How Long To Grill Chicken?

How Long To Grill Chicken: 20 minutes is the best single estimate for most pieces on a hot grill, but thin cuts may run less and big bone-in parts may run more. Use the clock only to plan the meal; chicken is done when the thickest part reaches 165°F (74°C).

Check near the end, not just once, and keep the probe off bone. If the skin or glaze browns before the center is ready, slide the piece to a cooler side and close the lid.

Whole birds, parts, stuffed chicken, and ground chicken all need 165°F (74°C), with no rest.

The Short Answer, With Numbers

Grill chicken until the thickest part reaches 165°F (74°C). For most backyard grills at medium-high heat, that means about 8 to 40 minutes, depending on the cut and thickness.

Typical Grill Times By Cut

Example: a 7-ounce boneless breast, about 1 inch thick, usually takes 12 to 16 minutes total. Grill 6 to 8 minutes, flip once, then check the center with a thermometer.

Example: a thin cutlet may be done in 4 to 8 minutes total. If you wait for deep char before checking, it can overcook fast because the center is shallow.

Example: bone-in drumsticks need longer because heat travels through skin, meat, and bone. Plan on 30 to 40 minutes, turning every 5 to 7 minutes to avoid burned spots.

What Changes The Time

Thickness matters more than weight. A 10-ounce breast pounded to 3/4 inch may finish faster than a 7-ounce breast that is 1 1/2 inches thick in the center.

Lid position matters. With the lid closed, heat surrounds the chicken and speeds cooking. With the lid open, direct heat browns the outside while the center climbs more slowly.

Starting temperature matters. Chicken taken straight from the refrigerator will usually need several minutes longer than chicken that sat briefly while the grill heated.

Bone-in pieces and skin-on pieces need a gentler pace. If the outside is browning too quickly, move the chicken to indirect heat and keep cooking until it reaches 165°F.

For stuffed chicken, ground chicken patties, or any poultry mixture, use the same endpoint: 165°F. Do not judge these by color, grill marks, or clear juices.

Measure in the thickest part. For bone-in chicken, place the probe close to the bone but not touching it. For breasts, check from the side so the probe tip reaches the center.

Chicken Grilling Time Chart

Grill chicken to 165°F in the thickest part. Use the times below as working estimates, then verify with an instant-read thermometer before taking chicken off the grill.

Fast answer by cut

Boneless chicken breasts usually take 10 to 16 minutes on a 400°F grill. A 6-ounce breast may finish near 10 minutes; an 8-ounce breast often needs 14 to 16 minutes.

Chicken thighs take 10 to 14 minutes boneless or 25 to 35 minutes bone-in. Drumsticks are slower: plan on 30 to 40 minutes over medium heat.

Wings cook faster than drumsticks but need frequent turning. Grill them 18 to 25 minutes, turning about every 5 minutes so the skin browns without scorching.

Worked examples

Example 1: two 7-ounce boneless breasts on a 400°F gas grill. Sear 6 minutes, flip, grill 5 more minutes, then check. If the center reads 158°F, grill 2 to 4 minutes more.

Example 2: bone-in thighs on a 350°F charcoal grill. Start skin side down for 8 minutes, turn, then continue 17 to 27 minutes, rotating away from flare-ups.

Example 3: a 4-pound spatchcocked chicken over indirect 350°F heat. Place skin side up, close the lid, rotate at 30 minutes, then start checking at 45 minutes.

Edge cases that change the time

Very thick breasts over 1 1/2 inches can take 18 to 22 minutes. For even cooking, pound them to an even thickness before grilling.

Chicken straight from the refrigerator may run several minutes slower than pieces that sat briefly while the grill heated. Frozen chicken should not be timed from these ranges.

Sugary marinades and barbecue sauce brown fast. Grill mostly without sauce, then brush sauce on during the last 3 to 5 minutes to reduce burning.

Bone-in pieces are best over indirect or moderate heat. If the outside is dark but the inside is below 165°F, move the chicken to a cooler zone and close the lid.

For the cleanest reading, insert the thermometer from the side into the thickest part. Avoid touching bone, gristle, or the grill grate, which can give a false number.

Grill Times By Cut

Grill chicken to 165°F (74°C) at the thickest part. There is no rest time required for safety. Use the times below as planning ranges, then confirm with a thermometer.

Boneless Breasts

A 6-ounce boneless breast usually takes 10 to 12 minutes. An 8-ounce breast usually takes 12 to 14 minutes. If it is thicker than 1 inch, move it to indirect heat after searing.

Worked example: grill a 7-ounce breast for 6 minutes on the first side and 5 minutes on the second. Check the center. If it reads below 165°F, continue in 1-minute bursts.

For even timing, pound the thick end to about 3/4 inch. A breast that is 1 1/4 inches thick can take 4 to 6 minutes longer than a flattened breast of the same weight.

Thighs, Drumsticks, And Wings

Boneless thighs are forgiving and usually finish in 12 to 16 minutes. Bone-in thighs need more time because the bone slows heat movement, so plan on 30 to 40 minutes.

