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How to Grill Chicken

Grilled chicken is easy to prepare, and
low-fat for quick weeknight meals, or a weekend barbecue. Served hot or cold, with
tons of tasty variations, chicken is always a crowd pleaser. There’s an easy
trick to serving up grilled chicken with a delicious crust on the outside,
and a juicy, evenly cooked inside. Start grilling on high heat and finish off
on low. Step one:
Pick and prepare your pieces. Cut up chicken pieces come with
the bone in, or boneless. While there’s no difference in prep
or grilling methods between the two, boneless pieces do cook faster. One thing you’ll notice right away, chicken breasts are generally thick on
one end, and a little thinner on the other. This can cause uneven cooking.
Here’s the solution. Place the chicken breast on a
cutting board. Cover it with plastic wrap, and lightly
pound it to an even thickness with the meat mallet or heavy skillet. Step two:
Marinate. Marinades take grilled chicken from
simple to sensational. They also moisten the meat and
keep it from drying out on the grill. Follow the marinades instructions
or recipe; and always marinate chicken
in the fridge. Step three:
Heat the Grill. When you grill chicken, you start
high, then mov to medium heat. For gas grilling, preheat
on high for ten minutes. If you’re using charcoal, fire it up
until there’s a good coat of ash. Then pile the charcoal to one side of
the grill to make a hot and cooler side. After the grill heats up, use a
grill brush to clean the grate. This helps prevent flare-ups and sticking Then brush the hot grate with cooking oil;
which will also prevent meat from sticking. Step four:
Grill on high heat. Place the pieces skin side down
directly over the gas flame, or hot charcoal. Leave room between the pieces
so they cook evenly. Use tongs, and not a fork so the yummy
juices stay inside the meat as it cooks. Discard the used marinade. Or, if you boil it for three to five
minutes, it’ll be saved for basting the chicken while it cooks. Cook the chicken pieces for about five
minutes, without moving them. This will crisp up the surface, and make
attractive grill marks. Turn over each piece of chicken, and
cook on the other side for five minutes. Once the high heat cooks the
exterior of the chicken, you’re ready to cut the interior. Step five:
Finishing on medium-low heat. Turn the heat to medium-low, or move
the pieces to the cooler side if you’re using a charcoal grill. The total
cooking time for your chicken depends on the size and
type of pieces you’re grilling. Boneless pieces take a quick twelve
to fifteen minutes. Bone in breast, drumsticks, thighs or wings
take about twenty to thirty minutes. If you want to glaze your chicken with
barbecue sauce, do it in the last five minutes of low heat cooking
to avoid scorching. Step Six:
check for doneness. Chicken should be cooked to an internal
temperature of 165 degrees. Use an instant read thermometer inserted
into the at this part of the chicken, away from the Bone.
To check smaller pieces for doneness, the easiest way is to cut one in half;
there should be no pinkness to the meat. Raw chicken can carry bacteria,
so be sure to clean thoroughly with hot soapy water, and always use a fresh
platter when you’re ready to serve. A platter of grilled chicken is easy, versatile, and makes an ordinary meal
taste like a picnic.

Randall Smitham



  1. akawildfire Posted on July 29, 2011 at 11:27 pm

    do you leave the grill open or closed?

  2. Allrecipes Posted on August 1, 2011 at 4:22 pm

    @akawildfire A closed lid retains the heat and thus allows higher temperatures to accumulate. If the meat it thicker, like a brisket whole chicken or even a pork shoulder, then the best way would be with the lid closed. I personally have the lid open and turn the meat as it cooks, letting both sides experience the flame. This allows the meat to be grilled on each side the exact amount of time you desire and will keep the meat from being cooked too fast with temperatures that are too hot.

  3. TheBlackxism Posted on September 10, 2011 at 9:35 am

    hmmm….subscribed to this coz of chef jon….dis aint a bad channel

  4. jamesjonesrocket Posted on January 18, 2012 at 4:19 pm

    great video, clear and quick instructions, thanks a lot guys

  5. M1STERPYGMY Posted on March 2, 2012 at 11:08 pm

    how go grill chicken:
    step 1: grill the chicken

  6. Mike Boysen Posted on April 17, 2012 at 6:52 pm

    That's funny. How to BBQ, BBQ meat. Really helpful.

