Whole Chicken on the BBQ — Recipe with Dry Rub | Juicy & Crispy

A whole chicken on the BBQ is the perfect family meal — large enough for everyone, easier than it looks, and spectacular in flavour. A dry rub gives you crispy, golden-brown skin and juicy meat inside. This recipe always works.

Which dry rub should you use?

  • Memphis BBQ Rub — Sweet and smoky, classic American. The brown sugar caramelizes on the skin, giving it a beautiful golden-brown colour. The family favourite — everyone loves it.
  • Korean BBQ Rub — Sweet and spicy, gochugaru. Gives the skin a lovely red colour and a slightly spicy, fruity flavour. Great for those who want something more adventurous.
  • Shawarma BBQ Rub — Cumin, coriander, cinnamon. Aromatic and warm — gives the chicken a Middle Eastern flavour that appeals to the whole family.

→ Full overview: which rub pairs with which meat?

What do you need?

Ingredients (for 4 people)

  • 1 whole chicken (approx. 1.5–2 kg)
  • 3–4 tablespoons dry rub of choice
  • 2 tablespoons olive oil or softened butter
  • Optional: half a lemon and fresh herbs for the cavity

Equipment

  • BBQ with lid — essential for a whole chicken
  • Meat thermometer — absolutely essential for whole chicken
  • Tongs
  • Aluminium foil

Step-by-step recipe

Step 1 — Preparation (15 minutes)

  1. Pat the chicken dry — inside and out with paper towels. This is the most important step for crispy skin.
  2. Rub under the skin — gently slide your fingers between the skin and the breast meat and rub the seasoning directly onto the meat. This gives the deepest flavour.
  3. Rub outside — also generously rub the outside with the seasoning. Use olive oil or softened butter as a base to help the rub adhere better.
  4. Stuff the cavity (optional) — stuff half a lemon, a clove of garlic, and fresh herbs into the cavity for extra aroma from within.
  5. Let it marinate — at least 1 hour at room temperature, or overnight uncovered in the refrigerator for the crispiest skin.
  6. Take the chicken out of the refrigerator 30 minutes before grilling.

Step 2 — Prepare the BBQ

  1. Prepare the BBQ for indirect heat: coals on both sides, chicken in the middle. Or coals on one side, chicken on the other. Lid closed.
  2. Aim for a temperature of 180–200°C with the lid closed.
  3. Wait until the coals are grey-white before you start.

Step 3 — Grilling (1 to 1.5 hours)

  1. Place the chicken on the indirect zone, breast-side up. Lid closed.
  2. Cook for 1 to 1.5 hours at 180–200°C without opening. Every time you open the lid, you lose heat and cooking time.
  3. After 1 hour, check the internal temperature.
  4. Optional: turn the chicken after 45 minutes (breast down) for more even cooking. Turn it back over for the last 15 minutes for a crispy breast.

Step 4 — Check for doneness

  • Breast internal temperature: at least 75°C
  • Thigh internal temperature (thickest part, not the bone): at least 80–85°C
  • Visually: the juices run clear when you prick the thickest part of the thigh — not pink
  • Skin: golden brown and crispy on all sides

Important: always measure the thickest part of the thigh, not the bone. The bone conducts heat and will give a reading that is too high.

→ How to measure internal temperature? Practical guide
→ Chicken on the BBQ: how long and at what temperature?

Step 5 — Rest and serve

  1. Remove the chicken from the BBQ and let it rest for 10–15 minutes, loosely covered with foil. The juices will redistribute throughout the meat.
  2. Carve at the table — first the legs and wings, then the breast.

Beer can chicken — the American method

Beer can chicken is a popular variation where the chicken is placed upright on a half-filled can of beer. The beer steams from the inside, keeping the meat extra juicy. You'll need a special rack or a sturdy can for this.

  1. Open a can of beer and drink half (or pour half away)
  2. Add a few herbs to the can — rosemary, thyme, or garlic
  3. Place the chicken upright on the can — the can goes into the cavity
  4. Grill indirectly at 180–200°C, approx. 1–1.5 hours
  5. Carefully remove from the BBQ — the can will be scorching hot

Tips for the perfect whole chicken

  • Always pat dry — moisture is the enemy of crispy skin
  • Rub under the skin — gives the deepest flavour, not just on the outside
  • Marinate overnight — uncovered in the refrigerator will further dry out the skin for maximum crispiness
  • Keep the lid closed — a whole chicken needs constant heat
  • A meat thermometer is essential — chicken must always be thoroughly cooked, especially for children
  • Let it rest — don't skip this, it makes the meat juicier

→ More about indirect heat and how to set up your BBQ

Frequently asked questions

How long should a whole chicken be on the BBQ?

Allow 1 to 1.5 hours at 180–200°C indirect. A 1.5 kg chicken will be ready in about 1 hour, a 2 kg chicken needs about 1.5 hours. The internal temperature is key — not the time. → More about cooking times for chicken

At what temperature do I grill a whole chicken?

180–200°C indirect, lid closed. This ensures even cooking and crispy skin without burning.

How do I know if the chicken is cooked?

Internal temperature of at least 75°C in the breast and 80–85°C in the thigh. The juices run clear when you prick the thigh. → Measuring internal temperature explained

Can I also cook a whole chicken in the oven?

Yes — 200°C fan-assisted, approx. 1–1.5 hours. Same preparation with the rub. The last 15 minutes on grill setting for crispy skin.

More chicken inspiration

Ready to get started?

Choose your rub and make the best whole chicken you've ever eaten this weekend.