Yo, listen up! Grilling is a fast, high-heat cooking method that’ll hook your chicken up with a delicious sear and smoky flavor. I’m Diego “El Fuego” Morales, straight outta San Antonio, and I’m here to tell you that messin’ with the temp can leave you with dry, overcooked meat or, worse, undercooked, unsafe chicken. Ain’t nobody got time for that!
So, here’s the rundown:
 |
|
 |
 |
|---|---|---|---|
| Chicken Breast | 400°F | 6-8 min/side | 160-165°F |
| Bone-in Thighs | 375°F | 10-12 min/side | 175-185°F |
| Boneless Thighs | 400°F | 6-7 min/side | 170°F |
| Chicken Wings | 425°F | 20-25 min (flip every 5 min) | 175-185°F |
| Drumsticks | 400°F | 25-30 min (turn often) | 175-185°F |
| Whole Chicken | 375°F | 1 hr 15 min – 1 hr 30 min | 165°F (breast), 175°F (thighs) |
1⃣ Preheat the Grill:
- Fire it up to 375-425°F, dependin’ on what you’re throwin’ down.
- Give it 10-15 minutes to get hot—patience is key, homie.
2⃣ Prep the Chicken:
- Pat chicken dry—wet meat don’t sear, it steams.
- Season well with salt, pepper, and a badass BBQ rub—go bold or go home.
- For boneless breasts, smack ‘em flat so they cook even.
3⃣ Grill with Proper Timing:
- Hit that direct heat for a crispy sear—that’s the money shot.
- Flip it only once—don’t mess with the juices.
- Slide bigger cuts like thighs or a whole bird to indirect heat to finish strong.
4⃣ Check Internal Temperature:
- Stab it with a meat thermometer—no guessin’ allowed.
- Pull breasts at 160°F—carryover heat’s got your back to 165°F.
5⃣ Rest & Serve:
- Chill for 5 minutes after grillin’—let that flavor lock in.
- Juices spread out, meat stays moist—boom, you’re a grill god now.
Wanna level up and raise your own birds? Peep this—Broiler Chickens Are Bred To Be Lazy. Real talk.