How To Cook Chicken On A Gas Grill Without Burning

Perfect grilled chicken pieces on a platter

5 from 1 vote

How To Cook Chicken On A Gas Grill Without Burning

A gas grill offers a great way to infuse a nice char and flavor. But it's easy to let the grill get too hot and potentially burn your chicken. Learn the secret to perfectly grilled chicken on a gas grill without burning it.

Prep Time15

Cook Time15

Resting Time10

Course: dinner

Cuisine: American

Servings: people

Author: Mary Cressler

Cost: $20

Equipment

Ingredients

2 pounds chicken breast (You can also substitute with thighs or legs.)
2 tablesoons extra virgin olive oil (You can use any oil you have access too. We use EVOO.)
¼ cup chicken seasoning
1 cup Red Wine BBQ Sauce (You can use any BBQ sauce you enjoy if you choose to glaze.)

Instructions

Preparation: Set up your grill for two-zone grilling, or indirect grilling. The internal grill temperature will read 500 degrees and your dials should be set to medium-high heat. Over the direct heat, the temperature will run closer to 600 degrees Fahrenheit (F). Over the cooler side of the grill, the temperature will be closer to 375 – 400 degrees F. That lower temperature allows you to finish cooking the inside of the chicken without burning it after you get a good sear.
Season: Be sure the chicken is dry. We pat it dry on both sides with paper towels. Coat chicken with a light amount of olive oil and apply the chicken seasoning.
Grill Direct: Place the chicken over the hot side of the grill, or directly over the lit burners on the grill grates. If the chicken has skin start skin side down so you can monitor the caramelization on the chicken skin. Do not worry about grill marks, focus on the texture of the chicken. Grill the chicken for up to six minutes or until you see a crust form. Then flip the chicken and continue grilling the other side for an additional 4 – 6 minutes over direct heat to get a crust on that side.
Grill Indirect: Once you have the crust you like on the chicken it is not likely cooked to the proper internal temperature and needs to be moved away from the direct heat to finish cooking (and avoid burning the outside). So place the chicken over the indirect side of the grill to finish cooking for an additional 5 – 10 minutes.
Optional Glaze: Once the internal temperature of the chicken reaches around 150 degrees for chicken breast (and 160 degrees for chicken thighs, legs, and wings) you can add your BBQ sauce using a grill brush while it's over indirect heat and continue cooking the chicken.
Rest: Once the internal temperature of the chicken reaches 158 - 160 degrees Fahrenheit for breasts (170 degrees for legs and thighs) in the thickest part of the chicken - remove and let rest. Carry over cooking will occur while it rests and the internal temperature will rise up to an additional 5 degrees. Slice and serve. If glazing, you can glaze a second time as soon as you start the rest and it will tack up as the chicken rests.

Notes

This recipe is assuming a 3-burner gas grill. If using a 3-burner gas grill light two adjacent burners and leave one off completely. If you have more, make sure to have adjacent burners lit to have direct heat under what you are cooking.

Glaze: Do not glaze your chicken until it's almost done. This will also prevent burning. A glaze will also soften the skin somewhat so you trade off crispy skin for the sauce glaze.

Nutrition