What is the best cut of chicken for grilling?

Boneless, skinless chicken breasts and thighs are popular choices for grilling because they cook quickly and evenly. However, you can also grill bone-in chicken, wings, or even a whole chicken.

How do I know when my chicken is fully cooked?

The safest way is to use a meat thermometer. Chicken should be cooked to an internal temperature of 165°F (74°C).

How do I prevent my chicken from drying out on the grill?

To keep your chicken juicy, use a marinade to add flavor and moisture. Don't overcook it, and consider using indirect heat for thicker cuts.

How long should I marinate chicken before grilling?

Marinating times vary depending on the marinade and cut of chicken. Aim for at least 30 minutes, but marinating overnight will result in more flavorful chicken.

What are some good marinades for grilled chicken?

Popular marinades include Italian dressing, BBQ sauce, teriyaki sauce, lemon herb, and honey mustard. Use the dry rub marinade in the recipe below or you can also try this chicken thigh marinade for grilled chicken breast.

How long should I grill chicken?

Grilling times vary depending on the cut and thickness of the chicken. Chicken cutlets (butterflied) take 2-4 minutes per side, boneless, skinless breasts typically take 5-7 minutes per side, and thighs may take 8-10 minutes per side. Bone-in chicken will take longer. Use a meat thermometer to ensure proper doneness.

Grilled Chicken (Juicy & Easy!)

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Master the art of juicy, perfectly seasoned grilled chicken breast! These tips and techniques for how to grill chicken will elevate your summer cookouts and weeknight meals. This method is perfect for salads, sandwiches, and more. For thighs, go to Grilled Chicken Thighs.

Author: Sonja Overhiser
Prep Time: 5 minutes
Rest Time: 30 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Main dish
Method: Grilled
Cuisine: American
Diet: Gluten Free

Ingredients

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2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
1/2 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
Freshly ground black pepper

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Instructions

Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
Add the chicken to a container and add the olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated.
Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours).
Preheat a grill to high heat (450 to 550°F).
Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness.

Find it online: https://www.acouplecooks.com/grilled-chicken/