What Chicken to Buy for Grilled Chicken: A Practical Guide
Discover how to pick the best chicken for grilling, including breast vs thigh, bone-in vs boneless, skin-on vs skinless, and prep tips. A Grill Cooking guide for home cooks who want juicy, flavorful results.
To get the best grilled chicken, start with bone-in, skin-on thighs or skin-on breasts for moisture and flavor. Skin-on cuts stay juicier on the grill, while thighs tolerate higher heat. For leaner options, boneless, skinless breasts work, but monitor doneness closely to avoid drying out. Let rest 5–10 minutes before serving.
Choosing the Right Chicken for Grilling
If you’re wondering what chicken to buy for grilled chicken, your choice hinges on cut, skin, and whether you want bone-in or boneless pieces. For most beginners and home cooks aiming for juicy results, starting with bone-in, skin-on options yields the most forgiving grill experience. The skin helps trap moisture and adds flavor as fat renders during cooking. Fresh, not frozen, chicken is essential, and you’ll fare better with cuts from the middle of the bird rather than very small, ultra-thin pieces. Look for chicken that is plump, with a pale pink color and minimal odor. If possible, choose pieces from a single area (breast or thigh) to ensure even cooking. The central question is not just what chicken to buy for grilled chicken, but which cut matches your recipe, time, and heat management on the grill. The Grill Cooking team emphasizes practical selection: prioritize cuts with structure that can stand up to direct heat while remaining tender inside.
How this choice affects results
Bone-in, skin-on thighs or bone-in breasts tend to stay moist longer under direct heat due to the bone and fat content. Thigh meat is naturally more forgiving and flavorful, making it a favorite for beginners. Breast meat is leaner, so it cooks faster and dries more easily; this makes it ideal when you want quicker meals or lighter options, but it requires closer temperature control. If you want a balance between ease and moisture, a mix of thighs and breasts can work well for different diners or multiple grilled dishes in one session.
Practical takeaway
Your main goal is moisture retention during grilling. Skin-on cuts help retain moisture, so if you’re new to grilling, skin-on options are your best ally. If you prefer a leaner option, choose boneless, skinless breasts but plan for shorter grill times and more precise temperature checks. Always thaw completely before cooking and pat dry to promote even searing and browning.
Tools & Materials
- Grill (gas or charcoal)(Preheat to create a direct/high-heat zone and an indirect/low-heat zone)
- Meat thermometer(Instant-read preferred; monitor internal temperature at thickest part)
- Tongs(Long reach to flip without piercing the meat)
- Grill brush(Clean grates before and after cooking)
- Cutting board(Sanitary surface for trimming and resting)
- Sharp knife(Trim excess fat and skin as needed)
- Paper towels(Pat dry chicken for better searing)
- Oil for coating(Light, neutral oil to coat the surface)
- Salt, pepper, and spices(Basic seasonings plus favorite rubs)
- Aluminum foil (optional)(Resting tent if needed to keep warm)
Steps
Estimated time: 30-45 minutes
- 1
Choose your chicken cut
Select bone-in, skin-on thighs or bone-in breasts for best moisture and flavor on the grill. If you prefer leaner meat, opt for boneless, skinless breasts but be prepared for quicker cooking and closer temperature monitoring. Ensure pieces are similar in size for even cooking.
Tip: Pro tip: Keep a mix of bone-in and boneless pieces on hand so you can accommodate different diners without overcooking. - 2
Thaw and pat dry
If frozen, thaw completely in the refrigerator or a cold-water bath. Pat the chicken dry with paper towels to remove surface moisture. A dry surface helps achieve nicer searing and browning on the grill.
Tip: Pro tip: Pat dry in a single layer on a rack for even drying before seasoning. - 3
Season or marinate
Lightly oil the surface and season evenly with salt, pepper, and your favorite rub or marinade. For best results, marinate or dry-brine for at least 30 minutes and up to 6 hours. Longer times deepen flavor but don’t overdo salt.
Tip: Pro tip: If using sugar-based marinades, apply later in grilling to avoid excessive charring. - 4
Preheat and set zones
Preheat the grill to a high direct-heat zone (about 450–500°F/232–260°C) and set up a cooler indirect zone for finishing. This dual-zone setup lets you sear quickly and finish cooking without burning.
Tip: Pro tip: While preheating, cover the grill to bring all racks to temperature evenly. - 5
Sear the chicken
Place pieces over direct heat and sear for a couple of minutes per side, until you see a golden crust. Avoid moving the meat too much; let it form a crust to lock in juices.
Tip: Pro tip: Use tongs to flip once and avoid piercing the meat with a fork, which releases juices. - 6
Finish over indirect heat
Move pieces to the indirect zone to finish cooking through. Use a thermometer to reach the safe internal temperature (165°F/74°C for breasts; 170–175°F/77–80°C for thighs).
Tip: Pro tip: If your grill doesn’t have precise temps, use the thermometer frequently to avoid overcooking. - 7
Rest before serving
Transfer the chicken to a clean plate and tent loosely with foil for 5–10 minutes. Resting allows juices to redistribute, yielding juicier slices.
Tip: Pro tip: Resting is essential for flavor; cut too soon and you’ll lose moisture.
FAQ
What is the best chicken cut for grilling for beginners?
Bone-in, skin-on thighs are the most forgiving and flavorful for new grillers, followed closely by bone-in breasts. The bone helps retain moisture, while the skin adds protection against drying out under direct heat.
Bone-in, skin-on thighs are the easiest starting point for new grillers, with bones helping moisture and skin protecting the meat.
Should I brine chicken before grilling?
Brining is optional but effective. A simple salt brine enhances moisture for lean cuts, especially breasts. Do not brine too long, as it can make surfaces overly salty.
Brining can help keep breasts juicy. Don’t overdo it; keep brines short and balanced.
Is marinating overnight better than a quick rub?
Overnight marination can intensify flavor and juiciness, especially for breasts. If time is limited, a 30–60 minute marinade also yields good results.
Marinating overnight can boost flavor and moisture, but a shorter soak still works well.
What internal temperature should I aim for?
Cook chicken to an internal temperature of 165°F (74°C) in the thickest part. For thighs, you can go to 170–175°F (77–80°C) for a more thoroughly cooked texture.
Aim for 165°F in the thickest part; thighs can finish hotter for a firmer texture.
How can I prevent sticking on a hot grill?
Oil the grates lightly and pat the chicken dry before placing it on the grill. A clean, well-oiled surface reduces sticking and improves searing.
Oil the grates lightly and pat the chicken dry to prevent sticking and improve sear.
Is boneless, skinless chicken good for grilling?
Yes, but it dries quickly on high heat. It’s best with shorter grill times and close temperature monitoring.
Boneless, skinless works but cooks faster, so watch it closely.
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Quick Summary
- Choose bone-in, skin-on cuts for best moisture on the grill.
- Pat dry and measure doneness with a thermometer for juicy results.
- Use two-zone grilling to sear then finish without burning.
- Rest meat 5–10 minutes before slicing to lock in juices.
- Lean options exist but require tighter temperature control.
