For grilled chicken, aim for a grill temperature of about 350–450°F (175–230°C) and an internal chicken temperature of 165°F (74°C) for safety.

Quick Scoop

  • Preheat your grill to medium–medium‑high heat: about 350–450°F (175–230°C).
  • Cook until the internal temp in the thickest part of the meat hits 165°F (74°C) for all standard cuts (breasts, thighs, drumsticks, wings).
  • Many grillers like to sear first at 450–500°F, then move to a cooler zone (300–350°F) to finish without burning the outside.
  • Use an instant‑read thermometer; check at the thickest point without touching bone, and let the chicken rest a few minutes before serving.

By cut (internal temps)

  • Boneless breasts: 165°F (74°C).
  • Bone‑in thighs: 175–185°F (79–85°C) for extra tenderness.
  • Drumsticks/legs: 180–190°F (82–88°C) for meat that pulls from the bone easily.
  • Wings: around 175°F (79°C) for juicy meat and crisp skin.

Simple game plan

  1. Preheat grill to around 400–450°F and clean/oil the grates.
  1. Sear chicken a couple of minutes per side over hotter direct heat.
  1. Move to a slightly cooler zone (300–350°F) and grill until the internal temp reaches the target for your cut.
  1. Rest 5–10 minutes so the juices redistribute, then serve.

Bottom line: the exact grill temp is flexible as long as you hit at least 165°F internally and don’t burn the outside getting there.

Information gathered from public forums or data available on the internet and portrayed here.