How Long Does It Take To Bbq A Chicken Breast?

There are many different cuts of chicken, including whole birds, wings, thighs, breasts, and breasts with and without bones. To make each cut safe to eat and tasty as well, you must grill it for a specific amount of time.

The size of the chicken piece, including the amount of bone, and the temperature of the grill are the two main factors that determine how long to grill chicken.

A piece of chicken will take longer to cook the more bones it has. For instance, the drumstick and thighs, which have the largest bones and will require the most time to prepare,

The other element is the temperature of your BBQ. The lower the temperature, the more time you will need.

In this article, we’ll examine the various chicken cuts, discuss the variables that may impact how long they take to grill, and provide a detailed breakdown of the time and temperature needed for each cut.

Knowing this will enable you to prepare the ideal bird for cooking. No more guesswork, or embarrassing chicken fiascos.

So let’s start with what may be the most crucial factor to take into account first: the temperature both inside and outside.

Average Grill Temperatures and What They Mean

What does it mean when a recipe instructs you to grill over “medium heat”?

Here is a helpful chart that illustrates the typical grilling temperatures in case you are unfamiliar with the various temperature ranges. If you want to check and keep an eye on the temperature at the grill grates, make sure you have a reliable wireless digital thermometer.

Chicken cooked too quickly or at a high temperature will result in burned skin but undercooked meat.

In order to cook chicken for a sufficient amount of time without burning, the ideal cooking temperature will be in the middle range.

Avoid GuessworkThe best way to make sure chicken on the grill has reached the recommended minimum temperature of 165 degrees Fahrenheit is to use a digital meat thermometer. To obtain the most accurate temperature, insert thermometer into the thickest part of the cut while avoiding any bones. Remove the chicken from the grill when it reaches a safe temperature, cover it, and let it rest for five minutes before slicing or serving to allow the juices to soak back into the meat.

Tips for Basting and SaucingFrom pesto to barbecue sauce, most sauces’ sugar content makes them susceptible to scorching, so save them for the very end of grilling. A good rule of thumb is to add a sauce with a high sugar content after the thermometer reaches 160 °F. It’s best to grill on an indirect heat zone after sautéing or basting to prevent burning.

Best technique: sear chicken skin side down over direct heat for three minutes or until golden brown. Thighs (Bone-In) Time: 30 to 40 minutesTemperature: medium-high (400 F) for direct heat, medium-low (300 F) for indirect heat Transfer to indirect heat, turn the food occasionally, and continue grilling until the internal temperature reaches 165 F. Flip and sear for an additional three minutes.

Use Direct and Indirect HeatWhen grilling chicken, temperature control is crucial. You’ll need both direct and indirect heat zones on your grill for cuts that need to cook for longer periods of time, like a whole chicken or dark meats like drumsticks and thighs. By using the heat from the grill without being in direct contact with the fire or flames, which can burn chicken cuts that need more time to cook, indirect heat allows food to cook more slowly and evenly. For smaller chicken portions, such as chicken breasts, tenders, and wings that are less than a few inches thick, grilling only on direct heat zones is usually preferable.

Boneless, skinless thighs should be cooked for 7 to 8 minutes per side at medium-high heat (375°F). The best method is to cook the thighs over direct heat until they reach 165°F. Whole chicken should be cooked for 50 minutes at medium-high heat (375°F). The best method is to butterfly the chicken by removing the backbone. During cooking, place the chicken skin-side up over indirect heat and turn it once. To achieve the best results, place a cast iron skillet or brick covered in foil on top to flatten the chicken and promote even cooking.

How Long to Grill Chicken Leg Quarters?

It takes longer to cook the legs and thighs than the breasts or wings because they have the largest bones.

Whole chicken legs should be grilled for 30 to 40 minutes over indirect heat, turning after 15 minutes. Finish for approximately 10 minutes with direct heat, 5 minutes per side.

You want to wait until the internal temperature is 180°F to 190°F before removing them from the grill because of the dark meat and bones. 165 °F is safe, but meat tastes better and is more tender at 180 °F.

FAQ

How do you BBQ chicken breast on a gas grill?

Before cooking, preheat the gas grill to medium-high heat, or 350–400° F. Lightly grease grill surface and add chicken. Cook for 8 minutes with the lid shut, or until the bottoms are browned and have sear marks. Turn chicken over, cover, and cook for an additional 7 to 10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

How long do boneless chicken breast take on the grill?

Cooking time for boneless, skinless breasts should be 10 to 12 minutes on high heat. In order to toss the salad or grab a platter before flipping the food over to cook the other side, you have no more than five minutes.

How long do you grill chicken breasts on a gas grill?

Chicken breasts should be grilled for about 10 minutes in total, cooking for 2-3 minutes at a time on each side. The chicken is prepared when its internal temperature reaches 160 degrees Fahrenheit.