Grilled Whole Chicken

Name: Grilled Whole Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 195 min
Ingredients: 3 1/2 - 4 lbs whole chicken; 6 tablespoon salted butter; 1/3 cup extra virgin olive oil; 2 lemons (juiced and zested); 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 tablespoon dry oregano; 1 tablespoon fresh thyme; 1 teaspoon coriander; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (more if you want); 4 garlic cloves (minced); 1 tablespoon brown sugar; 2 sprigs fresh rosemary

Recipe Video Print

My Grilled Whole Chicken is marinated in a tasty garlic and fresh herb marinade for several hours, giving it amazing flavor and making it the juiciest, most tender chicken you’ll ever have. I love that it can be made on a charcoal or gas grill, or even using a grill pan in the oven. It’s perfect for serving at potlucks and birthday parties.

Close shop of crispy grilled whole chicken and grilled vegetables.

If you’re anything like me, once summer hits, I’m out by the grill any chance I get. I love everything with a smoky flavor from grilled veggies to pork skewers, I mean everything taste better on the grill. This grilled whole chicken is one of my favorites to throw on because it’s super easy and done in under an hour. That garlic herb marinade works its magic while the chicken gets all juicy and tender inside, and the outside turns perfectly crispy and golden. Total win for a summer dinner!

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions
How to store leftovers
Frequently asked questions
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Even if the weather isn’t on your side, you can still make this indoors with a grill pan or one of those tabletop grills. This recipe is for anyone craving something super flavorful but not a hassle to make. You really only need chicken and my homemade garlic herb marinade to make it happen. It’s juicy, tender, and feeds the whole crew without breaking a sweat. And if you’re in the mood for something simple and savory, try my grilled chimichurri chicken breast recipe too.

A platter with grilled whole chicken and veggies.

Why you will love this recipe

Grill and chill in no time: I love that this whole chicken comes together quick! Just marinate it, fire up the grill, and you’re eating in under an hour, no need to babysit it while it cooks.
Big flavor, super easy to make: The garlic herb marinade makes this chicken super juicy and full of flavor without needing a long list of ingredients.
Feed your hungry crowd: This is the recipe I make when family’s coming over or we’re celebrating a birthday outside. One chicken feeds a bunch, but I’ve doubled it and made two when we had more people, worked perfectly!
Make it work anywhere: I’ve grilled this on charcoal, gas, and even indoors with a grill pan when it was raining. No matter how you cook it, you’ll still get that crispy skin and tender chicken every time.

What you will need

Overhead shot of whole raw chicken and spices in bowls on a table.

Whole chicken: I use one organic chicken, about three to four pounds, and butterfly it (spatchcock) so it lays flat and grills evenly.
Fats and oils: A mix of salted butter and extra-virgin olive oil adds richness and helps the skin get golden and crispy.
Fresh citrus: Lemon zest and lemon juice bring so much brightness. I always zest and juice my own, it’s cheaper and so much fresher than store-bought.
Herbs and seasonings: This is where all the flavor comes from! I mix dried oregano, fresh thyme, rosemary, paprika, cumin, and a pinch of cayenne pepper. The coriander gives a citrusy note, but if you’re serving guests, maybe double-check because not everyone loves it.
Garlic: I use fresh garlic cloves, minced up, no garlic powder here!
Savory boosters: Soy sauce, rice vinegar, and a little brown sugar add the perfect balance of salty, sweet, and tangy to the marinade.
Simple staples: Just salt and pepper to finish it off.

How to make

Spatchcock and trim the chicken: I ask the butcher to butterfly the chicken for me when I buy it, so it lays flat for grilling. Then, I take a few minutes to trim off any extra fat.

Season the chicken: I pat the chicken dry with paper towels, then rub salt all over the skin. I also lift the skin on the breast and season underneath for extra flavor.

Make the marinade: I grab a large bowl and whisk together all the marinade ingredients until everything is well blended and smooth.

Marinate the chicken: I rub the marinade all over the chicken, making sure to get some under the skin where all the flavor can soak in. Then I place the chicken skin side up in the bowl, cover it, and let it chill in the fridge for two to four hours.

Preheat the grill: When it’s time to cook, I preheat my grill to around 400 degrees on medium-high heat. Then I rub the grates with a bit of olive oil so the chicken doesn’t stick.

Cook the chicken: I place the chicken skin side up over indirect heat so it cooks through without burning. I let it grill for 45 to 60 minutes, rotating it every so often to keep the skin from charring. Once it hits 110 degrees inside, I flip it to finish cooking.

Let it rest and serve: I take the chicken off the grill and place it on a dish to rest for about 10 to 15 minutes. This helps the juices settle so the meat stays tender and juicy when we slice into it. After that, I slice it up and serve it with our favorite sides.

Expert tip

Serving chicken at the right temperature

One thing I’ve learned over the years is that chicken can be a little tricky when it comes to getting the temperature just right. I always aim to take it off the grill when it hits 155 degrees because as it rests, it keeps cooking and usually reaches that safe 165 mark. I like this method because once it’s overcooked, there’s no going back, but if it needs a few more minutes, I can always pop it back on. A meat thermometer is truly my best friend when I’m grilling, and it helps me serve juicy, perfectly cooked chicken every time without the guesswork.

