How Do You BBQ Chicken on a Gas Grill: Tips, Techniques, and Safety

Summer gatherings and cookouts are made even better with perfectly grilled BBQ chicken, slathered in your favorite barbecue sauce.

Barbecuing chicken is a delicious and popular way to cook this protein-packed meat.

While charcoal grills are often preferred, gas grills offer several benefits such as faster heating times and precise temperature control that helps to preserve the juiciness.

But just like when grilling with charcoal, the challenge of barbecuing chicken on a gas grill is maintaining its juiciness and flavor without overcooking it.

With the right techniques, you can go from a casual BBQ fan to a true BBQ pro.

We’ve added plenty of tips and tricks to share along the way for grilling the perfect chicken to serve to family and friends.

So read on if you want to master the art of BBQing chicken on a gas grill.

The Trick To Good Grilled BBQ Chicken

Patience is key when it comes to grilling great BBQ chicken on a gas grill. Chicken can be tricky to cook because it’s prone to drying out and becoming tough if overcooked. This is where being patient comes into play.

While it’s tempting to try and rush the process by turning up the heat, you should only use medium to medium-high heat when grilling chicken.

By cooking the chicken slowly and patiently, you allow it to cook through evenly while retaining its juiciness and flavor.

Cooking at lower temperatures also gives you more control, allowing you to easily adjust the heat and move the chicken around the grill as needed so that it cooks evenly.

So if you want to boost your chances of grilling great BBQ chicken on a gas grill, remember to take your time, and be patient.

Best Cuts for BBQ Chicken

Bone-in vs Boneless Chicken | Skin-on vs Skinless Chicken

When it comes to BBQ chicken, some of the best cuts to use include:

• Chicken thighs: Thighs are flavorful and juicy, making them perfect for BBQ. They also cook quickly and are less likely to dry out than other cuts of chicken.
• Chicken wings: Wings are great for grilling because they have a lot of surface area, which means they can absorb more flavor from the marinade and sauce.
• Chicken drumsticks: Drumsticks are a popular choice for BBQ because they are easy to eat and have a lot of flavor. They also hold up well on the grill and don’t dry out easily.
• Chicken breast: Although it can be more challenging to grill chicken breasts, they are still a great option if you’re looking for a leaner cut of meat. Just make sure to marinate them beforehand to add moisture and flavor.

I personally love chicken wings and chicken thighs. I especially love chicken thighs because, in my opinion, they are the juiciest and most flavorful cut. I grill chicken at least once a week. There are so many recipes available online that I could grill chicken once a week for a year and still not get to them all.

That said, a couple of quick things to consider:

Bone-in vs Boneless Chicken

Yes, it’s more convenient not having to deal with the bone when eating grilled chicken, but there are some actual benefits to choosing bone-in chicken.

Here are a couple of key things to keep in mind:

• Flavor Differences: The secret behind the mouth-watering taste and tender texture of bone-in chicken is the bone itself. As the chicken sizzles on the grill, the bone works its magic by infusing a unique flavor and keeping the meat moist and tender. Bone-in chicken tends to have a richer, more robust flavor compared to boneless cuts.
• Cooking Style Differences: Bone-in chicken requires a slightly different cooking style compared to boneless cuts. One of the things that make bone-in chicken so good is also what makes it a bit trickier to cook perfectly. The bone’s presence slows down the cooking process, which means bone-in cuts need to be grilled at lower temperatures and for a longer time. If you’re short on time, boneless chicken cuts are your grilling go-to! Because they lack the bone, they cook quickly and can withstand higher temperatures without sacrificing tenderness.
• Other Factors to Consider: Bone-in cuts are priced lower per pound compared to boneless options, but they can also be somewhat more difficult to eat since you have to navigate around the bone while doing so. But not only do they pack in the flavor, but they also look downright stunning on the grill. Plus, their sturdy bone structure means they’re less likely to fall apart during cooking.

For the ultimate grilled chicken experience, I highly recommend using bone-in cuts. Not only do they pack a flavor punch, but they also retain their juices better than the boneless versions.

Skin-on vs Skinless Chicken: Which is Better for Grilling?

Grilling chicken is an art that requires the perfect balance of flavor, texture, and cook time.

