# How to Grill Chicken Right

> Whole chicken, thighs, breast fillet. Plus beer can chicken and the most common mistakes.

Grilled chicken is a science of its own. Black on the outside, still raw inside - the drama of many a barbecue evening. With the right technique, you get crispy skin, juicy meat and perfect doneness. Guaranteed.

## The Most Important Rule: Core Temperature

Chicken must reach 75°C at the thickest point. Full stop. Salmonella dies off, the meat is safe. Any higher and it dries out; any lower is a health risk.

Invest in a probe thermometer. With chicken it's mandatory, not a luxury. Eyeballing it doesn't work here.

## Option 1: Beer Can Chicken (Whole Chicken)

The classic. Spectacular, easier than you'd think, and the juiciest chicken you'll ever eat.

What you need:
- 1 chicken, about 1.5 kg
- 1 beer can (half empty, contents don't matter)
- 2 tbsp BBQ rub (see our rub recipes)
- 2 tbsp olive oil
- 1 garlic clove
- 2 sprigs rosemary

Preparation:
Pat the chicken dry, coat it with olive oil, then rub it generously with the rub. Season the inside too. Let it sit for at least 30 minutes - better overnight in the fridge.

Drink the can half empty (or pour it away). Push the garlic and rosemary into the can. Set the chicken over the can, opening first, so it stands upright. It looks like the chicken is sitting on the can.

Grilling:
Set up the grill at 180°C indirect. Place the chicken, can and all, in the indirect zone (the beer can acts as a stand). Lid closed, 60 to 75 minutes depending on size.

Check the core temperature in the breast and the thigh - both need to reach 75°C. Let it rest for 10 minutes before serving, then carve.

Why does it work? The beer evaporates slowly and keeps the inside of the chicken moist. The skin crisps up all the way around because no side gets squashed flat against a surface.

## Option 2: Chicken Thighs

Thighs are the forgiving part of the chicken. More fat, more flavour, almost indestructible.

- 6 chicken thighs with skin
- 3 tbsp olive oil
- 2 tbsp BBQ rub
- 2 garlic cloves, pressed
- 1 tbsp honey

Rub the thighs with olive oil and the rub, marinate for 1 hour. Grill at 180°C indirect.

Thighs skin side up in the indirect zone, 25 to 30 minutes. Last 5 minutes direct, skin side down, for crispy skin. Brush with honey - carefully (it burns quickly).

Core temperature 75°C, in the thickest part next to the bone.

## Option 3: Chicken Breast (the Hardest)

Chicken breast is lean and cooks in record time. The danger: too long on the grill = dry as paper.

- 4 chicken breasts, about 200 g each
- 3 tbsp olive oil
- Salt, pepper
- 1 lemon

Trick 1: Pound to an even thickness. Flatten the thick parts with your fist or a meat mallet. That way it cooks evenly.

Trick 2: Salt water bath (brining). Soak the chicken breast for 30 minutes in brine (50 g salt to 1 litre of water). It makes the meat juicier.

Grilling:
Grill at 180°C direct. Rub the breast with olive oil, salt and pepper. 4 to 5 minutes per side, turning once. Core temperature 75°C, then off the grill immediately.

Drizzle with lemon juice, rest for 5 minutes, then slice.

## The Most Common Mistakes

Mistake 1: Heat too high
Black outside, raw inside. Chicken needs moderate heat and patience. Never over 200°C direct for whole pieces.

Mistake 2: No thermometer
Chicken is nearly impossible to judge by eye. The skewer test (juices running out) is unreliable. Thermometer in, done.

Mistake 3: Straight from the fridge
Cold meat takes longer and cooks unevenly. 30 minutes at room temperature before grilling.

Mistake 4: Moving it too much
Leave the chicken alone until it releases by itself. Then turn it. Constant shovelling around tears the skin.

Mistake 5: Slicing immediately
The juices need resting time to redistribute. Wait at least 5 minutes after grilling.

Mistake 6: Sugary marinade over direct heat
Sugar caramelises, then it burns. Apply sweet marinades only in the last few minutes, or grill indirect.

## Marinades for Chicken

The classic:
- 100 ml olive oil
- 4 garlic cloves, pressed
- 1 tbsp mustard
- 1 tbsp honey
- Juice of 1 lemon
- 2 tbsp fresh herbs (rosemary, thyme)
- Pepper

Marinate for 2 to 8 hours. Works on any part of the chicken.

## Classic Sides

- Corn on the cob with lime butter
- Potato salad with mustard dressing
- Coleslaw
- Grilled vegetables
- Garlic bread

## Using Up Leftovers

Leftover chicken is worth its weight in gold. The next day it goes into a salad, a wrap or a pasta. Whatever you do, don't reheat it - that dries it out. Cold grilled chicken often tastes even better anyway.

## Tip for Whole Chicken

Spatchcock method: cut out the backbone with shears and press the chicken flat. Cooking time drops to 30 to 40 minutes and everything cooks more evenly. Looks spectacular on the plate.

## The Bottom Line

Grilling chicken right isn't rocket science, but it takes discipline. A thermometer is mandatory, patience even more so. Serve one perfectly grilled beer can chicken and you'll never go back to takeaway.

*The best meat, ready-made rubs, spice blends, marinades, beef jerky and sauces are available from the butcher you can trust: [Basimetzg](https://basimetzg.ch/).*