Whether you’re having people over or bringing a meal to a potluck, grilled chicken is always a crowd-pleaser.
As a restaurant chef, I’ve broken down so many whole birds that I could probably do it blindfolded, so I have a few tricks up my sleeve when it comes to making the tastiest grilled chicken around.
Buy high-quality chicken from a trusted source
First and foremost, buy a good chicken from a trusted source.
Terms like “organic” and “free range” are often vague and don’t always indicate what you think they do, so look for the USDA-grade label first and foremost.
An A grade means there’s a good fat-to-skin ratio and no discolorations, and B and C grades are usually used for ground meat.
From there, look for cage-free, antibiotics-free, and Kosher, which all refer to how the chickens are raised and processed. Those factors, separately or combined, make for a chicken that is consistently tasty.
Know how to best handle whichever cut of meat you’re planning to grill
If you’re not sure what chicken to grill, I suggest bone-in, skin-on meat. It tastes better because this extra layer of fat infuses the chicken with flavor and moisture while cooking.
You can also experiment with grilling a whole bird spatchcock style, which is without the spinal cord. This way, the bird stays flush with the grill, so it will cook evenly over the heat, and everyone can still have their favorite cuts.
Grilled wings are also great for a crowd, and their small size means they’ll cook quickly. Keep a close eye on them.
Chicken breast is popular for a reason, but it typically has an uneven thickness. Slice cutlets in half or pound them flat before grilling for even cooking results.
Don’t underestimate the power of marinades, cures, and brines
The whole point of marinating meat is to break down tissue and bring in flavor with acid and salt.
A quick marinade is easy to throw together, too. Your acids could be lemons, limes, oranges, vinegar, and even wine or beer. You can even make a marinade with leftover salad dressing or pickle juice.
Marinate for a few hours or the night before cooking for best results.
You may also want to consider brining — an overnight bath in a salt and seasoning mixture can do wonders for flavor and texture.
The salt breaks down the proteins and pulls in the seasonings, essentially curing the meat.
You can also experiment with curing with dry rubs and salt seasoning mixtures, which don’t use water. The salt will pull the moisture out of the meat and then reabsorb it.
Just sprinkle a thin layer all over your meat and plan to brine or cure at least one day before cooking.
Add your sauce toward the end of the grilling process
A good barbecue sauce can bring finger-licking qualities to your chicken, but don’t add it too early in the grilling process.
This is especially crucial for sauces made with sugar. Similar to roasted marshmallows, it will burn over an open flame and can turn into a black char if too close to the fire.
Instead, slather on your sauce when the meat is mostly cooked through. Barbecue sauce is best used as a basting tool right before serving, so you can get all of that flavor without turning your chicken into a hockey puck.
Use one of several methods to ensure your chicken is cooked
A fully cooked piece of chicken is 165 degrees Fahrenheit at the thickest part. However, if you don’t have a meat thermometer, look for other signs that can signify a bird is cooked.
If there are bones, they should wiggle easily in their sockets. If boneless, pierce with a knife and any juices — there should always be juices — should run clear.
If you undercook your chicken, put it back on the grill for a few more minutes with the cover on to let the residual heat cook it through.
Grill over indirect or direct heat, but keep the lid closed
Most grills have a large grate directly over the flame and a smaller elevated one with indirect heat.
If you’re cooking a larger or thicker piece of chicken breast, grill over indirect heat before or after charring, especially if you want to ensure it’s cooked all the way through.
You can add some wood chips to your gas or charcoal grill for extra flavor, but keep the lid closed to keep it nice and hot. It’s OK to check on the meat every few minutes, but try to lift the grill lid sparingly to keep the heat inside.
This story was originally published on August 13, 2o22, and most recently updated on May 20, 2025.
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