Have you ever stared at your split chicken on the grill, completely unsure whether it’s done or not? Trust me, I’ve been there too! After ruining more than my fair share of chickens (either by turning them into chicken jerky or serving them dangerously undercooked), I finally decided to master the art of grilling split chicken.
In this guide, I’ll share everything I’ve learned about how long to grill split chicken for consistently juicy, flavorful results that’ll have your family and friends begging for seconds!
What is Split Chicken Anyway?
Before diving into cooking times, let’s get clear on what we’re talking about. Split chicken (also called butterflied or spatchcocked chicken) refers to a whole chicken that’s been cut down the backbone, allowing it to lay flat. This simple technique:
- Creates more even cooking throughout the bird
- Exposes more surface area for seasoning and flavor
- Reduces overall cooking time compared to a whole chicken
- Results in juicier meat and crispier skin
Basically, it’s a game-changer for grilling!
The Definitive Answer: How Long to Grill Split Chicken
Let’s cut to the chase – here’s what you need to know about split chicken grilling times
For a typical 3-5 pound split chicken, plan on approximately 40-60 minutes of total grilling time at medium heat (around 350-400°F).
However, the exact timing depends on several factors
| Factor | Impact on Cooking Time |
|---|---|
| Chicken size | Larger chickens need more time |
| Grill temperature | Higher heat = faster cooking (but risk of burning) |
| Weather conditions | Wind and cold can extend cooking time |
| Bone-in vs. boneless | Bone-in takes longer |
| Marinade type | Sugary marinades may caramelize faster |
The Best Grilling Method for Split Chicken
From analyzing expert advice, I’ve found the most reliable method is a combination of direct and indirect heat using this timing sequence:
- First 20 minutes: Grill skin-side down over indirect heat
- Next 20 minutes: Flip chicken skin-side up over indirect heat
- Final 20-30 minutes: Rotate chicken (still skin-side up) and continue grilling until done
This “20-20-25” method ensures even cooking and beautiful crispy skin without burning.
How to Know When Your Split Chicken is Done
The most reliable way to check doneness is using a meat thermometer. Insert it into the thickest part of the thigh (avoiding the bone) and look for:
- 165°F (74°C) – Safe internal temperature according to food safety standards
- Juices running clear – A visual indicator when you pierce the meat
- Firm but tender meat – When pressed with tongs
Pro tip: Always let your chicken rest for 10-15 minutes after removing from the grill! This allows juices to redistribute throughout the meat for maximum flavor and tenderness.
Preparing Your Split Chicken for Grilling Success
Proper preparation makes all the difference when grilling split chicken:
Essential Equipment
- Sharp kitchen shears – For splitting the chicken
- Meat thermometer – Non-negotiable for food safety
- Tongs – For handling without piercing the meat
- Basting brush – If applying sauces during cooking
Seasoning That Sings
While a simple salt and pepper works fine, try one of these flavor-boosting options:
- Citrus marinade: Lemon juice, olive oil, garlic, salt and pepper
- Herb marinade: Fresh rosemary, thyme, parsley, olive oil and garlic
- Spicy marinade: Hot sauce, honey, soy sauce and vinegar
- Dry rub: Paprika, black pepper, garlic powder, onion powder and brown sugar
Marinate for at least 30 minutes, but ideally 2-4 hours in the refrigerator for maximum flavor penetration.
Common Split Chicken Grilling Mistakes to Avoid
We’ve all been there! Here are some pitfalls to watch for:
- Skipping the preheating step – Always preheat your grill to 350-375°F
- Cooking at too high a temperature – Leads to burnt outside, raw inside
- Not using indirect heat – Direct heat only will char the chicken
- Constantly lifting the lid – Releases heat and extends cooking time
- Skipping the resting period – Results in dry meat as juices run out
Troubleshooting Common Issues
What if my chicken skin is getting too dark?
If the skin is browning too quickly, move the chicken to the indirect heat zone or tent with aluminum foil to slow down the browning process.
What if my chicken is taking longer than expected?
Weather conditions, grill inconsistencies, or a larger chicken can extend cooking time. Be patient and rely on your thermometer, not just the clock.
Can I use this method with a gas grill?
Absolutely! This method works with gas, charcoal, and even pellet grills. The key is establishing proper temperature zones for indirect cooking.
My Favorite Split Chicken Recipe
Here’s my go-to recipe that never fails to impress:
Juicy Grilled Split Chicken
Ingredients:
- 1 whole chicken (3-5 lbs)
- 2-3 tablespoons of BBQ rub
- 1 tablespoon olive oil
For a simple homemade rub:
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon cayenne (optional for heat)
Instructions:
- Split chicken by cutting along backbone with kitchen shears
- Pat dry with paper towels
- Rub with olive oil and season generously with rub
- Preheat grill to 350-400°F with indirect heat zone
- Grill skin-side down over indirect heat for 20 minutes
- Flip and grill skin-side up for another 20 minutes
- Rotate chicken (keeping skin-side up) and grill additional 20-25 minutes
- Verify internal temperature reaches 165°F in thickest part of thigh
- Rest for 10-15 minutes before cutting and serving
Final Thoughts
Grilling a split chicken might seem intimidating at first, but once you understand the proper timing and technique, it becomes one of the most rewarding dishes you can make on your grill. The 40-60 minute cooking window at medium heat (following the 20-20-25 method) consistently delivers fantastic results.
Remember – the most important tools in your arsenal are patience and a good meat thermometer! Temperature, not time, is the ultimate indicator of perfectly cooked chicken.
Happy grilling!
Frequently Asked Questions
Can I grill a frozen split chicken?
No, it’s not recommended. The outside will cook much faster than the inside, resulting in uneven cooking and potential food safety issues. Always thaw completely first.
How do I prevent my chicken from sticking to the grill?
Ensure your grill grates are clean and well-oiled before placing the chicken on them. You can use a grill spray or rub the grates with oil-soaked paper towels.
What’s the difference between split chicken and spatchcock chicken?
They’re essentially the same thing! Both terms refer to removing the backbone so the chicken can lay flat for more even cooking.
Can I use a marinade instead of a dry rub?
Absolutely! Just be sure to pat the chicken dry before grilling if you want crispy skin.
How many people will one split chicken feed?
A 3-5 pound chicken typically serves 3-4 people, depending on appetite and side dishes.
How Long to Grill Spatchcock Chicken
Once you have your chicken spatchcocked, cooking it on a grill, specifically a charcoal grill, makes for a wonderfully flavorful chicken. I like to cook this chicken using two-zone cooking, by placing my chicken on the indirect heat on the grill for the initial cook, and then moving it to the direct heat for the final 5-7 minutes.
When it comes to chicken, you want to cook to temperature as much as time. I always have my Thermapen ONE on hand, but any reliable food thermometer you have will work just fine. The first stage on indirect heat will 30-40 minutes, depending on the size of your bird. You’re looking for an internal temperature of 145 degrees F. After that, you can move to direct heat until your chicken reaches 160 degrees F internal temperature. This will take 5-7 minutes.
Sauce for Grilled Chicken
If you like your birds a little saucy, go ahead and add some sauce while grilling, or have some on the side for dipping. This is my kids’ preferred method of eating this chicken. That way everyone can enjoy their favorite sauce with the juicy chicken. This chicken is great with any sauce, but I love it with my Easy BBQ Sauce or Whiskey Peach BBQ Sauce.
Just remember, if you add sauce while this chicken cooks it will soften the skin. Also, don’t add it until the last 5-10 minutes of cooking, or else the sugars in the sauce will burn.