🍗 Why Grilling Chicken on Charcoal Is Worth It
Grilling chicken on charcoal brings out a distinct smoky flavor that gas or electric grills simply can’t match. The combination of glowing coals, natural smoke, and perfectly seasoned chicken creates a mouthwatering experience that’s ideal for weekend cookouts, picnics, or family dinners.
🧑🍳 Step-by-Step Guide to Grilling Chicken on Charcoal
1. Prepare the Charcoal Grill
Set up your charcoal grill in a safe, open, and well-ventilated outdoor area.
Remove the grill grate and pile the charcoal at the bottom.
You can light the coals using a chimney starter or lighter fluid—follow the manufacturer’s directions carefully.
Wait until the charcoal turns gray and ashy; that’s your signal it’s ready for cooking.
2. Season the Chicken
While the charcoal heats, season your chicken generously.
You can use:
- A flavorful dry rub (salt, pepper, paprika, garlic powder, herbs)
- Or a marinade (olive oil, lemon juice, and spices)
Let the chicken marinate for at least 30 minutes. This step enhances both tenderness and flavor.
3. Prepare and Preheat the Grill Grate
Once your coals are ready, spread them evenly under the grill.
Replace the grill grate, making sure it’s clean and oiled to prevent sticking.
Close the lid and preheat for 10–15 minutes. A hot grate ensures even cooking and those beautiful grill marks!
4. Place the Chicken on the Grill
Now, carefully place your seasoned chicken pieces on the hot grate.
Arrange them in a single layer, leaving space between each piece for proper airflow and even cooking.
5. Grill the Chicken
Close the lid and let the chicken cook for 6–8 minutes per side, depending on the thickness.
Use tongs to flip them—avoid piercing with a fork to keep the juices inside.
Tip: The ideal internal temperature for chicken is 165°F (74°C). Always check using a meat thermometer for safety and juiciness.
6. Add a Glaze or Baste (Optional)
During the last few minutes, brush your chicken with:
- Barbecue sauce
- Honey garlic glaze
- Spicy peri-peri mix
This step gives your grilled chicken a glossy, caramelized finish that’s absolutely irresistible.
7. Check for Doneness
Use an instant-read thermometer to confirm the internal temperature hits 165°F (74°C).
If not, grill for a few more minutes, flipping occasionally until done.
8. Rest and Serve
Once fully cooked, transfer the chicken to a plate and let it rest for 5 minutes.
This helps the juices redistribute—making each bite tender and flavorful.
Serve hot with:
- Grilled vegetables 🥦
- Fresh salad 🥗
- Buttered corn 🌽
- Or warm garlic bread 🥖
🍴 Pro Tips for Perfect Charcoal-Grilled Chicken
- Use lump charcoal for richer smoke flavor.
- Avoid opening the lid too often—it releases heat and smoke.
- Add wood chips (hickory, applewood) for extra aroma.
- Always keep a spray bottle of water handy to control flare-ups.
