How Long Does It Take to Grill a Whole Chicken? The Ultimate Grilling Guide

Grilling a juicy, flavorful whole chicken can seem daunting for many backyard cooks. However, with the right techniques and timing, it can be simple and yield incredibly tasty results. In this complete guide, we’ll cover everything you need to know to grill a perfect whole chicken, including ideal cook times.

Why Grill a Whole Chicken?

There are several benefits to grilling a whole chicken rather than just parts

• More efficient use of time and heat – you can cook the entire bird in one go rather than grilling each piece separately. This saves time and makes the most of your grill’s heat.

• Juicier and more evenly cooked meat – the bones and skin help keep moisture and flavor locked in. Pieces like breasts can dry out more easily.

• Great presentation – an entire aromatic, golden brown chicken straight off the grill is visually impressive for serving a crowd.

• Versatility – once cooked, the entire chicken can be carved up for using in all kinds of delicious ways – sandwiches, salads, soups, pastas, and more!

• More economical – purchasing a whole chicken is typically cheaper per pound compared to buying individual portions.

Factors That Affect Cook Times

Several key factors impact how long it takes to grill a whole chicken:

Size/Weight

• The general rule of thumb is around 15-20 minutes per pound for a whole chicken on a medium heat grill.

• A small 3-4 lb chicken may take only 60-75 minutes.

• A larger 5-6 lb bird could need 1.5-2 hours to fully cook.

Bone-In vs Boneless

• Bone-in chickens take longer as the bones partially shield the meat. Allow more time for bone-in.

• Deboned or butterflied chickens grill faster with more direct heat exposure.

Ambient Temperature

• Hot outdoor temps shorten cook time as the grill doesn’t need to work as hard to get hot.

• Cold weather or strong winds will lengthen the time needed.

Grill Temperature

• Cook at a consistent medium heat between 350-375°F for ideal results.

• Higher heat risks burning the outside before the inside cooks through.

• If grilling indirectly, keep a hotter zone for searing then move to cooler side.

Stuffing

• A stuffed chicken takes longer to cook – the filling acts as an insulator.

• Allow 30-45 mins extra for stuffed birds. Use a meat thermometer to check doneness.

• For food safety, stuff loosely just before grilling.

Grilling Methods

There are two main techniques for grilling a whole chicken – direct and indirect heat. We recommend a combination approach:

Direct Heat

• Place the chicken directly over the heat source/flames.

• Use only for short searing, 5-10 minutes per side.

• Creates nice charring and crispy skin.

• Avoid cooking the full time over direct or you’ll burn the outside before the inside cooks through.

Indirect Heat

• No flames directly under the chicken.

• Position the bird to the side of or between two heat zones.

• Provides even, all-around cooking by surrounding the chicken with consistent heat.

• Takes longer (60-90 minutes) but thoroughly cooks the meat without burning.

Combo Method

For best results, we suggest searing the chicken over direct heat just until the skin starts to brown. Then, move it to indirect heat on the grill’s cooler side to finish cooking through without over-charring the outside.

How Long Does it Take to Grill a Whole Chicken?

Now that we’ve covered the key factors and techniques, here are some general time estimates for whole chickens:

• 3-4 pounds – 60-75 minutes total

  • 10-15 minutes direct heat sear per side
  • 45-60 minutes indirect heat to finish

• 4-5 pounds – 75-90 minutes total

  • 10-15 minutes direct heat sear per side
  • 60-75 minutes indirect heat to finish

• 5-6 pounds – 90-120 minutes total

  • 10-15 minutes direct heat sear per side
  • 75-105 minutes indirect heat to finish

These times are based on a medium grill heat around 350-375°F. If grilling in hotter ambient temps, reduce times slightly. If it’s cold or windy, extend the times.

The most foolproof test is to use an instant read meat thermometer – chicken is safely cooked through once it reaches 165°F internally in the thickest part of the thigh. If it’s not quite there when your timer goes off, continue grilling and checking every 10-15 minutes until it hits 165°F.

And remember to let the chicken rest about 10 minutes before carving for deliciously juicy results!

Handy Time Chart

For easy reference, here is a grill time chart based on chicken weight and preferred doneness:

Flavoring Ideas

A whole chicken itself is delicious, but you can also add more flavor with spices, herbs, sauces, and more:

• Dry rubs – coat the chicken with Cajun seasoning, lemon pepper, smoked paprika, chili powder blends, etc.

• Wet marinades – let the chicken soak in vinaigrettes, herb blends, barbecue sauce, yogurt mixtures, etc.

• Compounds butters – slide flavorful butters under the skin before grilling.

• Brines – soak the bird for added moisture and taste.

• Glazes and sauces – brush on sweet glazes, chimichurri, pesto, and other sauces during the last 10-15 minutes of grilling.

Get creative and try out flavor combos until you find favorites!

Grilling Tips for Success

Follow these tips for perfectly cooked, full-flavored grilled chicken:

• Let the chicken sit at room temp 30 minutes before grilling for more even cooking.

• Pat the bird dry before seasoning or marinating so flavors adhere better.

• Truss the chicken or tie the legs together to keep it tidy on the grill.

• Use a V-rack or beer can stand to hold the chicken upright for best exposure to heat and smoke circulation.

• Position the chicken so the thicker breast faces the hotter side for more even cooking.

• Rotate the chicken every 20-30 minutes and swap sides to prevent burning or overcharring in spots.

• Double check doneness with a meat thermometer in both breast and thigh areas.

• Let the chicken rest 10 minutes before carving for juicier meat.

Master the Perfect Grilled Chicken

With the proper techniques and cook times, you can masterfully grill a whole chicken with crisp skin, succulent meat, and tons of smoky flavor. Refer back to this guide to get the timing right based on weight and grill temperature.

In about an hour or less, you’ll be serving up a beautiful, aromatic barbecue chicken straight from the grill. Just remember to apply any marinades or rubs you desire, sear then indirect grill, use a thermometer, and let it rest.

Before you know it, you’ll have family and friends begging for your secret to the juiciest grilled whole chicken ever! Put this guide into practice at your next backyard barbecue or summer dinner and enjoy your best grilled chicken success.