Are you one of many people who don’t know how to cook chicken on a charcoal grill? Don’t feel bad—you’re not the only one.
There is no one who actually takes you out back and shows you how to make grilled chicken like we do. And the fact that it’s so popular would make you think that.
I’ve been a chef for more than ten years, and grilling chicken is hard and confusing because there are so many things that can go wrong.
How much charcoal should you be using? How long should you wait before the charcoal is ready?
Not to mention that the many different cuts of chicken available all have different cook times– and what visual cues let you know that they are ready to come off the grill?
Charcoal grilling is special because the intensity of flavor goes beyond what a gas grill can do.
It’s smoky, fire-kissed food that’s delicious on a primal level and this guide will answer all the questions you may have on how to master grilled chicken.
I like to grill a lot, so I know that cooking chicken on a charcoal grill can seem scary at first. But if you know what you’re doing, you can always get juicy, flavorful chicken that tastes like it was cooked over charcoal. There are many steps to this process, from picking out the chicken cuts to turning on the grill and making sure the chicken is done. Let’s get grilling!.
Selecting the Best Chicken Cuts for Grilling
Getting the right chicken cuts for the grill is the first step. Here are some of the most common choices:
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Boneless, skinless chicken breasts – These lean cuts cook quickly, making them ideal for weeknight grilling. The lack of skin means you’ll need to be extra careful not to overcook them.
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Bone-in chicken thighs stay more juicy on the grill because they have more fat and collagen. Skin-on is great for crisping.
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Chicken drumsticks: These are tasty and do well on the grill. The skin gets beautifully crispy.
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Whole chicken – Spatchcocking (removing backbone and flattening) a whole chicken allows for even cooking.
Consider the prep time, cook time, and your taste preferences when choosing your cuts. Bonus tip: Mix it up by grilling a combination of different cuts for fun flavors!
Prepping Your Chicken for the Grill
Proper prep is key for delicious, safe results. Here’s how to set up your chicken for grilling success:
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Marinate: Soak chicken in a marinade for added flavor and moisture. Use acidic ingredients like vinegar, citrus, yogurt along with oil, herbs and spices.
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Brine: For super juicy meat, soak chicken in a salt-sugar brine to boost moisture retention. Great for lean breasts.
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Dry rub: For extra flavor, coat chicken with a spice rub. Try chili powder, paprika, cumin, garlic, salt and pepper.
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Pat dry: Before grilling, pat chicken very dry with paper towels to prevent steaming. This helps get crispy skin.
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Oil lightly: Brush chicken with a little oil to prevent sticking to the grill grates.
Setting Up Your Charcoal Grill
To grill chicken right, start by setting up your charcoal grill properly:
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Charcoal type: Choose between briquettes for long-lasting consistent heat or lump charcoal for quicker heating and authentic flavor.
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Coal arrangement: Arrange coals piled on one side of grill and empty on other for indirect cooking. This gives you both direct and indirect heat zones.
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Temperature: Use a grill thermometer to maintain temperature around 325-350°F. Adjust vents to control airflow and heat.
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Prep grates: Heat grill, then brush grates clean. Rub grates with an oiled paper towel held by tongs to create a non-stick surface.
Grilling Techniques for Perfectly Cooked Chicken
Ready to start grilling? Use these techniques tailored to different cuts:
Bone-In Chicken (Thighs, Legs, Wings)
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Sear skin-side down first over direct heat to get crispy skin.
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Move to indirect heat, flipping occasionally to prevent burning.
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Cook until chicken reaches an internal temperature of 165°F.
Boneless Chicken Breasts
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Quickly sear breasts over direct heat to get grill marks.
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Move to indirect heat and cook through, without flipping too much.
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Cook until 160°F internal temp. Rest 5 minutes before serving.
Whole Chicken
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Sear chicken skin-side down over direct heat to start.
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Finish over indirect heat with grill lid closed to cook evenly.
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Cook until breast meat reaches 165°F and thighs reach 175°F internally.
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Let rest 10 minutes before carving.
Grilling Tips for Juicy, Flavorful Chicken
Follow these tips for perfect chicken every time:
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Use a digital meat thermometer to monitor doneness precisely. This prevents over or undercooking.
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For ideal grill marks, sear over direct heat first. But don’t flip too soon – wait 4-5 minutes between flips.
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Apply sugar-based glazes or sauces during the last 10 minutes of grilling time to avoid burning.
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If flames flare up, move chicken to indirect heat and close lid to suffocate flames. Don’t spray water on the fire.
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Once cooked, let chicken rest 5-10 minutes before cutting to allow juices to redistribute evenly.
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For extra smoky flavor, try adding wood chips to the coals, like hickory, cherry, apple or mesquite.
