Mastering Charcoal-Grilled Chicken: A Step-By-Step Guide

Barbecuing chicken is a classic way to cook the meat, but it can be easy to mess up by undercooking or over-charring. Boneless, skinless chicken breasts are a barbecuing standard, but they are one of the easiest foods to overcook. The key to barbecuing skinless chicken breasts is to use a two-zone, medium-hot fire, with both direct and indirect heat. The chicken should be seared first, then moved to the cool side of the grill. The ideal temperature for the grill is between 400-450°F, and the internal temperature of the chicken should be 165°F. If you are using charcoal, pile the coals on one side of the grill so that there is a hot side and a cool side. The chicken should be seared on the hot side for 3-5 minutes on each side, then moved to the cool side. If you are using a glaze or sauce, it should be applied during the last 10 minutes of cooking.

Characteristics of barbecuing charcoal bone-in skinless chicken:

Preparing the grill and chicken

To prepare your charcoal grill for bone-in, skinless chicken, you'll need to light the grill and pile the coals on one side, creating a hot side and a cool side. If you're using charcoal, make a medium-hot, two-zone fire by arranging the coals in two zones. You can do this by firing up a full chimney of charcoal or lighting a pile of about 100 briquettes. Once the coals are ready, place them in two zones, ensuring all vents are fully open. Let the grill preheat for 10-15 minutes. If you're using a gas grill, turn the burner control to medium-high.

Bone-in, skinless chicken breasts are convenient, but they are also one of the easiest foods to overcook. To prevent this, you can brine the chicken in a basic brine solution of a quarter cup of salt to four cups of water. You can also marinate the chicken in your chosen marinade. For best results, brine or marinate the chicken for several hours or even overnight. If you're short on time, Italian dressing can be used as a quick marinade.

Before placing the chicken on the grill, dip a folded paper towel in cooking oil and oil the grate to prevent the chicken from sticking. Place the chicken on the hot side of the grill and sear for 3-5 minutes on each side, or until you see some char or grill marks. Then, move the chicken to the cooler side of the grill and baste with your chosen marinade or barbecue sauce.

For a charcoal grill, the internal temperature of the chicken should be 165°F for breasts and 170°F-175°F for thighs. For a gas grill, the temperature should be 160°F for breasts and 170°F for thighs.

Cooking time and temperature

When barbecuing chicken, it's important to remember that chicken takes longer to cook than other barbecue classics like hot dogs and hamburgers, and it prefers lower cooking temperatures. The key to good BBQ chicken is "slow and low".

If you're using charcoal, pile the coals on one side of the grill so that you have a hot side and a cool side. You can also put the chicken on the top rack of the grill, further away from the heat. Let the coals burn down until there is little to no active fire, but they are still very hot. This should take about 45 minutes.

Once the coals are ready, place the chicken on the hot side of the grill and sear for 3-5 minutes on each side. Then, move the chicken to the cooler side of the grill and baste with your chosen sauce or marinade. Continue to cook, basting and flipping the chicken every 5 minutes, for another 10-30 minutes. The total cooking time will depend on your grill set-up, the size of your chicken pieces, and how cold they were at the start. Smaller pieces of chicken may be done much earlier.

The goal is to maintain a low enough grill temperature so that the chicken cooks "low and slow". The chicken is done when the internal temperature reaches 160°F for breasts and 170°F for thighs, when tested with a meat thermometer. You can also insert the tip of a knife into the middle of the thickest piece of chicken and if the juices run clear, it is cooked.

Chicken placement on the grill

When grilling bone-in, skinless chicken, it is important to remember that chicken takes longer to cook than other barbecue classics like hot dogs and hamburgers. It is also easier to mess up by undercooking or over-charring. The key to good barbecue chicken is to moderate the heat and cook the meat "low and slow".

To set up your grill for bone-in, skinless chicken, you will need to create a two-zone fire with one side hot and the other cool. If you are using charcoal, pile the coals on one side of the grill so that there is a hot side and a cool side. If you are using a gas grill, simply turn the heat to low.

Once your grill is set up, place the chicken on the cool side of the grill, skin side down. If you are cooking chicken breasts, you will want to sear the meat for 3-5 minutes on each side, allowing the outside to develop some char or grill marks. If you are cooking chicken thighs, you can cook them for 5 to 10 minutes, depending on how hot the grill is.

After searing the chicken, move it to the cool side of the grill. If you are using a gas grill, maintain the flame on only one side of the grill and move the chicken pieces to the cooler side, not directly over the flame. Continue cooking, basting, and flipping the chicken for another 10 to 15 minutes. If you are cooking chicken breasts, you will know they are done when they reach an internal temperature of 165°F. Dark meat like chicken legs, thighs, and drumsticks should reach an internal temperature of 175°F.

Basting and flipping

Basting

Basting is the process of brushing or spooning a liquid onto the chicken while it cooks. This liquid can be your favourite barbecue sauce, a marinade, or a glaze. Basting adds flavour and moisture to the meat, preventing it from drying out. It is recommended to baste the chicken every time you flip it.

Flipping

Flipping the chicken at regular intervals ensures even cooking on both sides. When grilling skinless chicken, it is essential to create a two-zone fire with a hot side and a cool side. Here are the steps for flipping and basting:

• Place the chicken on the hot side of the grill to sear the meat and create grill marks.
• After a few minutes, flip the chicken and move it to the cool side of the grill.
• Baste the cooked side of the chicken with your chosen sauce, marinade, or glaze.
• Continue flipping and basting every few minutes until the chicken is cooked through.

Timing

The timing of flipping and basting will depend on your grill setup and the size of your chicken pieces. Smaller pieces may cook faster, so adjust the timing accordingly. For thicker pieces, like chicken breasts, a digital meat thermometer can be used to ensure they are cooked through, with an internal temperature of 165°F (74°C).

Sauce Application

If using a sugar-based sauce or glaze, it is best to apply it during the last 10 minutes of cooking. Slather the sauce on one side of the chicken, close the lid for 5 minutes, then repeat on the other side. This will allow the sauce to bake onto the chicken without burning.

Checking for doneness

Another way to check for doneness is to look for visual and tactile cues. Properly cooked chicken will feel firm to the touch, but not hard. It should also have a nice sear with grill marks on both sides. The amount of time your chicken spends on the grill will also give you an indication of doneness. Chicken breasts usually take around 15 minutes to cook through, while larger pieces may take longer.

Remember, it is important to ensure that your chicken is fully cooked to prevent foodborne illnesses. Always use a meat thermometer for the most accurate results, and let the chicken rest for a few minutes after cooking to allow the juices to redistribute and settle.

Frequently asked questions