The Ultimate Guide on How to Cook Chicken on Gas Grill

By Avi Green July 25, 2024

Imagine sinking your teeth into a perfectly grilled, juicy chicken breast with a tantalizing smoky flavor that only a gas grill can provide. Whether you're new to grilling or a seasoned barbecue enthusiast, knowing how to cook chicken on gas grill is a must-have skill for any outdoor cook.

Why Choose Gas Grill for Cooking Chicken?

When it comes to grilling chicken, a gas grill offers several advantages. One of the biggest perks is the ease of temperature control, which ensures even cooking. A gas grill also heats up faster than charcoal grills, making it a convenient choice for weeknight dinners. The consistent heat and the absence of charcoal flavor allow the natural taste of the chicken to shine through. And let's not forget the clean-up is typically less messy compared to charcoal grilling.

For more insights, check out our guide on Best Grilling Tips.

Choosing the Right Cuts of Chicken

Before delving into the technicalities of how to cook chicken on a gas grill, it's essential to understand the importance of choosing the right cut. Chicken is versatile and can be used in many recipes, but when it comes to grilling, some cuts perform better than others. Breasts, thighs, drumsticks, and wings are all great choices for grilling, but each has its nuances:

Chicken Breasts: These are lean and cook relatively quickly. However, they can dry out if not monitored closely. Ideal for those who prefer white meat.
Chicken Thighs: These are slightly fattier than breasts, making them more forgiving and flavorful. They remain juicy and tender even if cooked a bit longer than intended.
Drumsticks: These are a classic barbecue favorite. They are fun to eat and tend to stay moist and flavorful on the grill.
Wings: These have a higher fat content and cook quickly. Perfect for appetizers and game-day snacks.

Essential Tools for Grilling Chicken

Setting up your grilling station with the right tools can make a significant difference in the outcome of your grilled chicken. Here are some essential tools you'll need:

Prepping the Chicken

The prep work is where the flavors start building. Start by washing the chicken under cold running water and patting it dry with paper towels. This removes any bacteria and prepares the surface for seasoning. Use your Knife and Cutting Board to trim any excess fat or skin.

Seasoning and Marinating

Seasoning is crucial for flavor. You can simply go with salt and pepper, but to elevate your chicken, consider using a marinade. A marinade typically includes an acid (like lemon juice or vinegar), oil, and seasonings. The acid helps to tenderize the chicken, while the oil locks in moisture. Let the chicken marinate for at least 30 minutes, but longer is betterovernight in the fridge is ideal. For more recipe ideas, have a look at Chicken in Casserole.

Simple Chicken Marinade Recipe

Ingredients:

1/4 cup olive oil
3 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

Instructions:

In a bowl, combine all the ingredients to create the marinade.
Place the chicken in a resealable plastic bag or a shallow dish and pour the marinade over the chicken.
Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Grilling Techniques: Direct vs. Indirect Heat

Understanding the difference between direct and indirect grilling is key to mastering how to cook chicken on gas grill. Direct grilling involves cooking the chicken directly over the heat source, ideal for smaller cuts like wings or breasts. Indirect grilling is better suited for larger pieces like whole chickens, where the heat circulates around the meat, cooking it evenly without burning the outside.

Setting Up the Gas Grill

Proper setup is crucial for successful grilling. Start by preheating your Gas Grill to medium-high heat (around 375F to 400F). Clean the grates with a grill brush to remove any residue from previous grilling sessions. Oil the grates lightly to prevent the chicken from sticking.

Time and Temperature

Cooking time varies based on the cut and thickness of the chicken. Here are some general guidelines:

Chicken Breasts: Grill for about 6-8 minutes per side.
Chicken Thighs: Grill for about 10-12 minutes per side.
Drumsticks: Grill for about 30-35 minutes, turning frequently.
Wings: Grill for about 15-20 minutes, turning frequently.

Use a meat thermometer to check for doneness. Chicken is safe to eat when the internal temperature reaches 165F.

Flipping and Monitoring

Flipping the chicken only once or twice during the grilling process helps to achieve those beautiful grill marks. Close the lid to maintain a consistent temperature and reduce flare-ups. Keep a close eye on the chicken to prevent overcooking.

Common Mistakes to Avoid

Even experienced grillers can make mistakes. Here are some common pitfalls to watch out for:

Overcooking: This can result in dry, tough chicken. Always use a meat thermometer to check for doneness.
Not Preheating the Grill: This can lead to uneven cooking and sticking.
Using High Heat: While tempting to speed up the process, high heat can cause the outside to burn while the inside remains undercooked.
Ignoring Resting Time: Allow the chicken to rest for a few minutes after grilling to let the juices redistribute.