- Gas grill (mentioned across all sources)
- Chicken (the main subject)
- Temperature recommendations (350-400°F range appears consistently)
- Indirect heat cooking method (emphasized in all sources)
- Seasoning options (salt, pepper, and various herbs)
- Cooking times (varying by weight, generally 15-20 minutes per pound)
- Thermometer usage (for checking doneness)
- Wood chips (as an optional flavor enhancer)
Are you tired of heating up your kitchen just to get a delicious roast chicken? I’ve got great news – your backyard grill is the perfect tool for creating an amazing whole roasted chicken with crispy skin and juicy meat! After years of experimenting, I’ve perfected this technique and can’t wait to share it with you.
Grilling a whole chicken might seem intimidating if you’ve never tried it, but trust me, it’s easier than you think. No fancy equipment needed – just your regular gas grill and a few basic ingredients. Let’s dive into everything you need to know to make a show-stopping grilled whole chicken tonight!
Why You’ll Love Grilling a Whole Chicken
Before we get to the step-by-step instructions, let me tell you why grilling a whole chicken is absolutely worth trying:
- Amazing flavor profile: The grill adds a subtle smokiness you just can’t get from oven roasting
- Crispy, golden skin: The dry heat of the grill creates perfect, crackly skin
- Juicy, tender meat: When done correctly, both white and dark meat stay moist
- No hot kitchen: Perfect for summer cooking when you don’t want to heat up the house
- Impressive presentation: A beautiful golden-brown chicken makes dinner feel special
- Versatile leftovers: Use extra meat for sandwiches, salads, and quick meals
What You’ll Need
Ingredients
- 1 whole chicken (3½ to 4½ pounds is ideal)
- 2-3 tablespoons butter, melted (for brushing)
- Kosher salt and black pepper
- Optional seasonings: garlic powder, dried herbs, BBQ rub, or your favorite spice blend
Equipment
- Gas grill (though charcoal works too with proper setup)
- Meat thermometer (absolutely essential!)
- Grill surface thermometer (highly recommended)
- Tongs
- Small bowl and basting brush
- Kitchen twine (for trussing)
Preparing Your Chicken
The secret to a great grilled chicken starts with proper preparation
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Pat dry thoroughly Remove the chicken from packaging and use paper towels to dry it completely Moisture is the enemy of crispy skin!
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Don’t rinse the chicken The USDA recommends against rinsing poultry as it can spread bacteria around your kitchen.
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Truss the legs: Use kitchen twine to tie the legs together. This helps the chicken cook more evenly and keeps the cavity closed.
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Tuck the wings: Fold the wingtips behind the back of the chicken to prevent burning.
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Season generously: After brushing with melted butter, season all over with salt and pepper. Get some seasoning inside the cavity too!
My favorite tip: For extra flavor, loosen the skin over the breast and slide some herb butter underneath before grilling. This keeps the meat super juicy!
Setting Up Your Grill for Success
The key to perfectly grilled whole chicken is indirect heat. Here’s how to set it up:
Gas Grill Setup
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Preheat properly: Turn all burners to high and close the lid for 10-15 minutes.
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Create cooking zones: Turn off the center burner(s) while leaving the outer burners on. You want a grill temperature between 350°F and 400°F in the indirect zone.
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Check your temperature: Use a grill surface thermometer in the indirect zone to verify. Don’t trust the built-in thermometer – they’re often off by 50°F or more!
Optional: Adding Smoke Flavor
Want that extra smoky taste? Try adding wood chips:
- Soak ¼ to ½ cup wood chips in water for 30 minutes
- Wrap them in heavy-duty aluminum foil and poke a few holes in the top
- Place the packet on the flame side of the grill
- Once it starts smoking, you’re ready to cook
The Foolproof Method for Grilling a Whole Chicken
Follow these steps for perfect results:
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Position correctly: Place the chicken breast-side up in the center of the grill (the indirect heat zone), with one thigh angled toward the direct heat.
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First cooking phase: Close the lid and don’t peek for 40 minutes. Seriously – keep that lid closed!
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Rotate and baste: After 40 minutes, open the lid, rotate the chicken so the other thigh faces the heat, and brush with more melted butter.
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Final cooking phase: Close the lid again and continue cooking until the chicken reaches the proper temperature.
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Check for doneness: Use your meat thermometer! The breast should reach 165°F and the thighs around 175-185°F for best texture.
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Rest before carving: Let the chicken rest for 10-15 minutes before carving to keep all those delicious juices in the meat.
Timing Guide
Cooking time varies based on chicken size and your grill’s specifics, but here’s a helpful guide:
| Chicken Size | Approximate Cooking Time |
|---|---|
| 3-4 pounds | 60-80 minutes |
| 4-5 pounds | 80-100 minutes |
| 5-6 pounds | 100-120 minutes |
Remember: these are just estimates! Always use a thermometer to determine when your chicken is actually done.