  7. Gazelle Posted on June 19, 2012 at 10:10 pm

    How to grill GOOD chicken, see the video above ^ ^

  8. Mardasee Posted on June 22, 2012 at 5:58 pm

    Good video, it has good instructions at least for me. I never grilled chicken before. I'm going to cook drumsticks on my new gas grill. I bought BBQ sauce too.

  9. pjamese3 Posted on June 23, 2012 at 6:39 pm

    another good way for grilling chicken:
    grill on medium indirect heat, turning every 15 min. it's slow, so you can start it, go inside and watch tv. just don't forget to go back out and turn chicken. it takes about 1-1/2 hrs, but is great if you're not in a hurry. the chicken turns out very juicy and the skin and fat crisps up nicely. boil and marinate chicken the night before and refrigerate.

  10. ST Posted on June 29, 2012 at 12:09 am

    lmao, attractive grill marks wtf?

  11. ReplayItBack Posted on July 9, 2012 at 5:36 pm

    Doneness? Wtf. Completion*? to check if it was thoroughly cooked*?

  12. skiddy8619 Posted on July 12, 2012 at 3:47 pm

    Hell I put the sauce on within the first 3 minuets, check out my video.

  13. SoCal61904 Posted on July 31, 2012 at 11:45 pm

    Should I ever close the lid on the grill while cooking the chicken?

  14. chocoxbananaxo Posted on August 30, 2012 at 11:12 pm

    check for doneness

  15. Matthew Fears Posted on September 5, 2012 at 7:17 pm

    I have tested the bbq sauce and found putting it on as the video describe, perhaps even 7 – 8 minutes before it is done works well. Of course if you low heat cook the entire time and do not care about the grill marks and crispy skin then it doesn't matter. I have also found that the initial high heat cook can make your pieces taste more greasy if you have a really hot flame.

  16. uberalles2 Posted on September 15, 2012 at 5:24 am

    Instruction weren't clear enough, my dick got caught in the grill.

  17. uberalles2 Posted on September 15, 2012 at 5:33 am

    That's my way also. Alton Brown also doesn't agree with the sear on high heat first. He'll do the slow cook thing, then maybe the last 5 minutes sear it.

  18. Kim Jong-un Posted on November 12, 2012 at 5:34 pm

    Awesome food, awesome music!

  19. Feto SA Posted on February 4, 2013 at 9:14 pm

    So do you cook the boneless chicken 5 minutes on high on both slides and then turn it on medium? or only the other side should be 5 on medium?

  20. Allrecipes Posted on February 5, 2013 at 9:25 pm

    Great question! Yes, you would cook the boneless chicken 5 minutes on high, on each side and then turn the heat to medium-low and continue to cook until the internal temperature reaches 165 degrees. Happy grilling!

  21. Ajith Francis Posted on March 9, 2013 at 8:06 am

    Grilled chicken is better for bodybuilding bcz grilled chicken destroy all fat in chicken. And it's good for muscle shape become muscular

  22. Jon Woke Posted on April 8, 2013 at 6:06 pm

    This is the all in one chicken vid I was looking for! I would have burned mine had I not watched this. Thank you for the upload! 🙂

  23. K.B. Burnfield Posted on April 28, 2013 at 1:42 pm

    Good, basic video, just what I was looking for. Would be nice if there was a link to a text version of this or some marinade suggestions.

  24. Allrecipes Posted on April 29, 2013 at 7:04 pm

    Hi thanks for your question. If you check out the video description box, there is a link to our site with tons of grilled chicken recipes. Let us know what you try 🙂

  25. Randy Salinas Posted on May 19, 2013 at 6:43 pm

    remember fools 165 check in.

  26. arman425 Posted on May 25, 2013 at 9:59 pm

    their thermometer read at 162… not fully cooked..

  27. Allrecipes Posted on May 28, 2013 at 5:15 am

    After a couple minutes of resting, the chicken will register above 165 degrees, through carry-over cooking, so no worries!

  28. ohs0214 Posted on May 30, 2013 at 5:55 am

    How long should you marinate though?

  29. Allrecipes Posted on May 30, 2013 at 3:20 pm

    Thanks for your question! It depends on the marinade. Check out the link in the video description box-it will take you to our complete grilled chicken recipe collection!

  30. Jason Elliott Posted on June 16, 2013 at 3:31 pm

    Lol yeah step one is key

  31. Brandi Wudarczyk Posted on June 22, 2013 at 9:56 pm

    after cooking 5 minutes on each side and you have moved the chicken to the lower heat (charcoal grill), should you flip the chicken or just let it cook on that one side?

