Grilled chicken became widespread desired dish for wide section of consumers, however, they may act as a probable source of some chemical carcinogens, such as polycyclic aromatic hydrocarbons (PAHs) and other harmful chemicals. The content of these materials may differ according to cooking methods, temperature and grilling duration. The main aim of the present study was to evaluate the influence exerted by different grilling methods that usually practiced by consumers on the content and profile of polycyclic aromatic hydrocarbons in experimentally marinated then grilled broiler chicken. Thirty samples were marinated and grilled by charcoal, gas and electric grill (Ten samples each), the samples were extracted using magnesium sulfate and sodium acetate in an organic solvent, then purified by primary secondary amine, magnesium sulfate and endcapped octadecylsilane silica gel particles and finally measured by gas chromatography-mass spectrometry(GC-MS). Benzo[a]pyrene, Sum of benzo[a]pyrene, benzo[a]anthracene, benzo[b]fluoranthene and chrysene (PAH4), the genotoxic PAHs (PAH8) and total PAHs (ƩPAHs) recorded the highest average levels (1.38, 3.09, 3.09 and 36µg/kg) respectively, in charcoal grilled chicken samples, while lowest mean values were detected in electric machine grilled chicken samples (0, 0.44, 0.55 and 26.36µg/kg), respectively. Also, benzo[a]pyrene exceeded the permissible limits in 40% of charcoal grilled chicken samples. From the obtained results of the current study, electric grilling added less content of benzo[a]pyrene, PAH4, PAH8, non-carcinogenic PAHs and total PAHs, while samples grilled using charcoal grill showed the highest contamination with these compounds in terms of the previous parameters.