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Chicken

Cook chicken safely without burning the outside.

Chicken is where BBQ mistakes happen. Use indirect heat first, then finish over direct heat for colour.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Best method Indirect heat, then direct finish
Cook temperature 180-200C BBQ with lid
Typical time Wings 25-40 minutes, thighs/drumsticks 35-50 minutes, whole chicken 1-1.5 hours
Target finish At least 75C in the thickest part
Rest 5-15 minutes depending on size
Method

Cook it in order.

  1. Set up a cooler indirect zone before the chicken goes on.
  2. Cook away from direct flame until nearly done.
  3. Move over direct heat briefly to crisp and colour the skin.
  4. Check the thickest part with a thermometer.
  5. Do not serve if juices are pink or the centre is under temperature.
Avoid

Common mistakes.

Cooking over direct flame from start to finish.

Judging only by charred skin.

Using the same plate for raw and cooked chicken.