How to Grill Chicken in Oven: Best Temperature and Time

Ever wondered how to grill chicken in the oven, what temperature and time work best, and how to get that perfect char without stepping outside? You’re not alone—and the good news is, you don’t need a backyard grill to achieve juicy, flavorful chicken that tastes like it came straight off a barbecue.

Oven-grilled chicken is a game-changer for home cooks. It’s cleaner, healthier, and way more accessible—especially if you live in an apartment, have unpredictable weather, or just don’t feel like firing up an outdoor grill. With a few smart techniques and the right timing, you can turn your oven into a powerful indoor grill that produces crispy edges, tender centers, and smoky-like flavor, all from the comfort of your kitchen.

In this article, you’ll learn:

• The best temperature to grill chicken in the oven
• How long to grill chicken based on cut and thickness
• Pro tips for locking in moisture and flavor
• Whether you can grill chicken at 180°C (or even 200°C)
• How oven grilling compares to pan-frying, baking, and barbecuing

Whether you’re meal-prepping chicken breasts for the week or planning a cozy family dinner, mastering this method will save time and upgrade your kitchen game. Plus, it’s healthier than deep-frying, easier than stovetop grilling, and a fantastic way to cook chicken evenly, safely, and deliciously every time.

Let’s dive into why this method works so well—and exactly how to do it.

What’s the Best Temperature to Grill Chicken in the Oven?

When it comes to figuring out how to grill chicken in the oven, what temperature and time work best, the answer lies in one word: heat. High heat is the secret weapon for turning plain chicken into something mouthwateringly good. If you want that irresistible golden-brown crust with juicy, tender meat inside, aim for an oven temperature between 400°F and 450°F (200°C to 230°C).

Why This Temperature Range Works

Grilling chicken in the oven at high heat mimics the direct flame of an outdoor grill. It’s hot enough to:

• Sear the outside of the chicken quickly, locking in natural juices
• Create that slightly crispy, charred texture on the surface
• Reduce cooking time (which helps prevent drying out)

Whether you’re working with boneless chicken breasts, drumsticks, thighs, or even bone-in cuts, this temperature range delivers that just-off-the-grill flavor without any flames, propane tanks, or grill scrapers.

The Science Behind Moisture Retention

Many home cooks make the mistake of roasting or baking chicken at lower temperatures (around 325°F or 350°F). While that’s great for low-and-slow roasting, it doesn’t give you the fast caramelization and flavor development that grilling demands.

Here’s what high heat does better:

• Seals the surface quickly to keep internal juices from leaking out
• Creates the Maillard reaction—that golden-brown crust that adds complexity and flavor
• Helps skin or outer layers crisp up instead of getting soggy

Think of it like this: high heat = flavor + speed + texture.

Pro Tips for Preheating and Rack Placement

Getting your oven to the right temp is only part of the equation. Here’s how to maximize your results:

• Preheat your oven fully before putting in the chicken. That means waiting at least 10–15 minutes after it hits your target temp.
• Use the top rack or second-highest position. This keeps the chicken closer to the broiler or top heating elements, mimicking the direct top-down heat of a grill.
• Place chicken on a wire rack over a baking sheet. This lets heat circulate around the chicken and prevents soggy bottoms.
• Want extra crisping? Turn on the broiler for the last 2–3 minutes of cooking, but watch closely to avoid burning.

How Long to Grill Chicken in Oven Based on Cut

Now that you know the ideal temperature range, the next question is:
How long should you grill chicken in the oven based on the cut?
The answer depends on the thickness, bone-in vs. boneless, and whether the skin is on. Below is a complete breakdown of cooking times, temperatures, and tips by cut to ensure your chicken comes out juicy, flavorful, and fully cooked every single time.

Chicken Breast (Boneless & Skinless)

Temperature: 400°F (204°C)
Time: 20–25 minutes
Internal Temp: 165°F (74°C)
Flip: Yes — halfway through cooking

Boneless, skinless chicken breasts are one of the most popular cuts—but also one of the easiest to overcook. To grill chicken breasts in the oven, place them on a wire rack set over a baking tray and cook for 10–12 minutes per side. Flip once halfway through for even browning.