But one question that I often hear is whether to leave the skin on or remove it.

Here’s a breakdown of the differences between skin-on and skinless chicken:

• Flavor Differences: Skin-on chicken usually has more flavor than skinless chicken, as the skin locks in moisture and imparts a rich, smoky flavor. The added fat in the skin can be thanked for that. Skinless chicken can be a bit blander, but it’s also a healthier option as it contains less fat and calories.
• Cooking Style Differences: Grilling skin-on chicken requires a bit more finesse because the fat in the skin can cause flare-ups and burning if the heat is too high. It’s best to start cooking with indirect heat to render the fat and crisp up the skin, then move to direct heat to finish cooking. Skinless chicken can be cooked directly over medium-high heat without the risk of flare-ups.
• Other Factors to Consider: Skin-on chicken is great for presentation, as it looks more visually appealing than skinless chicken. It’s also more forgiving when it comes to overcooking, as the fat and skin help to keep the meat moist. Skinless chicken is a healthier and leaner option, but it is more prone to drying out if overcooked. If you do choose to grill skin-on chicken, make sure to keep an eye on it to prevent flare-ups or burning.

Skin-on chicken is the way to go if you’re looking for a crispy, flavorful finish and you don’t mind a bit of extra fat. Skinless chicken is the better choice if you want a leaner, healthier option that’s easier to cook.

Preparing the Grill

Before jumping right in and grilling, you should prep your gas grill first.

Here is how you prep your grill:

• Cleaning the grill grates: Start by cleaning the grill grates thoroughly with a grill brush or scraper. This will help remove any leftover debris or food particles from your previous grilling sessions, making sure your chicken doesn’t pick up unwanted flavors or textures.
• Oiling the grill grates: Once your grill grates are clean, use a paper towel or cloth to lightly oil the grates. This will help keep the chicken from sticking to them. Be sure to use an oil with a high smoke point, such as canola, vegetable, or grapeseed oil. Try not to use too much oil, or you’re likely to cause flare-ups.
• Preheating the grill to the correct temperature: Before adding your chicken to the grill, you should always preheat it first. This will help your chicken to cook more evenly so that it doesn’t dry out. Preheat your gas grill to medium-high heat, around 375°F to 400°F. Let it preheat for 10 to 15 minutes so that it’s fully heated and ready to go.

Pro Tip: Never grill chicken at temperatures at 500 degrees Fahrenheit or higher. The outside will be dried up way before the center is done.

Get Your Chicken Game on Point – Seasoning Like a Pro!

Trim that Fat | Flatten Those Thicker Cuts | Get That Dry Rub On | Marinade Madness | Consider the Cut

If you want to take your grilled chicken game to the next level, you’ve got to start with the basics – seasoning.

Seasoning your chicken before grilling can make all the difference in terms of taste and texture.

Here are some tips and tricks to get your seasoning game on point:

Trim that Fat

Let’s be real, nobody wants a mouthful of overly greasy chicken. If your chicken has excess fat, trim it off before seasoning.

Not only will it be healthier, but it’ll also help your seasoning penetrate the meat better.

Flatten Those Thicker Cuts

Are your chicken breasts different in thickness or over ¾ inches thick? If so, this will make it hard to cook them evenly.

Flatten them out a bit with a meat mallet or even a rolling pin. This will help your chicken cook faster and more evenly, making for a more consistant end result.

Get That Dry Rub On

One of the easiest and most flavorful ways to season your chicken is with a dry rub.

Mix up some herbs and spices to your liking, and then generously rub it all over your chicken.

Let it rest for a few hours or even overnight to let the flavors really seep in.

Need some inspiration? Try out some classic BBQ rubs like cumin, paprika, and garlic powder, or go for a zesty citrus blend with lemon pepper, and thyme.

Marinade Madness

Marinating your chicken is a great way to infuse some serious flavor and moisture into your meat.

Mix up a marinade of your choice, like a classic teriyaki or a tangy mustard and honey blend.

Then, let your chicken soak in the marinade for at least an hour.

Just remember to throw out the marinade before cooking to avoid any food safety issues. Always use a fresh batch of marinade for basting.

Consider the Cut

Different cuts of chicken require different seasoning approaches.

