Finger-Lickin’ Good: How to Barbecue a Whole Chicken on a Gas Grill (Without Serving it Raw!)

I can’t say enough good things about the smell of a whole chicken roasting on the grill at a summer BBQ. It makes your mouth water and your stomach growl right away. I’ve been grilling whole chickens for years, and while I’ve had some disasters (like the time I served my in-laws pink chicken), I love it. awkward!), I’ve finally mastered the technique.

In this guide, I’m gonna walk you through everything you need to know about barbecuing a whole chicken on your gas grill. Trust me, it’s not as intimidating as it seems!

Why Whole Chicken on the Grill is a Game-Changer

Before diving into the how-to, let’s talk about why grilling a whole chicken is worth your time:

• Cost-effective: Whole chickens are typically cheaper per pound than chicken parts
• Impressive presentation: Nothing says “I know what I’m doing” like serving a beautifully grilled whole bird
• Variety of flavors: You get white and dark meat all in one cook
• Leftovers: Hello, chicken sandwiches the next day!

What You’ll Need

• 1 whole chicken (about 4-5 pounds)
• Gas grill
• Meat thermometer (absolutely essential!)
• Aluminum drip pan
• BBQ rub or marinade of your choice
• Cooking oil
• Tongs
• Optional: beer can or vertical chicken roaster

Prep Work: Setting Your Chicken Up for Success

Step 1: Prepare Your Chicken

First things first, we gotta get that chicken ready. If you want to cook your chicken, take it out of the fridge 30 to 45 minutes before you start cooking it. This helps it cook more evenly.

Next, remove any giblets from the cavity (you know, those mysterious packets hiding inside). Give the bird a good rinse under cold water and pat it completely dry with paper towels. Getting it dry is super important for crispy skin!

Step 2: Season That Bird

Now comes the fun part – seasoning! You’ve got lots of options here:

1. Easy to season: rub olive oil on the chicken and then sprinkle it with salt, pepper, garlic powder, and any herbs you like.

2. For the dry rub, mix up your favorite BBQ rub and rub it all over the chicken, even under the skin if you want to get fancy.

3. Marinade: If you’ve got time, marinate the chicken for a few hours or overnight. A simple lemon-herb marinade works wonders!

4. Butter it up: Slide herb-infused butter under the skin for extra flavor and moisture.

Don’t forget to season the cavity too! I like to stuff mine with lemon halves, garlic cloves, and fresh herbs.

Step 3: Truss It Up (Optional)

Trussing means tying up your chicken with kitchen string to help it cook more evenly. It’s not absolutely necessary, but it does help. If you’re not sure how to truss, you can get away with just tucking the wings behind the back and tying the legs together.

Setting Up Your Gas Grill for Chicken Success

This is where most people mess up! The key to perfectly grilled chicken is indirect heat. Direct flame = burnt outside, raw inside. Not good.

Step 1: Preheat Your Grill

Turn on all burners to high and close the lid. Let it preheat for about 10-15 minutes until it reaches around 375-400°F.

Step 2: Create Indirect Heat Zones

Once preheated, turn off the burners on one side of the grill completely. These will be your “indirect heat” zones. Keep the burners on the other side at medium heat. This creates a perfect environment for your chicken to cook through without burning.

Step 3: Add a Drip Pan

Place an aluminum drip pan beneath where the chicken will sit (on the indirect heat side). This catches drippings and prevents flare-ups. You can add some water, beer, or wine to the drip pan to create steam that’ll help keep your chicken moist.

Time to Grill!

Method 1: Traditional Indirect Grilling

1. Place your seasoned chicken breast-side up on the indirect heat side of the grill.
2. Close the lid and let it cook for about 1 hour to 1 hour and 15 minutes, depending on the size of your chicken.
3. DO NOT KEEP OPENING THE LID! Every time you peek, you lose heat and extend cooking time.
4. After about 45 minutes, rotate the chicken for even cooking.

Method 2: Beer Can Chicken (My Personal Fave)

1. Drink half a beer (tough job, but someone’s gotta do it!)
2. Sit your chicken upright on the beer can, with the can inserted into the cavity.
3. Place the whole setup on the indirect heat side of your grill.
4. Close the lid and cook for about 1 hour to 1 hour and 15 minutes.

This method is awesome because the beer steams inside the chicken, keeping it super moist, and the vertical position allows fat to drip away.

Method 3: Spatchcocked Chicken

1. Using kitchen shears, cut out the backbone of your chicken.
2. Flatten the chicken by pressing down on the breastbone.
3. Grill skin-side up over indirect heat for about 45-50 minutes.

Spatchcocking (butterflying) your chicken reduces cooking time and helps it cook more evenly. It’s my go-to method when I’m in a hurry!

The Most Important Rule: Use a Meat Thermometer!

I cannot stress this enough – USE A MEAT THERMOMETER! This is the only way to ensure your chicken is safely cooked without drying it out.

Insert the thermometer into the thickest part of the thigh without touching bone. You’re looking for:

• 165°F (74°C) in the breast
• 175°F (80°C) in the thigh

If you don’t have a thermometer, look for these signs:

• Clear (not pink) juices when you pierce the thigh
• Legs that move easily in their sockets
• No visible pink meat

Let It Rest!

Once your chicken reaches the right temperature, take it off the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat instead of spilling out when you cut into it.

Cover it loosely with foil during resting, but don’t seal it tight or you’ll lose that crispy skin!

Common Problems (And How to Fix ‘Em)

Problem: Outside is burning but inside is still raw

Solution: Your heat is too high or you’re using too much direct heat. Move the chicken to a cooler part of the grill and reduce the temperature.

Problem: Chicken is taking forever to cook

Solution: Your grill isn’t hot enough. Increase the temperature of your active burners. Also, make sure you’re not constantly opening the lid!

Problem: Skin isn’t crispy

Solution: Make sure your chicken is completely dry before grilling. You can also brush it with a little oil. In the last 5 minutes of cooking, you can move it briefly to direct heat to crisp up the skin.

Problem: Chicken sticks to the grill

Solution: Oil your grill grates before cooking and make sure they’re clean. Also, don’t try to flip or move the chicken too early.

Flavorful Variations to Try

Now that you’ve mastered the basics, here are some tasty variations to try:

BBQ Glazed Chicken

Apply BBQ sauce in the last 15 minutes of cooking (not before, or it’ll burn!).

Herb-Lemon Chicken

Stuff cavity with lemon halves, garlic, rosemary, and thyme.

Smoky Paprika Chicken

Use a rub heavy on smoked paprika, brown sugar, and garlic powder.

Citrus-Brined Chicken

Brine your chicken overnight in a solution of water, salt, sugar, and orange peels for extra juiciness.

Final Thoughts

Grilling a whole chicken might seem intimidating at first, but once you try it, you’ll wonder why you ever bothered with boring chicken breasts! The flavor and juiciness of a properly grilled whole chicken is hard to beat, and it makes for a spectacular centerpiece at any BBQ.

Remember the key points:

• Indirect heat is your friend
• Use a meat thermometer
• Let it rest before carving
• Don’t be afraid to experiment with flavors!

I still remember the first time I successfully grilled a whole chicken. My friends were impressed, and I felt like a total grill master. Now, it’s your turn to impress your family and friends with your chicken-grilling skills!

What’s your favorite chicken seasoning? Have you tried grilling a whole chicken before? Drop me a comment below – I’d love to hear your experiences!

Happy grilling, y’all!