6 Mistakes to Avoid When Grilling Chicken, According to Chefs

From beautifully lacquered tamarind chicken to smoky, spicy Jamaican jerk chicken, there’s an abundance of delicious ways to grill chicken. Still, it’s all too easy to end up with a dry, tough bird (or worse, an undercooked one) by the time you sit down to eat. To help you serve up juicy, flavorful chicken, we asked chefs to share the biggest mistakes you might be making when firing up the grill. Read on for their expert tips for perfectly cooked poultry, then get grilling. 

Skipping the marinade

Although a marinade isn’t strictly mandatory, it’s an easy way to boost the flavor (and often, texture) of grilled chicken. “Use a good marinade that contains both acid and high sugar content,” says Alex Tubero, executive chef and co-owner of Opto in New York City, who recommends marinating the meat for at least 24 hours.

Ben Triola, executive chef at The Chloe in New Orleans, suggests adding shio koji to marinades for deep umami flavor. The Japanese fermented seasoning “enzymatically tenderizes the meat and always yields a juicier and more tender piece of chicken.” Oliver Lange, corporate executive chef at Next Door in New York City (and also a big fan of shio koji), notes that ingredients like miso, buttermilk, and yogurt boast a similar tenderizing effect. 

If your marinade contains sugar, Eric JaeHo Choi, chef/co-owner of C as in Charlie in New York City, advises wiping off excess seasoning before grilling to prevent burning. “I save brushing on extra marinade or glaze for the last few minutes [of grilling] so it caramelizes, rather than burns,” he says.

Foregoing the marinade altogether? “If you don’t want to marinate your chicken, at least make sure to dry the skin before grilling,” says Lange. For crispier skin, he recommends “leaving the chicken uncovered in the fridge overnight, skin-side up, and seasoning with fine sea salt 20 minutes before grilling.”

Not seasoning the grill 

Speaking of seasoning, properly prepping your appliance is essential for preventing stuck-on, poorly cooked chicken. “Start with clean grates, crank the heat to high, lightly coat the grates with a high smoke point oil like canola or grapeseed, then heat it again so the oil bonds to the grates,” instructs Choi. “It’s basically nonstick after that, so the crispy skin and marinade stay on the chicken, not stuck to the grill.”  

Cranking up the heat too high 

“The most common mistake people make when grilling chicken is using too much heat,” says Chris Dos Reis, chef de cuisine at 34 Restaurant and Bar in New Orleans. “Cooking over really high and hot flames can result in the chicken being burnt on the outside and raw on the inside.” Rather than blasting the heat (or cooking over low the entire time, which can inhibit charring), chefs recommend toggling between heat levels based on the cut of chicken you’re using. 

“For thighs or drumsticks, I go with a two-zone grill,” says Choi. “Slow and steady over low heat to cook them through, then finish over high heat for crispy, charred skin.” Starting skin-on chicken over indirect heat gives the fat time to render — and the interior to cook.

Both Choi and Tubero recommend pounding boneless breasts to an even thickness so they cook relatively quickly at a moderate heat without getting too dry.  

Flipping the chicken too much 

It’s a natural instinct to closely monitor your meat during grilling, but too much prodding can impede the cooking process. “Constantly flipping or poking at the chicken dries out the meat and interrupts [the development of] an even caramelization,” explains Lange. “Trust the process and give each side enough time.” 

Not using a thermometer 

A golden-brown exterior and chicken that slightly bounces back when pressed are helpful signs of doneness. But a thermometer provides certainty (and peace of mind) that the meat is properly cooked through. “Especially when grilling over live fire or coals, it’s easy to end up with undercooked or overcooked chicken,” says Rose Previte, chef/owner of Maydan in Washington, D.C. “No matter the cut, always use a meat thermometer and cook to 165°F internally for safety. A thermometer ensures consistency, especially with bone-in cuts or when you’re cooking for a crowd.” 

Not letting the meat rest after grilling 

Freshly grilled chicken may look appetizing hot off the grill, but ensuring it rests for at least five minutes allows the juices to redistribute for the optimal texture. “Slicing too soon lets all the juices run out, leaving you with dry chicken instead of a tender, well-balanced bite,” says Previte. “I always let the chicken rest for a few minutes before serving,” adds Lange. “That short pause locks in the juices and makes all the difference.”