How long should chicken be on the BBQ? Times & temperatures
Quick answer: Chicken thighs (skinless) are done after 25–30 minutes at 185°C indirect, with an internal temperature of 74°C. Chicken wings: 20–25 minutes. Whole chicken: 60–90 minutes at 175°C.
Chicken on the BBQ cooks quickly — but the timing depends on the cut, the temperature, and whether you grill directly or indirectly. In this article, you will find the exact times and internal temperatures for every type of chicken.
Internal chicken temperature: always 74°C
Regardless of the cut or the preparation method: chicken is safe and cooked through at an internal temperature of 74°C in the thickest part, not near the bone. This is the only reliable way to know if chicken is done — not the color, not the time.
Chicken can look cooked on the outside while remaining raw on the inside. A meat thermometer is not a luxury — it is the only way to be sure. Always measure in the thickest part, not near the bone.
Times per chicken type
Chicken thighs (skinless)
185°C indirect · 25–30 min · Internal temp 74°C. Last 5 min direct for bark.
Chicken thighs (skin-on)
185°C indirect · 30–35 min · Internal temp 74°C. Crispy skin via direct heat at the end.
Chicken wings
200°C direct · 20–25 min · Internal temp 74°C. Turn regularly for even cooking.
Whole chicken
175°C indirect · 60–90 min · Internal temp 74°C in the thigh. Resting time 10 min.
Chicken breast
180°C direct · 12–15 min · Internal temp 74°C. Quick and easy, but dries out fast.
Drumsticks
185°C indirect · 30–35 min · Internal temp 74°C. More collagen = more flavor.
Chicken recipes with dry rub
Want to know how to perfectly prepare chicken with a dry rub? Check out our extensive recipes:
- Jamaican Jerk chicken on the BBQ — recipe and technique
- Korean BBQ chicken — recipe with gochugaru
- Shawarma from the BBQ — recipe with dry rub
-
Tex-Mex BBQ chicken — recipe with dry rub
- Pulled chicken from the BBQ — juicy and ready in 3 hours
Mild and for everyone: Carolina Gold. Spicy and Caribbean: Jamaican Jerk. Asian umami: Korean BBQ rub. Middle Eastern: Shawarma rub.
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