For example, chicken wings do great with a sticky sweet, and spicy glaze, while chicken thighs are perfect for a savory spice rub.

Keep the cut of chicken in mind when choosing your seasoning method for better results.

Grilling Chicken With Direct vs Indirect Heat

Difference Between Direct and Indirect Heat | Using Each Method to Grill Chicken on a Gas Grill | Recommendation for Gas Grill Skin-on BBQ Chicken | Tips for Choosing the Right Heat Method

The next secret to achieving that perfectly juicy and tender grilled chicken is all about zone grilling.

By creating two zones of heat on your grill, you can cook your chicken with gentle, steady indirect heat before finishing it off over strong direct heat.

The result?

BBQ chicken that’s crispy, charred, and packed with flavor.

If you’re new to zone grilling, don’t sweat it – it’s easier than it sounds.

Here’s what you need to know:

The Difference Between Direct & Indirect Heat

Direct heat is the classic method of grilling chicken. It involves placing the chicken directly over the heat source, which can be a gas grill, charcoal grill, or even an open flame. The heat is intense, and the chicken cooks quickly, and if done right, it will develop a crispy exterior and juicy interior.

Indirect heat, on the other hand, involves placing the chicken next to the heat source, rather than directly over it. This method uses radiant heat and allows the chicken to cook more slowly and evenly, resulting in a tender and moist final product.

Want more information on direct heat grilling? Check out this guide on What Is Indirect Grilling – Why and How to Grill With Indirect Heat.

How Each Method Can Be Used to Grill Chicken on a Gas Grill

Cooking with direct heat on a gas grill is perfect for boneless, skinless chicken breasts, which can dry out quickly if overcooked.

Here’s how to do it:

• Preheat the grill to medium-high heat.
• Brush the chicken breasts with oil and season with salt and pepper or your favorite seasoning or dry rub.
• Place the chicken breasts on the grill directly over the flames.
• Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. Don’t be afraid to flip the chicken often as that will help the chicken cook more evenly.
• If needed, finish off on the indirect heat side to prevent the outside of the chicken from burning.

Indirect heat is ideal for grilling larger cuts of chicken, such as whole chickens, thick chicken breasts, or bone-in chicken thighs and legs.

Here’s how to do it:

• Preheat the grill to medium-high heat.
• Brush the chicken with oil and season with your favorite spices.
• Turn off one or more burners, depending on the size of your chicken.
• Place the chicken on the cool side of the grill, away from the flames.
• Close the cover on the grill and cook until the internal temperature reaches 165°F.
• Alternatively, once the chicken reaches  155-160°F, you can add sauce and go for a quick sear to finish it off.

My Recommendation for Gas Grill Skin-on BBQ Chicken With Zone Grilling

Here’s how you do it:

• Turn on 1-2 burners of your gas grill to their highest setting and leave the remaining 1-2 burners shut off. This creates a zone of direct heat (right over the burner flames) and a zone of indirect heat (the area of the grill where the burners are turned off).
• Place your chicken on the indirect heat side of the grill and cook it slowly and steadily until it’s nearly done.
• Move your chicken to the direct heat side of the grill to finish cooking, getting that beautiful char and crispy skin.

Tips for Choosing the Right Heat Method for the Type of Chicken Being Grilled

You want to choose the right heat method for your chicken if you want to get the best results.

Here are some tips:

• Use direct heat for boneless, skinless chicken breasts and smaller cuts of chicken.
• Use indirect heat for larger cuts of chicken, such as whole chickens or bone-in chicken thighs.
• If using indirect heat, consider adding wood chips or chunks to the grill for added flavor.
• Always use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F.
• If using direct heat, keep a close eye on the chicken while flipping often to prevent it from burning or drying out.
• If using indirect heat, make sure to rotate the chicken every 20 minutes to ensure even cooking.

Still not confident in your zone grilling skills? No problem, we’ve got you covered. Check out this guide for more in-depth information on zone grilling methods and how to master them like a pro.

Placing the Chicken on the Grill

What’s the best way to position the chicken on the grill for maximum flavor and juiciness?

Here’s the scoop:

Boned or Boneless? That is the question!

Once the grill is heated, place the chicken on the grill with the bones facing down if there are bones. This will help to keep the chicken juicy, as the bones act as a heat conductor and help to distribute the heat evenly.

