I can’t tell you how many times I have grilled chicken and ended up with burnt outsides and raw insides.
If this has ever happened to you — trust me — you’re not alone.
A lot of people (even pretty good home cooks) struggle with grilling chicken breast or chicken pieces on a gas grill without things going sideways.
Today, I’m going to walk you through exactly how to get juicy chicken breasts, crispy skin, and perfect grill marks.
Whether it’s your first time firing up the grill or you’re just looking for some simple tips to up your game this summer, you’re in the right place.
First Step: Pick the Right Cut of Chicken
Not all chicken cooks the same. If you’re after the best results:
- Boneless chicken breasts: Quick cooking, but they dry out fast.
- Bone-in chicken (like chicken legs or chicken thighs): Takes a little bit longer but stays juicy and flavorful.
- Whole chicken: Amazing if you want a project — but it needs special handling with indirect heat.
Here’s what I recommend: If you’re grilling for a crowd, go for chicken thighs or dark meat — they’re way more forgiving if you’re worried about overcooking.
Step Two: Let Your Chicken Come to Room Temperature
This is one of the most overlooked simple steps in the cooking process.
Take your organic chicken breast, thighs, or whatever you’re using out of the fridge and let it sit for about 20–30 minutes before grilling.
Cold chicken straight to hot grates = disaster. It cooks unevenly and leads to that dreaded stringy chicken texture.
Step Three: Season, Season, Season!
Whether you’re using a dry rub, wet rubs, or just simple kosher salt, garlic powder, and pepper, season your chicken well before grilling. If you’re using a sugar-based glaze or BBQ sauce, save it for the end so it doesn’t burn.
Pro Tip: Brush your chicken lightly with olive oil or vegetable oil before it hits the grill. It helps create gorgeous grill marks and keeps the meat from sticking.
The Best Way to Set Up Your Gas Grill
Here’s where things get real: mastering your gas grill setup.
- Preheat your grill on medium-high heat (about 375–450 degrees F). Use a grill surface thermometer if you want to be fancy (or nerdy like me).
- Brush the grill grates clean with a good grill brush.
- Set up a two-zone fire: a hot side of the grill and a cooler side of the grill (the indirect heat zone). This way you have a safe space to move chicken if it’s cooking too fast.
Pro Tip: You want to sear the chicken first on the hot side, then move it to the cooler side to finish without burning.
The Actual Grilling Process
- Sear over high heat: Put the chicken on the hot side for 2–3 minutes per side to get those dreamy grill marks.
- Move to cooler side: Shift it over and lower the heat to medium heat or even lower temperature if needed.
- Cover and cook: Close the lid to trap heat, and let the chicken finish cooking through.
- Use a thermometer:
- For juicy chicken breasts, aim for an internal temperature of the chicken of 165 degrees F.
- For dark meat (legs, thighs), 175 degrees F is ideal for the most flavorful chicken.
Pro Tip: Invest in an instant-read thermometer or digital meat thermometer. If you want to get fancy, there are even iGrill meat probes that hook to your phone.
Why People Burn Their Chicken
- Grill heats too high
- Using full heat on delicate cuts
- Adding barbecue sauce or bbq sauce too early (sugar burns fast)
- Not setting up a proper indirect heat zone
The best technique is patience.
Frequently Asked Questions (FAQs) About Grilling Chicken
Q: How long does it take to cook chicken on a gas grill?
A: Depends on the cut and thickness:
- Chicken thighs or legs: 25–30 minutes
- Skinless chicken breasts: 12–18 minutes
- Chicken cutlets (thin-sliced breasts): slightly less time, about 8–10 minutes
Always check the thickest part with a thermometer!
Q: Should I marinate chicken before grilling?
A: It’s definitely a great way to add a ton of flavor — just don’t over-marinate in acidic ingredients (like lemon) or the meat can get weirdly mushy. An oil-based marinade with some seasoning blends is perfect.
Q: Can I grill chicken on a charcoal grill?
A: Absolutely! The method’s almost the same — just control the grill temperature by piling coals on one side (hot) and leaving one side cooler. Charcoal grill setups can give you that extra smoky flavor that’s unbeatable.
Q: Should I let chicken rest after grilling?
A: YES. Always. Let your chicken rest for 5-10 minutes after cooking so the juices redistribute. Cutting too soon = dry meat.
Q: When should I add BBQ sauce?
A: If you’re using a sticky barbecue sauce or sugar-based glaze, brush it on during the last 3–5 minutes of cooking. Otherwise, it’ll burn to a crisp before the chicken’s even done.
Q: Do I need to oil the chicken or the grill grates?
A: Both is even better! Lightly oiling the chicken helps it sear and get great grill marks, while brushing a little vegetable oil on the grill grates with a paper towel or brush helps prevent sticking — especially if you’re working with delicate cuts like skinless chicken breasts.
Q: Why does my chicken always turn out dry?
A: Usually it’s either cooking at too high a heat, not using a thermometer, or skipping the rest period. Grilling over medium-high heat and moving to an indirect heat zone once seared gives the meat time to cook through without drying out. And remember: letting the chicken rest for 5-10 minutes after grilling locks in the juices.
A Few More Quick Grilling Tips:
- Don’t keep flipping — let the chicken sear properly first.
- Brush your grill grates with vegetable oil for an extra non-stick boost.
- Use cups of water in a small disposable pan near the grill to create a humid environment if you’re cooking a whole chicken or lots of chicken pieces.
- Always aim for the right temperature over a perfect timeline — grilling time varies, internal temp is everything.
Grilling chicken isn’t hard — but doing it well takes a little bit of know-how.
I highly recommend you master the simple tips: room temperature chicken, two heat zones, patience, and using a thermometer — and you’ll get perfect chicken every time without burning it.
Whether you’re grilling up boneless chicken breasts for meal prep, dark meat for taco night, or a whole chicken for Sunday dinner, this approach guarantees flavor, juiciness, and those beautiful grill marks you’re after.
Happy grilling and have a great summer!
How to Cook Chicken on a Gas Grill Without Burning It
Ingredients
- 4 skinless chicken breasts or chicken thighs
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- Optional: favorite dry rub, bbq sauce, or seasoning blends
Instructions
- Preheat your gas grill to medium-high heat (~400°F).
- Brush the chicken lightly with oil, season generously.
- Sear over hot side for 2–3 minutes per side.
- Move to cooler side of the grill and cook with lid closed until internal temp hits 165°F.
- Rest for 5-10 minutes before slicing or serving.
- Brush with barbecue sauce during last few minutes if using.