Drumsticks also take 30 to 40 minutes. Keep them away from direct flare-ups. If the skin darkens early, move them to a cooler zone and keep the lid closed.

Wings cook faster because they are small, usually 18 to 25 minutes. Separate flats and drumettes for more even timing. Whole wings may need the upper end of the range.

Bone-In Breasts And Whole Chicken

Bone-in split breasts need 35 to 45 minutes. Start over indirect heat with the thicker side facing the hotter area. Sear skin-side down briefly at the end if you want more browning.

A 3 1/2- to 4-pound whole chicken takes about 75 to 100 minutes over indirect heat with the lid closed. Spatchcocking cuts that to about 45 to 60 minutes.

Edge case: stuffed chicken must still reach 165°F. Check the thickest meat and the stuffing area. If either is below that mark, keep grilling and recheck.

Start checking early: 2 minutes before the low end for cutlets, 5 minutes before for breasts and thighs, and 10 minutes before for whole chicken. Pull only when the thickest point reaches 165°F.

How To Grill Chicken

Grill chicken to an internal temperature of 165°F. Time is only an estimate; thickness, bone, lid position, and grill temperature change the result.

• 1. Set up the grill. Heat a gas grill to medium-high, about 400°F to 450°F at the grate. For charcoal, bank coals on one side so you have a hot zone and a cooler zone.
• 2. Prep the chicken evenly. Pat dry. Pound boneless breasts to ¾ inch if one end is much thicker. Coat lightly with oil, then season. Thin, even pieces cook faster and brown more evenly.
• 3. Start over direct heat. Put chicken over the hot zone. Close the lid. For boneless pieces, grill until the first side releases easily and has grill marks, usually 4 to 7 minutes.
• 4. Flip once, then finish by temperature. Turn with tongs. Continue grilling until the thickest part reaches 165°F. Insert the thermometer from the side into the center, not touching bone.
• 5. Move thick or bone-in pieces to indirect heat. If the outside browns before the center is done, move chicken to the cooler side, close the lid, and keep cooking until it reaches 165°F.
• 6. Rest briefly before cutting. Chicken has no USDA rest-time requirement after reaching 165°F, but 3 to 5 minutes on a plate helps juices settle and makes slicing cleaner.

Approximate Grill Times By Cut

Worked Examples

Example 1: a ¾-inch boneless breast at 425°F usually needs 5 minutes on the first side and 4 to 6 minutes after flipping. Check at 9 minutes; pull only when the center reads 165°F.

Example 2: a 1¼-inch breast may brown by minute 10 but still read 145°F to 155°F. Move it to indirect heat, close the lid, and check every 3 minutes until it reaches 165°F.

Example 3: drumsticks often look done early because the skin browns fast. After 8 to 10 minutes of direct browning, move them indirect and cook 15 to 25 minutes more.

If flare-ups happen, move the chicken off the flames immediately. Burned skin does not mean the center is safe. Keep the lid closed after moving to indirect heat so the inside can finish cooking.

For sauce, wait until the last 5 to 10 minutes. Sugary barbecue sauce can burn over direct heat. Brush, flip once or twice, and keep checking the thickest part for 165°F.

How To Check Doneness

Chicken is done when the thickest edible part reaches 165°F (74°C) on a food thermometer. There is no rest time required for safety in the USDA data for chicken.

Do not judge grilled chicken by color, grill marks, or clear juices. Smoke, marinades, sugar, and high heat can brown the outside before the center is safe.

Where To Put The Thermometer

For boneless chicken breasts, insert the probe from the side into the thickest center. Aim for the middle of the meat, not the top surface touched by the grill grate.

For chicken thighs, measure the thickest part of the thigh. Avoid touching bone, because bone can give a misleading reading that does not represent the meat.

For drumsticks, insert the probe lengthwise into the thickest meaty section, usually near the top. Do not let the probe tip hit bone or pass into open air.

For wings, check the thickest drumette. Wings are small, so use a thin probe and insert it carefully; a shallow reading can be several degrees higher than the center.

Use Multiple Checks, Not One

Check at least 2 spots on a small piece and 3 spots on a large or uneven piece. The lowest accurate reading is the one that matters.

Example: a large breast reads 169°F at the thin end, 163°F at the center, and 166°F near the top. It is not done yet, because the center is below 165°F.

Move it to a cooler part of the grill, close the lid, and check again after 1 to 2 minutes. Pull it only when the lowest spot reads 165°F or higher.

Edge Cases On The Grill

If pieces are different sizes, the smallest may hit 165°F several minutes before the largest. Remove finished pieces to a clean plate and keep grilling the thicker ones.

If chicken is charred outside but reads 150°F to 160°F inside, move it off direct flame. Finish with indirect heat and the lid closed so the center can rise without burning.

If stuffed chicken is on the grill, the stuffed chicken must reach 165°F. Check both the meat and the stuffing area, because stuffing can heat more slowly than the outside.

