Many home cooks enjoy barbecuing chicken on the grill for a flavorful, easy dinner. But knowing exactly how long to cook a whole chicken on a BBQ can be tricky. The cooking time can vary quite a bit depending on a few key factors. This complete guide to BBQing whole chicken will cover everything you need to know, from preparation to cooking time, internal temperature, and more. With these tips and techniques, you’ll be able to perfectly grill a moist, tender and delicious whole chicken every time.
Selecting and Preparing the Chicken
Choosing the Right Size Chicken
When selecting a whole chicken for the grill, choose one that is about 3 to 4 pounds. A smaller chicken may dry out and a larger one could be difficult to cook evenly. Opt for a high quality, fresh chicken if possible for the best results.
Removing the Giblets
Whole chickens often come with the neck, heart, gizzard and other organs in a bag inside the cavity. Be sure to remove these giblets before cooking. Check both the main cavity and under the flap of neck skin.
Brining for Added Moisture
Soaking the chicken in a saltwater brine before cooking will help it retain moisture and seasoning. Make a simple brine by stirring 1/2 cup salt into 4 cups water. Submerge the chicken and refrigerate 1-2 hours. Pat the skin very dry before grilling.
Seasoning the Skin
For crispy skin infused with flavor, coat the outside of the chicken with oil or melted butter first. Then sprinkle generously with seasoning salt, garlic powder, paprika, pepper and other favorite spices. Rub it in to distribute evenly.
Trussing for Even Cooking
Trussing (or tying) the legs together with kitchen string will help the chicken hold its shape on the grill. Tuck the wing tips under and tie the ends of the legs together. This allows the inside to cook evenly with the outside.
BBQing a Whole Chicken Over Direct Heat
Grilling over direct high heat the entire time is the quickest way to cook a whole chicken. Place the chicken directly over the hot coals or flames to get that quintessential barbecue char.
Best Grilling Methods for Direct Heat
- Charcoal grill
- Propane gas grill
Setting Up the Grill for Direct Heat
For a charcoal grill, pile the hot coals on one side. For a gas grill, turn all burners to high. Shoot for between 450-550°F. Clean and lightly oil the grill grates first.
Grilling Time for Direct Heat
Plan on about 12-18 minutes per pound with direct heat. A 3 pound chicken will take 36-54 minutes. For a 4 pounder, allow 48-72 minutes. Use a meat thermometer to confirm doneness.
Turn the chicken every 10-15 minutes for even color. Move it to indirect heat if it is browning too quickly.
Internal Temperature
The safe minimum internal temperature for chicken needs to reach 165°F. Insert an instant-read thermometer into the thickest part of a thigh but not touching bone.
Letting It Rest
When the chicken is finished grilling, let it rest for 10-15 minutes before carving. This allows the juices to redistribute for moister meat. Tent loosely with foil while resting.
Serving Suggestions
Serve BBQ chicken hot off the grill with classic side dishes like cornbread, coleslaw, baked beans, potato salad, or macaroni and cheese.
Grilling a Whole Chicken Over Indirect Heat
For gently cooked, tender and juicy barbecue chicken, indirect heat is key. This method uses a cooler side of the grill to roast the chicken slowly using convection heat.
Best Grilling Methods for Indirect Heat
- Charcoal grill
- Gas grill with 3+ burners
Setting Up a Charcoal Grill
Pile the hot coals on only one side of the grill, leaving the other empty. Place a drip pan in the empty side and set the chicken over it rather than directly over the coals.
Setting Up a Gas Grill
Turn one burner to high heat. Turn the other burners to low or medium-low. Place the chicken over the cooler side with no direct flame underneath.
Cooking Time with Indirect Heat
Over indirect heat, whole chickens take 18-25 minutes per pound. A 3 pounder will need 54-75 minutes. Plan on 72-100 minutes for a 4 pound chicken.
Rotate the chicken once halfway through for even cooking. Test for doneness with a meat thermometer in the thickest part of the thigh.
Maintaining the Temperature
With charcoal, you may need to add more coals to the pile halfway through to maintain heat. For gas grills, adjust burners as needed to keep a constant temperature.
Infusing Smoke Flavor
For fuller smoke flavor with indirect grilling, try adding hardwood chips or chunks to the coals or burner flavor bars. Soak the wood first for 30 minutes. Favorites include hickory, oak, pecan, mesquite or applewood.
Rotisserie Chicken on a BBQ
Rotisserie cooking over indirect heat allows for perfect slow roasting of a whole chicken. As it continually rotates, the meat self-bastes in its juices for incredible tenderness.
Grills with Rotisserie Setup
- Charcoal kettle grill with rotisserie attachment
- Gas grill with built-in rotisserie
Preparing the Chicken for Rotisserie
Truss the chicken tightly and be sure it is well-balanced on the spit rod. Tie wings and legs securely to keep them from flopping as it turns.
Grilling Time on a Rotisserie
Over indirect heat, rotisserie chicken takes about 18-25 minutes per pound. A 3 to 4 pound bird will need 54-100 minutes total cooking time.
Maintain an ambient grill temperature of 350-375°F. Adjust the burners as needed to hold steady heat.
