Ever stared at a half chicken on your grill, wondering if it’s done yet? You’re not alone! Grilling half chickens can be tricky – cook them too little and you risk food safety issues, cook them too long and you’re left with dry, disappointing meat. I’ve been there, and after years of trial and error, I’m here to share everything you need to know about getting that perfect balance of juicy meat and crispy skin.
Quick Answer: How Long to Grill a Half Chicken
For those who just want the short answer: Grill a half chicken for about 40-50 minutes total at 350°F-400°F. Start with the skin side down for about 20 minutes, then flip and cook for another 20-25 minutes. Always verify the internal temperature reaches 165°F in the thickest part before serving.
Why Half Chickens Are Perfect for Grilling
Before we dive into timing, let’s talk about why half chickens are awesome for grilling:
- They cook more evenly than whole chickens
- They’re easier to handle on the grill
- You get uniform cooking and extremely juicy meat
- Half chickens deliver that perfect crispy skin-to-meat ratio
- They’re faster to cook than whole birds
As Keegan from Seared and Smoked says, “If you like chicken you will love this. If you are on the fence about chicken, this recipe will move you to the chicken side of the fence. The delicious side with crispy skin.”
Preparation: Setting Up for Success
Splitting a Whole Chicken
If you’re starting with a whole chicken:
- Use a sharp, hefty knife (serrated works best)
- Cut just left or right of center to avoid most of the breast bone
- Apply some force and slice through with confidence
Choosing the Right Chicken
For the best grilling experience
- Look for half chickens weighing 2-4 pounds
- Choose organic or free-range when possible for better flavor
- Ensure uniform thickness for even cooking
- Fresh is best, but if frozen, thaw completely in the refrigerator
Marinating and Seasoning
Don’t skip this step! It makes a huge difference
- Marinate for at least 30 minutes, preferably 2+ hours or overnight
- Use a mixture of oil, acid (lemon juice/vinegar), and seasonings
- Alternatively, use a dry rub with spices like paprika, garlic powder, and herbs
- Pat the chicken dry before applying seasonings for better skin crispiness
Here’s a simple but effective seasoning from Keegan’s recipe
- 12 Tablespoons Brown Sugar- 2 Tablespoons Kosher Salt- 4 Tablespoons Seasoned Salt- 2 Tablespoons Celery Salt- 2 Tablespoons Lemon Pepper- 2 Tablespoons Garlic Powder- 2 Tablespoons Onion Powder- 4 Tablespoons Paprika- 2 Tablespoons Ancho Chile- 2 Tablespoons Black Pepper- 2 teaspoons Cumin- 2 teaspoons Oregano- 2 teaspoons Thyme- 2 teaspoons Rosemary- 2 teaspoons Cayenne Pepper- 2 teaspoons Mustard PowderPreparing Your Grill
Getting your grill ready is crucial for perfect results:
Gas Grill Setup
- Preheat one side to medium heat (350°F-400°F)
- Leave the other side with lower or no heat for indirect cooking
Charcoal Grill Setup
- Light your charcoal and let it get hot
- Arrange it to create a hot zone and a cooler zone
- Wait until coals are covered with white ash
This two-zone method gives you more control and prevents burning while ensuring thorough cooking.
The Grilling Process: Timing Is Everything
Now for the main event – exactly how long to grill that half chicken:
Step 1: Initial Sear (5-7 minutes)
- Place chicken skin-side down over direct heat
- This renders fat and creates crispy skin
- Watch carefully to prevent burning
Step 2: Indirect Cooking (35-45 minutes)
- Move chicken to the cooler side of the grill
- Close the lid to maintain consistent temperature
- Cook for about 20 minutes, then flip skin-side up
- Continue cooking for another 20-25 minutes
Step 3: Check for Doneness
- Use a meat thermometer in the thickest part (breast or thigh)
- Target internal temperature is 165°F
- If you don’t have a thermometer, check that juices run clear and meat near bone isn’t pink
Step 4: Rest (10 minutes)
- Let the chicken rest off the grill
- This allows juices to redistribute throughout the meat
- Results in more tender, juicy chicken
Factors That Affect Cooking Time
Several things can change how long your chicken needs to cook:
- Chicken Size: Larger half chickens need more time
- Grill Type: Gas vs. charcoal grills distribute heat differently
- Starting Temperature: Room temperature chicken cooks more evenly than cold
- Weather Conditions: Wind and outside temperature affect your grill’s heat
- Lid Opening: Frequent peeking lets heat escape, extending cooking time
- Elevation: Higher altitudes might require longer cooking times
Common Mistakes to Avoid
I’ve made plenty of mistakes grilling chicken – learn from them!
