Grilled Whole Chicken Recipe [Video]

Grilled Whole Chicken is marinated in a tasty garlic marinade for several hours, giving it a burst of flavor in every bite. It can be made on a charcoal or gas grill or by using your grill pan in the oven.

It is barbecue season, so get your grills started! Even if it isn’t, you can always grill indoors on the stove, in the oven, or with one of those electric tabletop grills. This recipe is for those who want something that is full of flavor but is super easy to make. You can feed the whole family with this, but all you need is chicken and some marinated sauce. With my homemade garlic herb marinade, the intense flavors will make you add this recipe to your favorites.

If you love grilling as much as I do, you probably find yourself outside during the summer. I just love the flavor of smoky meat, and that is the easiest and most natural way to get it. You can make a grilled whole chicken in less than an hour with this recipe. Thanks to the garlic herb marinade, the meat is tender, juicy, and full of flavor while the skin is crispy and brown.

The secret to grilling whole chickens is to use butterflied chicken. That way it lays flat enough for the chicken to cook evenly from both sides. The result will be a tender juicy chicken with crispy skin and amazing flavor in every bite. You can spatchcock the chicken yourself in two minutes and then marinate it all day while you do other things.

Then, when you are ready to cook, toss it on the grill, and that is pretty much all you have to do for the next 45 minutes. I usually stick a meat thermometer in mine—one of those Bluetooth thermometers that alert me when it is almost done so I can flip it over to sear. Add some grilled vegetables, so you can a full meal on the grill.

Another way to enjoy grilled chicken is with my savory grilled chicken breast recipe, that is perfectly season, and turns out juicy and delicious.

For similar recipes on how to cook whole chicken, try my garlic herb butter roasted chicken seasoned with fresh rosemary, lemon, and garlic or this juicy crockpot chicken with stuffing, carrots, and potatoes. For a faster chicken dinner, my instant pot whole chicken will show you how to cook it frozen or fresh.

Why you will love this recipe

• Get outside: Sometimes it is nice to soak up some sun.
• Fast dinner: Cook a whole bird in less than an hour.
• Nothing to clean: Just the grill and a bowl or two.
• Cook for a crowd: You can make a few chickens to feed over a dozen people.

What you’ll need to make grilled whole chicken

Special items

• Grill – Gas or charcoal grill.
• Bowls
• Cooking utensils

Ingredients:

• Chicken – One three to four-pound organic chicken – butterflied (spatchcocked) to lay flat.
• Salted butter – I know I usually use unsalted but for this I use salted.
• Olive oil – I prefer and recommend a high-quality extra-virgin olive oil for the light and mild flavor.
• Lemon zest – Zesting your own just takes a few minutes and it is so easy. You will love the refreshing taste and it costs so much less too!
• Lemon juice – Same with lemon juice. Why pay for a juice bottle when it tastes flat after the first use?
• Dry oregano – Dried oregano gives you a more potent flavor for a more intense taste.
• Fresh thyme – You can also use dried thyme for a stronger taste and aroma.
• Coriander – The strong citrusy taste and aroma is loved by many. But about 15% of people do not like it so make sure before you add it if you are serving people you do not know well.
• Paprika – Smoky or sweet, either one will work for this recipe.
• Cumin – Has an earthy, warm, and nutty taste with a hint of citrus.
• Cayenne pepper – Leave out if you do not like spiciness or add more for extra heat.
• Garlic cloves – Freshly peeled and minced for a sweet, rich garlicky taste.
• Fresh rosemary – Adds a fresh and piney evergreen flavor with notes of sage and mint.
• Soy sauce – The umami sauce gives your chicken some salty, sweet, savory, and tangy flavors.
• Brown sugar – For sweet richness with a hint of molasses.
• Rice vinegar – Light, tangy, and a bit sweet.
• Salt
• Pepper

How to make grilled whole chicken from scratch?

