I grew up in the South, so I never gave it much thought that the fact that my parents could pop into our backyard and grill tandoori chicken was a perk of living in the suburbs. After looking through a lot of grilled chicken recipes last year, I was rudely reminded that my spouse and I will have to wait years and make some big financial changes before we can finally buy a house with a back porch and a friendly neighborhood.
But in an attempt to keep fighting for my at-home grilling dreams, I pulled out my trusty cast-iron grill pan and attempted to sizzle up some steak. Within 5 minutes, our two-bedroom apartment was a smoky maze and the fire department had pulled up at our door. I left my hopes of grilling in my apartment in a tall pile with the rest of the inconvenient frivolities that come with renting in NYC. That is, until I came across our deputy food editor Hana Asbrink’s broiler chicken method.
Her too-good-to-be-true recipe promised charred, juicy chicken after 15 minutes in a broiler. Huh? My subconscious ran a montage of every food I’ve ever burned under an oven’s broiler. But I defrosted a pound of chicken anyway and gave Hana’s promise a chance. Now, “grilled” chicken is no longer out of reach; it’s just a quick marination and broiling session away. Here’s how you can grill perfectly charred chicken with your broiler.
If you don’t have an outdoor grill, you can still enjoy tasty chicken all year long by grilling it in the oven. But it can be hard to guess the right cooking times—too long and the chicken dries out, too short and it’s not done. So how long should you grill chicken in the oven to get perfect results every time?
The cooking time depends on a few key factors
Type of Chicken Cut
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Boneless chicken breasts cook faster than bone-in thighs or drumsticks. Allow 20-30 minutes for boneless breasts.
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Chicken thighs and drumsticks with the bone in take longer to cook, about 35 to 45 minutes, because the bone keeps the heat in.
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Whole chickens require the most time at around 1 hour 15 minutes to 1 hour 30 minutes.
Oven Temperature
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Standard oven grilling temperatures range from 375°F to 425°F.
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Higher heat like 425°F cooks the chicken faster but requires close monitoring to avoid burning.
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Lower heat around 375°F provides slower, more even cooking with less risk of drying out.
Recommended Cooking Times
Taking into account the chicken cut and oven temperature, here are general guidelines for how long to grill chicken in the oven:
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Boneless chicken breasts – Grill for 20-30 minutes at 375°F. They cook quickly so watch closely to prevent drying out.
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Bone-in chicken thighs or drumsticks – Grill for 35-45 minutes at 375°F. The bones help keep them juicy.
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At 375°F, grill a whole chicken for an hour and a half to an hour and a half. Check internal temp of 165°F.
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Chicken wings – Grill for 25-35 minutes at 375°F. The high heat crisps up the skin.
Internal Temperature
Always check the internal temperature of grilled chicken using a meat thermometer before removing from the oven. This ensures it reaches a safe temperature to kill any bacteria.
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For boneless breasts cook to 165°F internal temperature.
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For bone-in thighs/drumsticks and whole chicken cook to 175°F.
Tips for Juicy, Flavorful Grilled Chicken
Follow these tips for foolproof oven grilled chicken:
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Marinate the chicken for added flavor and moisture. A simple olive oil, lemon juice, garlic, salt and pepper marinade works great.
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Use a grill pan for those nice grill marks and charring.
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Pat chicken dry before cooking for crispy skin.
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Position the oven rack 4-6 inches from broiler for best results.
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Flip chicken halfway through cooking for even browning.
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Allow chicken to rest 5-10 minutes before cutting to retain juices.
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Brining or spatchcocking the chicken helps keep it incredibly moist.
The ideal oven grilling time for chicken ranges from 20-45 minutes depending on the cut, thickness, and oven temperature. Boneless breasts take less time while bone-in cuts and whole chicken need longer. Always monitor closely and use a meat thermometer to test doneness instead of relying solely on time. With the proper technique you can enjoy juicy, delicious oven-grilled chicken year-round.
Frequently Asked Questions
What oven temperature should I use to grill chicken?
375°F to 425°F is the ideal oven temperature range for grilling chicken. Lower temperatures around 375°F provide slower cooking, while 425°F cooks the chicken faster.
Can I grill frozen chicken in the oven?
It’s not recommended. Always thaw chicken fully before oven grilling for food safety and even cooking.
How do I prevent chicken from drying out when oven grilling?
Brining, marinating, using bone-in cuts, avoiding overcooking, and resting the chicken after cooking all help keep it moist. Using a meat thermometer prevents overcooking.
How long does it take to grill a whole chicken in the oven?
A whole chicken takes between 1 hour 15 minutes to 1 hour 30 minutes at 375°F. Check it reaches 165°F at the thickest part before removing.
What’s the best way to get crispy chicken skin when oven grilling?
Pat the skin dry before cooking, lightly oil, and make sure the chicken is positioned close enough to the broiler for good browning. Higher heat like 425°F also crisps the skin nicely.
Can I add veggies to the pan when oven grilling chicken?
Yes, add quick-cooking veggies like peppers, onions, zucchini, and asparagus during the last 10-15 minutes of grilling time. Toss them in oil and seasonings first.
How do I know when my chicken is cooked without a meat thermometer?
You can check for doneness by cutting into the thickest part and ensuring the juices run clear. But using a meat thermometer is highly recommended for accuracy and food safety.
Why is my oven smoking when I grill chicken?
Excess fat and pan drippings can cause smoking. Use a broiler pan, trim excess fat, and ensure the oven is clean before grilling to prevent this.
Set up your oven
Take the chicken out of the fridge for at least 20 minutes after marinating for at least an hour and up to 24 hours. This will help it warm up a bit. Put the rack in the upper third of the oven and heat it to the lowest broil setting. Line a large sheet pan with foil from edge to edge—this will allow for easy cleanup later! Place a wire rack on top of your lined sheet pan and spray with nonstick cooking spray or brush with oil. Remove chicken from the marinade, letting any excess marinade drip off before placing the chicken on your oiled wire rack.
Marinate your chicken in yogurt
First, start with a yogurt-based marinade. Hana’s recipe, similar to that of tandoori chicken recipes, calls for a plain yogurt, which acts as a gentle meat tenderizer that renders a ridiculously moist interior while the dairy’s natural sugars result in a crisp, almost caramelized exterior on the chicken.
For 1½ to 2 lb. of preferably boneless, skinless chicken thighs (but you can use wings, or even chicken breast in a pinch) start with ½ cup of plain or greek yogurt. From here, choose your own marinade adventure. You can add chili pastes like gochujang, sambal oelek, or red curry paste, or you can keep it simple with garlic grating and a squeeze of lemon juice.