Any One Can Put The Heat To The Meat But Only A Few Can Barbeque

How to Grill a Whole Chicken: A Step-by-Step Guide

by

This post may contain affiliate links. If you use these links to buy something we may earn a small commission. Thanks.

Grilling a whole chicken is one of the best ways to enjoy juicy, flavorful poultry with a crispy, golden-brown exterior. Whether you’re cooking for a backyard gathering or simply looking for a delicious meal, learning to grill a whole chicken properly will elevate your grilling skills.

In this comprehensive guide, we’ll take you through every step, from selecting the right chicken to achieving the perfect cook using indirect heat. Whether you use a gas or charcoal grill, follow these steps, and you’ll have a perfectly grilled whole chicken every time.

Choosing the Right Chicken

The first step in grilling a whole chicken is selecting the right bird. Not all chickens are the same, and your choice will impact the final result.

1. Best Size for Grilling

For even cooking, choose a whole chicken weighing between 3 to 5 pounds. Larger chickens may take longer to cook and require more careful temperature management to avoid drying out.

2. Organic vs. Conventional Chicken

  • Organic chicken tends to have better flavor due to natural feed and a healthier lifestyle.
  • Conventional chicken is often more affordable and readily available.

If possible, go for air-chilled chicken, as it retains less water, leading to better texture and flavor.

Fresh vs. Frozen

  • Fresh chicken is always the best choice for grilling since it doesn’t require defrosting.
  • If using frozen chicken, thaw it in the refrigerator for 24-48 hours before grilling. Never thaw at room temperature to avoid bacterial growth.
How to Grill a Whole Chicken
How to Grill a Whole Chicken

Preparing the Chicken

Before seasoning, it’s essential to properly prepare the chicken to ensure even cooking and maximum flavor absorption.

1. Cleaning and Drying

  • Remove any giblets from the cavity.
  • Rinse the chicken under cold water (optional).
  • Pat dry with paper towels—this helps the skin crisp up on the grill.

2. Spatchcocking (Optional but Recommended)

Spatchcocking (butterflying) the chicken speeds up cooking and ensures even heat distribution. Here’s how to do it:

  • Place the chicken breast-side down on a cutting board.
  • Use kitchen shears to cut along both sides of the backbone and remove it.
  • Flip the chicken over and press down firmly on the breastbone to flatten it.

Spatchcocking also helps the skin crisp up better and reduces cooking time.

3. Trussing (If Not Spatchcocking)

If you prefer to cook the chicken whole, truss the legs together using kitchen twine. This keeps the bird compact and helps it cook evenly.

Seasoning the Chicken

A well-seasoned chicken is key to maximum flavor. You can choose between dry rubs, marinades, or injections.

1. Basic Dry Rub

If you prefer a simple yet flavorful dry rub, mix the following ingredients:

  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional)

2. Marinades vs. Dry Rubs

  • Marinades penetrate deeper into the meat, adding extra moisture and flavor. Try a blend of olive oil, lemon juice, garlic, and herbs.
  • Dry rubs create a beautiful crust on the chicken skin and don’t require extra time to marinate.

3. Injecting for Extra Moisture (Optional)

For extra juiciness, use a meat injector to inject melted butter mixed with garlic and herbs into the chicken breast and thighs.

Prepping the Grill

A properly heated grill ensures even cooking and prevents the chicken from drying out.

1. Gas vs. Charcoal Grill

  • Gas grill: Easier to control temperature.
  • Charcoal grill: Provides a smoky flavor.

2. Setting Up Two-Zone Heat

Two-zone grilling is crucial for cooking a whole chicken.

  • Direct heat zone (high heat) – For initial searing.
  • Indirect heat zone (medium-low heat) – For slow cooking without burning.

3. Preheating the Grill

  • Preheat your grill to 350-400°F before adding the chicken.
  • If using charcoal, light the coals and wait until they are ashed over.
  • Add wood chips (like hickory or applewood) for extra smoky flavor.

Grilling the Chicken

Now that your grill is ready, it’s time to start cooking. The method you choose depends on whether your chicken is whole or spatchcocked.

1. Whole Chicken Method (Indirect Heat)

  • Place the chicken breast-side up on the indirect heat side of the grill.
  • Close the lid and let it cook for about 60-90 minutes, depending on size.
  • Rotate the chicken every 20 minutes for even cooking.
  • If desired, baste with melted butter or BBQ sauce during the last 15 minutes.

2. Spatchcocked Chicken Method (Faster Cooking)

  • Place the chicken skin-side down over direct heat for 5-7 minutes to crisp the skin.
  • Move it to indirect heat, flipping it over, and let it cook for 40-50 minutes.
  • Use a meat thermometer to check doneness.

3. Monitoring Internal Temperature

Use a meat thermometer to ensure the chicken is cooked through. The thickest part of the breast should reach 165°F, and the thighs should be 175°F.

Resting and Serving

1. Why Resting is Important

Resting allows the juices to redistribute, preventing the chicken from drying out. Let the chicken rest for 10-15 minutes before carving.

2. How to Carve a Whole Chicken

  • Remove the legs and thighs first.
  • Separate the drumsticks from the thighs.
  • Slice the breast meat against the grain.

3. Suggested Side Dishes

Pair your grilled chicken with these delicious sides:

  • Grilled vegetables (zucchini, bell peppers, corn)
  • Coleslaw for a fresh crunch
  • Garlic mashed potatoes for a hearty option
  • Homemade BBQ sauce for dipping

Tips & Troubleshooting

1. Avoiding Dry Chicken

  • Don’t overcook! Always use a meat thermometer to check doneness.
  • Baste occasionally to retain moisture.

2. Preventing Flare-Ups

  • Keep a drip pan under the chicken to catch excess fat.
  • If using a charcoal grill, avoid placing the chicken directly over the coals.

3. Adjusting for Different Grill Types

  • Pellet grills: Cook at 325°F for 75-90 minutes.
  • Kamado-style grills: Use deflector plates to prevent direct heat exposure.

Conclusion

Grilling a whole chicken might seem intimidating, but with the right preparation and cooking technique, you can achieve a perfectly juicy, flavorful bird every time. Whether you prefer a simple dry rub or a rich marinade, this method ensures your chicken is crispy on the outside and tender on the inside.

Next time you fire up the grill, try this whole chicken recipe, and impress your family and friends with your BBQ skills!

Happy grilling! 🍗🔥