Dry, rubbery grilled chicken is one of the most common BBQ letdowns. The good news: juicy chicken comes down to a few simple steps. Here’s how to grill chicken breasts and thighs that stay moist every time, plus an easy herb-and-lemon recipe.
Why Grilled Chicken Dries Out
Chicken breast is very lean, and it’s often uneven: thick at one end, thin at the other. By the time the thick end is cooked, the thin end is overdone. Add high direct heat and guesswork about doneness, and you get dry chicken. Each tip below solves one of those problems.
5 Secrets to Juicy Grilled Chicken
1. Brine or marinate
A simple brine of 1 litre of water and 3 tablespoons of salt for 30 minutes to 2 hours helps chicken hold moisture. A marinade with salt, oil and acid (lemon or yogurt) works similarly. Avoid acidic marinades for more than 12 hours, or the texture turns mushy.
2. Make it an even thickness
Place breasts between plastic wrap and pound the thick end to an even 2 cm (¾ inch). Even thickness means even cooking.
3. Use two heat zones
Sear over medium-high direct heat, then move to the cooler side with the lid closed to finish gently. See Direct vs. Indirect Heat.
4. Cook to temperature, not time
Health Canada recommends cooking chicken pieces to 74°C (165°F). Use an instant-read thermometer in the thickest part and take the chicken off as soon as it gets there.
5. Choose thighs when in doubt
Boneless, skinless thighs have more fat and are very forgiving. Many cooks prefer them on the grill because they stay juicy even when cooked a little past 74°C.
Herb & Lemon Grilled Chicken
Ingredients
- 4 boneless, skinless chicken breasts or 8 thighs (about 900 g / 2 lb)
- ¼ cup olive or canola oil
- Zest and juice of 1 lemon
- 3 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary or thyme (or 1 tsp dried)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
- Pound chicken breasts to an even 2 cm (¾ in) thickness. Thighs don’t need pounding.
- Whisk oil, lemon zest and juice, garlic, herbs, salt, pepper and paprika. Add chicken, coat well, cover and refrigerate 30 minutes to 4 hours.
- Preheat the grill with one side medium-high and one side low. Clean and oil the grates.
- Remove chicken from the marinade and let excess drip off. Discard leftover marinade.
- Grill over direct heat 3–4 minutes per side, until well marked and releasing easily.
- Move to the cooler side, close the lid and cook until the thickest part reaches 74°C (165°F), about 4–8 more minutes.
- Rest 5 minutes. Serve with grilled lemon halves and fresh parsley.
Bone-In Chicken Tips
Bone-in, skin-on pieces such as drumsticks and leg quarters take longer. Cook them mostly over indirect heat at around 175–200°C (350–400°F) for 30–45 minutes, then crisp the skin over direct heat at the end. Add BBQ sauce only in the last 5 minutes.
Food Safety Reminders
- Never put cooked chicken back on the plate that held raw chicken.
- Don’t use raw-chicken marinade as a sauce unless you boil it first.
- Refrigerate leftovers within two hours.
Pair your chicken with ideas from The Best BBQ Foods for a Canadian Summer, or try our perfect steak next.
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