Flavor Variations to Try
While simple salt and pepper make a delicious chicken, here are some of my favorite seasoning combinations:
Classic Herb
- 2 tablespoons melted butter
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh herbs (rosemary, thyme, or sage)
BBQ Style
- 2 tablespoons melted butter
- 2-3 tablespoons of your favorite BBQ dry rub
- Serve with BBQ sauce on the side
Spicy Rotisserie-Style
- 2 tablespoons melted butter
- 4 teaspoons kosher salt
- 1 teaspoon each: black pepper, garlic powder, onion powder, dried thyme
- 2 teaspoons paprika and sugar
- ¼-½ teaspoon cayenne for heat
Troubleshooting Tips
Even experienced grillers sometimes run into issues. Here’s how to handle common problems:
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Chicken browning too quickly: Lower your grill temperature or move the chicken further from the direct heat.
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Taking too long to cook: Your grill temperature is likely too low. Increase the heat of your active burners.
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Uneven cooking: Make sure to rotate the chicken halfway through cooking so both sides get equal heat exposure.
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Flare-ups: If you get flare-ups, move the chicken to a cooler part of the grill until the flames subside.
Serving Suggestions
A beautiful grilled whole chicken deserves great sides! Here are some of my go-to pairings:
- Grilled vegetables (throw them on during the last 15 minutes of cooking)
- Simple green salad with vinaigrette
- Grilled potato wedges
- Corn on the cob
- Crusty bread to soak up the juices
Making the Most of Leftovers
Don’t waste a bit of that delicious chicken! Leftover grilled chicken is perfect for:
- Chicken salad sandwiches
- Adding to pasta dishes
- Topping green salads
- Quick quesadillas or tacos
- Homemade chicken soup
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Final Thoughts
Grilling a whole chicken might seem like a challenge at first, but once you try this method, you’ll wonder why you ever roasted chicken in the oven! The combination of smoky flavor, crispy skin, and juicy meat is absolutely unbeatable.
Remember the key points: indirect heat, proper temperature monitoring, and letting the chicken rest before carving. Master these basics, and you’ll be serving up restaurant-quality grilled chicken right from your backyard.
Have you tried grilling a whole chicken before? I’d love to hear about your experiences or answer any questions in the comments below! Happy grilling!
FAQ
Q: Do I need to spatchcock (butterfly) the chicken?
A: Nope! While spatchcocking does speed up cooking, this method works perfectly with a whole, intact chicken.
Q: Can I use a charcoal grill instead of gas?
A: Absolutely! Create a two-zone fire with coals on one side only, and place the chicken on the cooler side.
Q: How do I know when the chicken is done without a thermometer?
A: You really shouldn’t cook chicken without a thermometer, but in a pinch, check that the juices run clear (not pink) when you pierce the thigh, and the legs move easily in their sockets.
Q: Can I stuff the chicken before grilling?
A: I don’t recommend it for safety reasons. The stuffing might not reach a safe temperature before the chicken is done.
Q: What if I don’t have a grill surface thermometer?
A: You can still do this, but you’ll need to watch more carefully and adjust cooking time based on how quickly the chicken browns.
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Come Grill With Me BBQ Chicken Rub Recipe
2 tablespoons ground sweet paprika 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon celery salt 2 teaspoons dried thyme (optional) 2 teaspoons dried oregano (optional) 1 teaspoons sea salt 1 teaspoon white pepper
In a bowl, combine all ingredients well. Makes around 1 cup. Store remaining rub in a jar for 2-4 months.
1 whole raw chicken cleaned (1.8 – 2.2kg) Extra Virgin Olive Oil Come Grill With Me BBQ Chicken Rub (recipe above)
1. Rub chicken with extra virgin olive oil and coat generously with the BBQ Chicken Rub.
2. Prepare the BBQ for indirect grilling and add lit charcoal to one side. Place a tray filled half way with water on the opposite side of the charcoal. Ensure all the vents are open and close the lid to allow the BBQ to reach a temperature of around 300f (148c), before placing the chicken inside. The vents on the lid should be placed over the charcoal side to allow for air and oxygen to circulate. Pre soaked wood chips (a handful) or small chunks (2-3), (mesquite or hickory) can be added to the charcoal if youd like a bit of smoke flavour to be imparted in the chicken.
3. Place the seasoned raw chicken on the grill grate on the side that has the tray (opposite to the charcoal). Close the lid and cook for 1 – 1 1/2 hours (depending on the weight of the chicken), brushing the chicken every 20 mins with a little olive oil until the juices run free and the internal temperature reaches 167F (75c),
4. Remove the chicken from the BBQ and allow to rest 10-15 minutes before serving.
I would love to see you re-create this recipe on Instagram. Be sure to tag me Come Grill With Me, so I can check it out. Love, Irene. XO