How to Roast a Chicken on the Grill: The Ultimate Guide to Juicy Meat and Crispy Skin

Hey there, grill enthusiasts! If you’re anything like me, you’ve probably mastered burgers and steaks on your backyard grill, but maybe you’ve been hesitant to try a whole chicken. I get it – roasting a perfect chicken used to be considered one of the hardest cooking skills to master But guess what? I’m gonna let you in on a little secret grilling a whole chicken isn’t just easy, it’s actually way better than using your oven!

I’ve been grilling chickens for years now, and I’ve learned all the tricks to get that perfect combo of juicy, flavorful meat and that irresistible crispy skin. In this guide, I’ll walk you through everything you need to know about how to roast a chicken on the grill – from choosing the right bird to serving up that perfectly cooked masterpiece.

Why Grill Your Chicken Instead of Oven-Roasting?

Before we dive into the how-to let’s talk about WHY you should be grilling your chicken

According to Steven Raichlen, acclaimed barbecue expert, mastering grilled chicken means you can cook practically anything. And I’d have to agree with him!

Choosing the Right Chicken

The foundation of a great grilled chicken starts with selecting the right bird

• Size matters: Go for a 3-5 pound chicken, which works well on most grills
• Organic options: If possible, choose organic chickens as they often have better flavor and texture
• Freshness: Fresh is always better than frozen for optimal taste
• Whole bird benefits: A whole chicken cooks more evenly and gives you a nice balance of white and dark meat

I usually look for birds from local farms when I can, but honestly, any good-quality whole chicken from your grocery store will work fine.

Essential Equipment for Grilling Chicken

You don’t need fancy equipment, but there are a few things that’ll make your life easier:

• Two-zone grill setup: Whether gas or charcoal, you’ll need to create direct and indirect heat zones
• Meat thermometer: Absolutely essential for perfect doneness (aim for 165°F in the thickest part)
• Drip pan: Helps catch drippings and prevents flare-ups
• Optional but awesome: Rotisserie attachment (makes things super easy!)
• Wood chips or chunks: For adding smoky flavor
• Butcher’s string: If you want to truss your bird

Preparing Your Chicken for the Grill

Proper prep is crucial for a delicious result:

Marinating Techniques

One of my favorite ways to add flavor is through marinating. Here’s what works best:

1. Choose your base: Yogurt, buttermilk, or vinegar tenderizes the meat
2. Add flavors: Garlic, herbs, and spices like paprika or cumin boost taste
3. Timing matters: Marinate for at least 30 minutes, but 2-6 hours gives best results
4. Keep it cool: Always marinate in the refrigerator to prevent bacteria growth

Seasoning Tips

If you’re not marinating, good seasoning is key:

• Be generous with salt: Don’t be shy, properly seasoning chicken makes a huge difference
• Experiment with spices: I love using paprika, black pepper, and cayenne for a kick
• Try dry rubs: A mixture of sugar and spices creates a delicious crust
• Oil first: Applying a thin coating of olive oil helps seasonings stick better

I personally love using a mix of garlic powder, paprika, salt, pepper, and a bit of brown sugar. But you do you – chicken is like a blank canvas!

The Grilling Process: 4 Proven Methods

Let’s get to the main event – actually grilling the chicken! I’ll share 4 different methods that work great:

Method 1: Indirect Grilling (The Classic Approach)

This is my go-to method when I’m not in a rush:

1. Set up your grill: Create a two-zone fire with coals/heat on one side only
2. Preheat: Aim for 375°F to 400°F
3. Position the chicken: Place it breast-side up over the cooler zone
4. Add wood chips: For extra smoky flavor (optional but recommended)
5. Close the lid: This creates an oven-like environment
6. Cook time: About 1 to 1½ hours for a typical whole chicken
7. Check temperature: It’s done when thickest part of thigh reaches 165°F

Method 2: Spatchcocked Chicken (Fastest Method)

This is my favorite technique when I’m short on time:

1. Spatchcock the chicken: Remove the backbone and flatten the bird (you can ask your butcher to do this)
2. Season generously: With your favorite rub or marinade
3. Grill setup: Same two-zone fire as method 1
4. Position: Place flat chicken skin-side up over indirect heat
5. Cook time: Only about 40-50 minutes (way faster than a whole bird!)
6. Flip once: For extra crispy skin, finish with 5 minutes skin-side down over direct heat

The beauty of spatchcocking is that all parts cook evenly, so no more dry breast meat!

