How long should chicken be on the BBQ? Times & temperatures

Technique · The Rub Kitchen

Short answer: chicken breast needs 20–30 minutes, chicken thighs 35–45 minutes, and a whole chicken 60–75 minutes at 180°C indirect heat. Chicken is cooked through at a core temperature of 74°C.

BBQ chicken is delicious, but also tricky. Golden brown on the outside, still raw on the inside. Or grilled for so long that it's bone dry. Both can be avoided if you know what to look for.

In this article, you'll find exact grilling times per chicken piece, the correct core temperature, and the technique top chefs use for juicy, perfectly cooked chicken every time.

74°C

The golden rule: core temperature 74°C

This is the only metric that truly matters. Not the color, not the time, not the feel. Chicken is safe and perfectly cooked at a core temperature of 74°C. A meat thermometer is the best thing you can buy for your BBQ.

01

Grilling times per chicken piece

The times below are guidelines for indirect heat of 180 to 200°C. Always use a thermometer to be sure.

Chicken piece Weight Temperature Time Core temperature
Chicken wings ± 100g per piece 180–200°C 20–25 min 74°C
Chicken thighs (bone-in) ± 150–200g 180–200°C 35–45 min 74°C
Chicken thighs (skinless) ± 130g 180–200°C 25–35 min 74°C
Chicken breast ± 150–200g 180–200°C 20–30 min 74°C
Drumsticks ± 100–130g 180–200°C 30–40 min 74°C
Whole chicken ± 1.5 kg 180°C indirect 60–75 min 74°C (near the bone)
Spatchcock chicken ± 1.5 kg 200°C indirect 45–55 min 74°C (near the bone)
Note

These times apply to chicken at room temperature. Chicken straight from the refrigerator needs an additional 10 to 15 minutes. Always take chicken out of the refrigerator 30 minutes before grilling.

02

Direct or indirect grilling?

This is the most common mistake made with BBQ chicken. Chicken always needs a combination of direct and indirect heat for the best results.

1

Start indirect

Always start with indirect heat. Cook chicken slowly at 180 to 200°C without a direct flame underneath. This ensures the inside cooks through without the outside burning.

2

Finish direct

For the last 5 minutes, place the chicken over direct heat for a crispy bark and beautiful grill marks. Stay close as it cooks quickly.

3

Rest

After grilling, rest the chicken under aluminum foil for 5 minutes. The juices redistribute, and the meat becomes noticeably juicier.

4

Always measure

Insert the thermometer into the thickest part of the meat, not against the bone. At 74°C, it's done. Never guess with chicken.

Pro tip from the chef

Work on a BBQ with two zones: one half with coals for direct heat, the other half without coals for indirect heat. This way, you always have control over where you place the chicken and can switch quickly.

03

Why you can't trust color

Many people think chicken is cooked when it looks brown and crispy. That's not true. The color of the outside says nothing about the inside. A rub with sugar or paprika colors quickly, while the inside can still be raw.

Conversely, chicken can look pink inside even if the core temperature is already 74°C. That pink comes from the myoglobin in young chicken and is perfectly safe if the core temperature is correct.

Food safety

Chicken must always be cooked to a minimum of 74°C to kill Salmonella and Campylobacter. These are the most common foodborne pathogens in chicken. A meat thermometer is not a luxury but a must.

04

Temperatures per BBQ type

The type of BBQ determines how you control the temperature. Here are the main guidelines per type.

BBQ type Indirect temp. Tip
Charcoal BBQ 180–200°C Work with two zones. Coals on one side, chicken on the other side.
Gas BBQ 180–200°C Turn on one or two burners, place chicken above the unlit burner.
Kettle BBQ 180°C with lid Lid always closed for indirect grilling. Vent half open.
Kamado 180°C Use a deflector plate for indirect heat. Most stable temperature.
05

Chicken with a rub: additional considerations

A dry rub doesn't change cooking time but requires extra attention to temperature. Rubs with sugar like Memphis BBQ and Carolina Gold caramelize at 175 to 185°C. Above 200°C, the sugar burns and becomes bitter.

Rubs without sugar like Shawarma and Tex Mex are less sensitive to high temperatures and can also be grilled at 210°C without problems.

Rub Sugar Max. temperature Consideration
Carolina Gold Yes 185°C Sugar caramelizes quickly. Always start indirect.
Memphis BBQ Yes 185°C Brown sugar gives a nice bark but burns above 195°C.
Korean Yes 185°C Gochugaru colors quickly. Monitor temperature carefully.
Jamaican Jerk Little 195°C Little sugar, slightly more leeway.
Shawarma No 210°C No sugar, most leeway regarding temperature.
Tex Mex No 210°C No sugar, direct heat possible for longer.
Resting time per rub

Rubs with many herbs also need more resting time before grilling. Carolina Gold and Jamaican Jerk: at least 4 hours. Shawarma and Korean: at least 2 hours, preferably overnight. The longer the rub marinates, the deeper the flavor.

Ready for perfect chicken?

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