If grilling ground chicken patties or sausages, use the same chicken standard: 165°F. Insert the probe through the side toward the center for the most accurate reading.

For very thin cutlets, stack-free measurement matters. Insert the probe sideways into the center of one cutlet. If the probe tip exits the meat, the reading is unreliable.

After checking, wash or replace anything that touched undercooked chicken before it contacts cooked chicken. Use a clean platter, clean tongs, and a clean thermometer probe.

Resting Time Before Serving

Chicken has no USDA-required rest time. For grilled chicken, the safety target is 165°F (74°C) for whole chicken, parts, ground chicken, and stuffed chicken. Once the thickest part reads 165°F, it is safe to serve.

Resting is still useful for quality. It lets surface heat even out, juices slow down, and the meat slice cleaner. Use a short rest, not a long holding period, especially for thin boneless cuts.

Practical Rest Times For Grilled Chicken

Example: a 7-ounce boneless chicken breast comes off the grill at 165°F. Rest it 5 minutes on a clean plate, then slice across the grain. That short pause gives cleaner slices without letting dinner go cold.

Example: 10 grilled drumsticks reach 165°F near the bone. Move them to a platter and rest 5 to 8 minutes. Serve whole; cutting immediately is unnecessary and can dump juices onto the platter.

Example: wings are small and lose heat fast. If they are at 165°F, rest only 2 to 3 minutes, then sauce or serve. A 10-minute rest makes wings noticeably cooler and softens crisp skin.

How To Rest Chicken Without Ruining The Crust

Use a clean plate, tray, or carving board. Do not put cooked chicken back on a platter that held raw chicken. Keep the pieces in a single layer when possible so steam does not soften the grilled exterior.

Tent loosely with foil only for thicker pieces, such as bone-in chicken or a whole bird. For crisp skin, leave a wide vent. Tight foil traps steam and can turn grilled skin rubbery in 5 minutes.

For boneless breasts, skip tight foil unless the room is cool or the rest will run longer than 5 minutes. A loose cover is enough. Thin cutlets should usually rest uncovered for about 3 minutes.

Edge Cases: When To Cut, Hold, Or Serve Fast

If a breast is much thicker on one end, check the thickest section first. Once it reads 165°F, rest 5 minutes. Slice the thick end first to confirm it is opaque and juicy before plating the rest.

If pieces finish at different times, remove each one as it reaches 165°F. Rest early pieces on a clean tray while the rest cook. Do not leave done chicken over direct heat just to keep the batch together.

If you need to carve a whole grilled chicken, wait 10 to 15 minutes. Cut too soon and the juices run across the board. Wait too long and the breast meat cools before the dark meat is portioned.

If you are serving chopped chicken for tacos, rest boneless pieces 5 minutes before chopping. Chopping immediately creates steam loss and drier bits. After resting, cut into 1/2-inch pieces for even texture.

If the chicken will be sauced after grilling, rest first, then sauce. For wings, a 2 to 3 minute rest is enough. For breasts or thighs, rest 5 minutes, slice or plate, then add warm sauce.

The key number is simple: 165°F means safe for chicken, with no required rest time. Use resting as a texture step: 3 minutes for thin pieces, 5 minutes for breasts, 5 to 8 for bone-in parts, and 10 to 15 for whole chicken.

Frequently Asked Questions

How long does it take to grill chicken breast?

Boneless chicken breasts usually take 12 to 16 minutes total over medium-high heat, flipping once halfway. Thicker breasts may need 18 to 22 minutes. Use an instant-read thermometer in the thickest part; chicken is done at 165°F (74°C).

How long do you grill chicken thighs?

Boneless chicken thighs usually grill in 10 to 14 minutes total over medium-high heat. Bone-in thighs often take 30 to 40 minutes using indirect heat, then a brief sear. Check the thickest part; chicken must reach 165°F (74°C).

How long do you grill chicken drumsticks?

Chicken drumsticks usually take 30 to 40 minutes on the grill. Cook them over indirect medium heat, turning every 5 to 7 minutes so the skin browns without burning. They are safe when the thickest part reaches 165°F (74°C).

How long do you grill chicken wings?

Chicken wings usually take 20 to 25 minutes over medium heat, turned every 4 to 5 minutes for even browning. Move them away from flare-ups as needed. Wings are done when the thickest meaty part reaches 165°F (74°C).

How long do you grill a whole chicken?

A whole chicken usually takes 60 to 90 minutes on the grill using indirect medium heat with the lid closed. Rotate it as needed for even cooking. Check both the breast and thigh areas; chicken is safe at 165°F (74°C).

Related Reading

• How Many Cups Of Water Per Cup Of Rice?
• Sirloin Vs. Ribeye
• New York Strip Steak Vs Ribeye
• How Much Pulled Pork Per Person?
• How Many Cups In A Liter?
• How To Make Sauerkraut? Easy Implementations
• Complete guide