How to Grill a Whole Chicken

What You'll Need

Before starting, make sure you have everything on this list. We recommend Kingsford™ Original Charcoal Briquets and Kingsford™ BBQ Smoking Chipss. And don’t skip the digital meat thermometer — it’s the best way to make sure your chicken is done.

FUELS AND TOOLS

INGREDIENTS

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Remove the neck and gizzards on your chicken, then trim any excess fat. Pat dry with a paper towel. Now your chicken is ready for seasoning.
An alternative method for preparing grilled chicken is to butterfly/spatchock your chicken. The advantages are more even cooking, a faster cook, and more crispy skin.
Using a basting brush, apply the olive oil to the outside of your chicken, then season with your favorite dry rub.
If time allows, cover your chicken and refrigerate for 1–2 hours to allow the rub to penetrate the meat.

Give your top grill grate a good brushing and set it aside. Pour Kingsford™ Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Fire: Parallel Configuration with coals along each side of the grill, and a void in the middle to place an aluminum pan with water. On top of the coals, add 2 cups Kingsford™ BBQ Smoking Chips or Chunks (Hickory or Mesquite) that have been soaked in water for 30 minutes.
Coals should be at High Heat — about 450°F. How to control the heat when grilling with charcoal.
Add the grate and let it heat up.
There are many types of charcoal grills that work well, such as a Kettle Grill or an Offset Smoker. You may also consider the convenience of a Pellet Grill where most models ignite with the press of a button. For more details, see How to Prep a Charcoal Grill.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Place your chicken in the center of the grate (right over the water pan, with coals on either side), breast side up. Close the lid and let the chicken cook for 60 minutes without removing the lid.
After 60 minutes, remove the lid every 10–15 minutes to check for doneness using an instant-read meat thermometer. Insert the tip into the thickest part of the thigh without touching the bone. When the internal temperature reaches 165°F, remove your chicken from the grill using tongs. An average 4 lb. chicken will take about 90 minutes to grill-roast. Remember: never use a barbecue fork to remove a whole chicken from the grill. Always use tongs to avoid piercing the meat and letting the juices drip into the fire.

Let your chicken rest for 15 minutes under a loose sheet of foil, then carve, serve and savor the goodness!

^For safe meat and other food preparation, reference the USDA website.^