Chicken Grilling Tips

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Here are guidelines for buying and grilling chicken.

Buying Chicken

Buy USDA grade-A chickens for grilling. (Grade-B chickens are tougher and better for soup.)

Check the sell-by date on the package.

Look for ice crystals in the package and on the bird. They signify previous freezing (and, possibly thawing and refreezing) and loss of moisture.

Avoid leaky packages (another sign of previous freezing).
Pass up puffy packages of chicken. Expanded air can indicate spoilage.

How Long Will It Take?
The heat of your grill and the size of your chicken pieces will affect how long it takes to grill chicken, but here are some general guidelines:

Whole legs (drumsticks and thighs; 9 to 12 ounces) will take 35 to 40 minutes.

Flattened chicken halves (1 1/2 pounds) will take 30 to 35 minutes.

Boneless breasts (8 ounces) will take 10 to 12 minutes.

Is It Done?
Here are tried-and-true ways to test for doneness:

Near the expected end of cooking time, insert an instant-read thermometer into the thickest part of a chicken piece. It should read 180F for dark meat, 170F for white.

For halved chicken, wiggle the joint between the thigh and body. It should move easily.

Prick the thickest part of a chicken leg with a knife. If it’s done, juices will run clear.

Use a small knife to cut into the thickest part of a boneless breast. It should be white throughout with no pink.

Safety First

After handling raw chicken, wash your hands, utensils and counter or cutting board with soap and hot water.

Always marinate chicken, covered, in the refrigerator.

If raw or cooked chicken is to be transported to a picnic, avoid bacterial growth by carrying it in an insulated container that will keep it below 40F or above 140F.