How To Grill Chicken In Oven

How to Grill Chicken in the Oven: A Delicious and Easy Recipe

Grilling chicken in the oven is a wonderful way to enjoy tender, juicy, and flavorful chicken without the hassle of outdoor grilling. Whether you are a beginner or an experienced cook, this article will guide you through the process of grilling chicken in the oven and provide some helpful tips to achieve the perfect result every time.

– Chicken pieces (legs, thighs, or breast)
– Olive oil
– Salt
– Black pepper
– Garlic powder
– Paprika
– Optional: lemon wedges and fresh herbs for garnish


1. Preheat your oven: Start by preheating your oven to 425°F (220°C). This will ensure that the chicken is cooked through and has a crispy exterior.

2. Prepare the chicken: Rinse the chicken pieces under cold water and pat them dry using paper towels. This helps remove any excess moisture from the chicken, allowing it to crisp up in the oven. Place the chicken pieces on a baking sheet or a roasting rack.

3. Season the chicken: Drizzle the chicken pieces with olive oil on both sides. This will help to keep them moist while adding a delicious flavor. Sprinkle salt, black pepper, garlic powder, and paprika evenly over the chicken. You can adjust the amount of seasoning according to your taste preferences.

4. Arrange the chicken: Make sure the chicken pieces are evenly spaced and not overlapping on the baking sheet or roasting rack. This allows the hot air to circulate around each piece, ensuring even cooking and crispy skin.

5. Grill in the oven: Place the baking sheet or roasting rack in the preheated oven and grill the chicken for about 30-35 minutes. If you are using bone-in chicken pieces, it may take a little longer (around 40-45 minutes) to cook. To check if the chicken is done, insert a meat thermometer into the thickest part of the meat. The internal temperature should reach 165°F (74°C).

6. Let it rest: Once the chicken is cooked through, remove it from the oven and let it rest for a few minutes. This allows the juices to settle and keeps the chicken moist.

7. Serve and enjoy: Garnish the grilled chicken with lemon wedges and fresh herbs, if desired, to add a refreshing and aromatic touch. Serve it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.


1. Can I use boneless chicken breasts instead of bone-in chicken pieces?
Yes, you can use boneless chicken breasts for this recipe. However, bone-in chicken pieces tend to be more flavorful and retain moisture better during cooking. If using boneless chicken breasts, reduce the cooking time by a few minutes to prevent them from drying out.

2. Can I marinate the chicken before grilling it in the oven?
Absolutely! Marinating the chicken before grilling can enhance the flavor and tenderness. Choose your favorite marinade, place the chicken in a ziplock bag with the marinade, and let it sit in the refrigerator for at least 30 minutes or up to overnight. Before grilling, discard the marinade and follow the grilling instructions mentioned above.

3. Can I cook the chicken at a lower temperature?
While 425°F (220°C) is the ideal temperature for grilling chicken in the oven, you can certainly adjust it based on your preferences. A lower temperature will result in a longer cooking time, but the chicken will still cook thoroughly. Just ensure that the internal temperature reaches 165°F (74°C) to ensure it is safe to eat.

4. How can I achieve a crispy skin on the chicken?
To achieve a crispy skin, make sure to pat the chicken dry before seasoning it. Additionally, using a roasting rack while grilling allows the heat to circulate evenly, promoting crispy skin. If you prefer an extra crispy skin, you can broil the chicken for a few minutes after grilling.

Grilling chicken in the oven is a simple and delicious way to enjoy this versatile meat. With a few pantry staples and minimal effort, you can create a mouthwatering meal that is sure to be a hit with family and friends. Follow these steps and enjoy the succulent flavors of grilled chicken right in your kitchen.

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