Barbecuing a whole chicken may seem intimidating, but with some preparation and these simple tips, you can make perfectly cooked and flavored chicken on the grill every time. Read on to learn everything you need to know for how to bbq a whole chicken from start to delicious finish.
Shopping for and Prepping the Chicken
Before you even start the grill, there are a few key steps to take to ensure your bbq chicken turns out juicy and full of flavor.
Choosing the Right Chicken
When selecting a whole chicken for grilling, opt for a broiler-fryer chicken that weighs 3-4 pounds. The smaller size ensures the meat will cook evenly and won’t dry out. Also look for chickens with smooth, matte skin rather than rough patches or fatty deposits.
Seasoning Under the Skin
One secret to incredibly moist and flavorful grilled chicken is to season it under the skin. Carefully loosen the skin from the meat without totally detaching it. Then rub a blend of spices like dried thyme, rosemary, garlic powder, salt, and pepper directly onto the meat.
Trussing the Chicken
Trussing brings the wings and legs close to the body with kitchen string or silicone bands so they don’t overcook and burn. Tuck the wing tips under and tie legs together. This helps the chicken cook evenly.
Coating the Skin
For crispy skin, coat the outside with oil or melted butter and seasoning like paprika, chili powder, brown sugar, or jerk seasoning. Let it soak in for at least 30 minutes before grilling.
Food Safety Tips
Always wash hands, utensils, grill, and chicken before prepping. Cook chicken within 1-2 days of purchasing. Refrigerate below 40°F until ready to grill. Use separate plates and utensils for raw and cooked chicken to prevent cross-contamination. Cook to an internal temperature of at least 165°F.
Setting Up the Grill
The right grill setup helps you evenly cook the whole bird without burning. Follow these tips for success.
Cleaning the Grill
Heat the grill on high for 15-20 minutes and scrape debris off with a grill brush. This prevents flare ups and burnt flavor.
Maintaining a Low Temperature
Whole chickens need to cook low and slow over indirect heat to ensure the interior is done without burning the exterior. Keep all burners on low or turn gas burners on low and place chicken away from direct flame.
Using a Drip Pan
Put an aluminum pan filled with water, wine, broth or beer under the chicken on the grates. This captures drippings for basting and keeps the grill moist.
Letting the Grill Pre-Heat
Allow the grill to fully preheat for 10-15 minutes first. This ensures the temperature is even and right for proper cooking.
Cleaning the Grates
Give grates a good brushing with oil or spray to prevent sticking. It’s much easier to clean the grill before you put the chicken on.
Grilling Techniques for Whole Chicken
With your grill prepped and chicken ready, it’s time to start cooking. Follow these techniques closely for perfect results.
Indirect Heat is Key
Place the chicken skin-side up on the grill grate over the drip pan, offset from any direct heat source. This allows the chicken to cook slowly and evenly.
Use a Meat Thermometer
Insert an instant-read thermometer into the thickest part of a thigh but not touching bone. Remove the chicken when it reaches 165°F. Bacteria are killed at this temperature.
Basting Every 30 Minutes
Baste the chicken with reserved marinade, olive oil, melted butter or drippings every 30 minutes. This keeps the meat moist and adds flavor.
Finishing Over Direct Heat
Move the chicken over direct low or medium heat for the last 10-15 minutes if you want crisper, browner skin. Watch closely to avoid burning.
Carry-Over Cooking
The temperature will rise about 5°F as it rests, so remove it from the grill when it’s 5 degrees below desired doneness. The heat will continue to cook the chicken while resting.
Let It Rest
Allow the chicken to rest for 10-15 minutes before cutting into it. This allows juices to reabsorb back into the meat for better texture and flavor.
Common Mistakes to Avoid
It’s easy to make mistakes when learning how to grill a whole chicken. Be aware of these common pitfalls and adjust your technique accordingly for the best results:
Uneven Cooking
If some parts are burnt and others raw, the grill temperature is off. Use all burners on low and position the chicken on the cool side of a gas grill or over indirect coals.
Overcharring the Skin
Charring happens from cooking over direct high heat. Maintain a low indirect temperature and watch chicken closely near the end when crisping the skin over direct heat.
Undercooked Chicken
Use a meat thermometer to ensure the thickest section of meat reaches 165°F. Undercooked chicken poses a health risk.
Drying Out
Basting helps keep chicken moist. Cutting into meat too soon also results in dryness. Let chicken rest 10 full minutes before carving.
Flare Ups
Oil and fat dripping onto hot grill parts cause flare ups that can char the skin. Keep your grill and grates clean. Trim excess fat and skin from chicken before grilling.
Burned Skin
If the skin burns before the interior cooks, lower the temperature, position further from heat source and monitor temperature closely. Move over direct heat only at the very end.
Serving Suggestions
Barbecued whole chicken is extremely versatile. Here are some delicious ways to serve it:
- Carve chicken and serve with grilled veggies, corn on the cob, potatoes or bread for a simple meal.
- Shred with two forks into tacos, sandwiches, casseroles or BBQ chicken pizza.
- Dice and add to fresh salads, pasta salads or rice bowls.
- Pair with macaroni & cheese, coleslaw, baked beans or cornbread for a classic BBQ spread.
- Use in soups, chicken pot pie and other hearty dishes.
- Reserve and freeze carcass to make your own chicken stock.
FAQs
Still have questions on how to perfectly grill a whole chicken? Here are answers to some frequently asked questions:
Should you brine chicken before grilling?
Brining helps ensure juicy, flavorful meat but isn’t required. If you do brine, limit time to 30 minutes to 1 hour or the saltiness can overwhelm. Rinse well and pat dry before seasoning and grilling.
What’s the best way to test doneness?
An instant-read thermometer in the thickest part of the thigh gives the most reliable reading. Chicken is safe to eat at 165°F. If you cut into meat, look for clear not red or pink juices.
Is it better to grill chicken on a rotisserie or on grates?
Both work well. Rotisserie cooks meat more evenly. Grilling over indirect heat also cooks evenly and lets you add smoky flavor with wood chips or charcoal. Use what fits your grill.
Can you grill frozen chicken?
Never grill chicken directly from frozen. Thaw in the refrigerator 1-2 days before grilling. The meat won’t cook through on the outside before burning if frozen.
How long does grilled chicken last?
Cooked chicken stays fresh 3-4 days refrigerated. Cut into pieces so it cools faster. Reheat fully to 165°F. Freeze up to 3 months in air-tight packaging with the freezer date written on it.
What BBQ sauce is best on whole chicken?
A vinegar-based sauce adds tang without overpowering the flavor of the smoke and chicken. A sweeter thick sauce can burn over direct heat. Glaze on at the very end or after serving.
Get Grilling!
Now you have all the information you need for how to perfectly grill a whole chicken with juicy meat and crispy skin every time. Brine, truss and season the bird. Set up your grill for indirect cooking and maintain an even low temperature. Rotate and baste the chicken while monitoring the internal temp. Allow to rest before serving for incredibly moist and delicious barbecue chicken.
This article has covered from shopping tips to common mistakes and serving suggestions so you can grill chicken like a pro. Fire up that barbecue and enjoy your family’s rave reviews of your moist, smoky and succulent grilled whole chicken this summer. Just follow these helpful tips and techniques for your best grilling results.
Did this article on how to bbq a whole chicken help answer all your questions? Let us know if you have any other grilling tips or favorite ways to serve bbq chicken in the comments. Happy grilling!