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2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill.ote that chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill. This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken).
Breasts cooked at 149 Â°F / 65 Â°C are a crowd-pleaser; try them at 140 Â°F / 60 Â°C for a novel texture thatâs great for chilled chicken salads. Boneless chicken thighs will cook through in about 45 minutes, but to give whole bone-in legs a braisey texture, leave them in the water for three hours.