How to BBQ Whole Chicken: The Complete Backyard Grilling Guide

Grilling a whole chicken is one of the most satisfying ways to impress your guests and bring bold, smoky flavor to your backyard table. It’s juicy, affordable, and can easily feed a crowd if done right.

In this guide, we’ll walk you through the entire process of how to BBQ a whole chicken, from choosing the right bird to carving it up perfectly. Whether you’re a first-time griller or a seasoned pitmaster, this complete guide will help you master the technique.

Why Grill a Whole Chicken?

Grilling a whole chicken has several benefits over cooking individual parts:

• It’s more economical – Whole chickens are cheaper per pound than pre-cut parts.
• Flavor-packed results – The bones and skin help lock in moisture and flavor.
• Crispy skin, juicy interior – With the right method, you get both.
• Crowd-pleaser – Perfect for family dinners, cookouts, or leftovers.

Plus, there’s something primal and rewarding about pulling a beautifully charred whole chicken off the grill.

Tools & Equipment You’ll Need

Before you begin, gather the right gear. BBQing a whole chicken requires some basic tools to make the process efficient and safe:

• Grill with a lid – Gas or charcoal, with enough space for indirect cooking
• Meat thermometer – Essential for ensuring doneness without overcooking
• Tongs and grill gloves – For safe flipping and movement
• Kitchen shears – If you plan to spatchcock (remove the backbone)
• Basting brush or spray bottle – To apply butter, broth, or sauce
• Drip pan – Prevents flare-ups and catches juices (great for gravy!)

Choosing the Right Chicken

Start with the right bird. You don’t need anything fancy, but freshness and size do matter.

🐔 Ideal Size:

Choose a chicken between 3.5 and 4.5 pounds. This size cooks more evenly and is easier to manage on the grill.

❄️ Fresh vs. Frozen:

• Fresh chicken often has better texture and cooks slightly faster.
• Frozen chicken is fine too just be sure it’s fully thawed before grilling. (Thaw in the fridge for 24–48 hours.)

🥩 Organic, Free-range, or Conventional:

• Organic or free-range birds may be leaner and have slightly different flavor profiles.
• Any whole chicken will work choose what fits your values and budget.

Prepping the Chicken

The most important prep steps happen before you even light the grill. This is where you set the stage for crisp skin and flavorful meat.

🧼 Step 1: Clean & Dry

• Remove giblets and pat the chicken completely dry with paper towels.
• Moisture is the enemy of crispy skin.

✂️ Step 2: Spatchcock (Optional but Recommended)

Spatchcocking means removing the backbone and flattening the bird. It:

• Reduces cooking time
• Cooks more evenly
• Makes flipping easier

Use kitchen shears to cut along both sides of the backbone and press down to flatten the breastbone.

🧂 Step 3: Season

You can go basic or bold with your flavors. Here are a few popular options:

Dry Rub:

• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tsp salt

Rub inside and out, under the skin if possible.

Marinade (Overnight Optional):

• 1/2 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic (minced)
• 1 tbsp rosemary or thyme
• Salt and pepper

Let marinate in the fridge for at least 2 hours, ideally overnight.

Brining:

Soak your chicken in a saltwater solution (1/4 cup salt to 4 cups water) for 12–24 hours. Adds moisture and flavor from the inside out.

Setting Up Your Grill

The key to grilling a whole chicken is indirect heat. Here’s how to do it on both gas and charcoal grills.

🔥 Gas Grill Setup:

• Turn on one side of the burners to medium-high
• Leave the other side off
• Place the chicken over the unlit side
• Close the lid

🔥 Charcoal Grill Setup:

• Arrange coals to one side (or around the edges in a ring)
• Place a drip pan in the center or under the bird
• Light and let coals burn down to medium heat (~350°F)

Cooking Instructions

Now the fun begins. Your grill is hot, the chicken is seasoned, and it’s time to cook.

🕰️ Grilling Time & Temperature:

• Maintain grill temp at 350–400°F
• Grill chicken indirectly, breast side up
• Cook time is 60 to 90 minutes, depending on size

✅ The chicken is done when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.

🔁 Optional Flip:

• You can flip the bird once halfway through (carefully!) for even browning.
• Some prefer to leave it breast-side up for the entire cook for juicier meat.

Basting & Flavor Boosts

Basting isn’t required, but it adds flavor and helps keep the chicken moist.

Ideas for Basting Liquids:

• Melted butter + herbs
• Apple cider vinegar and oil
• Chicken broth with garlic
• Your favorite BBQ sauce (only apply during the last 15 minutes to prevent burning)

Use a brush or spray bottle and baste every 20–30 minutes.

Resting and Carving

Once your chicken reaches proper temperature, remove it from the grill and let it rest for 10–15 minutes. This allows the juices to redistribute.

Carving Tips:

1. Cut off the legs and thighs.
2. Slice under the wings to remove them.
3. Slice the breast meat across the grain for tenderness.
4. Save the carcass for homemade chicken stock—don’t waste the bones!

Serving Suggestions

Pair your BBQ chicken with delicious sides to complete the meal:

• Grilled vegetables (zucchini, bell peppers, asparagus)
• Corn on the cob with herbed butter
• Baked potatoes or sweet potato wedges
• Coleslaw, macaroni salad, or potato salad
• Fresh bread or cornbread

Leftover Ideas:

• Chicken tacos or quesadillas
• Chicken salad with herbs and mayo
• BBQ chicken sandwiches
• Shredded chicken for soups or casseroles

Troubleshooting & Pro Tips

🚫 Chicken is Burnt on the Outside, Raw Inside?

• Grill was too hot. Use indirect heat and monitor temp.
• Use a meat thermometer—don’t rely on appearance.

😕 Skin Isn’t Crispy?

• Make sure to pat the skin dry before grilling.
• Finish the chicken breast-side down over direct heat for 5–7 minutes.

🧈 Want More Flavor?

• Stuff compound butter under the skin (butter mixed with garlic, herbs, lemon zest).
• Add wood chips (apple, cherry, hickory) for smoky aroma.

🧂 Don’t Overcomplicate It:

Even just salt, pepper, and olive oil can result in an amazing bird if grilled properly.

Conclusion

Grilling a whole chicken may seem intimidating, but once you try it, you’ll realize how easy and rewarding it is. With a little prep and the right technique, you can serve a show-stopping BBQ chicken with juicy meat and perfectly crispy skin.

So fire up your grill, grab a cold drink, and let the scent of sizzling chicken fill the air.