But what if you’re using boneless chicken breasts? No worries, we’ve got you covered!

If you’re grilling boneless chicken breasts, start by placing them on the grill with the smooth side facing down. This is the side where the bone used to be, and it’s slightly thicker than the other side. By placing the smooth side down, you can help to create a more even cooking surface and it helps prevent the chicken from drying out.

Now, Let’s talk about spacing…

Make sure to space the chicken at least one inch apart from each other. This allows the heat to circulate properly and cook the chicken evenly.

Here are a few more tips for the best way to position the chicken on the grill:

If you’re grilling chicken thighs or drumsticks, you want to start by placing them place them skin-side down. This will help to crisp up the skin and create that delicious, charred flavor we all know and love.

Flipping the Chicken: When, How, & How Often

When to Flip | How to Flip | How Often to Flip | Tips to Avoid Overcooking or Undercooking

Here’s another little secret that some might not agree with, but trust me, it works like a charm.

If you want your chicken to come off the grill with all its delicious flavor intact, flip it often.

Frequent flipping of the chicken does wonders for preventing it from sticking to the grill and increases your chances of even cook throughout.

When to Flip

• I swear by flipping my chicken within the first minute of it hitting the grill and then every 2-3 minutes until it’s done. This helps the chicken cook evenly on both sides and avoids undercooked or overcooked pieces. Trust me on this one. It’s gold!

Pro Tip: Use a timer. Set a timer for the recommended cooking time on the first side before flipping. I usually just use the timer on my phone. This will help you make sure the chicken is cooked through without the need for constant checking.

How to Flip

• Use the right tools: A sturdy pair of long-handled tongs or a spatula is best for flipping chicken on the grill. Steer clear of using a fork as it will pierce the meat, letting out some of the juices you need to keep it moist.

Pro Tip: Be gentle. When flipping the chicken, be gentle to avoid tearing the meat and scrapping off your seasonings. Use a smooth and steady motion to slide the spatula or tongs under the chicken and lift it up.

How Often to Flip

• Flip as many times as needed: Contrary to what you may have heard about flipping your meat only once, that is simply not true. Flip as many times as needed until the inside is done without over-charing the outside.

Pro Tip: Check for doneness. When in doubt about the doneness of your chicken, whip out a meat thermometer to check its internal temperature. The USDA recommends an internal temperature of 165°F for chicken. Anything less and you’re risking a trip to the emergency room.

Tips to Avoid Overcooking or Undercooking

• Use indirect heat: If the chicken is cooking too quickly or starting to burn, move it to a cooler part of the grill with indirect heat. This will help to prevent overcooking.

Pro Tip: Keep the lid closed. Opening the grill lid frequently can cause temperature fluctuations and uneven cooking. Keep the lid closed as much as possible to maintain a consistent temperature and prevent undercooking. Using a remote temperature probe is a great option.

Checking the Internal Temperature

Before we get into how to check the temperature, let’s talk about what temperature to aim for. The recommended internal temperature for cooked chicken is 165°F (74°C). This ensures that the chicken is cooked through and is safe to eat.

Using a quality instant read meat thermometer is the most accurate way to check if your chicken is cooked safely.

Here’s how to do it:

• Insert the thermometer: Insert the meat thermometer into the center of the thickest part of the chicken, making sure it doesn’t touch any bones.
• Wait for the reading: Wait for the thermometer to give you a reading. It should only take a few seconds.
• Check the temperature: Check the temperature on the thermometer. If it reads 165°F (74°C) or higher, your chicken is cooked through and safe to eat.

More Tips for Avoiding Overcooking or Undercooking the Chicken

By checking the internal temperature, you can steer clear of the dreaded undercooked or overcooked chicken disaster.

But here are some additional tips to help you achieve the perfect cook:

• Use a timer: Set a timer to help you keep track of how long your chicken has been on the grill.
• Flip often: Flipping your chicken often helps it cook more evenly.
• Keep the lid closed: Keeping the lid closed as much as possible helps maintain a consistent temperature and prevents undercooking.
• Let it rest: After you take your chicken off the grill, let it rest for a few minutes before cutting into it. This allows the juices to redistribute, resulting in a juicier and more flavorful piece of meat.

