How to Grill Chicken on a Gas Grill

The high heat and quick cooking achieved by using a gas grill can easily burn a thin piece of chicken breast before the thigh cooking next to it gets done. For best results, marinate your chicken ahead of cooking to keep even the leanest breast meat moist. Optionally, baste your chicken with sauce during the cooking for more flavor. See the resource section for marinade and sauce recipes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 to 4 pounds of chicken pieces
• Marinade
• 2-quart non-aluminum bowl with lid
• Tongs
• Gas grill
• Meat thermometer

1. Place the chicken pieces into a two-quart bowl and cover with the marinade. Cover with the lid and set in the refrigerator overnight to marinate.

2. Remove the chicken from the marinade one hour before grilling to let the meat come to room temperature.

3. Preheat both burners to medium-high heat (about 450 to 500 degrees) for 20 minutes before cooking.

4. Lay the chicken on the grill grates to cook with direct heat.

5. Grill the chicken on one side until you can easily pick up the piece with the tongs.

6. Turn the chicken pieces over to grill on the reverse side. Times depend on the cut of meat: boneless breasts cook 6 to 8 minutes per side, while wings need 8 to 12 minutes per side. Bone-in breasts, thighs and legs require 10 to 15 minutes per side.

7. Insert a meat thermometer into the thigh and breast close to but not touching the bone. Remove the chicken when the internal temperature of both site reads 165 degrees.

8. Let the chicken rest for 10 to 15 minutes before serving.

References

• Barbecu'en on the Internet
• Grilling Temperature Chart
• Chicken Grilling Times

Resources

• Chicken Marinade and Sauce Recipes

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