Pro Tip:
Pound the breasts to an even thickness before grilling to prevent dry edges and undercooked centers. You can also marinate them for 1–2 hours for added moisture and flavor.

Chicken Thighs (Bone-In, Skin-On Preferred)

Temperature: 425°F (218°C)
Time: 25–30 minutes
Internal Temp: 170°F (77°C)
Flip: Optional, but not necessary

Chicken thighs are naturally more forgiving than breasts because of their higher fat content. This means juicier results even if slightly overcooked. Place them skin-side up for most of the cook so the fat renders and the skin crisps.

Pro Tip:
Don’t overcrowd the pan. Give thighs enough room for the hot air to circulate and create that oven-grilled finish.

Chicken Drumsticks

Temperature: 400°F (204°C)
Time: 35–40 minutes
Internal Temp: 170°F–175°F (77°C–79°C)
Flip: Optional
Finish: Broil last 5 minutes

Drumsticks are great for oven grilling thanks to their skin, which crisps up beautifully under high heat. Start on the center rack and finish under the broiler for 3–5 minutes for that crispy-charred look.

Pro Tip:
Pat the skin dry before seasoning to get maximum crispiness. You can also score the meat slightly for better flavor absorption.

Whole Chicken

Temperature: 375°F (190°C)
Time: 1 hour 15 minutes to 1 hour 30 minutes
Internal Temp: 165°F (74°C) in the breast, 175°F (79°C) in the thigh
Flip: No — roast breast-side up

Grilling a whole chicken in the oven is easier than it sounds. Truss the legs and tuck the wings to prevent burning, place it on a roasting rack, and let the heat do the work. For that true “grilled” look and flavor, brush the skin with oil or butter halfway through.

Pro Tip:
Always use a meat thermometer. Insert it into the thickest part of the inner thigh and breast, avoiding the bone. This is the most reliable way to ensure it’s safe and perfectly cooked.

Summary Cooking Chart:

Chicken Cut	Oven Temp	Time Range	Internal Temp
Chicken Breast	400°F	20–25 min	165°F (74°C)
Chicken Thighs	425°F	25–30 min	170°F (77°C)
Chicken Drumsticks	400°F	35–40 min	175°F (79°C)
Whole Chicken	375°F	75–90 min	165–175°F

How to Grill Chicken in the Oven

If you’re new to oven grilling or just want a foolproof method, this step-by-step guide breaks it down clearly. Whether you’re cooking chicken breasts, thighs, drumsticks, or even a whole chicken, these steps will help you achieve juicy, flavorful results with that lightly charred finish—no outdoor grill required.

Here’s exactly how to grill chicken in the oven, from start to sizzle:

Preheat Your Oven to the Right Temperature

Set your oven between 400°F and 450°F (200°C to 230°C) depending on the cut and desired char.

• For chicken breasts and drumsticks: 400°F
• For thighs and crispier skin: 425°F–450°F
  Why it matters: Preheating ensures the chicken cooks evenly and sears quickly, locking in moisture.

Tip: Allow the oven to preheat for a full 10–15 minutes before placing the chicken inside.

Marinate or Season Your Chicken

Use your favorite wet marinade, dry rub, or just a simple mix of olive oil, salt, pepper, garlic, and herbs.

• Marinate for at least 30 minutes, or up to 24 hours for deeper flavor.
• Pat chicken dry before placing it in the oven—this helps the surface crisp.

Tip: Acidic marinades (lemon, vinegar, yogurt) help tenderize the meat and enhance browning.

Line Your Tray and Elevate the Chicken

Line your baking tray with foil for easy cleanup and place a wire rack on top.
This allows hot air to circulate around the chicken, helping it grill more evenly and preventing soggy bottoms.

No rack? Place chicken directly on foil and flip halfway, but the rack is best for airflow.

Place Chicken on the Rack, Skin-Side Up

Lay your chicken pieces out in a single layer with space between them.

