BBQ Grilled Chicken: All that You Need to Know

At Gaucho Life, we believe that mastering the grill is an art form—just like the gauchos who perfected the craft of cooking over fire on the open pampas—and grilled chicken is the perfect canvas. Just as a sculptor reveals a figure from stone with a chisel, an Asador unlocks the flavor, crispness, and juiciness of chicken using seasoning, fire, and a grill. 

Chicken’s versatility makes it the ideal dish, whether you’re a grill novice or a seasoned pro seeking new, exciting meals. Keep reading to discover the basics of flawless BBQ grilled chicken, along with actionable tips to grill like a true expert.

Types of BBQ Grilled Chicken

There are several cuts and styles of grilled chicken, and as an Asador, it's essential to know them by heart. Each chicken cut has its own advantages, requiring different grilling techniques. If you're looking to expand your grilling skills, take a look at our guide on the Best Meats for an Argentinian Grill for expert tips.

• Whole chicken.This cut is perfect for slow, indirect grilling. You can cook it either spatchcocked (flattened and with the backbone removed) or unspatchcocked. While the latter provides a more impressive presentation, the former allows for faster, more even cooking, ensuring crispy skin and juicy meat.

• Chicken thighs. Due to their higher fat content, this cut is juicy and flavorful, without requiring special measures. Bone-in chicken thighs retain moisture thanks to the fat around the bone, resulting in rich, tender meat. Boneless thighs, while not as juicy, can be easily marinated to ensure flavor and moisture. 

• Drumsticks and wings. The cuts are great for high-heat quick grilling. When the skin is kept on, it crisps up beautifully, sealing in the juices. Additionally, drumsticks and wings are perfect for casual gatherings, appetizers, or snack-style meals, as they’re easy to eat with your hands. 

• Chicken breast. A lean cut that’s not only healthier but also requires extra care to avoid drying out. Marinades and brining are essential for retaining moisture, though grilling bone-in chicken breast also provides juicier results.

Preparing the Chicken for the Grill

A tasty, juicy, crispy BBQ grilled chicken is a well-prepared one. Bold flavors and juicy results are created not just by the grill, but through proper resting, marinades, dry rubs, and brining. Let’s break down some key points to keep in mind when preparing chicken cuts for the grill.

Marinating the chicken on grill-safe trays with chimichurri or citrus-based marinades  helps you achieve a signature Argentine flavor while enhancing the meat’s natural taste, retaining its moisture, and ensuring tenderness. For optimal flavor, marinate the chicken for at least 30 minutes to 2 hours. Marinating overnight will provide an even stronger flavor.

Marinades work best for boneless cuts, as they are more flexible and can easily soak in the mixture. However, when grilling a whole chicken or bone-in cuts, flavor can be enhanced by applying dry rubs (a mixture of spices and herbs) under the skin 15-30 minutes before grilling. This helps achieve a juicy, flavorful finish.

On the other hand, pressing the mixture onto the skin creates a beautifully crusted exterior and a crispy finish. Be cautious, however, as charred herbs can sometimes leave a sour taste. You can use spice blends to create a smoky, savory crust, and combine them in both marinades and dry rubs for the perfect juicy-but-crispy BBQ grilled chicken.

However, if you prefer simpler flavors, brining the chicken for 30 minutes to 4 hours before grilling can work wonders, depending on the size of the cuts. The saltwater solution helps the chicken retain moisture during grilling, preventing it from drying out and accentuating its natural flavor. Just be careful not to brine for too long, as it may result in overly salty chicken.

Last but not least, for even cooking and a more effective sear, remove the chicken from the fridge about 20-30 minutes before grilling—just long enough to take the chill off. Doing so will help you achieve a beautifully caramelized exterior and reduce the risk of uncooked or charred spots. 

How to Grill Chicken to Perfection

Whether you're an expert Asador or a newbie to the grilling world, revisiting the basics is essential for achieving consistent, quality results. Let’s dive into the essentials of BBQ grilled chicken, step by step.

