With this recipe for whole grilled chicken, you won’t battle flare-ups or have burnt skin and undercooked meat.
I love cooking chicken on the grill. One of my favorite recipes is this one for juicy chicken breasts. Lately, though I have been grilling a whole chicken. It’s pretty simple to do and the grill gives the chicken great flavor.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Cooking a whole chicken on a charcoal grill can lead to incredibly moist, flavorful meat with a crispy skin when done right. However, getting the timing just perfect can be tricky. Undercooking poses safety risks while overcooking yields dry, disappointing results. So how long does it actually take to grill a whole chicken to juicy, mouthwatering perfection?
I did a lot of research and tried different methods to find the best time and way to grill chicken. Read this article to find out how long a whole chicken should be cooked on a charcoal grill and get tips on how to make sure it turns out perfectly. Let’s get grilling!
Key Timing Considerations
Several factors impact total grilling time for a whole chicken
Weight
Heavier chickens take longer to cook. A general rule of thumb is to allow 15-20 minutes per pound.
For example:
- 3 lb chicken: 45-60 minutes
- 4 lb chicken: 60-80 minutes
- 5 lb chicken: 75-100 minutes
Temperature
Maintaining proper heat is crucial. Ideal temperature for grilling chicken is 350°F-375°F.
Higher heat cooks faster but risks drying out the meat. It takes longer for the inside to cook when the heat is lower.
Bone-in vs Boneless
Bone-in chickens cook slower since the bones help retain moisture. Boneless cook more quickly.
Allow 10-15 additional minutes for bone-in.
Direct vs Indirect Heat
The grilling method impacts time. Direct heat cooks faster while indirect heat is slower but more even.
Typically a combo works best. Sear over direct heat then finish over indirect heat.
Thickness
Chickens with more fat and skin require more time to crisp the skin and render the fat.
Step-by-Step Grilling Process
Follow these steps for perfect grilled chicken every time:
1. Prep the Grill
- Clean grill grates and coat with oil to prevent sticking.
- Build an even charcoal fire, let coals ash over.
- Create dual heat zones – pile coals on one side.
- Heat grill to 350-375°F.
2. Prep the Chicken
- Remove giblets and rinse chicken. Pat dry.
- Apply a dry rub, herb oil or marinade. Refrigerate 30 mins – overnight.
- Let chicken sit at room temp 30 mins before grilling.
3. Sear the Chicken
- Place chicken skin-side down over direct heat.
- Grill 10-15 mins until skin crisps.
4. Finish Cooking
- Move chicken over indirect heat, skin-side up.
- Cook until breast hits 160°F and thighs hit 175°F.
- Time varies based on size. See weight guidelines above.
- Flip and rotate periodically for even cooking.
5. Check for Doneness
- Insert thermometer into thickest part of thigh, no bone contact.
- Juices should run clear.
- Thighs wiggle easily.
6. Rest and Serve
- Let chicken rest 10-15 mins before carving.
- Juices redistribute for max moisture.
- Enjoy your juicy, crispy skinned chicken!
Tips for Moist, Flavorful Chicken
- Brine chicken before grilling for extra juicy meat.
- Use a flavored wood chunk like hickory or apple for smoky flavor.
- Apply sauce during last 10-15 mins to prevent burning.
- Resist peeking! Each time you lift the lid, heat escapes.
- Allow chicken to rest before cutting so juices seal in.
Is It Worth the Wait?
Yes! The hands-off grill time allows the chicken to cook low and slow which yields the juiciest results. Waiting those few extra minutes also enables connective tissues to breakdown, ensuring tender meat. Plus, the smoky charcoal flavor can’t be beat.
When grilling a whole chicken over charcoal, give it a lot of time so the skin gets crispy and golden. This will make the chicken very juicy and flavorful. You’ll always get great results if you follow my advice, like keeping the right temperature and resisting the urge to peek. Juicy grilled chicken is well worth the wait!.
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Tips For Whole Grilled Chicken
The secret to perfectly grilled whole chicken is setting up your grill for indirect heat. Much like this roasted chicken recipe, the indirect heat method roasts the chicken to perfect doneness. Because the chicken isn’t over the flames, you won’t have to deal with flare-ups or burnt skin and underdone meat.
