Grilling chicken in a cooking range is done using the grill or broil function (top heat). With proper marination, rack position, and timing, you can get juicy meat with a well-browned, lightly charred surface. This guide works for gas and Electric Cooking Ranges.

Before You Start (Preparation)

• Use fresh or fully thawed chicken
• Pat dry to remove excess moisture
• Choose cuts of similar thickness
• Prepare a drip tray to catch fat

Dry surface and even thickness help the chicken grill evenly.

Step 1: Marinate the Chicken

Basic marinade (example):

• Oil
• Salt
• Pepper
• Garlic
• Spices or herbs as desired

Marination time:
• Minimum → 30 minutes
• Best flavor → 2–8 hours (refrigerated)

Avoid excessive sugar, which can burn under grill heat.

Step 2: Preheat the Cooking Range Grill

Set the oven to Grill / Broil mode.

• Temperature → High grill (or 220–250°C if adjustable)
• Preheat time → 10–15 minutes

Preheating is essential for proper browning.

Step 3: Position the Rack Correctly

• Place the oven rack on the upper-middle level
• Keep chicken 10–15 cm (4–6 inches) from the grill element
• Place a tray with a little water on the lower rack to catch drips

Too close burns the surface; too far dries the meat.

Step 4: Arrange the Chicken

• Place chicken on a wire rack or grill pan
• Do not overcrowd
• Brush lightly with oil

Air circulation around the meat improves grilling results.

Step 5: Grill the Chicken

Typical grilling times (turn once halfway):

• Boneless pieces → 12–18 minutes
• Bone-in pieces → 20–30 minutes
• Whole spatchcock chicken → 35–45 minutes

Time depends on thickness, not weight.

Step 6: Turn and Baste

• Turn chicken halfway through
• Baste lightly with oil or marinade
• Avoid frequent turning

This keeps the meat moist and improves color.

Step 7: Check for Doneness

Chicken is fully cooked when:

• Juices run clear
• Internal temperature reaches 75°C (165°F)
• Meat is firm but still juicy

If the surface browns too fast, move the rack one level lower.

Optional Finish for Extra Color

If needed:
• Move chicken closer to the grill
• Grill for 1–2 extra minutes
• Watch closely to prevent burning

Common Mistakes to Avoid

• Skipping preheating
• Placing chicken too close to the grill
• Using sugary marinades
• Overcrowding the rack
• Not turning halfway

Gas vs Electric Cooking Range Tips

Gas ranges:
• Strong top heat
• Monitor closely to avoid burning

Electric ranges:
• More even heat
• Slightly longer grilling time

Rest Before Serving

After grilling:
• Remove chicken from the oven
• Rest for 5–10 minutes
• Slice and serve

Resting keeps juices inside the meat.

Summary

To make grilled chicken in a cooking range:

1. Marinate chicken

2. Preheat grill/broil mode

3. Position rack correctly

4. Grill and turn halfway

5. Check doneness carefully

6. Rest before serving

With correct heat control and timing, a cooking range can produce tender, flavorful, well-grilled chicken comparable to outdoor grilling.