Browning and Final Temp
The rotating chicken self-bastes and browns beautifully. Brush on a little extra oil or melted butter for deepest color toward the end. Cook until 165°F.
Letting the Chicken Rest
Once removed from the spit, tent the chicken and let rest 10-15 minutes before serving. The juices will redistribute through the meat for a juicier carved chicken.
Serving Rotisserie Chicken
The slow roasted chicken will be incredibly moist and flavorful. Serve it straight off the grill or pull the meat for barbecue sandwiches, salads, tacos and more.
Troubleshooting Tips
Grilling a whole chicken does require some skill, patience and practice to get perfect results every time. Here are some common issues and how to solve them:
Problem: Chicken skin is burnt but inside is raw.
Solution: Use indirect heat next time to gently cook the inside without over-charring the skin.
Problem: Chicken is undercooked and pink inside.
Solution: Always use a meat thermometer to check doneness. Cook longer and to a safe 165°F.
Problem: Chicken is dry and overcooked.
Solution: Don’t cook it as long, and use lower heat around 325-350°F. Brine first to add moisture.
Problem: Rotisserie chicken is unevenly cooked.
Solution: Be sure to truss it tightly. Check for balanced weight as it turns. Brown at the end.
Problem: Chicken has no char or barbecue flavor.
Solution: Use direct heat next time. Grill over hot coals or open flames for that charred taste.
Problem: Chicken skin is soggy instead of crispy.
Solution: Be sure skin is thoroughly dried first. Brush on oil before seasoning. Cook over direct heat at 450-550°F if wanting crispy skin.
Frequently Asked Questions
Still have some questions about grilling that perfectly barbecued chicken? Here are answers to some commonly asked questions:
Is brining required for juicy BBQ chicken?
Brining is optional, but recommended. Soaking in a saltwater solution will make the meat more seasoned and moist. If you don’t brine, rub the chicken with oil or melted butter before cooking.
What is the minimum safe internal temp for whole chicken?
Whole chicken, including the thighs, must reach an internal temperature of at least 165°F on a meat thermometer for food safety.
Can I stuff a whole chicken before grilling?
Yes, you can stuff chickens over indirect heat but cook time will be longer. Ensure the center of the stuffing reaches 165°F.
Does trussing really make a difference?
Trussing holds the chicken together for more even cooking. If you skip it, the legs and wings may burn while the body is underdone. It’s worth the effort.
Is a whole chicken better than just grilling parts?
A whole chicken cooks more slowly and evenly, self-basting in its own juices. The white and dark meat finish together. Plus you get crispy skin all around.
Should I mop or baste the chicken while grilling?
Frequent basting isn’t needed, especially over indirect heat where the chicken self-bastes as it turns. Lightly brushing sauce at the end adds flavor without charring.
Can I grill a frozen chicken?
Only if thawed completely first. Grilling a partly frozen chicken will lead to unsafe, uneven cooking. Always thaw frozen poultry before cooking.
Get Grilling Juicy, Delicious Whole Chicken!
Grilling out a perfectly cooked whole chicken may take some practice, but is worth the effort. Follow these tips for choosing the right size bird, proper prep, seasoning, indirect vs direct heat, achieving crispy skin, maintaining even cooking temperature, and using a thermometer to guarantee doneness and juiciness.
In no time, you’ll be an expert at turning out tender, moist and flavorful backyard barbecue chicken every single time. Now get outside and get grilling!
How Long to BBQ Whole Chicken {MD Version}
Selecting and Preparing the Chicken
Choosing the Right Size Chicken
When selecting a whole chicken for the grill, choose one that is about 3 to 4 pounds. A smaller chicken may dry out and a larger one could be difficult to cook evenly. Opt for a high quality, fresh chicken if possible for the best results.
Removing the Giblets
Whole chickens often come with the neck, heart, gizzard and other organs in a bag inside the cavity. Be sure to remove these giblets before cooking. Check both the main cavity and under the flap of neck skin.
Brining for Added Moisture
Soaking the chicken in a saltwater brine before cooking will help it retain moisture and seasoning. Make a simple brine by stirring 1/2 cup salt into 4 cups water. Submerge the chicken and refrigerate 1-2 hours. Pat the skin very dry before grilling.
Seasoning the Skin
For crispy skin infused with flavor, coat the outside of the chicken with oil or melted butter first. Then sprinkle generously with seasoning salt, garlic powder, paprika, pepper and other favorite spices. Rub it in to distribute evenly.
Trussing for Even Cooking
Trussing (or tying) the legs together with kitchen string will help the chicken hold its shape on the grill. Tuck the wing tips under and tie the ends of the legs together. This allows the inside to cook evenly with the outside.
BBQing a Whole Chicken Over Direct Heat
Grilling over direct high heat the entire time is the quickest way to cook a whole chicken. Place the chicken directly over the hot coals or flames to get that quintessential barbecue char.
Best Grilling Methods for Direct Heat
- Charcoal grill
- Propane gas grill
Setting Up the Grill for Direct Heat
For a charcoal grill, pile the hot coals on one side. For a gas grill, turn all burners to high. Shoot for between 450-550°F. Clean and lightly oil the grill grates first.
