Place the chicken on the grill: Arrange the chicken breasts on the preheated grill grates, leaving some space between each piece. Cook the chicken: Close the lid and let the chicken cook for approximately 6-8 minutes per side. The exact cooking time may vary depending on the thickness of the chicken breasts. Check for doneness: To ensure your Grill chicken halves over indirect heat for 1 to 1 1/4 hours. Turn off the center burners on the Weber grill. Place the chicken halves in the center of the grill and cook for 30 to 40 minutes. Turn the halves over and cook for an additional 30 to 40 minutes, removing them from the heat.
Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes. Flip the chicken over and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Step 3: Grill the Chicken. For a butterflied chicken, cover and grill 25 minutes. Turn chicken over. Cover and grill 25 to 30 minutes more or until an instant-read thermometer inserted in the thickest part of the thigh registers 170°F. Remove chicken from grill and let rest 10 minutes.
The basic process is pretty simple. Just plug in and preheat the grill; then once the green light comes on to show that it’s ready, pop your food onto the plates and close the lid. The Foreman grill cooks your food simultaneously from the top and bottom by pressing heated plates right against it, so there’s no need to flip your food as it
Insert the spit into the grill and turn on the rotisserie motor to start rotating the chicken. Grill the chicken with the lid closed for approximately 1.5 to 2 hours, or until the thickest part of the breast registers 165°F on a meat thermometer. 8. Basting (Optional):

How Long to Grill Chicken Thighs and Legs on a Pellet Grill. Preheat your pellet grill to 400 °F. Cook boneless thighs for 15-20 minutes and bone-in thighs for 35 minutes. Heat until the chicken reaches an internal temperature of 165 °F. Allow the chicken thighs to rest for 5 minutes.

Prep: Place chicken in a large ziploc bag (4-6 quart). Leave bag open, then use a meat mallet or rolling pin to carefully pound chicken to ½ inch thickness. Marinate: Combine remaining ingredients in a small bowl or measuring jug. Pour over chicken (check bag for holes before adding marinade!), zip bag close.
Cook for 10-12 minutes and then turn them over. Remove the chicken when the internal temperature reaches 165 degrees. If you do not use a meat thermometer, then cut open a thigh and make sure the juices run clear. Let the quarters sit for five minutes before serving.

First, place the chicken legs over direct heat and cook for about 2 minutes per side, just to sear the meat slightly. Then move the legs to the indirect heat portion of the grill. Close the grill cover and let the meat cook, undisturbed, for about 20 minutes. If your grill has a thermometer, try to maintain a temperature of about 325-350F.

1. Preheat the grill on high for 10-15 minutes, then use your grill brush to scrape any previous remnants off your grates. 2. Marinate the fully thawed chicken breasts. A clean and easy way to marinate the chicken is to place it in a large plastic zip top bag, add your marinade and make sure your entire chicken breast is covered.
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    • how to cook chicken on a grill