Method 3: Rotisserie Grilling (Most Impressive)

If you have a rotisserie attachment, this method is amazing:

1. Truss the chicken: Tie legs and wings close to the body
2. Secure on spit: Make sure it’s balanced and firmly attached
3. Set up grill: Preheat to medium-high (400°F)
4. Position drip pan: Place under the chicken to catch drippings
5. Add wood chunks: For smoky flavor
6. Let it spin: The slow rotation bastes the bird naturally
7. Cook time: About 1 to 1½ hours

Rotisserie chickens have become super popular for good reason – they’re consistently juicy and evenly cooked!

Method 4: Beer Can Chicken (Fun Party Trick)

This method is always a crowd-pleaser:

1. Prep the can: Open a beer can and pour out (or drink!) half
2. Season chicken: Inside and out with your favorite rub
3. Mount the chicken: Place cavity over the can so it stands upright
4. Grill setup: Indirect heat at 350°F-375°F
5. Position: Stand the chicken on the grill over indirect heat
6. Cook time: About 1 to 1¼ hours
7. Remove carefully: The can will be hot!

The beer steams the chicken from the inside, making it extra juicy. You can also use cola or other beverages for different flavors.

Checking for Doneness

This is where most people mess up, so pay attention:

• Use a thermometer: Always check the internal temperature in the thickest part of the thigh
• Target temp: 165°F is safe according to USDA guidelines
• Clear juices: If you don’t have a thermometer, juices should run clear, not pink
• Wiggle test: The legs should move easily in their joints

The Critical Resting Period

Don’t skip this step! After removing your chicken from the grill:

• Let it rest for 10-15 minutes before carving
• Don’t cover it with foil if you want the skin to stay crispy
• This allows juices to redistribute throughout the meat

I know it’s tempting to dig right in, but trust me, the wait is worth it!

Common Mistakes to Avoid

Let’s be real, we’ve all messed up a chicken or two. Here are the pitfalls to watch out for:

• Skipping the thermometer: Don’t rely on timing alone
• Not allowing resting time: Cutting too soon releases all those precious juices
• Marinating too long: This can make the texture mushy
• Overcrowding the grill: Give your bird enough space
• Neglecting to oil the grate: This prevents sticking
• Using too much direct heat: This burns the outside before the inside cooks

My Favorite Flavor Combinations

Here are some of my go-to seasoning combos:

• Classic Herb: Rosemary, thyme, garlic, lemon zest, salt and pepper
• Greek-Inspired: Oregano, garlic, lemon juice, olive oil, salt
• BBQ Style: Paprika, brown sugar, garlic powder, onion powder, cayenne
• Asian Fusion: Soy sauce, ginger, garlic, honey, five-spice powder
• Curry Spiced: Curry powder, cumin, coriander, garlic, yogurt base

Serving Suggestions

A beautifully roasted chicken deserves great sides! I like to pair mine with:

• Grilled vegetables (might as well use that hot grill!)
• Simple green salad with vinaigrette
• Crusty bread for soaking up juices
• Herb-roasted potatoes
• Corn on the cob

What To Do With Leftovers

One of the best things about grilling a whole chicken is the leftovers! They’re perfect for:

• Chicken salad sandwiches
• Adding to pasta dishes
• Making chicken stock from the carcass
• Quesadillas or tacos
• Quick chicken soup

Final Thoughts

Roasting a chicken on the grill might seem intimidating at first, but once you try it, you’ll never want to go back to oven-roasting. The flavors, the crispy skin, and the juicy meat are just unbeatable. Plus, there’s something primal and satisfying about cooking a whole bird over fire.

Happy grilling!

P.S. If you enjoyed this guide, check out my other posts on grilling techniques and recipes. And don’t forget to share your grilled chicken pics on social media – tag us for a chance to be featured!

Grilling chicken typically takes between 15 and 40 minutes, depending on the cut and thickness. Boneless, skinless chicken breasts generally cook faster, around 6-10 minutes per side, while bone-in and thicker cuts like thighs and drumsticks will require more time.

To roast a whole chicken on a Weber gas grill, preheat the grill to medium heat (around 350-400°F or 175-200°C) with indirect heat.

Both 350°F and 400°F can be suitable for roasting chicken, but the best temperature depends on the desired outcome. 350°F is better for ensuring even cooking and retaining moisture, especially for larger pieces like whole chickens. Recipes suggest that a lower temperature results in a more tender and juicy chicken.