CHICKEN CUTS AT A GLANCE
breasts
LEAN & QUICK
BEST: DIRECT HEAT
THIGHS
JUICY & FORGIVING
BEST: DIRECT HEAT + INDIRECT
WINGS
CRISP & FLAVORFULBEST: HIGH HEAT
DRUMSTICKS
BUDGET FRIENDLY
BEST: INDIRECT FINISH
WHOLE CHICKEN
BIG FLAVOR
BEST: INDIRECT HEAT
SPATCHCOCK
FAST & EVENBEST: TWO-ZONE GRILLING
DIRECT HEAT – MAIN GRATE
Best for cuts that cook fast.
Chicken Breasts
Wings
Boneless Thighs
MATCH THE CUT TO THE HEAT
INDIRECT HEAT – WARMING GRATE
Best for larger or bone-in cuts.
Bone-In Thighs
Drumsticks
Whole Chicken
PREHEAT THE GRILL
Give the grill 10 – 15 minutes to come fully up to temperature. Clean and lightly oil the grates for the chicken goes on.
3 TIPS FOR BETTER CHICKEN
KEEP CUTS UNIFORM
Aim for even thickness so the chicken cooks evenly from edge to edge.
bone-in stays juIcier
All poultry should reach at least 165°F for safe, juicy, and delicious results.
CHECK THE THICKEST PART
Always check the temperature in the thickest part, avoiding the bone for the most accurate reading.
THE SAFE MINIMUM – 165° F |
Check the thickest part with a
meat thermometer.
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