Master your charcoal grill – Here’s how to make perfectly grilled chicken every time!

Are you team propane or charcoal? When it comes to flavor, I think a charcoal grill is the best way to grill chicken. The charcoal imparts a smoky flavor to the chicken that you just can’t get with propane.

That said, it can be tricky to get perfectly grilled chicken on a charcoal grill. If you don’t know how long to cook chicken on a charcoal grill, you run the risk of undercooked or overcooked chicken. Cook it too long and your chicken will be dry and tough. Then there is the temperature of the grill to contend with. Too hot and you’ll get burnt chicken. Too low and your chicken will take forever to cook.

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Here let me share with you my top tips on how to grill chicken on a charcoal grill, how long to cook chicken thighs and breasts, plus a few recipes to try.

Tips on Preparing your Grill

If you’re going to use charcoal, you need to know how to set up your grill. This means getting the coals lit and at the right temperature.

Try these grill prep tips to you master your charcoal grill:

• Choose the right type of charcoal. For chicken and pork, I recommend using natural hardwood lump charcoal. It burns hot and imparts a great flavor to the meat. Avoid briquettes, which are made of sawdust and other fillers.
• Preheat your grill. This is critical! Don’t put your chicken on the grill until it’s nice and hot. I like to preheat my grill for at least 15 minutes. Having a preheated grill also gives you nice grill marks.
• Use a charcoal chimney. A chimney makes it easier to get the coals going without the need for lighter fluid. Simply fill the chimney with coals, place it on the grates of your grill, and light it. (This is the charcoal chimney I use besides it folds up for easy storage.)
• Use a grill brush to scrub the grill grates clean. This step is important because you don’t want any burnt bits of food on your grill. (This is the grill brush I use at home and have been my go-to brush for years.)
• Set up your grill for indirect heat. This means that you’ll have your coals banked to one side or the other, with an empty space in the middle. This creates temperature zones on your grill, so you can move your chicken around to ensure even cooking while preventing it from getting burnt on the outside before the inside is cooked through.
• Use wood chips for smokier flavor – 30 minutes before starting the charcoal, soak the wood chips in water. You only need about 1/2 cup of wood chips for this. This will help them to smoke more. When your charcoals are ashy and ready to use, drain the wood chips and add them to the hot coals.

What’s the Best Temperature to Grill Chicken At?

You’ll want to aim for a temperature of 350-375˚ Fahrenheit. This will be the temperature directly above where you will be grilling, not necessarily over the coals. Use an infrared grill thermometer to check the temperature of your grill before adding the chicken.

If you don’t have a grill temperature, you can use this hand temperature test to gauge the heat.

How to Grill Chicken

Now that you have your grill all set up, it’s time to start cooking! The two types of chicken I grill or barbecue the most are chicken thighs and skinless chicken breasts. Breasts are leaner white meat, but I think the dark meat thighs taste better. That’s just my opinion though. The tips below work for either one.

Note: If you want great tasty free-range chicken, give Butcher Box a try. I’ve been a happy customer for years!

Here are my tips on how to grill chicken, how long to cook chicken, etc. when using charcoal briquettes or using a gas grill:

• Once your coals are ready, it’s time to add the chicken. Instead of applying olive oil directly to the grill, I like to add a little oil directly to the chicken. This will help to prevent sticking and help prevent flare-ups.
• Over indirect heat on the grill, place the chicken skin-side down.
• As you add the chicken to the grill, make sure that you don’t overcrowd it. This will make it harder to get evenly cooked chicken.
• Flip the chicken over and continue grilling until the chicken is cooked through (internal temperature of 165˚F.)
• The best way to tell if your chicken is done is to use a meat thermometer. I like this digital one because it’s quick and easy to use.
• Once the chicken is cooked through, remove it from the grill and let the chicken rest for 3-5 minutes before cutting into it. This resting time is important as it allows the juices to redistribute throughout the meat, making for juicier chicken.

Read Next: Best Way to Grill Brats Including Side Dishes Options and Topping Ideas

How Long to Cook Chicken on a Charcoal Grill?

If you’re a newbie, ti can be hard to know how to charcoal grill chicken. The cooking time for chicken will vary depending on the size and thickness of your chicken, boned or deboned, as well as the temperature of your grill.

How Long to Grill Chicken Breasts at 350˚F

As a general rule, I like to cook boneless chicken breasts at 350 degrees F for about 10 minutes total. This usually means grilling for 5 minutes per side, but you may need to adjust the time depending on how hot your grill is running.

How Long to Grill Chicken Thighs at 350˚F

Chicken thighs take a little longer than breasts, about 8 minutes per side to cook through. Again, here I think it’s best to grill thighs at 350˚F. The cook time will vary slightly depending on how thick your chicken thighs are. So it is best to use a meat thermometer to ensure they’ve reached an internal temperature of 165˚ F.

How Long to Grill Chicken Quarters at 350˚F

Chicken quarters and split chickens typically have both the skin and bone still attached. Since they are larger and have more surface area, they will take a bit longer to cook through than boneless chicken breasts or thighs. I recommend grilling chicken quarters and split chickens at 350˚F for about 15 minutes per side (30 minutes total), or until they reach an internal temperature of 165˚F in the thickest part of the meat.

Can You Grill Chicken at 400˚F?

Cooking chicken at 400˚F – 450˚F (medium-high heat) will give you a nice crispy skin, but it can also cause the outside to overcook before the inside is cooked through. If you notice the outside of the chicken is getting too crispy too soon, move it over to the side of the grill as this is cooler than the center. I prefer to cook chicken at a lower temperature at medium heat (350 -375 degrees F). It gives me a little more wiggle room in terms of time and ensures that my chicken is cooked all the way through.

What About Marinating Chicken Before Grilling?

I am a big fan of a good marinade or spice rub. Marinating chicken before grilling adds flavor and helps to tenderize the meat. Plus if there is oil in the marinade, I don’t need to add additional oil to prevent the chicken from sticking to the grill.

There are endless ways to marinate chicken, but some of my favorites are this Yogurt Chicken Marinade or this Spicy Chicken Tikka Marinade. A simple marinade with lemon juice will add flavor and tenderize your grilled chicken, too. If you’re looking for a dry rub, I really like this all-purpose BBQ Dry Rub and for heat, I really like Frank’s Red Hot Dry Seasoning.

What About Adding Sauces?

If you want to baste with your favorite barbecue sauce or hot sauce, wait until the last few minutes of cooking when the chicken is almost cooked through. Adding sauces too early can cause the sauce to burn.

If you’re using a BBQ sauce, I recommend brushing it on during the last 5 minutes of cooking. For hot sauce, I like to add it once the chicken is off the grill. This way I can control how much heat I add.

Need Side Dish Inspiration?

To turn your grilled chicken into a complete meal, I have just the thing! You are sure to find a few new favorites to serve alongside these side dishes for BBQ chicken.

Frequently Asked Questions

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