1. Spatchcock your chicken: First, when you buy your chicken, ask the butcher to spatchcock (or butterfly) it for you. 
2. Trim your chicken: Next, trim away as much excess fat as you can. 
3. Season the chicken: After, pat chicken dry with paper towels and salt the skin all over. Then, lift the skin on the breast and season it underneath. 
4. Make the marinade: To make the marinade, whisk all the marinade ingredients in a large bowl. 
5. Marinate the chicken: Next, rub the marinade all over the chicken, especially under the skin. After, add the chicken to the marinade, skin side up, and marinate it in the refrigerator for two to four hours. 
6. Preheat the grill: When ready, preheat the grill to 400 degrees F on medium-high heat. Rub the grill surface with olive oil or your favorite grilling oil. 
7. Cooking chicken: After, place chicken over indirect heat (direct heat will burn the chicken before the inside gets done) on the hot grill skin side up and cook for 45 to 60 minutes. Rotate the chicken as needed to keep the skin from burning. Flip after the internal temperature is 110 degrees F. 
8. Let it rest: Lastly, remove the chicken from the grill and set it aside to rest on a prepared dish for 10 to 15 minutes. 
9. Slice and serve: Finally, slice your whole grilled chicken and serve with your favorite side dishes.

Expert tip

Serving chicken at the right temperature

Serving chicken at the right temperature has been an issue for many years, with the USDA and many cooks all over the United States struggling to determine the best temperature to stop cooking their meat. Because chicken is so finicky and dries out so easily, you have to be careful not to cook it too long. But you also have to be extra careful to cook it long enough to kill any harmful bacteria that could make anyone sick.

Here is the way I see it. You can always cook your chicken longer if it is undercooked, but you can never cook it less longer. In other words, take it out sooner rather than later. If it is not done enough, you can always cook it for a few more minutes. But if you overcook it, there is no magic wand to turn back time. So, I take my chicken out when it reaches 155 degrees F. Then, as it rests, it will usually continue to cook to reach 165 degrees F.

Now, this does not always work. It depends on what and how I cook it. That is why I love meat thermometers. But I still insist on taking my chicken out when it reaches that magic number of 155 degrees F. If, after it rests, it does not reach 165 degrees F, I can always cook it for a few more minutes. And I do not have to worry about serving or eating dry chicken.

Recipe variations and add-ins:

• Rub it: Instead of marinade, you can rub your chicken instead. Try my homemade BBQ rub for a barbecue taste without the sticky messy sauce.
• Drunken chicken: Add some of your favorite lager or bourbon to your marinade for a boozy flavor. Don’t worry; the alcohol will cook off.
• Tropical theme: To make everyone feel like they are on a tropical island, add pineapple and lime juice to your marinade and garnish with lime wedges and chunks of pineapple.
• Spice it up: For added heat, sprinkle some sriracha sauce or buffalo sauce to your marinade or add some chopped jalapenos.
• Orange chicken: Before grilling, brush the chicken with orange sauce, and brush it again before you flip it.
• Juice: Actually, you can add any juice you like to the marinade to give it a different flavor. Try orange juice for a sweet and tangy taste. 
• Asian chicken: Make your chicken Asian style by adding some teriyaki and soy sauce to the marinade. 
• Something different: For something completely different, add Coca-Cola or another soft drink to your marinade. It tenderizes the meat and adds a unique flavor.
• No sugar: Instead of sugar, use honey or maple syrup. 

Serving suggestions:

So many things go with grilled whole chicken. Here are some of my serving ideas.

• Chop it into legs, thighs, etc., and serve it with stuffing and veggies for a full hearty meal. Try my easy cranberry stuffing for a tangy and sweet twist with rice and apples.
• Serve with a small bowl of your favorite salad. Try my recipe for sweet pear salad or a light cucumber avocado tomato salad.
• Toss some ears on the grill so you can have freshly grilled corn on the side. 
• Add a salad and some bread with grilled baked potatoes for a family dinner that everyone will love.
• Of course, chicken also goes excellent with mac and cheese or pasta salad.
• You could also lay the whole chicken on a bed of pasta and let everyone serve themselves what they like.
• Use leftovers to make chicken salad, sandwiches, or chicken casserole. 
• For dessert, try my sweet and juicy grilled peaches. They only take a few minutes with five ingredients. 

