Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can. ).
Ever wanted to enjoy a delicious roast chicken without heating up your house? Grilling a whole chicken on your gas grill is the perfect solution! I’ve spent years perfecting this technique and I’m excited to share my foolproof method that delivers juicy meat and crispy skin every time – no spatchcocking required!
Why You’ll Love Grilling Whole Chicken
Before I tell you how to do it, let me tell you why you should try grilling a whole chicken:
- No kitchen heat – Perfect for summer cooking when you don’t want to use the oven
- Amazing flavor – The grill adds a subtle smokiness you can’t get from oven roasting
- Crispy skin all over – Using a vertical roaster ensures 360° of delicious crispy skin
- Set-it-and-forget-it cooking – Minimal babysitting required once it’s on the grill
- Impressive presentation – Looks fancy but is actually super simple to make
I grilled my first whole chicken about 5 years ago. and honestly I’ve rarely gone back to oven roasting since!
What You’ll Need
Ingredients:
- 1 whole chicken (3½-5 pounds works best)
- 2-3 tablespoons vegetable oil or melted butter
- Kosher salt and black pepper
- Optional: garlic powder, herbs, or your favorite seasoning mix
Equipment:
- Gas grill (charcoal works too, but requires different setup)
- Vertical chicken roaster (or a tall beer can works in a pinch)
- Instant-read meat thermometer (absolutely essential!)
- Grill surface thermometer (strongly recommended)
Step-by-Step Instructions
1. Prepare Your Grill for Indirect Heat
This is the foundation of success when grilling a whole chicken You’ll need
- Clean grill grates and oil them lightly
- Set up for indirect cooking:
- For a 2-burner grill: Turn one burner on, leave the other off
- For a 3+ burner grill: Turn the outer burners on, leave the middle one(s) off
- Preheat to 350-400°F in the indirect zone (use your surface thermometer)
Tip: Don’t trust the thermometer that comes with your grill; it’s probably off by 50°F or more. Use a separate grill surface thermometer for accuracy.
2. Prepare Your Chicken
While the grill heats up:
- Remove chicken from packaging and pat dry thoroughly with paper towels (don’t rinse!)
- Truss the legs together with kitchen twine and tuck the wing tips under
- Brush all over with melted butter or oil (reserve some for basting later)
- Season generously with salt, pepper, and optional seasonings
My Favorite Seasoning Mix: I often use a simple blend of 2 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. It’s foolproof!
3. Position on the Grill
- Place your prepared chicken on the vertical roaster
- Set the roaster in the indirect heat zone of your grill
- Position with one thigh angled toward the direct heat side
- Close the lid and don’t peek for at least 40 minutes!
4. Baste and Rotate
After 40 minutes:
- Open the grill and quickly rotate the chicken so the other thigh faces the heat
- Brush with remaining butter/oil
- Close lid and continue cooking
5. Check for Doneness
The most critical part of perfect chicken is getting the temperature right:
- Start checking internal temperature after about 60 minutes for a 4-pound bird
- Insert thermometer into the thickest part of the breast without touching bone
- Chicken is done when breast meat reaches 165°F and thighs reach about 185°F
Total cooking time typically runs 15-20 minutes per pound, so:
- 4-pound chicken: 60-80 minutes
- 5-pound chicken: 75-100 minutes
Safety First: Always verify doneness with a thermometer, never by appearance or time alone.
6. Rest Before Carving
This step is non-negotiable for juicy meat:
- Remove chicken from grill when done
- Let rest for at least 15 minutes before carving
- This allows juices to redistribute throughout the meat
Flavor Variations to Try
Classic Herb
- 2 tbsp melted butter
- 1 tbsp each fresh rosemary and thyme, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
BBQ Style
- Use your favorite dry rub instead of plain salt and pepper
- Brush with BBQ sauce during the last 15 minutes of cooking
Lemon Garlic
- Zest of 1 lemon plus 2 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
Troubleshooting Common Issues
Problem: Chicken skin isn’t crispy
Solution: Make sure you thoroughly pat the chicken dry before oiling and seasoning. Also check that your grill is hot enough (350-400°F).
Problem: Chicken is done outside but raw inside
Solution: Your grill is too hot. Lower the temperature and cook longer.
Problem: Uneven cooking (some parts overdone, others underdone)
Solution: Be sure to rotate the chicken halfway through cooking, and consider trussing the legs more tightly.
FAQs About Grilling Whole Chicken
Should I rinse my chicken before grilling?
No, the USDA says not to rinse raw chicken because it spreads germs around the kitchen. Just pat it dry with paper towels.
Can I stuff the chicken before grilling?
I wouldn’t recommend it. Stuffing adds time to the cooking process and can keep the inside from reaching a safe temperature before the outside gets too brown.
Do I need to flip the chicken while grilling?
No flipping needed! Just rotate it once halfway through cooking so both sides get even heat.
Why use a vertical roaster?
A vertical roaster allows air to circulate around the entire chicken, resulting in crispy skin all over and more even cooking.
Can I use this method with a charcoal grill?
Absolutely! Set up your charcoal grill for indirect heat with coals on one side only and follow the same process.
Serving Suggestions
Your beautifully grilled whole chicken pairs perfectly with:
- Grilled vegetables (throw them on the direct heat side while the chicken cooks)
- Simple green salad
- Grilled potato wedges
- Corn on the cob
Storing and Using Leftovers
Got extra chicken? Lucky you! Store leftovers in an airtight container in the refrigerator for up to 4 days. They’re perfect for:
- Cold chicken sandwiches
- Chicken salad
- Quick tacos or quesadillas
- Adding to pasta dishes
Final Thoughts
Grilling a whole chicken might seem intimidating at first, but once you try this method, you’ll be amazed at how easy and rewarding it is. The combination of juicy meat, crispy skin, and subtle smoky flavor makes it well worth the effort.
I remember the first time I served this to my family – they were absolutely blown away that something this delicious came off our backyard grill! Now it’s a regular in our summer dinner rotation, and I bet it will become one of your favorites too.
So fire up that gas grill and get ready for some of the best chicken you’ve ever tasted!
Got questions about grilling whole chicken? Drop them in the comments below, and I’ll be happy to help!
Why This Recipe Works
If you choose not to brine, skip that part of step 1 and season the bird generously with salt inside and out before rubbing with spices. Or, better yet, use a kosher chicken (which is salted during processing). For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. Wood chips don’t add much smoke flavor and are more trouble than they’re worth. Wood chunks can’t be used on gas grills. Instead, rely on the spice rub alone; it will supply ample aroma and flavor. While grill-roasting, adjust the lit burner as necessary to maintain a temperature of 325 to 350 degrees inside the grill.
Dissolve salt in 2 quarts cold water in large container. Immerse chicken in salted water and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice rub directly onto meat, (see illustration below).
Light grill and turn all burners to high; cover and heat grill 15 minutes. Turn off all but one burner. Place chicken, breast-side down, over cool part of grill; close lid and grill-roast for 35 minutes. The leg and wing that were facing away from the lit burner should now be facing toward it. Turn the chicken breast side up. Close lid and continue grill-roasting until thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes longer.