Grilled/BBQ/Smoked Chicken

How to Grill, BBQ, and Smoke Chicken

Welcome to our Smoked and BBQ Chicken Recipe Collection—where bold flavors and backyard favorites come to life! Using a hot grill or pellet smoker is one of our favorite ways to make chicken!

Learn how to make a juicy Whole Smoked Chicken right on your smoker, and don’t miss our fan-favorite Cornell Chicken BBQ, a classic upstate New York recipe perfect for grilling season.

Master the basics of grilling, barbecuing, and smoking chicken with simple tips to create juicy, flavorful, and perfectly cooked meals every time. Fire up your smoker or grill and explore our best smoky, savory chicken recipes today!

The Secret to Grilling Chicken

The secret to juicy, flavorful grilled chicken is controlling the heat and not rushing the process. Always preheat your grill properly, oil the grates to prevent sticking, and cook over indirect heat when needed to avoid flare-ups. Letting the chicken rest after grilling also keeps the juices sealed inside, making every bite tender and moist.

How to Season Chicken Before Grilling

Seasoning chicken before grilling is essential for building flavor. Start by patting the chicken dry, then use a simple mix of salt, pepper, and your favorite herbs or spices. Dry rubs are a great option for smoky, crusty finishes, while marinades add moisture and extra depth of flavor. If using a marinade, let the chicken soak for at least 30 minutes to a few hours for the best results.

Tips for Perfect Outdoor Cooking

How Long Do You Cook Chicken on the Grill?

The cooking time for grilled chicken depends on the cut and the thickness. Boneless chicken breasts usually take about 6 to 8 minutes per side over medium-high heat, while bone-in pieces like thighs or drumsticks may need 30 to 40 minutes, turning occasionally. Always check the internal temperature—chicken is done when it reaches 165°F at the thickest part.

Is It Better to Grill Chicken at 350 or 400?

Both temperatures work, but it depends on the result you want. Grilling at 350°F provides slower, even cooking and is ideal for thicker or bone-in pieces, helping them cook through without burning. If you’re aiming for a crispier skin and quicker cook time, grilling at 400°F works well, especially for smaller cuts like boneless breasts or wings. Using two heat zones on your grill (one hotter, one cooler) gives you the most control.