One step that I like to take when grilling a whole chicken is to dry brine it for 12-24 hours. Now, this isn’t a requirement but trust me when I say that you will thank me for suggesting it. Dry brining is basically putting salt on meat and then leaving it for a while. You can read more about it here. The salt mixes with the moisture from the meat and that salty wetness gets into the meat, making it more flavorful and more tender. It is also easy to see how to dry brine a whole turkey, which is a great way to cook a turkey for Thanksgiving.
For this recipe, I kept the seasonings very simple. However, the recipe card also has some ideas for spice and herb combinations that will make your grilled chicken adventures more interesting.
I mentioned that we will be using indirect heat to cook the chicken. This is the secret to eliminating flareups and inconsistently cooked chicken. Essentially, we are replicating how an oven cooks but with all of the benefits of using a grill. Like keeping the kitchen cool during the hot summer months. And let’s face it, it’s fun to cook outside!
To set up your grill for indirect cooking, follow the directions below. Quick note, before you place the chicken on the grilling grate, I do recommend that you place a drip pan under the grate to catch juices and fat that will be rendered during the cooking process. This is a huge help during cleanup.
Three Burner Gas Grill – turn the left and right burners to medium and ignite. Leave the center burner off. Place the drip pan over the non-lit burner under the grate. You’ll place the chicken in the center over the non-lit burner
Four Burner Gas Grill – turn the two left burners to medium and ignite. Leave the two right burners off. Place the drip pan over the non-lit burners under the grate. You’ll place the chicken in the center of the two burners that are off.
Charcoal Grill – light the charcoal using a chimney lighter. Pour the charcoal out of the chimney and push over to one side of the grill. Leave the other side free of coals. Place the drip pan on the non-charcoal side under the grate. You’ll place the chicken on the side of the grill with no charcoal.
Grilling A Whole Chicken
Once the grill has reached 350˚F, place the chicken on the grill. For gas grills, you will place the chicken over the unlit burner(s) and for the charcoal grill, the chicken will be placed on the opposite side of the charcoal pile. Note: Keep an eye on the temperature and adjust as necessary.
Close the lid and cook for 1 to 1 and 1/2 hours or until an instant read thermometer inserted into the thickest part of the thigh (make sure it isn’t touching the bone) reads 165˚F. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving. Get a step-by-step guide to perfectly carved chicken.
Oh, no! You forgot to pull the chicken out for the backyard BBQ? Have no fear, you can cook whole chicken from frozen safely. It may not have the grill marks, but it will be tender and juicy and is sure generate some great conversation.
How to Cook the Best Whole Chickens on the Weber Charcoal Grill
FAQ
How long does it take a whole chicken to cook on a charcoal grill?
Temperature: Preheat your grill to a medium heat, around 350°F (175°C). If using a charcoal grill, set up for indirect heat. Cooking Time: – A 3-4 pound chicken usually takes about 1. 5 hours. – A larger chicken (5-6 pounds) may take closer to 2 hours. Internal Temperature: Use a meat thermometer to check for doneness.
How long does it take to grill a whole chicken at 350 degrees?
Place whole chicken on the cool side of the grill with the lid’s vents over the chicken. Adjust the vents to maintain a grill temperature between 350-365 degrees. Grill whole chicken for 60-75 minutes or until an instant-read thermometer reaches 160 degrees. Carryover cooking will get it to 165 degrees.
Do you leave the lid open or closed on a charcoal grill for chicken?
When grilling chicken drumsticks, it’s generally best to grill them with the lid closed. This helps to maintain a consistent temperature and allows the heat to circulate around the chicken, cooking it more evenly and thoroughly.
Is it better to grill chicken at 350 or 400 on a gas grill?
Looks like you’re seeing a trend. Chicken is best cooked at 350 or higher, definitely not low and slow like beef or pork. Sometimes I’ll throw chicken on at 225 while I wait for the family to get home, then crank it up to 400 or finish on my gas grill. The high heat tends to seal the moister inside the chicken.