Are you staring at those raw chicken pieces, wondering exactly how long they need to stay on that hot grill? I’ve been there too! Getting perfectly grilled chicken can feel like a mysterious art form sometimes, but I’m here to break it down for you in simple terms.
After grilling countless chicken pieces over the years (and yes making plenty of mistakes along the way!) I’ve nailed down the perfect timing for grilling chicken at 400 degrees. This guide will help you avoid both the dreaded pink centers and the disappointingly dry, overcooked chicken that nobody wants to eat.
The Perfect Grilling Time: It Depends on the Cut
The truth is, there’s no one-size-fits-all answer to how long you should grill chicken at 400 degrees. The cooking time depends primarily on
- The cut of chicken (breasts, thighs, drumsticks, etc.)
- Whether it’s bone-in or boneless
- Whether it has skin or is skinless
- The thickness of the meat
Let’s break down the specific cooking times for different cuts:
Boneless, Skinless Chicken Breasts
- Cooking time: 6-8 minutes per side (12-16 minutes total)
- Internal temperature: Cook until 160°F, then let rest (temperature will rise to 165°F)
Chicken breasts are probably the trickiest cut to grill perfectly because they can dry out so easily. For even cooking, try to pound them to an even thickness before grilling.
Bone-In, Skin-On Chicken Breasts
- Cooking time: 8-10 minutes per side (16-20 minutes total)
- Internal temperature: 160°F, then rest
The bone acts as an insulator and the skin helps retain moisture, resulting in juicier meat but slightly longer cooking times.
Chicken Thighs
- Boneless, skinless: 5-7 minutes per side (10-14 minutes total)
- Bone-in, skin-on: 7-9 minutes per side (14-18 minutes total)
- Internal temperature: 165°F
Thighs are more forgiving than breasts because of their higher fat content. They’re a good choice if you’re new to grilling!
Chicken Drumsticks
- Cooking time: 6-8 minutes per side (12-16 minutes total)
- Internal temperature: 165°F
Whole Chicken
- Cooking time: About 1 hour 15 minutes to 1 hour 30 minutes
- Internal temperature: 165°F in the thickest part of the thigh
For a whole chicken, you’ll definitely want to use indirect heat (more on that below).
The Secret to Juicy Grilled Chicken: Temperature Management
Here’s the #1 mistake most people make: they leave chicken on the grill until it reaches 165°F (the safe temperature for chicken). But by then, it’s often too late!
Instead, follow this pro tip: Take chicken off the grill when it reaches 155-160°F. Then, let it rest for 5-10 minutes. During this resting period, the internal temperature will continue to rise about 5-10 degrees, bringing it to the safe 165°F while keeping it juicy.
If you wait until the chicken reaches 165°F on the grill, it might end up at 175°F by the time you eat it—hello, dry chicken!
Direct vs. Indirect Heat: A Game-Changer for Perfect Chicken
One of the best techniques for grilling chicken at 400 degrees is to use both direct and indirect heat:
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Start with direct heat (directly over the flames) for the first 4-5 minutes per side. This creates beautiful grill marks and a nice sear.
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Finish with indirect heat (away from the flames) for the remaining cooking time. This allows the chicken to cook through without burning the outside.
For a gas grill, this means turning off one burner and moving the chicken to that side while keeping the other burners on. For charcoal grills, push the coals to one side and cook the chicken on the other side.
Step-by-Step Guide to Grilling Perfect Chicken at 400°F
Follow these steps for fool-proof grilled chicken every time:
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Prep the chicken:
- Pat the chicken dry with paper towels
- Season generously with salt, pepper, and other spices
- Let sit at room temperature for about 30 minutes (optional but recommended)
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Prep the grill:
- Clean the grates thoroughly
- Preheat to 400°F (medium/medium-high heat)
- Oil the grates to prevent sticking
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Use the right technique:
- For boneless chicken: Grill over direct heat for 4-5 minutes per side, then move to indirect heat for 5-7 minutes
- For bone-in chicken: Start skin-side down (if applicable) for 4-5 minutes, flip, then move to indirect heat
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Check temperature properly:
- Use a meat thermometer in the thickest part
- Remove at 160°F for breasts, 165°F for thighs and legs
- Avoid touching bone with the thermometer (gives false readings)
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Rest the meat:
- Let chicken rest for 5-10 minutes before cutting
- This redistributes juices for moister meat
Troubleshooting Common Grilling Problems
Problem: Chicken is burning on the outside but raw inside
Solution: Your heat is probably too high. Move to indirect heat sooner or lower your grill temperature.
Problem: Chicken is dry and tough
Solution: You likely overcooked it. Remember to pull it off a few degrees early and let it rest.
Problem: Chicken sticks to the grill
Solution: Make sure grates are clean and oiled before cooking. Also, don’t try to flip too soon—chicken will release naturally when it’s ready.
Problem: Chicken has uneven cooking
Solution: Pound chicken breasts to even thickness before grilling, or butterfly thicker pieces.