• For bone-in skin-on cuts, place skin-side up for crispy results.
• For boneless cuts, arrange evenly for uniform cooking.

Flip Halfway Through

Halfway through cooking (usually around the 10–15 minute mark for smaller cuts), flip your chicken to ensure both sides brown evenly and stay juicy.

Tip: Use tongs, not a fork, to flip—piercing the meat can let juices escape.

Broil for a Charred Finish

In the final 3–5 minutes, turn on your oven’s broiler (high setting) to mimic the direct heat of a grill.
This creates crispy skin, caramelized edges, and that signature “grilled” look and taste.

Watch closely! Broilers work fast and can burn the chicken if left unattended.

Check Internal Temperature

Always check your chicken with a meat thermometer before serving:

• Breasts: 165°F (74°C)
• Thighs/Drumsticks: 170°F–175°F (77°C–79°C)
• Whole chicken: 165°F in the breast, 175°F in the thigh

Insert the thermometer into the thickest part, avoiding bones.

Done! Let It Rest

After removing from the oven, let the chicken rest for 5–10 minutes to allow juices to redistribute. This keeps it moist and tender when sliced.

This method isn’t just easy—it’s repeatable. Once you master it, you’ll never need to ask “how to grill chicken in oven what temperature and time” again!

Can You Grill Chicken at 180 or 200 Degrees?

Yes, you can grill chicken in the oven at 180°C (356°F) or even 200°C (392°F)—but it’s not technically “grilling” in the traditional sense. These lower temperatures are better suited for slow roasting, not the high-heat searing you typically associate with grilled meat.

Here’s what to expect:

• Slower cook time: Chicken will take longer to reach a safe internal temperature.
• Softer texture: Without high heat, the surface won’t caramelize as well, leading to a softer, more roasted result.
• Less browning or crispiness: You likely won’t get that golden crust unless you finish under a broiler.

However, this lower-heat method has its place, especially if you’re:

• Meal-prepping for the week
• Cooking large batches at once
• Making shredded chicken for salads, sandwiches, or tacos

💡 Pro Tip: If you’re cooking at 180°C or 200°C, finish the last 5 minutes under the broiler to add some color and a lightly grilled effect.

Oven-Grilled vs. BBQ Chicken: Key Differences

We get it—nothing beats a backyard BBQ on a summer day. But oven-grilled chicken can be a delicious, convenient substitute when you’re cooking indoors. Here’s how the two compare:

Feature	BBQ Chicken	Oven-Grilled Chicken
Flavor	Smoky, charred	Clean, customizable with seasoning
Grill Marks	Authentic, from open flames	Can mimic with broiler or cast iron
Temperature Control	Inconsistent (weather, flame)	Precise and controlled
Convenience	Outdoor setup required	Indoor-friendly, anytime cooking

How to Mimic BBQ in the Oven:

• Add smoked paprika or liquid smoke to your marinade for that outdoorsy flavor.
• Use a cast iron pan under the broiler to create surface char.
• Finish cooking under the broiler to develop grill-like crispiness.

So while oven-grilled chicken might not have that campfire smokiness, it makes up for it with reliability, convenience, and year-round access.

Tips for Juicy Oven-Grilled Chicken

After hundreds of oven-grilled chicken experiments (yes, really), here are my top personal tips to maximize flavor and prevent dry, overcooked meat:

Always Use a Meat Thermometer

It’s the difference between guessing and mastering your oven skills. Pull your chicken out when it reaches:

• 165°F for breasts
• 170°F–175°F for thighs and drumsticks

This guarantees safety and juiciness.

Let It Rest

After taking it out of the oven, let chicken rest for 5–10 minutes before slicing.
Why? It gives the juices time to redistribute, resulting in tender, moist bites every time.

Don’t Over-Marinate with Acid

Too much lemon juice, vinegar, or yogurt in your marinade—and marinating for too long—can actually make the chicken mushy or tough.
Stick to 30 minutes to 2 hours, unless you’re using a low-acid rub or dry seasoning.

