How to grill chicken, no matter what part you like best

Grilling chicken brings out the best in the bird by crisping its skin, juicing up its meat and lending every part a deliciously distinct flavor.

	WHOLE CHICKEN Grilling time: 40 min butterflied What to know: Grilling the entire bird on the bone keeps things juicy while the skin crisps up, and turns out an outer layer brimming with flavor. Butterfly it so that it lies flat and grills evenly over direct heat, cutting down the cooking time by half. Read more » Try our Two Chile-Lime Chicken recipe »
	CHICKEN WINGS Grilling times: 14 to 18 min What to know: Grilling brings out the best in these snack-size pieces-the fat drips away, leaving behind a crisp wing perfect for gnawing to the bone. Be prepared to move the wings around as flare-ups occur, and arrange them so that the smaller ends point away from the high heat to prevent burning. Read more » Try our Chicken Wings with Jala-Peach Sauce »
	CHICKEN LEGS Grilling times: 20 to 25 min for legs, thighs and drums What to know: The extra fat found in this part keeps the meat moist, making it a forgiving cut to throw on a grill. Use a split fire of high and medium heat: The high heat lets some of the fat drain away first, resulting in the desirable crisp, charred surface. Finishing the legs over medium heat lets the chicken cook through without burning. Read more » Try our Fennel-and-Herb-Rubbed Grilled Chicken Legs recipe »
	CHICKEN BREASTS Grilling times: 10 to 12 min for breasts, 6 to 8 min for cutlets What to know: Skinless, boneless chicken breast is ideal for beginning grillers because its cooking time is the easiest to predict. Pound to a uniform thickness (1/2 inch for a breast, 1/4 inch for a cutlet) for even cooking. For the juicy, tasty skin-on, bone-in breast, you'll want the thinner edges away from the heat to prevent burning while the thicker portions cook through. Read more » Try our Tea-Soaked Chicken Breasts recipe »

SEASONINGS, SAUCES, MARINADES AND RUBS
Treat your chicken right with a little extra flavor, before or after the grill. Here's what to use when, plus recipes to try.

Seasoning pastes are spices mixed with a little liquid. They slide easily under and over the skin, flavoring the meat and skin. Prepare 1/3 to 1/2 cup for a 3- to 5-pound chicken. For extra-crisp skin, skip the paste on top and pat the skin dry before grilling.
Try:
Lemon-Herb Paste »
Spicy Jerk Paste »
Thai Chile Paste »

Sauces are a good bet with all chicken parts, but the nooks and crannies of chicken wings let the sauce collect in pockets and caramelize during grilling, adding another layer of texture and flavor. Many sauces tend to be high in sugar, which burns easily, so brush on the sauce during the last 10 minutes of grilling. To glaze 3 pounds of wings, about 1 1/4 cups sauce should do-reserve a separate batch for dipping to avoid cross-contamination.
Try:
Hoisin Glaze »
White Barbecue Sauce »
Honey Barbecue Sauce »

Dry rubs are great with chicken legs. The combination of dark meat and spices forms a nice crust as the legs grill. Dry rubs are also ideal when you're short on time, punching up flavor immediately without the lengthier time required for marinating or for prepping seasoning pastes. Plan on 1/4 cup dry-rub mixture to season 8 chicken legs.
Try:
Paprika Rub »
Cumin Rub »
Five-Spice Rub »

Marinades turn out gentle, pleasant results, a good match for the mild flavor of breast meat. The seasoning process happens slowly, so allow at least an hour (and up to eight) for the marinade to soak in. Plan on using 2 cups marinade for every 4 breast halves. Include an acidic ingredient like vinegar, citrus juice or wine for flavor and to tenderize the meat, and a teaspoon or two of oil to help keep the chicken moist.
Try:
White Wine and Tarragon Marinade »
Hot Sauce Marinade »
Bourbon-Apple Marinade »


Q&A
What should I look for when buying chicken?
Buy chicken unwrapped from a butcher, if possible. It should be odorless and free of unusual discolorations or markings. When buying prepackaged options from the supermarket, skip ones that have a pool of drained juice at the bottom or have passed their sell-by date. Chicken should look moist, though the skin color may vary from white to yellow depending on the chicken's diet. Terms like "free-range" and "natural" are loosely regulated, so ask your butcher about anything important to you.

How do you know when it's done? Use an instant-read thermometer, especially when grilling a whole chicken or breast meat. An internal temperature of 165° to 170° is considered done. If you lack a thermometer or the cut is too thin to read accurately, make a small slit in an out-of-the-way spot. Juices should run clear and the meat should no longer look translucent; breast meat will be white throughout.

What if there's a flare-up?
Leave empty grate space around the perimeter of the grill so that the chicken can be moved away from the flames. You can also close the cover of the grill briefly to starve the flame of oxygen.

Is chicken skin bad for you?
Chicken skin adds calories and fat to an otherwise lean meat, but it also provides extra flavor, holds in moisture and makes a perfect pocket for dry seasonings rubbed under the skin. When grilled properly, the skin becomes crisp as fat drips away. Remove the skin if you're concerned about fat or calories; otherwise, live a little and indulge in its crackly, savory flavor.

By Bill and Cheryl Jamison | Photography by Jonny Valiant

MORE LIKE THIS:
Grill seasonings and marinades »
The best cuts of meat on the grill »
See all grilling recipes, menu + tips »