More tips to consider:

Letting the chicken marinate for at least two hours is good, but if I have the time, I always go for eight hours. I like to throw it in the marinade first thing in the morning and let it soak up all the flavor during the day, makes dinnertime so much easier.
When I’m at the store, I just ask the butcher to spatchcock the chicken for me. Most will do it without a problem, and if they don’t, I take that as my cue to try another shop.
Before I start grilling, I take the chicken out about 30 minutes ahead of time so it’s not ice-cold going on the grill. It cooks more evenly that way and helps keep the meat nice and tender.
I’ve learned not to mess with the chicken too much while it’s cooking. I wait until it’s almost done before flipping it, then give it a good sear to get those golden grill marks we all love.
And one biggie, keep that lid closed! It really helps lock in the heat so everything cooks evenly without drying out.
If I spatchcock the chicken myself, I always save the backbone for stock. If the butcher does it, I just ask to take it home. Waste not!
When it comes to grill type, I find gas grills are easier for this because I can control the temperature more precisely. Charcoal works too but takes more trial and error, I pile the charcoal to one side and play around with the heat until it is right.
And finally, grilling time always depends on the size of your bird and your grill. So I just stay close by and keep my thermometer handy.

A piece of juicy grilled chicken on a fork.

Recipe variations and add-ins:

Rub it on: Sometimes I skip the marinade and go for a dry rub instead. My homemade BBQ rub adds that smoky, sweet flavor without the sticky mess of sauce.
Try drunken chicken: I’ve added a splash of lager or bourbon to my marinade and it always brings something fun to the flavor. The alcohol cooks off, but the taste it leaves behind is delicious.
Go tropical: To give it a beachy twist, I add 1 tablespoon of pineapple juice and a squeeze of lime to the marinade. I love serving it with pineapple chunks and lime wedges on the side.
Turn up the heat: When we want it spicy, I mix in a teaspoon of buffalo sauce or toss in a few sliced jalapeños.
Brush with orange: For a citrusy glaze, I brush the chicken with orange sauce before grilling and again after flipping. It creates a beautiful, sticky-sweet finish that everyone loves.
Asian twist: For something savory, I add a tablespoon or two of teriyaki and soy sauce. It gives the chicken that deep umami flavor my whole family enjoys.
Sweet and different: Believe it or not, a splash of Coca-Cola in the marinade tenderizes the meat and adds a sweet twist. It’s fun to try when I want something totally different!

Serving suggestions

Whenever we’re planning a backyard birthday or one of those big family BBQs, this grilled whole chicken is the first thing on my list. I usually marinate it in the morning while everyone’s still half asleep, and by the time the grill is hot, it’s packed with flavor. I serve it up with grilled potatoes, because no summer meal is complete without it, and a big batch of my pear salad or that cucumber avocado tomato salad one I make all the time when it’s hot out.

If we’re feeding a crowd, I’ll add mac and cheese or grilled peaches to round things out, and let everyone grab what they like. We’ve made this for Independence Day, birthdays, even just a chill Friday night when we’re craving something really good off the grill. And the leftovers? They’re the best. I make quick chicken sandwiches or toss it into pasta salad the next day and it tastes even better.

How to store leftovers

Store in the fridge: If you’re not feeding a crowd, you’ll likely have leftovers. Once the chicken cools, I like to store it in zipper bags or airtight containers in the fridge. Try to eat it within two days to keep the flavor and texture just right.
Freeze for later: If you don’t think you’ll finish it in a couple of days, pop the extra chicken into freezer bags. It freezes well for up to 60 days and makes a great quick meal later on.
Thaw overnight: When you’re ready to use it, just move the frozen chicken to the fridge and let it thaw overnight. I usually pull it out the night before I need it.
Reheat with care: To reheat, brush the chicken with a little oil, wrap it in foil, and warm it in a 350 degree oven for about five minutes. You can also microwave it for a couple of minutes if you’re in a rush, but I think the oven helps it taste more like it did fresh off the grill.

Overhead shot of a grilled whole chicken.

Frequently asked questions

Should I leave the grill open or close it?

Here’s how I see it; keeping the grill closed is key when cooking a whole chicken. That’s exactly what I do because it helps trap the heat and hold in that delicious smoky flavor. Since the chicken is thick, it needs steady, even heat to cook all the way through without drying out. Leaving the lid open is kind of like baking with the oven door wide open. It just doesn’t work as well, and your chicken won’t come out as juicy or flavorful.

Do I need to flip the chicken while grilling it?

You really don’t need to flip the chicken until just before it’s finished cooking. That’s when I like to brush on any sauce or marinade and then place it skin side down over the hot part of the grill. It gives the skin a chance to get that nice crispy sear without overcooking the inside. Sometimes I’ll turn it a few times just to get those pretty grill marks, but I always make sure not to leave it too long so it doesn’t burn.

Can I grill my chicken without spatchcocking it?

I would only do that 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’s 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’s a lot easier than cutting it into pieces, and it looks pretty neat too.

Golden brown grilled whole chicken on a platter with grilled veggies.

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