Top Tips for Grilling Chicken


How do you grill chicken perfectly? Well you've come to the right place!  Here are 4 of our tips for grilling chicken. Scroll to the bottom to get a fan favourite recipe from Weber's Greatest Hits. Preview more recipes from the cookbook here

Paying for Flavour

If you are willing to spend more for organic, free-range chicken, you will appreciate some obvious differences. Birds that are able to run around and forage in the great outdoors have a more pronounced chicken flavour and meat that is firmer without being tough.

Evening Out

One of the challenges of grilling boneless, skinless chicken breasts is that the thickness varies from end to end. If you find a thin strip of meat (known as the tender) under a breast, remove it and grill it separately. Also, for more even cooking, place each breast between two sheets of plastic wrap and pound it with a mallet or heavy pan to a uniform thickness of about 1/2 to 1/4 inch.

The Bone Issue

Boneless chicken pieces are thin enough to grill entirely over direct heat. When the bones are involved, however, the parts take longer to cook, so it’s important to use both direct and indirect heat.

When Is It Done?

The USDA recommends cooking poultry until the internal temperature reaches 165°F. Keep in mind that in whole birds the internal temperature will rise 5 to 10 degrees during resting. Check the thigh meat by inserting the probe of a thermometer into the thickest part (but not touching the bone). If you don’t have a thermometer, cut into the center of the meat. The juices should run clear and the meat should no longer be pink at the bone. We recommend using the Weber Connect Smart Grilling Hub.

Top Chicken Recipe

Recipe from Weber's Time to Grill™ by Jamie Purviance

Easy Rosemary Roasted Chicken

Serves 4
Prep Time
15 min.
Marinating Time
15 min. to 4 h
Grilling Time
30 to 50 min.

the Ingredients


  • extra-virgin olive oil
  • Dijon mustard
  • Worcestershire sauce
  • cider vinegar
  • finely chopped fresh rosemary leaves
  • kosher salt
  • freshly ground black pepper
  • whole chicken, about 1.8 kilograms, neck, giblets and excess fat removed


  • 01 In a small bowl whisk the marinade ingredients.
  • 02 Cut the chicken into six pieces: two breast halves, two whole legs (thigh and drumstick) and two wings (remove and discard the wing tips). Brush each chicken piece on both sides with the marinade. If you have time, marinate the chicken in the refrigerator for as long as 4 hours. If not, you can roast the chicken right away.
  • 03 Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 04 Brush the cooking grates clean. Grill the chicken pieces, skin-side down first, over indirect medium heat, with the lid closed, until fully cooked, turning once or twice. The breasts and wing pieces will take 30 to 40 minutes and the whole legs will take 40 to 50 minutes. During the last 5 minutes of grilling time, move the chicken over direct heat and cook until well browned all over, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.