Frequently asked questions

Should I leave the grill open or close it?

I believe it should be closed. That is how I do it. This is because it keeps the heat and the smoky flavor inside the chicken. With such a thick cut of meat, it has to keep the temperature high and even for it to cook through. The only way to do this is for the lid to stay closed. It’s sort of like an oven, only cooking outside with a much better flavor. Leaving it open is like baking a chicken in the oven with the door open. It does not make much sense.

Do I need to flip the chicken while grilling it?

You only need to flip your chicken a few minutes before it is done. Then, baste your chicken or add sauce or whatever you are planning to put on it before flipping it over with the skin down. Please place it in a hot area of the grill to sear the skin to let it crisp up. You want the skin to get seared. You can turn it several times in different directions to get sear marks if you like but do not leave it long enough to burn.

Why should chicken be at room temperature before grilling?

Letting your chicken come to room temperature before you grill it by taking it out 30 to 40 minutes beforehand is a good idea. It will not only help it cook more evenly but it will also keep it from sticking to the grill. Also, cold chicken can tighten up and become tough when it hits the hot grill. Similarly, the outside will cook faster than the inside, so you are liable to burn the outside before the inside of your chicken gets done.

Can I grill my chicken without spatchcocking it?

I would only if you want to cut it into individual pieces. Besides, spatchcocking is easy and only takes a few minutes. It sounds and looks a lot more complicated than it is. First, just cut out the backbone with some kitchen shears. Then, flip it over and press it down to flatten it, that is all you have to do! Two steps. You can cut the chicken wing tips off like I do, but you don’t have to. It is a lot easier than cutting it into pieces and looks pretty neat, too.

What does it mean to grill on indirect heat?

Grilling your chicken on indirect heat is important because it helps the meat cook properly. You do not want the breasts to get dried out while trying to cook the thigh meat properly. Just turn the burners on one side of the grill and place the chicken over the other side. 

If you have a charcoal grill, this takes a little more creativity and skill. Use about 45 briquettes on one side of the grill and place the chicken on the other side. Another way to do this is to place a drip pan in the middle of the grill and the charcoal on the sides. Cook the chicken over the drip pan. 

How to store leftovers:

• Store: Unless you are having a big party or family gathering, you will probably have a lot of chicken left over. Once it cools, you can put it into zipper baggies or an airtight container in the fridge. Eat it within two days for the best flavor. 
• Freeze: If you know you cannot finish the whole bird in a couple of days, use freezer bags to freeze the meat for up to 60 days.
• Thaw: Put frozen leftovers in the fridge to thaw out overnight before serving.
• Reheat: When you are ready to reheat, brush the chicken with oil and wrap it in foil. Put it in the oven preheated to 350 degrees F for five minutes. You could also use the microwave to reheat it for about two minutes. 

More recipes on the grill:

Recipe tips:

• Marinate for at least two hours, but eight hours is best. Actually, you can make this a much easier meal if you marinate it in the morning and let it soak all day. 
• The USDA recommends removing your chicken when it reaches 165 degrees F. However, I remove mine when it reaches 155 degrees F because it will continue to cook as it rests.
• Use a meat thermometer or instant thermometer to check the internal temperature.
• If you ask, the butcher can butterfly (spatchcock) the chicken for you. If they say no, try another grocery store or meat market.
• Take your chicken out about 30 minutes before you cook it to help it cook more evenly, prevent it from sticking, and keep it tender.
• Wait to flip your chicken until just before it is done. Then, sear it on high heat to get the crispy grill marks.
• Always leave the grill closed to keep the heat in for more even cooking.
• If you spatchcocked your chicken at home, do not throw away the backbone. You can use it when making chicken stock some other time. If the butcher does it, ask him to give you the backbone to take home. 
• Using a gas grill to cook the whole bird is easier since you can control the heat better using the settings on the burners. The charcoal cooking method is a bit trickier, using a large mound of charcoal on one side of the grill and a bit of trial and error. 
• Cooking a grilled whole chicken time may vary depending on the size of your chicken and the type of grill you are using.