What is the best way to grill chicken?
Quick answer
Grill chicken best using two-zone heat: sear skin-side over direct medium-high, then finish skin-up over indirect heat with the lid closed until 165°F internal in the thickest part. Bone-in pieces need lower direct heat and longer indirect time; boneless breasts cook faster and dry out if flamed directly the whole time.
Safe doneness
All poultry should reach 165°F internal. Use a probe thermometer — color alone is unreliable.
Cut-specific tips
- Thighs/drumsticks: forgiving; render skin then indirect
- Breasts: pound even, short sear, finish indirect
- Wings: crisp direct, then sauce off high heat