Whole chicken on the BBQ — juicy, crispy, and impressive
Deel
A whole chicken on the BBQ is one of the most impressive dishes you can make — and easier than you think. With a dry rub under and over the skin, indirect heat, and patience, you'll get crispy skin and juicy, fall-off-the-bone meat.
→ Chicken on the BBQ — recipes, rubs & technique
Preparation — the key to success
Pat the chicken dry with paper towels — moisture is the enemy of crispy skin. Loosen the skin at the breast and thighs and rub the dry rub directly onto the meat. Then generously coat the outside as well. Let rest for at least 1 hour, or overnight in the refrigerator for maximum flavor.
Pro tip: An overnight rest in the refrigerator without covering will further dry out the skin — this yields the crispiest skin.
→ Which BBQ rub for which meat? | Best rubs for chicken
Which rub suits whole chicken?
- Memphis — sweet-smoky, the classic choice. More about Memphis rub
- Jamaican Jerk — spicy and Caribbean, spectacular. More about Jamaican Jerk rub
- Shawarma — warm and aromatic, Middle Eastern flavor. More about Shawarma rub
- Toscana Fire — Italian herbs, elegant and aromatic. More about Toscana Fire rub
On the BBQ — indirect heat
- Set the BBQ to indirect heat, 180°C (350°F)
- Place the chicken breast-side up indirectly on the grate
- Close the lid and cook for 60–80 minutes depending on weight (approx. 45 min per kg)
- The last 10 minutes: increase the temperature to 220°C (425°F) for extra crispy skin
- Internal temperature: 75°C (165°F) in the breast, 82°C (180°F) in the thigh
→ Chicken internal temperature — complete guide | BBQ temperatures & cooking times | Direct vs indirect heat
Resting
After grilling, let the chicken rest for 10–15 minutes loosely tented with aluminum foil. The juices will redistribute, and the meat will become more tender. Then carve — start with the legs and wings, then the breast.