- Not preheating the grill: Always preheat for 10-15 minutes
- Skipping the two-zone setup: Using only direct heat will burn the outside before the inside cooks
- Starting skin-side up: Begin with skin down for better rendering and crispiness
- Flipping too often: Let it cook! Constant flipping prevents proper searing
- Rushing the process: Good grilled chicken takes time
- Skipping the rest period: Those 10 minutes of resting make all the difference
- Cutting into the chicken to check doneness: This lets precious juices escape
Advanced Techniques for Extra Flavor
Once you’ve mastered the basics, try these techniques:
Wood Chips for Smoky Flavor
- Soak wood chips in water for 30 minutes
- Add to smoker box or directly on coals
- Try different woods like apple, hickory, or cherry for varied flavors
Basting
- Create a simple baste with butter and herbs
- Apply during the second half of cooking
- Adds moisture and flavor without making skin soggy
Spatchcocking (Butterflying)
If you’re starting with a whole chicken:
- Remove the backbone and flatten the chicken
- Results in even more uniform cooking
- Reduces overall cooking time
Serving Suggestions
After resting, carve your perfectly grilled half chicken and serve with:
- Grilled vegetables (corn, zucchini, bell peppers)
- Fresh summer salads
- Potato salad or coleslaw
- Garlic bread
- Your favorite BBQ sauce on the side
Real Comments from Grillers
People love this method! Here are some comments from real folks who’ve tried grilling half chickens:
“Made this tonight. The rub is excellent! Flavor was excellent and juicy.” – Matt
“One of the best grilled half Chicken recipes I have tried. Using lump charcoal and cooking over indirect heat 20/20/25 minutes made all the difference.” – Stan
“Cooked 20/20/25 in my pellet grill. Absolutely delish. I can hardly wait to do this again. Quick and easy too.” – John
Final Thoughts
Grilling half chickens might take a little practice, but the results are so worth it. Once you nail the timing – that magic 40-50 minutes at 350°F-400°F – you’ll be amazed at how juicy and flavorful your chicken can be. The crispy skin, tender meat, and smoky flavor create a meal that’ll have everyone asking for seconds.
Remember: preheat properly, use both direct and indirect heat, check internal temperature, and let it rest. Follow these steps, and I guarantee your next grilled half chicken will be a crowd-pleaser.
Now fire up that grill and get cooking! I’d love to hear how your chicken turns out in the comments below.
FAQ: Your Grilled Half Chicken Questions Answered
Q: Can I use this method for boneless chicken?
A: This timing is specifically for bone-in half chickens. Boneless cuts cook much faster and require different techniques.
Q: What if I don’t have a meat thermometer?
A: While not ideal, you can check that juices run clear and there’s no pink meat near the bone. But honestly, a good meat thermometer is worth the investment!
Q: Can I grill chicken without skin?
A: Yes, but it will dry out more easily. Consider brining it first and watch it more carefully during cooking.
Q: What’s the best type of grill for half chickens?
A: Both charcoal and gas work great. Charcoal adds more smoky flavor, while gas offers more precise temperature control.
Q: Can I make this in bad weather?
A: Absolutely! Just be aware that cold or windy conditions might require adjusting your cooking time or temperature.
How To Grill Chicken Halves
Serves: 2 | Active Prep Time: 5 mins | Cook Time: 30 mins Ingredients 1 whole chicken, split into 2 halves 12 cups water 3 tbsp table salt 1 tbsp granulated sugar 2 tbsp olive oil 3 tbsp BBQ rub, or favorite chicken seasoning 1/2 cup chimichurri, optional
Step 1: Completely dissolve salt and sugar into 2 cups of hot water. Then, add the salt water solution to 10 cups of ice cold water in a large vessel. Completely submerge the chicken halves in the brine and place the vessel in the refrigerator for at least two hours. Overnight is better if you have the time.
Step 2: Light your grill and set up for two zone cooking. Using a reliable leave in thermometer, stabilize the indirect heat zone at 425°F.
Step 3: While grill is preheating, remove chicken from the brine and and pat it as dry as possible with paper towels.
Step 4: Evenly coat the chicken halves with olive oil. Then season the chicken with dry rub, being sure to season under the wings.
Step 5: Insert a leave in thermometer into the thickest portion of the breast and place the chicken on the grill over indirect heat. Close the lid and allow the chicken to cook until the internal temperature reaches 150° – 155°F. About 45 minutes.
Step 6: Remove the chicken from the grill, tent with aluminum foil and allow the chicken the rest for ten minutes while carry over cooking continues to cook the chicken.
Step 7: Slice and serve hot with some flavor packing chimichurri.
Why Grill Chicken Halves Instead of a Chicken Pieces?
I love grilling various parts of the chicken, depending on the mood and what’s on sale at the market. That said, there are definitely some advantages to grilling chicken halves.
First, there is less opportunity for the chicken to lose its natural juices. Each time a cut is made into the flesh of a chicken, there is opportunity for juice to leak out during the cooking process. By grilling the entire half of the chicken, much of that risk is mitigated.
Wait, why not grill a whole chicken then? That’s a logical question, and the answer comes down to risk vs. reward.
The shape of the chicken makes it challenging to get the entire bird perfectly cooked. The same principle applies to turkey at Thanksgiving which is what I grill my turkey in halves as well.
So, simply cutting the chicken in half cuts way down on loss of juices compared to cutting into individual pieces, AND increases the likelihood of a perfectly cooked chicken when compared to cooking a whole bird.
Second, chicken halves are just easier to cook and serve; especially if you’re cooking for a crowd. They don’t need to be turned or otherwise tended to once placed on the grill. They’re nearly set and forget because they are grilled with indirect heat.