How to Grill a Whole Chicken

Firing up the grill for a whole chicken might seem intimidating, but it’s actually one of the most forgiving and delicious ways to cook chicken. There’s something magical about that crispy, smoky skin and juicy meat that just can’t be matched in the oven. Learn how to nail it—from picking the right bird to prepping it with a killer rub or marinade—and you’ll end up serving up a meal that’ll have everyone asking for seconds. Here’s how to cook a whole chicken on a grill.

Choosing Your Chicken

For grilling, you want a chicken that’s around 3-4 pounds. Anything larger and you’ll struggle with uneven cooking—the outside will burn while the inside stays raw. Smaller birds dry out too quickly. This medium size is your sweet spot for juicy, evenly cooked chicken. Look for a bird with a nice fat layer under the skin, as this will help keep the meat moist during grilling.

Spatchcocking vs. Whole Roasting

Here’s where you need to make a choice. Grilling a whole, intact chicken gives you that classic roasted look, but spatchcocking (removing the backbone and flattening the bird) is a game-changer. A spatchcocked chicken cooks more evenly and about 30% faster. Plus, more of the skin gets crispy! If you’re new to this, just ask your butcher to spatchcock it for you, or grab some kitchen shears and cut along both sides of the backbone. It also lays flat on the grill, making it easier to baste and flip for even browning.

Trussing Techniques

If you’re going the whole-bird route, trussing is your friend. Simply tuck the wings behind the back and tie the legs together with kitchen twine. This helps the chicken cook more evenly by protecting the breast meat from overcooking while the dark meat finishes. Nothing fancy needed—just enough to keep everything compact. A well-trussed bird also turns more easily on the grill, preventing awkward flare-ups and uneven charring.

Flavor Boosters

Don’t overthink the seasonings. Classic choices like rosemary, thyme, and oregano pair well with garlic and smoked paprika for a balanced, aromatic blend. For a punch of heat and depth, try cumin, cayenne, or a touch of mustard powder—just don’t forget a good dose of salt and black pepper to bring it all together! The secret is getting the seasoning under the skin where it can really soak into the meat.

Grilling Method

Grilling a whole chicken is all about mastering heat control. The best approach is to use a combination of direct and indirect heat—start by searing the chicken over direct heat to get that beautifully crisp, golden-brown skin, then move it to indirect heat to cook through without burning.

Keeping the lid on helps maintain an even temperature, acting like an oven to ensure the inside cooks properly while locking in smoky flavor. Resist the urge to constantly peek! Each time you open the lid, you’re losing heat.

If flare-ups are a concern, especially with fatty birds, placing a drip pan beneath the chicken helps catch excess juices, preventing flames from charring the skin.

Check for doneness with a meat thermometer in the thickest part of the thigh—you’re looking for 165°F. For extra-crispy skin, move the chicken over direct heat for the last few minutes.