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Clean grill grates thoroughly before and after each use to prevent food from sticking.
Know When Your Chicken is Done
Always rely on a meat thermometer to be sure your chicken is fully cooked for food safety.
- Breasts – 160-165°F
- Thighs – 175°F
- Wings – 175°F
- Whole chicken – 165°F in breast, 175°F in thighs
The chicken is safe to eat once it reaches these minimum internal temperatures. If concerned, you can aim for 5 degrees higher.
Look for clear juices and meat that is opaque throughout with no pink coloring. And of course, taste test for tenderness!
Master Grilled Chicken with Practice
It takes time to really perfect your grilled chicken technique. Don’t worry if it’s not ideal the first few times. With practice using these tips, you’ll be serving up restaurant-quality grilled chicken in your own backyard in no time. Get creative with flavor combinations and enjoy the process. Before you know it, you’ll have this grilling method down pat.
So fire up that charcoal, prep the chicken, and let’s get grilling! Your family and friends will be seriously impressed with your new go-to grilled chicken skills.
How To Build A Charcoal Fire In The Grill (Properly)
The first step to mastering grilled chicken is to understand how to work with charcoal and what visual cues let you know when your grill is ready for grilling.
STEP ONE: Buy good quality charcoal, lighter fluid, and a long-stemmed lighter.
I use a charcoal chimney to keep the coals close together so they all burn at the same speed. What about you? The hot coals may then be poured out across the grill.
You can add an additional layer of coal atop the first layer of burning coal if youre cooking multiple courses or cooking for a large barbecue with lots of attendees. The first layer which is already burning will catch the second layer on fire over 10-15 minutes, giving you a longer amount of time to grill.
Step 2: Put the charcoal in the chimney or in a pile in the middle of the grill.
Follow the charcoal manufacturers instructions for using lighter fluid or lighting their charcoal as recommended. The charcoal will begin to burn, but it might take a while to get to a steady state where it won’t go out.
The charcoal needs to be in this consistent burning stage for 3-5 minutes before pouring it out into the charcoal grill. (Pour down another layer of charcoal over this layer if you think youll need it.) Place the grill grate back on the charcoal grill. Do not place the lid on the grill at any time while the charcoal is getting hot.
STEP THREE: Wait until the charcoal goes ashen or white to start cooking. (Some new types of acacia wood charcoal burn orange-red when ready.)
Most people start grilling before the charcoal is smoldering nicely. It should be white hot but there shouldnt be a large, active fire. Use this opportunity to clean the grill grates with a brush.
STEP FOUR: Cook! The charcoal is ready when your hand can be held over the grill for 2 seconds without pulling it away.
What Is The Hand Test for Grilling?
Not everyone has access to a grilling thermometer when they’re grilling chicken on the charcoal grill. The hand test for grilling lets you know approximately how hot the fire is…
● Hold your hand about three inches above the grill cooking area.
● Count the number of seconds you can keep your hand there without moving it before the heat becomes too hot. Depending on the number of seconds you keep your hand there, this is the translation:
○ Less than 2 seconds makes the temperature at about 450 degrees (high)
○ 2-3 seconds makes the temperature at about 400 to 450 degrees (medium-high)
○ 4-5 seconds makes the temperature at about 350 degrees (medium heat)
○ 6-7 seconds makes the temperature at about 300-350 degrees (medium-low)
○ 7-9 seconds makes the temperature at about 250-300 degrees (low)
2 seconds of holding your hand over the hot coals is the right temperature for grilling.
If its too hot, wait for the fire to go down a bit. If its too cold, youll need to carefully remove the grill rack with oven mitts and add more charcoal.
How To Direct Grill Chicken on a Charcoal Grill!
FAQ
How long does it take to cook chicken on a charcoal grill?
Some chicken cuts, like bone-in or boneless, take longer or shorter to cook on a charcoal grill. The exact time depends on the type of chicken and how it’s cooked (direct vs. indirect). indirect heat).
Do you leave the lid open or closed on a charcoal grill for chicken?
When grilling chicken drumsticks, it’s generally best to grill them with the lid closed. This helps to maintain a consistent temperature and allows the heat to circulate around the chicken, cooking it more evenly and thoroughly.
How long does charcoal chicken take to cook?
Preheat the cooking grill for 5 minutes. Brush the cooking grills clean with a wire brush. Place the chicken in the centre of the cooking grill, in between the two charcoal baskets. Turn the chicken over and roast it over medium-low heat for one hour and twenty minutes, or until it’s fully cooked (see tips).
How to cook chicken on the grill without drying it out?
Use indirect heat, brine or marinate the chicken, pound it to an even thickness, and make sure it’s cooked to the right internal temperature (165°F) to keep it from drying out on the grill.