So, to answer the question of how long to BBQ chicken on a gas grill, remember when it comes to grilling chicken, don’t guess, know! Use a meat thermometer to check the internal temperature and follow these tips.

Basting & Glazing

Basting Suggestions | Glazing Suggestions | Tips for Avoiding Over basting or Overglazing | Adding Sauce After Cooking

I don’t know about you but I just can’t resist slathering my grilled chicken with deliciously tangy barbecue sauce for that finger-licking BBQ experience.

And If you’re anything like me, you’ve likely had your fair share of burnt barbecue-sauced chicken mishaps.

If you’re tired of your chicken coming off the grill looking more like charcoal than sticky goodness, listen up.

The problem may be that you’re basting your chicken with sauce too early in the game.

Here are some tips and tricks for mastering the art of basting and glazing your chicken on the gas grill:

Basting Suggestions

Use a silicone brush or mop to apply the basting liquid to the chicken. This will help you get an even coating without disturbing the chicken too much.

Baste the chicken frequently, I do it every 5-10 minutes, to keep it moist and add flavor. Make sure to close the grill lid quickly after each basting to maintain the temperature.

Mix up your basting liquid with different flavors like garlic, herbs, citrus, or honey to keep your taste buds interested. You can also use your favorite barbecue sauce as a basting liquid for an extra kick.

Glazing Suggestions

To prevent burning the sugars in the glaze, apply it to the chicken during the last 5-10 minutes of cooking.

Use a high-heat-resistant brush to apply the glaze to prevent the brush from melting.

Make sure to turn the chicken frequently during the glazing process to avoid burning.

Use a glaze with a balance of sweet, sour, and salty flavors. Experiment with different glazes like teriyaki, honey mustard, or balsamic vinegar to find your favorite flavor.

Tips for Avoiding Over basting or Overglazing

Don’t overdo it! Too much basting or glazing can cause the chicken to become overly saturated and may even result in flare-ups on the grill.

Use a light hand when applying the basting or glazing liquid. It’s better to add more than to start with too much.

Avoid overly sugary glazes or basting liquids when direct heat grilling as they can easily burn and stick to the grill.

Adding Sauce After Cooking

If you prefer to add sauce to your chicken after cooking, let the chicken rest for 5-10 minutes to cool down slightly before adding the sauce.

Use a brush or spoon to apply the sauce evenly to the chicken.

Don’t drown the chicken in sauce – a little goes a long way.

Serve the chicken with extra sauce on the side for dipping or drizzling.

Resting the Chicken

After grilling, just like a perfectly cooked steak, chicken needs resting.

Here are a few reasons why letting grilled chicken rest is a must-do:

• Allows juices to redistribute: When meat is cooked, the juices are pushed to the center of the meat. By letting the chicken rest, the juices have time to redistribute throughout the chicken, creating a juicier and more flavorful piece of meat.
• Helps prevent undercooking: By letting the chicken rest, the residual heat will continue to cook the chicken slightly. This ensures that the chicken is fully cooked.
• Easier to slice: Letting the chicken rest makes it easier to slice without tearing the meat apart. This is especially important if you’re serving the chicken as part of a dish where presentation is key.

How Long Should You Rest the Chicken?

The resting time required for chicken may differ based on the size of the meat, but it’s generally recommended to give it 5-10 minutes of rest before cutting. This gives the juices time to redistribute and the chicken to cool down slightly.

Serving Suggestions! What Goes With BBQ Chicken

I’m all about the classic options when it comes to choosing side dishes to go with grilled barbecue chicken.

Here are a few of my favorites:

• Corn on the cob: Sweet, juicy corn is the perfect complement to smoky and savory BBQ chicken.
• Potato salad: Creamy and tangy potato salad is a classic BBQ side dish that goes well with grilled chicken.
• Coleslaw: Light and refreshing coleslaw is a great way to balance out the richness of BBQ chicken.
• Pasta salad: is always a big hit.
• Grilled veggies: are a must-have on any summer plate. You can grill up some squash, peppers, onions, or sweet potatoes for a delicious and nutritious side dish.
• Baked beans: Baked beans are just meant to go with barbecue. Nough said!

