How to Grill Chicken

There are so many ways to prepare a chicken. You can bake it, fry it, stir fry it or grill it, to name a few options. Cooking chicken on the grill brings out great flavors, whether you're grilling chicken breasts or a whole chicken. Follow these steps to learn hot to grill a chicken the eHow way!

Difficulty:

Easy

Instructions

Things You'll Need

• 1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken
• Salt and pepper
• Fresh herbs
• Oil for the grill
• Charcoal
• Chicken, herbs, olive oil
• Meat Thermometer
• Barbecue Grill
• Grill Utensils
• Chef's Knives
• Wire Grill Brushes
• Cutting Board

How to Grill a Whole Chicken

1. Remove the giblets from the cavity and rinse the chicken under cold water. Pat it dry with paper towels and season inside and out with salt, pepper and 2 tablespoons minced fresh basil, cilantro, rosemary, sage, tarragon or thyme.

2. Prepare a bed of hot coals in a charcoal grill. Rake the coals to one side; you'll grill your chicken next to the coals, but not over them.

   Alternatively, turn only one of your gas grill burners on high heat, leaving half of the grill unlit.

3. Brush the hot grill grate clean with a stiff wire brush. Using tongs to hold a small, clean (but expendable) towel, thinly coat the grill rack with oil.

4. Put the chicken breast-side-down on the unheated side of the grill. Cook, covered, for about 30 minutes, then turn it breast-side-up and continue grilling until the skin in golden brown and the meat is cooked through, about 30 more minutes.

5. Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.

6. Let the chicken sit about 15 minutes before carving.

How to Grill Chicken Pieces

1. Rinse bone-in, skin-on chicken parts under cold water. Pat them dry with paper towels and season with salt and pepper. Rub the pieces lightly with a small amount of olive oil.

2. Prepare a bed of medium-hot coals in a charcoal grill or turn your gas grill to medium-high heat. Brush the hot grill grate clean with a stiff wire brush. Using tongs to hold a small, clean (but expendable) towel, thinly coat the grill rack with oil.

3. Put the chicken pieces on the grill, skin-side-down, and cook uncovered for about 30 minutes, turning several times, until the skin in golden brown and the meat is cooked through.

4. Brush barbecue sauce onto the chicken pieces after about 20 minutes if desired; adding it earlier will cause the chicken to burn. If you notice your barbecue-sauced chicken starting to char, move it to a cooler part of the grill.

5. Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.

Tips & Warnings

• Marinades boost flavor in grilled food. Marinate the chicken for an hour or up to 24 hours, refrigerated. Try these combinations: lime juice, cilantro and onion; yogurt, cumin, coriander, cayenne and cilantro; lemon juice, garlic and olive oil; or soy sauce, garlic and ginger.

• Partially raw chicken is not safe to eat. Bone-in chicken parts are done when juices run clear and a meat thermometer shows they have reached an internal temperature of 170 degrees F.