How to Oil Chicken Before Grilling
To oil chicken before grilling, pat it dry, add a thin, even coating of olive oil, then season it and place it on a clean, preheated grill. Aim for a light sheen rather than dripping oil, which can run onto the heat source and cause flare-ups.
How to Oil Chicken Before Grilling
Set out your chicken, olive oil, seasonings, paper towels, tongs, and a shallow tray. Have a separate clean plate ready for the cooked chicken. Oil helps seasonings cling and can reduce sticking, but it does not replace clean grates or proper preheating.
Pat the chicken dry with paper towels, including folds and the underside of each piece. Do not rinse raw chicken, since splashing can spread contamination around the sink. Discard the towels and wash your hands before touching the oil bottle or spice containers.
Choose your olive oil and use a light hand
Olive oil works well for grilled chicken when you control the heat and avoid excess oil. Extra-virgin olive oil adds flavor and suits moderate-heat grilling. For hotter cooking or a milder taste, refined olive oil, often labeled light-tasting, is another option. Keep either kind away from direct flames.
Start with about 1 teaspoon of oil per pound of chicken, then add a little more only if needed to cover the surfaces. This is a starting point, not a rule: several small pieces have more surface area than one large piece. The chicken should look lightly glossy, with no puddle underneath.
Coat evenly, then add seasoning
Place the chicken on the tray and drizzle or mist oil over it. Use tongs to turn the pieces and a food-safe brush to spread the oil over both sides and around the edges. For skin-on chicken, coat the outside lightly rather than saturating the skin. Sprinkle on salt, pepper, or your preferred seasoning after oiling.
If the chicken already has an oil-based marinade, you usually do not need another coating. Let excess marinade drip off before grilling. Sugary marinades and rubs can darken quickly, so use gentler heat and watch closely. Reserve any marinade intended as a serving sauce before it touches raw chicken.
Choose a drizzle or a controlled mist
A spoon, brush, or ordinary oil bottle is enough for this job. If you prefer one container for both methods, the 2-in-1 Glass Olive Oil Sprayer + Pourer ($16.99) lets you mist when you want control and pour when you need more. Mist chicken on a tray away from the grill, then turn it to coat the other side.
Never spray oil toward a lit grill, flame, or hot heating element. Keep the bottle away from raw-chicken juices, and wash your hands before handling it. The product includes one glass bottle, a spray and pour top, and a protective cap. Plan on hand washing, and follow the cleaning guidance for the selected model.
Grill with controlled heat
Clean and preheat the grill according to its manual. If possible, establish a direct-heat area for browning and a cooler, indirect-heat area for finishing thicker pieces. Check your own appliance's manual for oiling instructions and restrictions. If using a grill tray or basket, check its dimensions against your cooking area before buying or using it.
Set the chicken on the grates and let the first side brown before trying to turn it. If it sticks, give it a little longer rather than pulling hard. Move pieces away from flare-ups or excessive browning. Use a food thermometer to confirm 165°F in the thickest part, avoiding bone, then transfer to the clean plate.
Step by step
- Prepare a raw-chicken tray and a separate clean serving plate.
- Pat chicken dry, discard the towels, and wash your hands.
- Drizzle or mist a little olive oil onto the chicken away from the grill.
- Turn and coat every surface lightly, then add seasonings.
- Grill over controlled heat, moving pieces away from flare-ups.
- Check for 165°F in the thickest part before serving.
Common questions
Should I oil the chicken or the grill grates?
Start by lightly oiling the chicken for easy coverage. Follow your grill manual if it also recommends oiling the grates, using its specified method. Never spray oil onto a lit grill.
Can I use extra-virgin olive oil for grilled chicken?
Yes. Use a thin coating and moderate heat. If the oil is smoking heavily or the surface is scorching, move the chicken to a cooler area and reduce the heat.
How far ahead should I oil chicken?
You can oil and season it just before grilling. If preparing ahead, cover and refrigerate it until cooking time. Do not leave raw chicken sitting out while you organize the grill.
Does more oil make chicken juicier?
More surface oil does not prevent overcooking. A light coating is enough; monitoring the internal temperature is more useful than adding extra oil.
Bottom line: Dry the chicken, coat it lightly with olive oil, and season before grilling. Keep oil away from flames and use a thermometer, not color alone, to check doneness.