This content has been archived. It may no longer be relevant
Chicken is a quintessential part of summer gatherings and celebrations, whether it’s skewered, fattened, brined, grilled, spiced, or cooked.
And while grilling chicken pieces is a popular choice, grilling a whole chicken can be a time-saving and cost-effective option.
Grilling a whole chicken allows you to enjoy the irresistible combination of crispy, crackly skin and juicy, flavorful meat.
With the right technique, you can achieve a perfectly grilled whole chicken that will impress your guests and make for a delicious meal.
Here is a simple step-by-step guide to help you grill a whole chicken.
Ingredients
- Whole chicken (4-5 pounds)
- Olive oil or melted butter
- Salt and pepper
- Any desired herbs or spices for seasoning
- Optional: marinade or dry rub for additional flavor
Equipment
- Grill (gas or charcoal)
- Meat thermometer
- Kitchen twine (optional)
- Basting brush (optional)
Instructions
- Prepare the whole chicken. Start by patting the whole chicken dry with paper towels. If desired, truss the chicken with kitchen twine to help it cook more evenly and maintain its shape. Trussing involves tying the legs and wings close to the body of the chicken. Brush the chicken all over with olive oil or melted butter for added flavor and to help with browning.
- Season the whole chicken. Season the chicken generously with salt and pepper, or any other desired herbs, spices, marinade, or dry rub. Make sure to season both the outside and inside of the chicken for maximum flavor.
- Preheat the grill. Preheat your grill to medium-high heat. For a gas grill, set the burners to medium-high heat. For a charcoal grill, light the charcoal and let it burn until it’s covered with white ash, then spread it out in an even layer.
- Grill the whole chicken. Place the whole chicken on the preheated grill over indirect heat, which means placing it away from the direct flames or burners. Close the grill lid and cook the chicken with the lid closed for about 45 minutes to 1 hour, depending on the size of the chicken, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh with a meat thermometer.
- Baste the chicken (optional). If desired, you can baste the chicken with additional olive oil, melted butter, or marinade during the grilling process using a basting brush. This can help to keep the chicken moist and add extra flavor to the skin.
- Crisp up the skin. Once the chicken reaches an internal temperature of 165°F (74°C), you can crisp up the skin by moving it over direct heat for the last few minutes of grilling. This will help to achieve a crispy and golden brown skin. Watch the chicken closely during this time to avoid burning.
- Rest the chicken. Once the chicken is done, carefully remove it from the grill and let it rest for about 5-10 minutes before carving. This allows the juices to redistribute and ensures a juicy and flavorful result.
- Carve and serve. After resting, carve the whole chicken into desired pieces, such as thighs, drumsticks, wings, and breast meat. Serve immediately and enjoy!
Grilling a whole chicken to achieve a crispy skin requires a combination of indirect and direct heat, proper seasoning, and careful temperature monitoring.
By following these steps, you can achieve a deliciously crispy and flavorful whole grilled chicken that will impress your guests or make a tasty meal for your family.