1. Preheat the grill. If you are using a gas grill, set it to medium-high heat (approximately 400 °F) and allow it to preheat for 10-15 minutes. For a traditional wood-fired grill, burn coal or wood until it’s reduced to embers. Santa Maria grills are an excellent choice for achieving the perfect live-fire cooking environment. Place them under the grill, then lower your hand without touching it. If you can hold your hand over the grill for only 4-5 seconds, the temperature is perfect for grilling. 

2. Oil the grates. Using tongs and a paper towel dipped in oil, gently rub the grates to prevent sticking and help achieve a crispy, golden skin. To avoid flare-ups, be sure not to use excessive oil.

3. Sear, then cook indirectly. Place the chicken over direct heat for a few minutes on each side to create a golden, crispy skin. Sear drumsticks and wings for 3-4 minutes per side over medium heat, so the meat cooks through without burning the skin. Once seared, lower the heat to avoid burning. For whole chickens or thighs, after searing, move the pieces to indirect heat for slow cooking. If your grill has a lid, close it to promote even cooking. Continue grilling until the juices run clear when poked.

4. Grill times. Grilling times vary depending on the cut and size of the chicken. A meat thermometer is the best way to ensure the chicken is cooked thoroughly and not dry (165°F). However, if you prefer not to use a thermometer, adjust the grilling times based on the thickness and size of the cuts:

-Chicken breast: Grill for 6-8 minutes per side over medium-high heat, flipping gently with tongs to prevent drying out. Then, move to indirect heat or lower the grill’s temperature and cook for another 6-8 minutes.

-Thighs: Grill over medium-high heat for 10-12 minutes per side, the same applies to indirect heat.

-Drumsticks: Grill for a total of 12-15 minutes. Remember, once the skin is crispy, move them to indirect heat. 

-Whole chicken: Grill for 45-60 minutes, depending on whether it’s spatchcocked. For a juicier result, baste regularly with lemon juice or marinades.

5. Use a meat thermometer. As mentioned above, this is key to ensuring that the chicken is properly cooked and safe to eat. Keep in mind that the chicken should reach 165°F (75°C). To measure the meat temperature, insert the thermometer into the thickest part of the chicken, avoiding the bones to ensure accurate readings.

Gaucho Life Tip: Baste your chicken with chimichurri or garlic butter during the last few minutes for extra flavor and shine.  

Common Mistakes to Avoid

Grilling can be tricky. Even the most seasoned Asador can occasionally make mistakes that lead to less-than-ideal results. To help you avoid common pitfalls, here’s a review of some chicken-grilling mistakes and tips for successfully dodging them:

• Using cold chicken. Not allowing the chicken to rest at room temperature before grilling often results in uneven cooking. If you're short on time, gently pound thicker areas (like chicken breast) to an even thickness. This ensures that the thinner parts don’t overcook while the thicker areas are still raw. Alternatively, you can cut larger pieces into smaller portions to ensure even cooking.

• Flipping the chicken too early. Flipping the chicken before it’s ready can tear the skin if it’s still sticking to the grill, ruining the sear and texture. Wait until the chicken lifts easily off the grill without resistance before flipping. For optimal crispiness, flip only once.

• Skipping rest time. Letting the chicken rest for 5-10 minutes before cutting into it allows the juices to redistribute, keeping the meat tender and flavorful. Therefore, if you must cut it immediately, use a sharp knife and make gentle slices to avoid forcing the juices out.

• Overcooking chicken breasts. To avoid dry chicken breasts, use a meat thermometer to remove them from the grill once they reach 165°F. If the meat is already dry, slice it thinly against the grain to minimize the perception of dryness, and serve with a light sauce or pan juices to add moisture back to the plate.

Flavor Pairings and Serving Ideas

BBQ grilled is a versatile meal, that can be served in a variety of ways and pairs well with numerous side dishes. For instance, if smoky, tangy, and herbal flavors are your preference, you can serve grilled chicken with sides like charred vegetables, grilled potatoes, and chimichurri. 