Grilling Time for Direct Heat
Plan on about 12-18 minutes per pound with direct heat. A 3 pound chicken will take 36-54 minutes. For a 4 pounder, allow 48-72 minutes. Use a meat thermometer to confirm doneness.
Turn the chicken every 10-15 minutes for even color. Move it to indirect heat if it is browning too quickly.
Internal Temperature
The safe minimum internal temperature for chicken needs to reach 165°F. Insert an instant-read thermometer into the thickest part of a thigh but not touching bone.
Letting It Rest
When the chicken is finished grilling, let it rest for 10-15 minutes before carving. This allows the juices to redistribute for moister meat. Tent loosely with foil while resting.
Serving Suggestions
Serve BBQ chicken hot off the grill with classic side dishes like cornbread, coleslaw, baked beans, potato salad, or macaroni and cheese.
Grilling a Whole Chicken Over Indirect Heat
For gently cooked, tender and juicy barbecue chicken, indirect heat is key. This method uses a cooler side of the grill to roast the chicken slowly using convection heat.
Best Grilling Methods for Indirect Heat
- Charcoal grill
- Gas grill with 3+ burners
Setting Up a Charcoal Grill
Pile the hot coals on only one side of the grill, leaving the other empty. Place a drip pan in the empty side and set the chicken over it rather than directly over the coals.
Setting Up a Gas Grill
Turn one burner to high heat. Turn the other burners to low or medium-low. Place the chicken over the cooler side with no direct flame underneath.
Cooking Time with Indirect Heat
Over indirect heat, whole chickens take 18-25 minutes per pound. A 3 pounder will need 54-75 minutes. Plan on 72-100 minutes for a 4 pound chicken.
Rotate the chicken once halfway through for even cooking. Test for doneness with a meat thermometer in the thickest part of the thigh.
Maintaining the Temperature
With charcoal, you may need to add more coals to the pile halfway through to maintain heat. For gas grills, adjust burners as needed to keep a constant temperature.
Infusing Smoke Flavor
For fuller smoke flavor with indirect grilling, try adding hardwood chips or chunks to the coals or burner flavor bars. Soak the wood first for 30 minutes. Favorites include hickory, oak, pecan, mesquite or applewood.
Rotisserie Chicken on a BBQ
Rotisserie cooking over indirect heat allows for perfect slow roasting of a whole chicken. As it continually rotates, the meat self-bastes in its juices for incredible tenderness.
Grills with Rotisserie Setup
- Charcoal kettle grill with rotisserie attachment
- Gas grill with built-in rotisserie
Preparing the Chicken for Rotisserie
Truss the chicken tightly and be sure it is well-balanced on the spit rod. Tie wings and legs securely to keep them from flopping as it turns.
Grilling Time on a Rotisserie
Over indirect heat, rotisserie chicken takes about 18-25 minutes per pound. A 3 to 4 pound bird will need 54-100 minutes total cooking time.
Maintain an ambient grill temperature of 350-375°F. Adjust the burners as needed to hold steady heat.
Browning and Final Temp
The rotating chicken self-bastes and browns beautifully. Brush on a little extra oil or melted butter for deepest color toward the end. Cook until 165°F.
Letting the Chicken Rest
Once removed from the spit, tent the chicken and let rest 10-15 minutes before serving. The juices will redistribute through the meat for a juicier carved chicken.
Serving Rotisserie Chicken
The slow roasted chicken will be incredibly moist and flavorful. Serve it straight off the grill or pull the meat for barbecue sandwiches, salads, tacos and more.
Troubleshooting Tips
Grilling a whole chicken does require some skill, patience and practice to get perfect results every time. Here are some common issues and how to solve them:
Problem: Chicken skin is burnt but inside is raw.
Solution: Use indirect heat next time to gently cook the inside without over-charring the skin.
Problem: Chicken is undercooked and pink inside.
Solution: Always use a meat thermometer to check doneness. Cook longer and to a safe 165°F.
Problem: Chicken is dry and overcooked.
Solution: Don’t cook it as long, and use lower heat around 325-350°F. Brine first to add moisture.
Problem: Rotisserie chicken is unevenly cooked.
Solution: Be sure to truss it tightly. Check for balanced weight as it turns. Brown at the end.
Problem: Chicken has no char or barbecue flavor.
Solution: Use direct heat next time. Grill over hot coals or open flames for that charred taste.
Problem: Chicken skin is soggy instead of crispy.
Solution: Be sure skin is thoroughly dried first. Brush on oil before seasoning. Cook over direct heat at 450-550°F if wanting crispy skin.
Frequently Asked Questions
Is brining required for juicy BBQ chicken?
Brining is optional, but recommended. Soaking in a saltwater solution will make the meat more seasoned and moist. If you don’t brine, rub the chicken with oil or melted butter before cooking.
What is the minimum safe internal temp for whole chicken?
Whole chicken, including the thighs, must reach an internal temperature of at least 165°F on a meat thermometer for food safety.
Can I stuff a whole chicken before grilling?
Yes