  32. Allrecipes Posted on June 24, 2013 at 3:37 pm

    Thank you for your question. Once you have grilled the chicken on both sides, you don't need to flip it again. Happy grilling!

  33. BC Johnson Posted on July 8, 2013 at 6:13 pm

    Do you have all this in "text" rather than on "Video" ?? I do better when it's "written down".

  34. cymaddux31 Posted on July 8, 2013 at 8:14 pm

    works better if you start out with medium heat and finish on high if needed. Otherwise, you will get a raw center unless you cook 40 min +

  35. Lauren walker Posted on July 19, 2013 at 3:33 am

    This freaking saved my dinner tonight thanks.

  36. Jason C Posted on August 5, 2013 at 6:12 pm

    Does Anybody know a tip to avoid burning the skin? I set the grill on low but once the fat starts dripping it lights up and the skin burns quickly.

  37. TheCalmCaterer Posted on August 12, 2013 at 6:04 pm

    Hey great recipe! Check out my channel to get more tips on basic grilling!!!!!!!!!!!!

  38. ushandacollins8 Posted on October 26, 2013 at 7:13 pm

    What was that chicken marinate that was used in this video and where can I get it

  39. Allrecipes Posted on October 28, 2013 at 4:44 pm

    Thank you for your question. We have lots of marinade recipes on our site – pick your favorite. You can marinade the chicken in almost anything – a combination of oil, garlic, and your favorite spices and seasonings is a good start.

  40. Sandra Ray Posted on October 28, 2013 at 11:05 pm

    I have an Asian marinade which is very tasty. You can find online: Grilled Asian Chicken and print out this recipe . It is very good because the marinade is delicious. You need soy sauce, sesame oil, ginger root, garlic and honey.so simple. I printed it out for further use. Just made it tonight. If you have trouble finding it , I will type it up for you [email protected] you can find all these products at any supermarket now.

  41. Prabal Bhusal Posted on January 8, 2014 at 9:36 pm

    Can anyone recommend me a cheap good grill that will work with electricity, im a beginner, not just to grilling but cooking itself. 

  42. Miguel Morales Posted on July 20, 2014 at 2:39 pm

    Great video, well explained and perfect tips. Thank you

  43. BBQ Pitmaster Posted on August 3, 2014 at 11:45 am

    every time I grill chicken it takes an hour. when you said 15 min, i don't believe it

  44. Vince Yutuc Posted on January 2, 2015 at 6:51 am

    I grill chicken every new year, the inside part is always uncooked. 🙁

  45. Simone & Wade Hylton Posted on April 15, 2015 at 9:44 pm

    Well explained greatt tips0

  46. hannouneh68 Posted on May 21, 2015 at 2:52 am

    hi I want to know about  brushing the grill with cooking oil after it been heated wouldn't that start a fire ?

  47. Super Fast Cell Posted on November 1, 2015 at 10:07 pm

    I just learned 2 words; done(ness) and pink(ness)👏

  48. Quang Vo Posted on November 10, 2015 at 9:34 pm

    When you're cooking the interior, do you keep the chicken on one side or do you flip it back and forth? Thanks.

  49. Allrecipes Posted on November 10, 2015 at 10:05 pm

    Thanks for your question, Quang Vo. You will need to flip the chicken breasts back and forth on the grill to make sure they're thoroughly cooked.

  50. sebcook Posted on February 9, 2016 at 4:36 am

    where can i find the marinade recipe for this particular video ?

  51. Mtl Biketech Posted on April 28, 2016 at 3:21 pm

    If your using charcoal you may also develop a "pinkish" smoke ring on smaller and/or skinless pieces, not to be confused with the raw pink color.

  52. sjtom57 Posted on June 21, 2016 at 5:04 pm

    Parboil the chicken pieces to cut the grilling time in half.

  53. Abdulrahman Mansour Posted on August 10, 2016 at 12:53 am

    I love you so much

  54. Martin Zajic Posted on February 13, 2017 at 12:03 am

    well, my bravetti grill just died….cooked all on that one..pity when sick and loosing weight..well can loose few more lol

  55. J123oseph Posted on July 21, 2017 at 9:47 pm

    0:00 did someone fart?

  56. Ravi Joshi Posted on August 3, 2019 at 3:28 pm

    I have watering mouth during the video.