BBQ chicken cooking guide

Chicken is a summer BBQ staple. You can cook it whole on the grill when you have a little time, but this versatile meat’s several cuts also allow for faster cooking to prepare simplified dinners. Here’s a guide to grilling BBQ chicken.

Bone-in or boneless chicken

Bone-in and boneless cuts of chicken are always available at the grocery store. When a chicken has bones, it takes longer to cook regardless of whether it’s a breast or thighs. Bones give more flavour to the flesh and help keep it juicier.

Boneless chicken allows for faster cooking and is easier to handle. We like to use it in strips in salads or shredded for sandwiches.

The right temperature

For chicken to be cooked thoroughly, regardless of which part it is, its internal temperature must reach 180°F (82°C). The temperature can be taken using a meat thermometer—without touching the bone, which is warmer than the flesh.

Spatchcock chicken

To cook a whole chicken on the BBQ you can use a spindle or insert a can of beer to cook it vertically, but the spatchcock (or flattened) method remains one of the simplest.

How to do it

1. Using a chef’s knife, cut the backbone of the chicken to open it flat.
2. If desired, marinate the chicken in a wet marinade or rub with a dry marinade.
3. Preheat the BBQ to high power and turn off one of the sides. Indirect cooking is preferred, which allows the chicken to be cooked without it drying or burning. The cooking surface is hot, but not too hot.
4. Place the chicken breast-side down on the off section of the BBQ and cook for 45 minutes. Look for the caramelization of the skin during this period. This is the time to brush with the marinade if you wish, as it will continue to cook.
5. Flip the chicken and cook for about 30 minutes longer or until a thermometer inserted into the thigh reaches 180°F (82°C).

Chicken breast

This cut of white meat is one of the most popular. It can be found boneless, without skin or with the bones and skin intact.

How to do it

1. Preheat the BBQ to high power and turn off one of the sides.
2. Place the breasts on the off section of the BBQ. For boneless breasts, mark the chicken on each side for about 5 minutes on the flame and continue to cook indirectly until the chicken is ready. For bone-in breasts do the same but the cooking time will take longer.

The cutlet trick

For quick cooking, slice the boneless chicken breasts in half widthwise, creating a cutlet. You will only have to cook them for about 5 minutes on each side. This is perfect for weeknights.

Chicken thighs

These cuts of dark meat from the thighs keep more of their juice and retain the taste of the marinades better. They also don’t dry out.

1. For quick cooking, you can separate the upper thigh from the drumstick.
2. If the thighs are whole, they need to be cooked for at least 30 minutes in indirect cooking and turned halfwliy through.

3. Mark the thighs on the lit part on the BBQ for a few minutes at the end of cooking.

Chicken thighs

Chicken thighs are sold boneless most of the time. We like to slice them to put them in tacos, salads or lettuce wraps.

How to do it

1. Preheat the BBQ to high power and turn off one of the sides.
2. Place the thighs on the off section of the BBQ. Cook them for about 4 minutes on each side or until done.

Chicken drumsticks

This advantageous cut of meat is often offered in large formats. Drumsticks are perfect for meals where everyone eats with their hands. As the flesh is found between the skin and the bone, it’s always tender and juicy.

How to do it

1. Preheat the BBQ to high power and turn off one of the sides.
2. Place the drumsticks on the off section of the BBQ and cook for about 15 to 20 minutes.
3. The chicken is cooked when you are able to easily remove the flesh from the bone.