How Long to Grill Chicken at 375°F: Your Guide to Juicy, Perfectly Cooked Chicken Every Time

Not sure why your chicken was dry as cardboard or worse, still raw when you took it off the grill? You’re not the only one! Grilling chicken at the right temperature is very important, and 375°F is often thought to be the best temperature. However, knowing the temperature is only half the battle. The other half is knowing when to do it.

In this article, I’ll break down exactly how long to grill different cuts of chicken at 375°F, plus share some tips and tricks that’ll make you the grilling hero at your next backyard barbecue.

Why 375°F is the Perfect Grilling Temperature for Chicken

Before diving into timing, let’s talk about why 375°F works so well for chicken:

• It’s hot enough to create those beautiful grill marks and caramelization
• It’s not so hot that the outside burns before the inside cooks
• It allows for even cooking throughout the meat
• It helps retain moisture for juicy results

Setting your grill to 375°F provides that balanced heat that cooks chicken evenly without drying it out. This moderate temperature is particularly good for chicken because it gives you more control and margin for error compared to higher heat settings.

Grilling Times for Different Chicken Cuts at 375°F

The cooking time varies significantly depending on which part of the chicken you’re grilling. Here’s a handy chart to guide you:

*Note: You can grill a whole chicken at 375°F, but you need to keep an eye on it the whole time. For more even cooking, many grill masters say to spatchcock, which means taking out the backbone.

Remember, these times are guidelines! The actual cooking time depends on several factors:

• Thickness of the chicken pieces
• Whether the chicken has bones (bone-in takes longer)
• Starting temperature of the chicken (cold from fridge vs. room temperature)
• Your particular grill’s heat distribution
• Weather conditions (especially for outdoor grilling)

How to Tell When Your Chicken is Done

The MOST important rule of grilling chicken: cook to temperature, not time! Chicken must reach an internal temperature of 165°F to be safe for consumption.

Here’s how to check:

1. Use a reliable meat thermometer (seriously, don’t skip this!)
2. Insert it into the thickest part of the meat without touching bone
3. Verify it reads at least 165°F

If you don’t have a thermometer (though I strongly recommend getting one!), look for these signs:

• Juices run clear (not pink)
• Meat is no longer pink inside
• The meat pulls away easily from the bone (for bone-in pieces)

My 5-Step Process for Perfect Grilled Chicken at 375°F

I’ve been grilling chicken for years, and here’s my foolproof method:

Step 1: Prepare Your Chicken

• Marinate for at least 30 minutes, but ideally 2-4 hours (overnight works great too!)
• Good marinades need: fat (oil), acid (vinegar/citrus), and seasonings
• Remove from refrigerator 15-20 minutes before grilling to take the chill off

Step 2: Preheat the Grill Properly

• Set your grill to 375°F and allow it to preheat completely
• Clean the grates with a grill brush
• Lightly oil the grates to prevent sticking (if needed)

Step 3: Place Chicken on the Grill

• Add chicken to the preheated grill
• Close the lid! This is crucial for maintaining temperature
• Resist the urge to constantly check or move the chicken

Step 4: Flip Once

• For boneless breasts: grill 6-8 minutes per side
• For bone-in pieces: grill about 10-12 minutes per side
• Only flip once to preserve those beautiful grill marks and keep juices inside

Step 5: Rest Before Cutting

• Remove chicken when it reaches 165°F internal temperature
• Let it rest for 5-10 minutes under foil
• This redistributes the juices for maximum flavor and juiciness

Common Grilling Mistakes to Avoid

We’ve all made these errors (I know I have!), but they’re easily fixed:

1. Cranking the heat too high – Higher isn’t always better; stick to 375°F
2. Constantly flipping the chicken – This prevents proper searing and dries out the meat
3. Pressing down on the chicken – This squeezes out the juices
4. Skipping the marinade – Even a quick one makes a huge difference
5. Cutting into the chicken to check doneness – Get a thermometer instead!
6. Not letting the chicken rest – This crucial step keeps moisture in

Marinades and Seasonings for Extra Flavor

While timing and temperature are critical, flavor matters too! Here are some quick marinade ideas:

• Classic Lemon Herb: Olive oil, lemon juice, garlic, rosemary, thyme
• BBQ Style: Oil, apple cider vinegar, brown sugar, paprika, garlic powder
• Mediterranean: Olive oil, lemon juice, oregano, garlic, salt
• Asian Inspired: Soy sauce, rice vinegar, ginger, garlic, honey

Tip: Set aside some marinade before you add the raw chicken. Then, use the reserved marinade to baste the chicken during the last few minutes of grilling.

What to Do If Things Go Wrong

Even experienced grillers have off days. Here’s how to fix common problems:

• Chicken burning on outside but raw inside: Move to indirect heat (cooler part of grill) and finish cooking with the lid closed
• Chicken sticking to grates: Next time, ensure grates are clean and oiled before starting
• Flare-ups: Move chicken away from flames temporarily and close vents slightly
• Chicken too dry: Try brining before marinating next time (1/4 cup salt + 4 cups water for 2-4 hours)

Serving Suggestions

Grilled chicken at 375°F gives you juicy, flavorful results that pair well with almost anything:

• Fresh salads like a strawberry spinach or Greek chickpea salad
• Grilled vegetables (cook them alongside your chicken at the same temp!)
• Rice or grain bowls
• Pasta salads
• Sandwich wraps

Storing Leftover Grilled Chicken

Made extra? Lucky you! Properly stored grilled chicken is great for meal prep:

• Allow chicken to cool completely
• Store in airtight container in refrigerator for 3-4 days
• Reheat gently in microwave with a damp paper towel over it to maintain moisture
• Or enjoy cold in salads and sandwiches!

My Final Thoughts

At 375°F, grilling chicken is the best way to get the right amount of speed and juice. Keep in mind that pieces with bones need 30 to 35 minutes to cook, while breasts without bones only need 15 to 20 minutes. Use a meat thermometer to make sure the meat is done, which should be 165°F, and don’t forget how important it is to let the meat rest after grilling.

The more you practice, the better you’ll get at judging timing for your specific grill and chicken cuts. Soon, you’ll be grilling perfect chicken by instinct, though I still recommend keeping that thermometer handy!

What’s your favorite way to flavor grilled chicken? Do you have any special techniques that work well at 375°F? I’d love to hear about your grilling adventures in the comments below!

FAQs About Grilling Chicken at 375°F

Q: Can I use a charcoal grill instead of gas to achieve 375°F?
A: Absolutely! Maintain consistent temperature by distributing coals evenly and adjusting vents. A grill thermometer helps monitor the temperature.

Q: Is it safe to grill frozen chicken?
A: It’s not recommended. Frozen chicken cooks unevenly and increases the risk of foodborne illness. Always thaw completely before grilling.

Q: How can I keep my grilled chicken from drying out?
A: Marinate beforehand, don’t overcook (use a thermometer!), avoid flipping too frequently, and always let it rest after cooking.

Q: When should I add BBQ sauce to chicken on the grill?
A: Apply BBQ sauce during the last 5 minutes of grilling to prevent burning. The sugars in BBQ sauce burn quickly if applied too early.

Q: Should I grill chicken with the skin on or off?
A: Grilling with skin on adds flavor and helps retain moisture. However, be aware that skin can cause flare-ups due to dripping fat. Trim excess skin before grilling.

Now get out there and start grilling some amazing chicken! With these tips and timing guidelines, you’ll be serving up perfectly grilled chicken at 375°F every time.