Chicken breast is a versatile protein that’s perfect for grilling. Grilled chicken breast is juicy, tender, and full of flavor when it’s done right. But it’s easy to grill chicken breast too long, which makes the meat dry and rubbery. How long should you cook chicken breast on the grill?
The exact grilling time depends on a few factors:
Chicken Breast Size and Thickness
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Smaller chicken breasts will cook faster than larger pieces. Boneless, skinless chicken breasts are typically 4-8 ounces each. Larger breasts may need a couple extra minutes per side.
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Thickness is also a factor, Pound thicker breast pieces to a uniform 1/2-inch thickness so they cook evenly Thinner cutlets like chicken tenderloins require less time on the grill
Grill Heat
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Hotter grills will cook chicken faster. High heat (350°F to 375°F) is best for chicken breasts or pieces with the bones still in them. Turn up the heat to medium-high or high (400°F to 450°F) for breasts that don’t have any bones or skin on them.
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If grilling on lower heat, extend cooking time a few extra minutes per side. Higher heat delivers the char marks and caramelization that give grilled chicken delicious flavor.
Use a Meat Thermometer
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Getting a good digital meat thermometer takes the guesswork out of figuring out when the meat is done. Chicken is safe to eat at 165°F. The breast meat is done when the thickest part of it reads 165°F.
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If you don’t have a thermometer, nick, peek and squeeze. When pierced, the juices should run clear and the meat should show no traces of pink.
Direct vs. Indirect Heat
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Grilling over direct heat quickly sears the outside and cooks the inside. Place chicken directly over the hot grill grates.
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For larger cuts, start over indirect heat. This gently cooks the inside without burning the exterior. Then quickly sear over direct heat at the end to finish.
Bone-In vs. Boneless
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Bone-in chicken breasts take longer to cook than boneless since the bone continues to radiate heat inward as it cooks.
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Boneless breasts are quicker cooking and more prone to drying out. Take care not to overcook them.
Marinating Time
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Marinating chicken before grilling imparts extra moisture and flavor. But marinades do little to tenderize chicken despite popular belief.
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For food safety, marinate chicken in the refrigerator up to 24 hours. Much longer than that allows bacteria to grow.
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Let marinated chicken sit out for 15-30 minutes before grilling so the surface can air dry. This helps promote browning and prevents sticking.
How Long to Grill Boneless, Skinless Chicken Breasts
For boneless, skinless chicken breasts pounded to an even 1⁄2-inch thickness, follow these guidelines:
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Over direct medium-high heat (about 400°F), grill for 4-5 minutes per side. This gives you those coveted grill marks.
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Over direct high heat (above 450°F), grill for 3-4 minutes per side. Watch carefully to prevent burning.
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Brush with barbecue sauce during the last 1-2 minutes if desired. This glazes the outside.
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Check for doneness at 165°F internal temperature and juicy, opaque meat with no pink inside.
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After cooking, let rest for 5 minutes before slicing to allow juices to redistribute.
How Long to Grill Bone-In Chicken Breasts and Pieces
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For bone-in breasts, thighs, drumsticks and wings, use medium or indirect heat first. Grill over direct high heat just to finish:
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Bone-in chicken breasts: Grill for 18-25 minutes total, flipping occasionally, until 165°F.
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Chicken thighs and drumsticks: Grill for 25-35 minutes total, flipping occasionally, until 165°F.
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Chicken wings: Grill for 15-20 minutes total, flipping occasionally, until 165°F.
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Move chicken over direct heat during the last 5 minutes if needed for crisping the skin.
How to Grill Juicy, Flavorful Chicken Breasts Every Time
Follow these simple tips for grilling tender, juicy chicken breast with delicious barbecue flavor:
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Pound thicker breasts to a uniform 1⁄2-inch thickness so they cook evenly.
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Use indirect heat at first for gentle, even cooking.
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Flip once halfway through to prevent burning and promote even cooking.
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Brush with sauce toward the end once seared to glaze without burning.
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Check temperature with a meat thermometer to determine doneness.
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Let rest before slicing for juicy results.
