How Long to Grill Chicken at 450 Degrees Fahrenheit for Perfectly Cooked, Juicy Results

It may look easy to grill chicken, but paying close attention to every detail is needed to get juicy, perfectly cooked chicken. A temperature of about 450°F is best for grilling. But how long should you cook chicken at 450°F? The cooking time depends on the cut and thickness of the chicken. To be successful, you must use the right method and a meat thermometer.

In this comprehensive guide, we’ll cover everything you need to know about grilling times, temperatures, and methods for flawlessly cooked chicken off your grill every time.

Why Grill Chicken at 450 Degrees Fahrenheit?

When grilling chicken, temperature control is crucial. Too low, and your chicken will dry out and overcook. If you set the temperature too high, the outside will burn while the inside stays raw.

Grilling at 450°F hits the optimal balance point. This temperature is hot enough to sear the outside of the chicken, sealing in juices and enhancing flavor. But it also cooks the interior gently and evenly.

As a high-heat method grilling at 450°F significantly cuts down on cooking time compared to oven roasting or smoking at a lower temperature. You can enjoy juicy delicious grilled chicken in less than an hour.

Grilling Times for Chicken at 450 Degrees

The exact grilling time for chicken depends on a few key factors:

Bone-In vs Boneless Chicken

• Breasts, thighs, legs, and wings that still have their bones need to be grilled at 450°F for 30 to 40 minutes.

• Boneless, skinless chicken breasts cook much faster, needing only 6-8 minutes per side at 450°F.

Chicken Thickness

• The thicker the cut of chicken, the longer the grilling time needed to cook through to the center.

• For 1-inch thick bone-in chicken pieces, extend grilling to 40-50 minutes. Up the time to 8-10 minutes per side for 1-inch boneless breasts.

• Use tongs to measure chicken at the thickest part to determine approximate grilling times.

Type of Grill

• Grilling times may vary slightly depending on whether you use a gas or charcoal grill.

• Gas grills heat up more quickly and evenly. It takes practice to control the temperature of charcoal by moving the vents.

• If using charcoal, let the coals preheat for at least 10-15 minutes before grilling.

Marinades and Rubs

• Marinating chicken can affect cooking time. Acidic marinades made with yogurt, citrus, vinegar, or wine may shorten grilling time slightly.

• Sweet glazes or rubs with sugar content can burn faster, so watch them closely.

• For marinated chicken, it’s best to stick to the recommended times and use a meat thermometer.

Elevation

• At higher elevations, temperatures are lower, increasing grilling time. An extra 2-3 minutes per side may be needed.

• For example, in Denver, Colorado, chicken may require closer to 10 minutes per side.

Resting Time

• Always let chicken rest for 5-10 minutes after grilling before cutting into it.

• Resting allows juices to redistribute through the meat for increased juiciness.

Grilling Tips for Perfectly Cooked Chicken

Achieving juicy, tender chicken straight off the grill requires attention to a few key steps:

1. Preheat the grill thoroughly. Give your grill 10-15 minutes to heat up to 450°F before adding any chicken. This allows for proper searing.

2. Clean and oil the grates. Scrub the grates with a grill brush to remove debris. Then, use tongs to rub a little vegetable oil on the grates. This prevents sticking.

3. Pat the chicken dry. For chicken that’s been sitting in a marinade, pat off any excess liquid with paper towels before grilling. The drier surface will caramelize and seal in moisture.

4. Arrange chicken properly. Bone-in chicken can go directly over direct heat. Boneless breasts should be centered on the grill, away from any hot spots, for even cooking.

5. Flip only once. Resist the urge to move the chicken too much. Flip only once halfway through grilling. Frequent flipping leads to dry chicken.

6. Use a meat thermometer. This is the only way to accurately determine doneness. Chicken is safe to eat once it reaches an internal temperature of 165°F.

7. Let it rest. As mentioned, resting helps chicken retain moisture and enhances juiciness. Tent the chicken loosely with foil while it rests.

How to Tell When Chicken is Done Grilling

Checking for doneness by temperature is better than eyeballing it. But if you don’t have a meat thermometer handy, here are some visual cues that your chicken is fully cooked when grilling at 450°F:

• The juices run clear when pricking the chicken with a fork. Any pink or red liquid means it needs more time.

• The meat near the bone (if bone-in) turns from pink to white.

• The chicken looks lightly charred or shows good grill marks on the surface.

• When pressed, the meat feels firm to the touch versus squishy.

If there’s any question, return the chicken to the grill for a few more minutes until completely cooked through. Undercooked chicken poses a health risk.

Grilling Chicken Safely

Anytime you work with raw chicken, following food safety guidelines is critical:

• Wash hands, utensils, cutting boards, and anything else that touches raw chicken with hot, soapy water.

• Use separate plates and tools for raw chicken versus cooked. Never reuse utensils or platters that previously held raw chicken.

• Store any leftover grilled chicken within 2 hours in airtight containers in the fridge. Discard after 3-4 days.

• Thoroughly cook all chicken to an internal temperature of 165°F as measured by a food thermometer to destroy any potential bacteria.

Grilling chicken at the right temperature and using safe handling practices will reward you with tasty, tender chicken you’ll crave again and again.

Frequently Asked Questions About Grilling Chicken at 450°F

How long should I grill bone-in chicken thighs at 450°F?

30-40 minutes is ideal for bone-in thighs. Flip them once halfway through grilling. Chicken thighs can typically handle a little extra grilling time if needed since they don’t dry out as quickly as white breast meat.

Can I butterfly or spatchcock the chicken to reduce grilling time?

Yes, butterflying or spatchcocking chicken helps it cook faster and more evenly. This technique involves removing the backbone and flattening the bird. Grill butterflied chicken for 40-60 minutes, depending on size.

My chicken burnt on the outside but is still pink inside. What should I do?

Unfortunately, this means some portions are undercooked while others are overdone. For safety, you’ll need to fully cook the chicken by gently grilling a little longer, even if the outside gets extra charred. Test the internal temperature with a meat thermometer.

Can I get good results grilling chicken that’s frozen?

It’s best to thaw chicken fully in the fridge before grilling. Grilling frozen chicken makes it extremely difficult to determine doneness and leads to uneven cooking. In a pinch, thawed just a bit, bone-in parts may work, but boneless breasts easily dry out.

Should I close the grill lid while cooking chicken?

Keeping the lid closed as much as possible helps the chicken cook faster and more evenly. Quickly close the lid after flipping or rotating the chicken. With the lid open, heat escapes rapidly.

Enjoy Perfectly Grilled Chicken with Confidence

Mastering the art of grilling juicy, delicious chicken takes experimentation. While grilling times vary, you can rely on an ideal temperature of 450°F to achieve chicken that’s browned on the outside and moist on the inside. Invest in a good instant-read thermometer and don’t be afraid to adjust cook times based on the thickness and cut of your chicken. In no time, you’ll become an expert on grilling up tender, flavorful chicken worthy of any summer cookout or dinner menu.