Manage different sizes and cuts with indirect heat and a thermometer.
Sort before cooking
A platter of breasts, thighs, and drumsticks rarely finishes at one time. Group similar pieces and note which are thickest. If using boneless breasts, even thickness makes timing easier. Keep raw chicken and its juices away from salad ingredients, bread, and cooked food.
Build room to move
Set up direct and indirect zones. Start thicker bone-in pieces over indirect heat with the lid closed. Position them so they are not crowded, allowing hot air to circulate. Use the direct side for brief browning, not as the only place to cook a thick piece from beginning to end.
Turn for even color
Check for hot spots and rotate pieces as needed. If fat ignites beneath a piece, move it away from the flames. Pressing down does not speed the center’s cooking in a useful way and can force juices onto the fire. A clean, lightly oiled grate and patience help reduce sticking.
Use the thermometer as the finish line
Check multiple pieces in their thickest areas without touching bone. Cook chicken to 165°F. Return underdone pieces to indirect heat while moving finished ones to a clean platter. Never reuse the raw-meat plate without washing it.
Add the final flavor
Brush on sweet barbecue sauce only near the end, then give it a short period over moderate heat to become tacky. Serve extra clean sauce at the table. Write down the approximate timing for each cut so the next mixed batch is easier to organize.
Put it into practice
Try these tips with our Sweet and Smoky Honey BBQ Chicken recipe.
Food safety reference: USDA safe food handling guidance.