point oil (not olive oil, but avocado, coconut, or canola oil will work). Wipe the grill grates with the oil.
Note: You can also marinate your chicken before grilling for amazing flavor and interest. (Here is our favorite recipe for fajita marinade that makes the best chicken. This step might not be needed if the chicken was marinated in an oil-based sauce or if the chicken recipe calls for a dry rub that is held on with oil.
It doesnt hurt to grease the grill grates anyway. The cooking grate will never stick to the chicken if both are well oiled.
When Is a Charcoal Grill Ready for Grilling?
It’s now just a matter of knowing when to put the chicken on the grill. Every chef I know does the hand test. Let me teach you!.
How to Cook Bone-In Chicken Breasts On the Weber Kettle
FAQ
How to grill bone-in chicken breast on a charcoal grill?
Bone-in chicken breasts should be cooked on a charcoal grill. First, set up the grill so that it has a hot side and a cool side. Skin-side down, sear the chicken breasts on the hot side. Then, move them to the cool side to finish cooking.
How long does it take to cook a bone-in chicken breast on the grill?
Place the breasts skin side up on the grill and immediately turn down the heat to low. Close the lid and allow the chicken to cook at around 300 degrees for 30 minutes. Turn the chicken over and cook for another 30 minutes or until the internal temperature reaches 165 degrees F.
How long does it take to cook chicken breast on charcoal?
Place the chicken breasts on the hottest part of the grate, directly above the coals and sear for 3 to 4 minutes per side, flipping only once, until golden ….
How long do you cook chicken breast on a charcoal grill?
“Direct heat” just means cooking right on top of the heat source. If you’re using a charcoal grill, make a tight layer of lit coals. ) Using tongs, remove the chicken breasts from the marinade, letting any excess drip back into the bowl, and place on the grill. Grill until grill marks appear underneath, about 6 minutes.
How do you grill chicken breast?
To grill chicken breast, first prepare your grill for direct and indirect heat. Brush the cooking grates clean, then drizzle the chicken breasts with olive oil, rub with salt and pepper, and place them on the hot grill.
How long do you cook chicken on a grill?
Prepare a grill for medium-high heat (or heat a grill pan over medium-high heat); preheat 5 minutes. Grill chicken, turning halfway through and basting with reserved marinade, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes per side. Transfer chicken to a platter.
How do you cook chicken on a charcoal grill?
To cook chicken on a charcoal grill, first sear it on both sides over direct heat. Then, move the coals to one side and place the chicken on the side of the grill where the heat has been turned off. The chicken will continue to cook over the indirect heat without burning.
How long do you marinate chicken breast before grilling?
Now that you’ve made your marinade, it’s time to marinate! Add the chicken breasts to the bowl with the remaining marinade and turn to coat. Cover the bowl and refrigerate for at least 20 minutes and up to 12 hours. For the juiciest, most flavorful chicken, 3 to 4 hours is ideal. Time to grill!
How do you marinate chicken breast?
Combine balsamic vinegar, olive oil, brown sugar, garlic, and the dried herbs and season generously with salt and pepper. Scoop out 1/4 cup of the marinade and set it aside for basting. Now that you’ve made your marinade, it’s time to marinate! Add the chicken breasts to the bowl with the remaining marinade and turn to coat.