When grilling chicken on a gas grill, it's important to cook it at the proper temperature to ensure it is safe to eat and cooked to perfection. Here are some general guidelines for grilling chicken on a gas grill:
Preheat the grill: Start by preheating your gas grill to medium-high heat. This usually means setting the burners to a temperature of around 375-450°F (190-230°C).
Direct and indirect heat: For boneless, skinless chicken breasts or smaller cuts, you can cook them directly over the flame on medium-high heat. However, for larger cuts like chicken thighs, drumsticks, or whole chicken, it's often best to use a combination of direct and indirect heat. This means searing the chicken over direct heat first, then moving it to a cooler part of the grill (with the burner turned off or on low) to continue cooking through without excessive charring.
Internal temperature: The most important factor in determining when chicken is done is its internal temperature. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) in the thickest part of the meat without touching bone. This will ensure the chicken is fully cooked and safe to eat while remaining juicy and tender.
Grilling time: The grilling time will vary depending on the thickness and cut of the chicken, as well as the heat of your grill. As a general guideline, boneless, skinless chicken breasts usually take about 6-8 minutes per side, while bone-in chicken pieces may take around 10-15 minutes per side. However, it's always best to rely on the internal temperature rather than time.
Resting time: Once the chicken reaches the desired internal temperature, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and helps keep the chicken moist.
Remember, these are general guidelines, and cooking times may vary depending on your specific grill and the size of the chicken pieces. It's always recommended to use a meat thermometer to ensure safe and accurate cooking.