Here’s Why You Should Never Grill Chicken Over High Heat

Grilling chicken is like walking a culinary tightrope. It’s not like steak, where you can get away with a nice medium-rare. Chicken demands perfection—you’ve got to cook it through, but without crossing into dry, rubbery territory. And then there’s the grill, that smoky, flame-licking beast that can be your best friend or your worst enemy, depending on how you use it. If you’re tempted to crank up the heat and char your chicken to oblivion, hold up! Your bird is going to hate you for that.

Why High Heat Spells Trouble for Chicken

High heat on the grill might work wonders for a quick-searing steak or a crispy hot dog, but chicken is a whole different beast. When you grill chicken over intense flames, you risk burning the outside while the inside remains undercooked. Chicken breast, in particular, is lean and unforgiving; its delicate texture doesn’t stand a chance against high temperatures. The result? You either end up with a charred, blackened crust or worse—a raw center that’s risky to eat. High heat causes the proteins to seize up and dry out, leaving you with a sad, rubbery bird that no amount of BBQ sauce can save.

The Science of High Heat

When chicken hits high heat, its natural juices start evaporating faster than you can say “medium-rare isn’t an option.” The proteins in the meat coagulate too quickly, squeezing out moisture and turning that once-juicy chicken into a dry, leathery mess. On top of that, the sugars in any marinade or seasoning caramelize too quickly on high heat, leading to burnt, bitter flavors rather than that nice, smoky char you’re aiming for. Essentially, grilling chicken on high heat will only lead to a piece of meat that's overcooked on the outside, undercooked on the inside, and not an ounce of that tender texture you were hoping for.

The Right Way to Grill Chicken

Now that you know why high heat is your enemy, let’s talk about how to cook chicken right on the grill. The secret? Low and slow. Keep your grill at a medium heat—somewhere around 350-400°F. This allows the chicken to cook evenly, giving it time to reach the safe internal temperature of 165°F without turning into a hockey puck. For bone-in cuts, indirect heat is your best bet: place the chicken away from the direct flame, close the lid, and let it cook through slowly. For boneless cuts like chicken breasts, start them on the cooler side of the grill, then finish them over direct heat for those perfect grill marks.