Chicken breast, bone-in – 10 – 12 ounces – 30 to 40 minutes over indirect medium heat (350° F) Leg or thigh, bone-in – 30 to 40 minutes over indirect medium heat (350° F) Thigh, boneless, skinless – 4 ounces – 8 to 10 minutes over direct high heat (450 – 650° F)
Does chicken take longer to cook on bone?
Bone-in chicken does take longer to cook, but having a bone keeps the meat juicier for longer and can create a better finished product when done correctly. … To lower the fat content of bone-in chicken, remove the skin before cooking.
Do you flip bone-in chicken on the grill?
Brown chicken pieces skin side down for longer than you think you should. … In general, it takes at least 30 minutes to cook bone-in chicken at this temperature, so aim for cooking it skin side down for three-quarters of the total cooking time — 20 to 25 minutes — before flipping and finishing it on the second side.
How do you grill bone-in chicken breast on a Weber gas grill?
Grill the chicken, bone side down, over indirect medium heat, with lid closed, until the meat is opaque all the way to the bone, 30 to 40 minutes. If desired, to crisp the skin, grill the chicken over direct heat during the last 5 to 10 minutes of grilling time, turning once.
Is it better to cook chicken at room temperature?
A 15-minute sit at room temperature will make the chicken cook more evenly, helping you avoid a brown outside with a raw, undercooked inside.
What cooks faster chicken with bone or without?
Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes. Use a thermometer to measure the internal temperature of the thighs. They’re finished cooking when the temperature reads 165°F.
Does meat with a bone cook faster?
Meat on the bone typically cooks slower than boneless meat when roasted in a joint. Individual bone-in portions such as chops also take longer to cook than their filleted equivalents.
How do you grill chicken without drying it out?
All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out.