How Long to Cook Chicken at 350 on the Grill: Your Complete Guide to Juicy Results

Ever stood at your grill, chicken in hand, wondering exactly how long to cook it? Trust me, we’ve all been there! Getting perfectly grilled chicken at 350 degrees is something of an art form – not too dry, not undercooked, and bursting with flavor. Today, I’m gonna share everything I’ve learned about nailing that perfect grilled chicken every single time.

As someone who’s ruined more than my fair share of chicken (seriously, my family still talks about the “chicken jerky incident” of 2022), I’ve picked up some tricks along the way that’ll help you avoid my mistakes!

Why 350 Degrees is the Sweet Spot for Grilling Chicken

Before we talk about how long to cook something, let’s talk about why 350 degrees is the best temperature for grilling chicken. This temperature gives you:

• Hot enough to get those beautiful grill marks
• Not so hot that the outside burns before the inside cooks
• Perfect for creating juicy, tender chicken
• Forgiving enough for beginners

I used to crank my grill up super high thinking it would cook faster, but all I got was charred outsides and raw insides. Not exactly what you want to serve at a cookout!

Grilling Times for Different Chicken Cuts at 350°F

One of the biggest mistakes people make is treating all chicken cuts the same Each requires different handling and timing!

Boneless Chicken Breasts (The Most Popular Choice)

For boneless, skinless chicken breasts at 350°F:

• Cooking time: Approximately 10 to 12 minutes total
• Flipping: Once halfway through
• Internal temperature: 165°F

Here’s a little secret I wish someone had told me years ago: pound those breasts! Cover them with plastic wrap and pound with a meat mallet (or even a rolling pin if you’re like me and can never find your kitchen tools) until the breast is an even 1/2 to 3/4 inch thick. This simple step makes ALL the difference in even cooking.

Bone-In Chicken Pieces

If you’re grilling bone-in pieces like thighs, legs, or bone-in breasts:

• Cooking time: 30 to 40 minutes total
• Flipping: Every 10 minutes for even cooking
• Internal temperature: Still 165°F

The bone conducts heat differently and takes longer to cook through but also helps keep the meat juicy! Win-win if you’re patient.

Whole Chicken

Feeling ambitious? A whole chicken on the grill is amazing but needs a different approach

• Cooking time: 18-25 minutes per pound at 350°F
• Method: Indirect heat works best
• Internal temperature: 165°F in the thickest part of the thigh

My Foolproof Method for Perfect Grilled Chicken Breasts

Here’s the step-by-step process I follow for juicy chicken breasts every time:

1. Prep the chicken: Trim any excess fat or loose bits. Pound to even thickness.

2. Season or marinate: At minimum, use salt and pepper. For extra flavor, marinate for 4-8 hours in the refrigerator. On a lazy day, I use Italian dressing as a quick marinade, and it works great!

3. Preheat the grill properly: This step is NON-NEGOTIABLE! Preheat to 350°F with the lid closed for at least 15 minutes.

4. Clean the grates: Use a grill brush to clean the grates when hot. Nobody wants their chicken sticking!

5. Sprinkle a little (but not too much) olive oil on both sides of the chicken. I learned the hard way that if you do too much, you’ll get flare-ups.

6. The cooking process:

   • Place chicken on the grill over direct heat
   • Close the lid (keeps temp consistent)
   • Cook about 5-6 minutes on the first side
   • Flip ONCE (resist the urge to keep flipping!)
   • Cook another 5-6 minutes on the second side

7. Temperature check: Use a meat thermometer to check for 160°F.

8. A lot of people mess up at this point! Take the chicken out of the oven at 160°F, cover it with foil, and let it rest for 5–10 minutes. It’ll continue cooking to 165°F and the juices will redistribute.

The Two-Zone Cooking Method

One technique that’s totally changed my grilling game is the two-zone cooking method. Basically, you set up your grill with:

• A direct heat zone (for searing)
• An indirect heat zone (for thorough cooking)

For chicken breasts, I start them on indirect heat until they reach about 155°F internally (about 25-30 minutes), then move them to direct heat for a quick sear on each side. This gives me juicy insides with beautiful grill marks!

Common Mistakes to Avoid (That I’ve Totally Made)

1. Not preheating the grill: Patience, grasshopper. Those 15 minutes of preheating are essential.

2. Constantly lifting the lid: Every time you peek, you lose heat. Trust the process!

3. Overcrowding the grill: Give each piece space for even cooking.

4. Cooking cold chicken: Let it sit out for 15-20 minutes before grilling for more even cooking.

5. Sauce too early: If using BBQ sauce, only add it in the last few minutes to prevent burning.

How to Tell When Chicken is Done Without a Thermometer

While I STRONGLY recommend using a meat thermometer (seriously, it’s a game-changer), here are some backup methods:

• Clear juices: Cut into the thickest part – juices should run clear, not pink
• Firmness: Properly cooked chicken feels firm but still has a little give
• Shrinkage: The meat pulls back from the bone in bone-in pieces

But really, a good instant-read thermometer is worth every penny. I resisted buying one for years and now I can’t imagine grilling without it!

Flavor Boosters for Your Grilled Chicken

Plain grilled chicken is good, but these additions make it GREAT:

• Simple dry rub: Mix salt, pepper, garlic powder, and paprika
• Herb infusion: Add fresh rosemary or thyme sprigs directly on the coals
• Citrus kick: Squeeze lemon juice just before serving
• Compound butter: Place a pat of herb butter on hot chicken right after grilling

My Go-To Marinade Recipe

This is my “never-fails” marinade that even my picky eater loves:

• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 2 cloves minced garlic
• 1 teaspoon each of salt, Italian seasoning, and black pepper
• 2 teaspoons sugar (helps with caramelization)

Mix everything in a zip-top bag, add chicken, and refrigerate for 4-8 hours. The longer the better!

Final Thoughts

Grilling chicken at 350 degrees doesn’t have to be complicated. The key takeaways to remember:

• Pound boneless breasts to even thickness
• Preheat your grill properly
• Cook boneless breasts for 10-12 minutes total, flipping once
• Cook bone-in pieces for 30-40 minutes, flipping every 10 minutes
• Always use a meat thermometer aiming for 165°F
• Let the meat rest before cutting

With these tips, you’ll be the grilling hero at your next backyard barbecue! And remember, even if it’s not perfect the first time, that’s how we learn. My grilling skills definitely didn’t happen overnight!

Do you have any special grilling tricks or marinades that work wonders? I’d love to hear about them in the comments below! Happy grilling, friends!

FAQ: Grilling Chicken at 350°F

Q: Can I use this same method for frozen chicken?
A: No! Always thaw your chicken completely before grilling for safety and even cooking.

Q: My chicken always sticks to the grill. Help!
A: Make sure your grates are clean and hot before adding the chicken, and lightly oil both the chicken and the grates.

Q: Is it better to marinate or use a dry rub?
A: Both have their place! Marinades add moisture and flavor throughout, while dry rubs create a flavorful crust. For chicken breasts, I tend to prefer marinades.

Q: Can I reuse marinade as a sauce?
A: Only if you boil it first to kill any bacteria. Otherwise, prepare a separate portion for basting/serving.

Q: My grill doesn’t have a temperature gauge. How do I know it’s 350°F?
A: The hand test works well: hold your hand about 5 inches above the grate. At 350°F, you should be able to keep it there for 5-7 seconds before it becomes uncomfortable.