Grilled chicken breast doesn’t have to be dry and disappointing. With the proper technique, you can enjoy perfectly cooked chicken with a crisp char and moist, tender interior every time. Use a meat thermometer and follow the recommended grill times for boneless vs. bone-in cuts. In no time, you’ll be an expert on grilling juicy, flavorful chicken breast.
What You’ll Need To Make BBQ Chicken
- Chicken: You can use chicken breasts or tenderloins that don’t have any bones or skin on them. When you use chicken breasts, make sure they are all the same thickness (1/2 inch) before you marinate them. This both tenderizes the breasts and ensures they cook evenly. When using tenderloins, you don’t have to pound them because they are naturally very tender. ).
- Soy sauce: The sauce’s base is soy sauce, which helps the spices mix better and make sure every bite is full of flavor. It also keeps the chicken moist during cooking.
- Garlic: Adds depth and pungent flavor to the marinade.
- These spices—salt, light brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper—make a flavor base that is sweet, smoky, and slightly spicy.
- BBQ sauce: When used as a glaze, the sauce gives the chicken a tangy, sweet, and smoky flavor that is unmistakably BBQ. You can buy BBQ sauce or make your own with my recipe.
- Jump to the printable recipe for precise measurements
Salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper should all be mixed together in a large bowl.
Add the chicken to the bowl and toss with tongs until evenly coated. After putting the bowl in the fridge, cover it and let it sit for at least 6 hours and up to 24 hours.
Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes.
Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more.
Transfer the chicken to a serving platter and serve with remaining barbecue sauce alongside.
Marinating chicken in a mix of spices and oil rather than BBQ sauce is key to achieving that authentic BBQ flavor. Spices penetrate the meat more effectively, seasoning it throughout, whereas BBQ sauce tends to sit on the surface. Also, BBQ sauce has a lot of sugar in it, which burns easily when it comes in contact with heat. This means that the chicken gets a burnt outside before the inside is fully cooked.
Yes, making BBQ chicken in the oven is a fantastic alternative, especially when grilling isn’t an option. Start by preheating your broiler and positioning the oven rack so that the chicken will be about 6 inches from the heat source. Place the chicken on foil-lined baking sheet for easy cleanup. Broil the chicken for about 5 minutes on each side, then brush generously with BBQ sauce and broil for an additional 1 to 2 minutes on each side or until the sauce is caramelized and the chicken is fully cooked.
Yes, to grill whole chicken pieces, preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is crisp, a few minutes.
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Fire up the grill—this easy BBQ chicken is absolutely brimming with rich, smoky barbecue flavor.
- 1¾ pounds chicken tenderloins or boneless skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1¼ teaspoons salt
- 1 tablespoon packed light brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- &frac18 teaspoon cayenne pepper
- About 1 cup store-bought barbecue sauce or homemade BBQ sauce
- Place chicken breasts, one at a time, in a 1-gallon zip-lock bag. Using a meat mallet, pound the breasts until they are all the same thickness, about ½ inch. (Skip this step if using tenderloins. ).
- In a big bowl, mix the oil, garlic, salt, brown sugar, cumin, chili powder, and cayenne pepper with a whisk. Put the chicken in the bowl and use tongs toss it around so that all sides are covered with the marinade. After putting the bowl in the fridge, cover it and let it sit for at least 6 hours and up to 24 hours.
- Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Brush some barbecue sauce on the chicken after flipping it over. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts. ).
- Place the chicken on a serving platter and serve with the rest of the barbecue sauce.
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- Per serving (4 servings)
- Calories: 386
- Fat: 20 g
- Saturated fat: 2 g
- Carbohydrates: 5 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 45 g
- Sodium: 513 mg
- Cholesterol: 145 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
How to Grill Chicken Breasts on a Gas Grill | Tips & Techniques
FAQ
How long does it take to barbeque chicken breast?
Grilling boneless, skinless chicken breasts typically takes 12-16 minutes, with 6-8 minutes per side, on a preheated grill set to medium-high heat (around 400°F or 200°C).
Is it better to grill chicken at 350 or 400?
For grilling chicken, it’s generally better to use a medium-high heat, which translates to a temperature range of 375°F to 400°F (190°C to 204°C). For a good sear on the outside, this range makes sure the chicken cooks all the way through to 165°F (74°C), which is a safe temperature.