There’s nothing that says “backyard cookout” like grilled chicken. Knowing the right grill temperature for chicken can make the difference between a juicy, flavorful meal and an overcooked, dry mess. Chicken needs to cook slowly over indirect heat and reach an internal temperature of 165 F before serving.
SIMPLE STEPS TO GRILLED CHICKEN
1. Leave the skin on the chicken to add flavor and keep the meat moist. If using skinless chicken, try bringing it to tenderize the meat.
2. Cook with indirect heat by setting up a two-zone grill. Set one side of the grill to low and the other to medium.
3. Bring the chicken to room temperature before grilling. Take it out of the fridge about 15 minutes before your grill is ready.
4.Oil the grill grates before cooking.
5. Start chicken on the low heat side of the two-zone grill with the skin side up. Then shut the lid on the grill and cook for about 20 to 25 minutes.
6. Save any sauce or glaze for the last ten minutes of cooking.
7. Turn the chicken skin side down once the fat renders on the skin. The skin should pull away from the grate easily when the meat is done cooking. Cook chicken until it reaches 165°F to prevent foodborne illnesses.
KEEP YOUR TEMPERATURE IN CHECK WITH A THERMOMETER
A good grilling thermometer, such as the Char-Broil® Instant Read Digital Thermometer, is your first line of defense for a perfectly grilled chicken. Insert the thermometer into the chicken breast (not touching the bone). When the indicator reaches 165 F, the chicken is ready to be enjoyed.
