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Grilled Whole Chicken

Easy Grilled Whole Chicken Recipe for Backyard BBQs

There’s nothing quite like gathering around the grill and smelling the smoky aroma of a perfectly cooked Grilled Whole Chicken Recipe, especially on summer weekends. I still remember the first time I tried grilling a whole chicken. I underestimated how much indirect heat mattered and ended up with burnt skin but raw meat inside. Since then, I’ve learned the balance of patience and technique, and it’s become one of my go-to recipes for outdoor cooking.
This recipe is for anyone who wants to serve a crowd-pleasing, flavorful centerpiece, whether it’s a backyard barbecue, a holiday cookout, or just a weekend family meal.
Difficulty: Moderate (technical-driven, but straightforward once you learn it)
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Method Video Notes

Ingredients
  

  • 1 whole chicken about 4–5 lbs / 1.8–2.2 kg
  • 3 tbsp olive oil helps crisp up the skin.
  • 1 TBSP sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika for that BBQ flavor
  • 2 tsp dried thyme or fresh sprigs if available
  • 1 lemon halved
  • Fresh herbs like rosemary or parsley for garnish
Optional: 1 small onion and an extra lemon inside the cavity for added aroma

Method
 

  1. Prepare the chicken. Pat the chicken dry with paper towels. This step helps the skin crisp up.
  2. Season. Rub olive oil all over the chicken, then season generously with salt, pepper, garlic powder, paprika, and thyme. Place half a lemon in the chicken's cavity.
  3. Preheat the grill. Heat to medium (around 350°F / 175°C). Set up for indirect cooking: coals or burners on one side, chicken on the other.
  4. Grill. Place the chicken breast-side up on the cool side of the grill. Cover and cook for 60–75 minutes, turning once halfway through.
  5. Check the temperature. Insert a meat thermometer into the thickest part of the thigh (not touching the bone). It should read 165°F (74°C).
  6. Rest. Remove the chicken from the grill and let it rest for 10 minutes before carving. This keeps the juices locked in.
  7. Serve. Carve and garnish with fresh herbs and lemon wedges.

Video

Notes

Heat control matters: Too high and the skin burns before the inside cooks. Direct heat is your best friend.
Mistake I made once: Cutting into the chicken right away, it lost half its juices. Always rest it.
Timing tip: Smaller birds cook faster, so check after 50 minutes if under 4 lbs.
Flavor boost: Fresh rosemary and thyme stuffed into the cavity add incredible aroma.