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Grilled Whole Chicken
Get the savory, smoky barbecue flavor on the entire chicken that can only come from a charcoal grill.
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Ingredients
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1 roasting chicken (4–5 lb), preferably Amish or organic
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olive oil
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dry rub to taste
1 Food Prep
First, 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.
Next, brush the outside of your chicken with oil, 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.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Fire: Parallel Configuration
Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The Cook
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 and serve. If you need to grill-roast more than one chicken at a time, use a vertical chicken roaster to maximize space.
There are three common methods for testing a whole chicken for doneness.
1. As mentioned, you can insert the tip of a digital meat thermometer into the thickest part of the thigh without touching the bone. When the internal temperature reaches 165°F, your chicken is ready to be removed from the grill using tongs.
2. You can insert a small knife or skewer into the thickest part of your chicken thigh. If the juices come out clear and not pink, your chicken is done and can be removed from the grill using tongs.
3. The last part of the whole chicken to get done will be the joint between the leg and the thigh. If you twist the leg bone and feel the joint release, the entire chicken is done.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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