Introduction
Barbecuing a whole chicken may seem intimidating, but it’s actually quite simple with the right techniques. A juicy, flavorful barbecued chicken is perfect for backyard cookouts and summer gatherings. Follow these steps and tips to master barbecuing a whole chicken from start to finish.
Overview
- Select and prepare the chicken
- Make a spice rub
- Preheat and setup the grill
- Cook the chicken slowly over indirect heat
- Grill the chicken skin side down first
- Rotate and move the chicken to prevent burning
- Use a meat thermometer to test for doneness
- Allow the chicken to rest before serving
- Carve and serve the barbecue chicken
Select and Prepare the Chicken
- Choose a whole chicken around 3-4 lbs. Larger chickens are harder to cook evenly.
- Remove the neck and giblets from the chicken cavity. Rinse the chicken under cold water and pat dry.
- Truss the chicken by tying the legs together with butcher’s twine. This helps the chicken hold its shape.
- Coat the outside all over with vegetable oil or olive oil. This helps the spices stick and prevents drying out.
Make a Flavorful Spice Rub
A spice rub adds tons of flavor and creates a delicious crust on the barbecue chicken. Try these spice rub ideas:
- Barbecue chicken rub – brown sugar, chili powder, smoked paprika, garlic powder, salt, pepper
- Jerk chicken rub – allspice, thyme, cinnamon, brown sugar, cayenne pepper
- Herb chicken rub – dried basil, oregano, thyme, rosemary, garlic powder
- Cajun chicken rub – paprika, garlic powder, onion powder, cayenne, black pepper
- Lemon chicken rub – lemon zest, dried oregano, thyme, parsley, pepper
Thoroughly coat the chicken with the spice rub, pressing it into the skin so it adheres. Refrigerate for 30 mins – 1 hour before grilling. This allows time for the flavors to soak in.
Preheat and Set Up the Grill
- Prepare a charcoal or gas grill for indirect grilling. For charcoal, bank the hot coals to one side.
- Heat the grill to medium-high, around 375°F to 400°F.
- Clean and oil the grill grates to prevent sticking.
- Set up a drip pan filled with water on the side with no coals. This creates moisture and helps prevent flare ups.
Cook the Chicken Slowly Over Indirect Heat
- Place the chicken skin-side up on the cooler side of the grill, over the drip pan and away from direct heat.
- Close the grill lid and let the chicken cook slowly for 30 minutes. This allows the meat to cook gently and absorb smoke.
- After 30 minutes, use tongs to carefully flip the chicken skin-side down. Cover and grill for 30 more minutes.
Crisp the Skin Over Direct Heat
- Move the chicken skin-side down over direct heat. Grill for 5-10 minutes until the skin gets crisp and golden brown.
- Flip and grill skin-side up again for another 5 minutes until the skin is browned and crispy.
- Rotate or move the chicken as needed to prevent burning. Work in batches if needed.
Use a Meat Thermometer to Check for Doneness
- Insert an instant-read meat thermometer in the chicken thigh, avoiding the bone.
- Remove from grill once it reaches 165°F. The temperature will rise another 5°F as it rests.
- If the skin starts to burn but chicken isn’t done, move it back over indirect heat.
Let the Chicken Rest Before Carving
- Transfer the grilled chicken to a cutting board and tent with foil.
- Let rest for 10-15 minutes. This allows the juices to reabsorb for maximum moisture and flavor.
Carve the Chicken and Serve
- Carefully cut the chicken into pieces. Start by removing the legs and thighs.
- Then slice off each breast half. Cut across the breast diagonally for thinner slices.
- Serve the barbecue chicken hot, warm, or at room temperature. Pair with desired sides and sauce.
- Refrigerate leftovers within 2 hours. Reheat within 3-4 days.
Barbecuing a whole chicken may take some time and attention, but it yields incredibly moist meat with a smoky, charred flavor. Vary the rubs and experiment with different barbecue sauces to give your chicken exciting new flavor profiles.
Frequently Asked Questions
What is the best temperature to grill a whole chicken?
Indirect grilling around 375°F to 400°F works best. Cook slowly over indirect heat for an hour, then crisp the skin over direct heat at the end. Use a meat thermometer to ensure the chicken reaches 165°F internally.
Should you marinate chicken before grilling?
Marinating is optional. But soaking chicken in an acidic marinade for 1-4 hours before grilling can help tenderize and add flavor. Try marinades with yogurt, lemon juice, vinegar, or wine.
How long does it take to grill a whole chicken?
Plan on 60-90 minutes total cooking time. Cook for 30 mins skin-side up then flip and cook 30 mins skin-side down over indirect heat. Finish 5-10 mins per side over direct heat to crisp the skin.
How do you prevent chicken from drying out on the grill?
- Grill over indirect heat, not direct flames.
- Use a water pan for moisture.
- Brush on sauce in the last 10-15 mins only to prevent burning.
- Don’t poke/pierce the meat while grilling.
- Let chicken rest before carving to retain juices.
Can I stuff a whole chicken before grilling?
It’s not recommended. Stuffing makes it hard for heat to penetrate fully and can lead to undercooked meat. Cook stuffing on the side instead.
Conclusion
Barbecuing a whole chicken requires a little work, but delivers incredible depth of flavor you just can’t replicate with other cooking methods. Prepping the chicken with a flavorful spice rub, searing it over a hot grill, and cooking it gently over indirect heat results in perfectly tender and juicy meat. Master these barbecuing techniques and you’ll have a go-to recipe for backyard summer parties and cookouts.