Whole chicken on the BBQ — juicy, crispy, and impressive

Updated

A whole chicken on the BBQ is easier than it looks. With dry rub under and over the skin, indirect heat, and a probe thermometer, you get juicy meat and a crispy exterior. Below, you can read how to prepare the chicken, which rub suits it best, and when it is done.

Also, check out the complete guide to chicken on the BBQ.

Preparing a whole chicken for the BBQ

  1. Pat the chicken dry, inside and out.
  2. Carefully loosen the skin at the breast and thighs.
  3. Apply a thin layer of rub directly onto the meat and over the skin.
  4. Let the chicken rest, covered, in the refrigerator for at least 1 hour. For extra flavor, you can leave it overnight.
  5. For extra crispy skin, leave the chicken uncovered in the refrigerator for the final few hours to dry.

Which rub goes well with whole chicken?

  1. Memphis BBQ Rub: sweet, smoky, and classic. Read the Memphis guide.
  2. Jamaican Jerk: spicy, fruity, and Caribbean. Read the Jamaican Jerk guide.
  3. Shawarma BBQ Rub: warm and aromatic. Read the Shawarma guide.
  4. Toscana Fire: Italian and herbal with fennel. Read the Toscana Fire guide.

Grilling a whole chicken step by step

  1. Set the BBQ for indirect heat at around 180°C.
  2. Place the chicken on the indirect zone with the breast side facing up.
  3. Close the lid and cook for usually 60–90 minutes, depending on weight and temperature stability.
  4. Check for doneness with a probe thermometer in the thickest part of the breast and thigh, without touching the bone.
  5. Optionally increase the temperature briefly for extra crispy skin, but prevent sugar and herbs from burning.

Internal temperature of a whole chicken

Aim for at least 74°C in the thickest part of the breast. Thigh meat often becomes more tender around 80–85°C. Always check multiple spots, as a whole chicken does not cook evenly everywhere.

Check the guide for internal chicken temperature and our BBQ temperatures and cooking times.

Resting and carving a whole chicken

After grilling, let the chicken rest loosely covered for 10–15 minutes. First, remove the legs and wings, then carve the breast meat. This helps the juices stay in the meat better.

Common mistakes

  • Not patting the chicken dry enough.
  • Relying solely on time or color.
  • Placing the thermometer against the bone.
  • Burning a sugar-rich rub over high, direct heat.
  • Carving the chicken immediately after grilling.

More chicken recipes

Frequently asked questions

How long does a whole chicken need on the BBQ?

At approximately 180°C, it usually takes 60–90 minutes. Weight, starting temperature, and the BBQ all play a role; therefore, the internal temperature is the leading factor.

Which rub is tasty on whole chicken?

Memphis is sweet-smoky, Jamaican Jerk is spicy and fruity, Shawarma is warm and aromatic, and Toscana Fire is Italian-herbal.

How do you get crispy skin?

Pat the chicken very dry, let the skin dry uncovered in the refrigerator if possible, and cook using indirect heat. Only increase the heat briefly at the end.

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