If you prefer a more refreshing tang, marinate the chicken using a combination of lemon zest, garlic, and thyme. Afterward, squeeze grilled lemon halves over it just before serving to add a burst of brightness. Warming the lemon helps release its juice, making it easier to squeeze. This seasoning pairs particularly well with a rocket salad dressed in olive oil, lemon, and a bit of salt, which complements the lemony notes. 

Another option is serving the chicken as part of an Argentine-style asado platter, featuring chicken, choripan, provoleta, grilled vegetables, and sides of fresh tomato or potato salad. For a crowd-pleasing meal, serve BBQ chicken family-style with fresh bread and small bowls of dipping sauces like spicy aioli and chimichurri. 

However, asado platters are typically reserved for special occasions. On a more regular basis, many Argentinians consider French fries the better half of BBQ grilled chicken. Frying them in lard (instead of oil) gives them a unique flavor and a crisp, less greasy exterior. Sprinkle them with lemon or serve with chimichurri, and you’ll have the perfect mid-week treat!

Health Benefits of Grilled Chicken

Despite being served with fried (though delicious) sides, grilled chicken is considered a nutritious, high-protein meal, perfect for those mindful of their health. Lean cuts, like chicken breast, contain minimal fat (3-4 grams) but provide around 25-30 grams of protein per 3-ounce serving. This makes it ideal for tissue repair, muscle growth, and overall body function.

Chicken is also packed with essential nutrients such as phosphorus, vitamins B6, B3, and B2, selenium, and zinc. In fact, a 3-ounce serving contains about 20-25% of your daily recommended intake of B6 and phosphorus. Therefore, it plays a crucial role in:

• Brain function. 

• Red blood cell formation. 

• Protein metabolism. 

• Kidney function. 

• Energy production. 

• Immune function. 

• Antioxidant function.

Quite a bit, isn’t it?

Finally, grilling preserves flavor without the need for added fats or oils, making it one of the healthiest cooking methods for chicken and other meats. This is especially true if you opt for skinless cuts. Grilling also allows excess fat to drip away through the grates, helping you avoid unnecessary calories from cooking oils or butter.

FAQs (Frequently Asked Questions)

Here are some common concerns about BBQ grilled chicken. If your question isn't listed, feel free to write it in the comments—we'll get back to you as soon as we can!

How do I prevent chicken from sticking to the grill?

To prevent the chicken from sticking to the grates, preheat the grill for 10-15 minutes and oil the grates before placing the chicken on them. If possible, use room-temperature chicken and leave the skin on for bone-in cuts.

Should I marinate chicken overnight?

Marinating chicken overnight is recommended for a stronger flavor, especially with thicker cuts. However, 1-2 hours of marinating is usually sufficient to enhance the flavor and make BBQ grilled chicken juicier.

What grill is best for BBQ chicken?

The best grills for BBQ grilled chicken feature temperature control and an indirect heat zone for more precise cooking. You can find such argentinian grills in Gaucho Life’s collection.

How do I avoid dry chicken breasts?

To prevent dry chicken breasts, key tips include marinating or brining the chicken, cooking it over indirect heat, and monitoring its temperature. For optimal juiciness, the chicken should reach 165 °F.

BBQ Grilled Chicken: Your Next Favourite Meal is On Its Way

Crafting a masterpiece is no easy task, but it’s never been more rewarding than when grilling BBQ chicken. Which other meat delivers such smoky flavors, crispy skin, and tender, juicy meat? Not to mention the variety of dressings and side dishes it pairs effortlessly with, creating unforgettable meals—each bite seasoned with hearty laughs and, let’s face it, pride in mastering the grilling techniques that lead to such a remarkable meal.

You know it and, at Gaucho Life, we know it: it’s time for you to elevate your grilling game to unprecedented heights. Explore our website and discover our collection of iron grills, crafted using traditional Argentinian methods, along with accessories designed to turn you into a true grilling pro.

Create unforgettable moments with Gaucho Life’s premium grills and accessories. Because grilling is more than cooking—is a lifestyle.