Whole Grilled Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
274 kcal
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Course
Main Course
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Cuisine
American
Whole Grilled Chicken
Description
The Whole Grilled Chicken is prepared by spatchcocking to remove the backbone and flatten the bird for more even heat exposure. Cooking over indirect heat first allows the chicken to approach 160°F internally without burning the skin. Placing the legs toward the hotter side accounts for their slightly longer cooking time. A skin-on, bone-in chicken lends itself to retained moisture and flavor during grilling.
Finishing the chicken skin side down directly over higher heat crisps the skin for a desirable texture. Basting with vegetable oil or barbecue sauce adds flavor and helps prevent drying out. Monitoring internal temperature carefully avoids overcooking, keeping the meat tender and juicy.
This approach is suited for outdoor grill cooking on charcoal. The resulting chicken can be served as a main protein for a family meal or gathering. It pairs well with grilled vegetables or salads. The method focuses on clear doneness cues and layered cooking to balance texture and moisture.
Using kitchen shears for spatchcocking simplifies preparation. Keep the backbone for stock-making if desired. Seasoning can be adjusted or replaced with a preferred rub, but salt and pepper alone suffice for a straightforward grilled chicken flavor. Applying the barbecue sauce near the end avoids burning sugars.
Ingredients
- 5 pounds whole chicken for frying
- salt to taste
- black pepper to taste
- 2 Tbsp vegetable oil for basting, optional
- barbecue sauce homemade or store bought, for basting and serving (optional)
Instructions
- Light your grill and mound your charcoal to one side of the grill, creating a "hotter" and a "less hot" side of the grill.
- Spatchcock and season your chicken - see notes below
- Add the chicken to the hot grill, skin side up, on the cooler side of the grill. Place the chicken so that the legs are facing the hotter side of the grill, since they can take a little more cooking. Cover and allow the chicken to cook until it's nearly fully cooked (about 5 or so degrees away from 165F). This should take about an hour or so, use a meat thermometer to check when you think it might be getting close. The skin should start to dry out a little, if it seems like it's drying out too much you can brush it with a little vegetable oil.
- When the chicken is almost fully cooked, baste it with your sauce of choice (optional) and flip it over so it is skin side down on the hotter side of the grill. Cover and allow to cook for a few more minutes until the skin is crispy and the chicken is fully cooked. Make sure to check on it a couple times to make sure it isn't getting too charred for your liking. If you need to cook it a little longer but don't want the skin to get burnt, move it back to the middle or the cooler side of the grill to finish cooking.
- Remove the chicken from the grill and serve with your sides of choice!
Notes
- Use kitchen shears to spatchcock, cutting along both sides of the backbone and removing it for even grilling.
- Flatten the chicken by pressing the breast firmly after removing backbone to promote even cooking.
- Season with salt and pepper or any preferred spice rub before grilling.
- Reserve the backbone for making chicken stock if desired.
- Baste with barbecue sauce near the end of cooking to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 274kcal | 14% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 76mg | 3% |
| Potassium | 206mg | 4% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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