Cooking chicken on the grill is one of the best ways to eat this versatile meat. However, for best results, you should pretty much always grill chicken with the lid closed.

Grilling gives your meat a crisp exterior while maintaining juiciness throughout. Additionally, the caramelization and char from the flames help to develop its flavor compounds.

Since thin pieces of chicken cook quickly, you can grill them with the lid open. For thick chicken breasts, drumsticks, or a whole bird, it’s important to keep the lid closed.

Closing the lid allows heat to surround the chicken. This promotes a consistent rise in temperature while still giving the chicken that desired flame-kissed flavor and texture.

Grill the chicken somewhere between 350 to 450 degrees Fahrenheit, flipping it halfway through. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Once it does, let your chicken rest for at least five minutes (or as long as 20 minutes for a whole chicken) after removing it from the grill so its juices can redistribute.