Special Tips for Amazing Grilled Chicken
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Marinate for extra flavor and moisture
Even 30 minutes in a simple marinade can make a huge difference! Try a combination of oil, acid (lemon juice or vinegar), herbs, and spices. -
Don’t over-flip
Ideally, only flip chicken once during the cooking process. Too much flipping can cause the meat to lose juices. -
Use a meat thermometer
Seriously, this is the single most important tool for perfect chicken. No guesswork, just reliable results. -
Try brining
For ultra-juicy chicken, brine it in salt water for 30 minutes to 2 hours before grilling. -
Let chicken come to room temperature
Taking chicken out of the fridge 20-30 minutes before grilling allows for more even cooking.
Essential Tools for Grilling Chicken
To make your grilling experience easier, I recommend having these tools on hand:
- Instant-read meat thermometer – Absolutely essential!
- Long-handled tongs – For safe flipping without piercing the meat
- Grill brush – Keep those grates clean
- Timer – To keep track of cooking time
- Oil-soaked paper towel (held with tongs) – For oiling the grates
Final Thoughts
Grilling chicken at 400 degrees doesn’t have to be intimidating. With the right timing, temperature management, and techniques, you can achieve perfectly juicy chicken with beautiful grill marks every time.
Remember, the key factors are:
- Know your cook times based on the cut of chicken
- Use both direct and indirect heat
- Remove the chicken 5-10 degrees before the target temperature
- Let it rest before cutting
Follow these guidelines, and you’ll be known for your perfectly grilled chicken at every backyard BBQ!
What’s your favorite chicken cut to grill? Do you have any special seasonings you like to use? I’d love to hear about your grilling adventures in the comments!
Expert tips for preparing your grill for grilling:
● Consider wood chips: If you want to use wood chips as you’re grilling, you’ll need to prepare them. For best results, soak the wood chips in water for about 30 minutes before starting the charcoal. That will help them to smoke more. Add your wood chips to charcoal when the charcoals are ashy and ready to go.
● Preheat the grill: Never put your chicken on a cold or warm grill. Preheat your grill for at least 15 minutes before putting any chicken on it.
● Use a charcoal chimney: If you’ve never invested in a charcoal chimney, you may want to. A charcoal chimney makes it easier to get your coals started without the use of lighter fluid. The coals get going in the chimney, and once they’re good and hot you pour them into the bottom of your grill. And just like that, you’re almost ready to grill. If you don’t have a charcoal chimney, heat your coals the old-fashion way; it’ll still get hot.
● Use a grill brush to scrub your grill: This is important because you don’t want flavor or old debris from some other type of meat on your chicken.
● Create temperature zones: You may not need all of your chicken to grill at the same temperature for the duration of the cooking, so temperature zones can help with that. To create different zones of heat, you’ll have coals placed on one or both sides of the grill for direct heat, with an empty space on the other side or in the middle for indirect heat. Now, you can move your chicken around as you need to so that it cooks evenly and does not burn too much on the outside before it’s cooked on the inside.
Indirect grilling is useful when the chicken is already seared well. We move to an area without hot coals, place the lid on the grill, and essentially roast or bake the chicken like in an oven.
Cooking Times For Various Cuts of Chicken
There are many cuts of chicken and they all grill at different rates due to fat density and whether or not they contain bones. Here is our research on each cut.
How To Grill Boneless Chicken Breasts
FAQ
How long to grill chicken at 400 degrees?
To grill chicken at 400 degrees, cook it for 8-11 minutes, determined by the size and thickness of the chicken, or until it reaches 165 degrees Fahrenheit. Just make sure that the chicken is as fresh as possible.
How long should a chicken breast be grilled?
How Long You Should Grill the Chicken Breast: While all grills are different, most of the time you’ll be golden if you grill your chicken breasts for about 9-10 minutes, flipping the chicken breasts over at the halfway point so you get beautiful, even sear marks on each side of the chicken. Presentation is key! Check the Temp!
How long does it take to cook chicken on the grill?
To cook chicken on the grill, it takes 8-11 minutes at 375-400 degrees Fahrenheit, depending on the size and thickness. Cook until it reaches 165 degrees Fahrenheit. Grilling chicken without burning it requires watching the grill temperature, moving the chicken around to avoid hot spots, and turning the chicken often.
How long do you 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. As a general rule, I like to cook boneless chicken breasts at 350 degrees F for about 10 minutes total.
What temperature should grilled chicken be?
Once the internal temp is 165°F, remove your perfectly juicy, tender, and seared chicken breasts from the grill. Allow them to sit for a few minutes to cool slightly and seal in the juices before serving. Grilled chicken is best served with a complimentary side, like a cold pasta or some seasoned grilled veggies.
How long do you cook chicken breast on each side?
Grill chicken breasts for around 9 to 10 minutes, flipping them over halfway through. How long do you grill chicken on each side? Grill chicken breasts for around 5 minutes on each side.
How long to cook chicken at 400 on the grill?
Preheat the grill up to a medium-high heat (400 degrees F) and clean the grates. Now place the seasoned chicken on the hot grill. Cook over direct heat for 4-6 minutes on each side for bone-in chicken thighs and 3-4 minutes per side for boneless, skinless chicken thighs.
Is 30 minutes at 400 enough for chicken?
How long does it take to cook a chicken at 400 degrees?
Roast the chickens at 400 degrees for about an hour and a half, depending on the size of the birds. The way I figure time for this is to take the average weight of one of the chickens (say, 4.5 lbs) and calculate 15 minutes per pound (that would be about 67 minutes for a 4.5 lb chicken).
How to grill chicken without drying it out?