CHICKEN BREAST TEMP DONE SKIN

After saucing or basting, it’s best to grill on an indirect heat zone to finish without burning. A good rule of thumb is to wait until the thermometer hits 160˚F to add a sauce high in sugar content. Grilling only on direct heat zones is generally better for smaller chicken portions, like chicken breasts, tenders, and wings, which are less than a few inches thick.įrom barbecue sauce to pesto, the sugar content in most sauces makes them easy to scorch, so wait to baste or add sauce until near the end of grilling. Indirect heat cooks foods slower and more evenly by using the heat from the grill without direct exposure to the fire and flames, which can burn chicken cuts that require longer cook times.

For cuts that require longer grilling times, such as a whole chicken or dark meats like drumsticks and thighs, you’ll need both direct and indirect heat zones on your grill. Temperature control is essential when grilling chicken. When the chicken has reached a safe temperature, remove from the grill, cover, and let rest for five minutes before slicing or serving to let the juices reabsorb into the meat. Insert thermometer into the thickest portion of the cut, avoiding any bones, to get the most accurate temperature. This temperature will continue to rise after removing. Using a digital meat thermometer is the best way to ensure chicken on the grill has reached the safe minimum temperature of 165˚F. For the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160☏. For best results, put foil-covered brick or cast iron skillet on top to flatten the chicken and encourage even cooking.

CHICKEN BREAST TEMP DONE SKIN

Position the chicken skin side up over indirect heat and turn once during cooking. Flip and sear for another three minutes transfer to indirect heat and continue grilling, rotating and flipping occasionally until 165˚F.īest technique: Butterfly the chicken (spatchcock) by cutting out the backbone. Temperature: Medium-high (400˚F) for direct heat, medium-low (300˚F) for indirect heatīest technique: Sear chicken skin side down over direct heat until golden brown, about three minutes. We’ve compiled a few tried-and-true guidelines to get you grilling, no matter if you’re planning to grill a batch of wings or the whole bird.īest technique: Cook over direct heat until 165˚Fīest technique: Cook over direct heat and turn regularly (3 minutes on each side until 165˚F)īest technique: Cook over direct heat, rotating every few minutes until 165˚F The rich, smoky flavor the grill imparts enhances the taste and texture of any cut of chicken.

Chicken breast temp done