Bonus: Baste Once Midway

If you’re using a marinade or sauce, brush it on halfway through cooking to boost flavor and keep the surface juicy.

Tools & Accessories I Recommend

You don’t need fancy kitchen gadgets to make great oven-grilled chicken, but a few simple tools can truly level up your game.

Grill-Safe Oven Rack

Place this on top of a foil-lined baking tray to elevate your chicken and let heat circulate underneath. This replicates the grill grate effect indoors.

Foil-Lined Tray or Drip Pan

Saves you clean-up time, catches fat drippings, and prevents your oven from getting smoky.

Instant-Read Thermometer

Every pro cook swears by it. No more cutting into chicken to check doneness—just stick it in and get instant, accurate results.

Cast Iron Skillet (Optional but Powerful)

Want those signature grill lines and sear marks? Sear the chicken in a hot cast iron pan for 2–3 minutes per side, then transfer to the oven to finish cooking.

FAQs

How long to grill chicken at 180 degrees?

A: You can grill chicken in the oven at 180°C (356°F) for about 40 to 50 minutes, depending on the cut and thickness. However, this method is more like slow-roasting than traditional grilling. It results in tender, cooked-through chicken but won’t give you the crispy, golden exterior that comes from higher heat or broiling. If you’re using this method for meal prep or shredded chicken, it’s great. But for grilling-style flavor and texture, it’s best to increase the temperature to at least 400°F (204°C) and finish under the broiler.

Can I grill chicken breast in the oven without drying it out?

A: Absolutely! The key to keeping oven-grilled chicken breast juicy is to cook it at 425°F (218°C) for about 20 minutes, flipping once halfway through. Always let it rest for 5–10 minutes after removing from the oven—this allows juices to redistribute, making the meat more tender. For added moisture, marinate the chicken beforehand or brush it with olive oil before cooking. And most importantly: use a meat thermometer. Pull the chicken out at exactly 165°F (74°C) internal temperature to avoid overcooking.

What’s the difference between baking and grilling in the oven?

A: While both use your oven, the heat source and cooking style are different:

• Baking uses consistent, all-around heat from both the top and bottom. It’s ideal for even cooking.
• Grilling in the oven refers to using the broiler—which applies direct heat from the top element, mimicking an outdoor grill.
  Grilling creates charred edges, caramelization, and crispy skin, while baking tends to be gentler and less intense. For grilled-like results indoors, use high heat and finish under the broiler.

Is grilling in the oven healthier than frying?

A: Yes, oven grilling is significantly healthier than pan-frying or deep-frying. It requires little to no added oil, reduces overall fat content, and avoids the extra calories that come from batters or breading. Oven-grilled chicken retains its natural flavors while staying lower in saturated fats. Plus, it doesn’t leave your kitchen greasy or smoky like stovetop frying often does. If you’re trying to eat clean or follow a low-fat diet, oven grilling is one of the best ways to enjoy flavorful, satisfying meals.

What’s the best seasoning for oven-grilled chicken?

A: A flavorful, versatile seasoning blend for oven-grilled chicken includes:

• Garlic powder
• Smoked paprika (for that BBQ vibe)
• Olive oil (helps with moisture and crisping)
• Lemon juice (for brightness and tenderizing)
• Sea salt & black pepper

This combo works with any cut—breasts, thighs, drumsticks—and enhances both flavor and color. Feel free to customize with herbs like rosemary, thyme, or oregano depending on your taste. You can also try dry rubs or yogurt-based marinades for extra juiciness and complexity.

Conclusion

Learning how to grill chicken in the oven, what temperature and time work best, and how to make it juicy every single time doesn’t require a backyard, a fancy grill, or expensive tools. All you need is a good oven, a bit of patience, and a few key tips — and you’ll be amazed by the results.

High heat delivers the char
A meat thermometer ensures doneness
Letting it rest locks in the flavor

Whether you’re meal-prepping for the week or making a cozy dinner, oven-grilled chicken is simple, satisfying, and seriously tasty. It’s healthier than frying, easier than outdoor grilling, and totally doable even in a tiny apartment kitchen.