How Long Does it Take to Cook a Cut Up Chicken on the Grill? Ultimate Guide for Juicy Results

Have you ever stood over your grill, poking at chicken pieces and wondering, “Is this done yet?” You’re not alone! Grilling cut-up chicken can feel like a guessing game, but with the right knowledge, you’ll be serving perfectly juicy, flavorful chicken every time.

In this complete guide I’ll walk you through everything you need to know about grilling cut-up chicken – from prep to plate. We’ll cover cooking times for different cuts temperatures, techniques, and all those little secrets that make the difference between dry, disappointing chicken and mouthwatering perfection.

Quick Answer

Generally, it takes about 20-40 minutes to cook cut-up chicken on the grill, depending on the specific pieces Boneless breasts cook in 10-12 minutes (5-6 minutes per side), while bone-in thighs need 30-40 minutes Always cook chicken to an internal temperature of 165°F for safety, regardless of the cut.

Different Chicken Cuts and Their Grilling Times

Each part of the chicken requires different cooking times due to variations in size, thickness, and whether they’re bone-in or boneless. Here’s a comprehensive breakdown:

Boneless Chicken Cuts

Bone-In Chicken Cuts

Factors That Affect Grilling Time

Several key factors can influence how long it takes to grill chicken pieces:

1. Size and thickness – Thicker pieces take longer to cook than thinner ones
2. Bone-in vs. boneless – Bone-in chicken generally takes 10-15 minutes longer
3. Grill temperature – Higher heat cooks faster but risks burning the outside
4. Direct vs. indirect heat – Direct heat cooks quicker but requires more attention
5. Marinade – Some marinades can affect cooking time slightly
6. Starting temperature – Cold chicken right from the fridge will take longer than room temperature chicken

Preparing Chicken for the Grill

Before we even think about timing, proper preparation is essential for the best results:

1. Thaw completely – Never grill frozen chicken as it won’t cook evenly
2. Pat dry – Remove excess moisture with paper towels for better browning
3. Uniform sizing – Cut pieces to similar sizes for even cooking
4. Season well – Apply salt, pepper, and spices generously before grilling
5. Marinate (optional) – For extra flavor, marinate for 30 minutes up to 4 hours

I’ve found that marinating chicken not only adds flavor but also helps keep it moist during grilling. A simple marinade with oil, acid (like lemon juice or vinegar), and seasonings works wonders!

Direct vs. Indirect Heat: Understanding Grilling Methods

For perfect grilled chicken, you’ll need to know when to use direct versus indirect heat:

Direct Heat Method

• Best for: Smaller, thinner cuts like breasts, tenders, and wings
• Technique: Place chicken directly over flames or heat source
• Benefits: Quick cooking, good searing and browning
• Watch out for: Can burn easily if not monitored

Indirect Heat Method

• Best for: Larger, bone-in pieces like thighs, legs, and whole birds
• Technique: Place chicken away from direct flames, usually to the side or on upper rack
• Benefits: Slower, more even cooking without burning
• Watch out for: Takes longer, requires patience

For bone-in thighs, I like to use a combo approach – sear them skin-side down over direct heat for about 3 minutes until golden brown, flip for another 3 minutes, then move to indirect heat to finish cooking.

How to Know When Your Chicken is Done

The most reliable way to check doneness is with a good meat thermometer. Insert it into the thickest part of the meat (avoiding bone) and check that it reads 165°F, which is the safe temperature for chicken according to food safety guidelines.

Other indicators include:

• Clear (not pink) juices when pierced
• Meat that’s firm but not hard to the touch
• No visible pink when cut into the thickest part

Tips for Perfectly Grilled Chicken Every Time

After years of grilling, I’ve picked up some tricks that make a huge difference:

Before Grilling

• Preheat properly – Always preheat your grill before adding chicken
• Clean grates – Brush and oil grates to prevent sticking
• Create heat zones – Set up direct and indirect heating areas

During Grilling

• Limit flipping – Turn pieces only once if possible to retain moisture
• Keep the lid closed – Open only when necessary to maintain temperature
• Avoid pressing down – Don’t press chicken with spatula as this squeezes out juices
• Monitor flare-ups – Move chicken away from flames if flare-ups occur

After Grilling

• Rest before serving – Let chicken rest 5-10 minutes under foil before cutting
• Check temperature – Verify 165°F in the thickest part with a thermometer

When to Add Sauces and Glazes

One mistake many people make is adding sauce too early. Sauces containing sugar (like BBQ sauce) can burn easily! Wait until the chicken is nearly done (around 160°F internal temperature) before brushing on sauce.

For sauced chicken:

1. Grill chicken until almost done (160°F)
2. Brush with sauce on both sides
3. Grill for just 1-2 minutes more per side
4. Move to indirect heat if needed to prevent burning

Safety Precautions When Grilling Chicken

Food safety is super important when handling and grilling chicken:

• Avoid cross-contamination – Use separate utensils for raw and cooked chicken
• Don’t reuse marinade – Never use marinade that contained raw chicken as a sauce without boiling it first
• Wash hands frequently – Especially after handling raw chicken
• Never partially grill – Don’t start grilling and finish later, cook completely in one session
• Use a thermometer – Always verify chicken has reached 165°F internally

Serving Suggestions for Grilled Chicken

Grilled cut-up chicken pairs beautifully with so many sides! Some of my favorites include:

• Grilled vegetables (zucchini, bell peppers, corn)
• Fresh summer salads
• Rice or grain pilaf
• Potato salad or grilled potatoes
• Crusty bread with herb butter

Troubleshooting Common Grilling Problems

Even experienced grillers encounter issues sometimes. Here’s how to fix common problems:

Chicken is Burning on Outside But Raw Inside

• Solution: Lower grill temperature and move to indirect heat to finish cooking

Chicken is Sticking to Grates

• Solution: Ensure grates are clean and well-oiled before cooking

Chicken is Dry and Tough

• Solution: Don’t overcook! Use a thermometer and remove at 165°F

Uneven Cooking

• Solution: Cut pieces to uniform thickness and arrange properly on the grill

Grilling cut-up chicken doesn’t have to be complicated! The key things to remember are:

1. Different cuts need different cooking times (10-40 minutes depending on the cut)
2. Always cook to an internal temperature of 165°F
3. Use direct heat for small pieces, indirect for larger ones
4. Let chicken rest before serving

With these guidelines and a little practice, you’ll be grilling perfect chicken every time, impressing your family and friends with juicy, flavorful results!

Frequently Asked Questions

Can I grill frozen chicken pieces?
It’s not recommended. Frozen chicken won’t cook evenly, leading to dry exterior and potentially undercooked interior. Always thaw completely first.

Should I leave the skin on when grilling chicken?
Skin helps keep moisture in and adds flavor. If grilling with skin, start skin-side down to crisp it up, then flip. You can always remove it before eating if preferred.

How long should I marinate chicken before grilling?
At least 30 minutes, but no more than 4 hours for acidic marinades (which can start to break down the meat if left too long).

Is it better to grill with the lid open or closed?
For most chicken pieces, grilling with the lid closed helps maintain consistent temperature and creates an oven-like environment, especially important for bone-in pieces.

Can I use the same technique for gas and charcoal grills?
The principles are the same, but temperature control differs. Gas grills make it easier to maintain consistent temperature, while charcoal requires more attention.

Remember, practice makes perfect! Don’t be afraid to experiment with different techniques, and soon you’ll be the neighborhood grill master for chicken!