Don’t limit yourself to just eating plain grilled chicken.

Here are some recipe ideas that incorporate BBQ chicken:

• BBQ chicken salad: Toss some chopped BBQ chicken into a bed of greens, and top it with your favorite veggies and dressing for a fun and healthy salad.
• BBQ chicken sandwich: Shred your BBQ chicken and pile it high on a soft bun with some coleslaw or pickles for a delicious and messy sandwich.
• BBQ chicken pizza: Use BBQ sauce instead of tomato sauce, and top your pizza with grilled chicken, onions, peppers, and cheese for a tasty twist on a classic pizza.

How to Store Leftover Chicken

If you have some leftovers from your last grill sesh, don’t let them go to waste!

This is how to store your leftover BBQ chicken properly:

Before you even think about storing your leftover chicken, make sure it has cooled down completely. You don’t want to put hot food in the fridge or freezer, as it can raise the temperature and potentially spoil other items.

After your chicken has cooled down, keep it fresh and safe by storing it in an airtight container. This will keep out any unwanted moisture and bacteria and will help keep your chicken fresh for longer.

Make sure to label and date your leftover chicken before storing it to track when it was cooked and how long it has been in the fridge or freezer.

How long can you store leftover chicken?

Store your leftover chicken in the fridge if you plan on eating it within a few days. If you want to keep your leftover chicken for an extended period, it’s best to freeze it. Frozen chicken can last up to 4 months!

Safety Tips for Handling Raw Chicken

Handling raw chicken requires extra attention to avoid cross-contamination and prevent foodborne illnesses.

Here are some tips to keep in mind:

• Wash your hands thoroughly with soap and warm water before and after handling raw chicken. This includes any utensils or surfaces that come into contact with the chicken.
• To avoid cross-contamination, use separate cutting boards and grilling utensils for raw chicken and other foods. Consider color-coded boards to keep them straight.
• Clean all utensils, dishes, and surfaces that come into contact with raw chicken with hot, soapy water.

Thaw with Caution

• Thaw frozen chicken in the refrigerator, not on the countertop. This will prevent bacteria from multiplying in the danger zone (40-140°F).
• If you’re short on time and need to thaw chicken quickly, place it in a leak-proof plastic bag and submerge it in cold water. Change the water every 30 minutes to ensure it stays cold.

Don’t refreeze chicken once it’s been thawed.

BBQ Chicken FAQ

If you still have questions on how do you cook BBQ chicken on a gas grill, we’re here to help. Our goal is to arm you with enough information to make drool-inducing BBQ chicken on a gas grill every time!

Below we provide answers to a few frequently asked BBQ chicken questions to get you started.

If you don’t know much about gas grills but are in the market for one, we’ve got you covered there too!

For a much more comprehensive gas grill frequently asked questions and answer guide, check out my article: The Ultimate Gas Grill FAQ

Be sure to check back on this guide, as we often add questions and update the answers with new articles!

Let’s get to it!

Final Thoughts on Our BBQ Chicken on a Gas Grill Guide

Alright, folks, we’ve covered a lot of ground today on how to grill the perfect BBQ chicken on a gas grill. So if you’ve ever asked yourself, how do I BBQ chicken on a gas grill, now you know!

Let’s do a quick recap of the key steps before we wrap things up:

• Start by preparing your grill and preheating it to the appropriate temperature.
• Season your chicken with your favorite rub or marinade.
• Grill your chicken using direct and indirect heat when needed, flipping occasionally until it reaches an internal temperature of 165°F.
• Let the chicken rest for a few minutes before serving.

Now, let’s talk about why BBQ chicken on a gas grill is the way to go.

Not only is it quick and easy to prepare, but it’s also incredibly versatile. You can experiment with different seasonings and techniques to create a wide range of flavors and textures.

And let’s not forget about the convenience factor. With a gas grill, you can have perfectly cooked BBQ chicken in no time without the hassle of charcoal or wood chips.

So, friends, I encourage you to give grilling chicken on a gas grill a try. Don’t be afraid to get creative with your seasonings and marinades.

Do you have a different method of grilling chicken? What’s your favorite BBQ chicken recipe?

Don’t forget to leave a comment below and rate this guide if you like it!

Cheers,

Pat G.

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