Here is how to make the best grilled spatchcock chicken recipe. By spatchcocking your chicken, it saves time and keeps it incredibly juicy and flavorful. A game changer grilled chicken recipe!.
You’ve come to the right place if you’ve ever wanted to grill a whole chicken but didn’t know where to start. We’ll show you all of our (my husband’s) best ways to make the chicken juicy, tender, and flavorful on the grill.
Spatchcocking your chicken is hands down the best way to grill it. You remove the spine, flatten out the chicken and it can cook faster and evenly on the whole. This is how we make it every single time and it always turns out perfect.
This is a great grilled chicken recipe that serves a crowd, doesn’t dirty up your entire kitchen. And you don’t need your oven. If you are like me and love having whole chicken over just chicken breasts or thighs or whatever, this will be your go-to in the warmer months.
I will personally be making this WEEKLY over here until it’s too cold for my bones to stand outside and grill it. It’s a family and friend favorite and I hope you love it too!.
Grilling a juicy, flavorful whole chicken can seem daunting for many backyard cooks. However, with the right techniques and timing, it can be simple and yield incredibly tasty results. In this complete guide, we’ll cover everything you need to know to grill a perfect whole chicken, including ideal cook times.
Why Grill a Whole Chicken?
There are several benefits to grilling a whole chicken rather than just parts
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You can cook the whole bird at once instead of grilling each piece separately, which saves time and heat. This cuts down on time and makes the most of the heat from your grill.
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Juicier and more evenly cooked meat – the bones and skin help keep moisture and flavor locked in. Pieces like breasts can dry out more easily.
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Great presentation – an entire aromatic, golden brown chicken straight off the grill is visually impressive for serving a crowd.
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Versatility – once cooked, the entire chicken can be carved up for using in all kinds of delicious ways – sandwiches, salads, soups, pastas, and more!
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More cost-effective—buying a whole chicken is usually less expensive per pound than buying individual pieces.
Factors That Affect Cook Times
Several key factors impact how long it takes to grill a whole chicken:
Size/Weight
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The general rule of thumb is around 15-20 minutes per pound for a whole chicken on a medium heat grill.
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A small 3-4 lb chicken may take only 60-75 minutes.
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A larger 5-6 lb bird could need 1.5-2 hours to fully cook.
Bone-In vs Boneless
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Bone-in chickens take longer as the bones partially shield the meat. Allow more time for bone-in.
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Deboned or butterflied chickens grill faster with more direct heat exposure.
Ambient Temperature
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Hot outdoor temps shorten cook time as the grill doesn’t need to work as hard to get hot.
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Cold weather or strong winds will lengthen the time needed.
Grill Temperature
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Cook at a consistent medium heat between 350-375°F for ideal results.
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Higher heat risks burning the outside before the inside cooks through.
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If grilling indirectly, keep a hotter zone for searing then move to cooler side.
Stuffing
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A stuffed chicken takes longer to cook – the filling acts as an insulator.
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Allow 30-45 mins extra for stuffed birds. Use a meat thermometer to check doneness.
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For food safety, stuff loosely just before grilling.
Grilling Methods
There are two main techniques for grilling a whole chicken – direct and indirect heat. We recommend a combination approach:
Direct Heat
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Place the chicken directly over the heat source/flames.
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Use only for short searing, 5-10 minutes per side.
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Creates nice charring and crispy skin.
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If you cook it directly over high heat for the whole time, the outside will burn before the inside is done.
Indirect Heat
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No flames directly under the chicken.
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Position the bird to the side of or between two heat zones.
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Provides even, all-around cooking by surrounding the chicken with consistent heat.
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Takes longer (60-90 minutes) but thoroughly cooks the meat without burning.
Combo Method
To get the best results, sear the chicken over direct heat until the skin starts to turn brown. Then, move it to indirect heat on the cooler side of the grill to finish cooking it without making the outside too crispy.
How Long Does it Take to Grill a Whole Chicken?
Now that we’ve covered the key factors and techniques, here are some general time estimates for whole chickens:
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3-4 pounds – 60-75 minutes total
- 10-15 minutes direct heat sear per side
- 45-60 minutes indirect heat to finish
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4-5 pounds – 75-90 minutes total
- 10-15 minutes direct heat sear per side
- 60-75 minutes indirect heat to finish
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5-6 pounds – 90-120 minutes total
- 10-15 minutes direct heat sear per side
- 75-105 minutes indirect heat to finish
These times are based on a medium grill heat around 350-375°F. If grilling in hotter ambient temps, reduce times slightly. If it’s cold or windy, extend the times.
The most foolproof test is to use an instant read meat thermometer – chicken is safely cooked through once it reaches 165°F internally in the thickest part of the thigh. If it’s not quite there when your timer goes off, continue grilling and checking every 10-15 minutes until it hits 165°F.
And remember to let the chicken rest about 10 minutes before carving for deliciously juicy results!
Handy Time Chart
For easy reference, here is a grill time chart based on chicken weight and preferred doneness:
| Weight | Total Time (minutes) |
|---|---|
| 3-4 lbs | 60-75 |
| 4-5 lbs | 75-90 |
| 5-6 lbs | 90-120 |
Flavoring Ideas
A whole chicken itself is delicious, but you can also add more flavor with spices, herbs, sauces, and more:
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Dry rubs – coat the chicken with Cajun seasoning, lemon pepper, smoked paprika, chili powder blends, etc.
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Wet marinades – let the chicken soak in vinaigrettes, herb blends, barbecue sauce, yogurt mixtures, etc.
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Compounds butters – slide flavorful butters under the skin before grilling.
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Brines – soak the bird for added moisture and taste.
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Glazes and sauces – brush on sweet glazes, chimichurri, pesto, and other sauces during the last 10-15 minutes of grilling.
Get creative and try out flavor combos until you find favorites!
Grilling Tips for Success
Follow these tips for perfectly cooked, full-flavored grilled chicken:
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Let the chicken sit at room temp 30 minutes before grilling for more even cooking.
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Pat the bird dry before seasoning or marinating so flavors adhere better.
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Truss the chicken or tie the legs together to keep it tidy on the grill.
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Use a V-rack or beer can stand to hold the chicken upright for best exposure to heat and smoke circulation.
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Position the chicken so the thicker breast faces the hotter side for more even cooking.
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Rotate the chicken every 20-30 minutes and swap sides to prevent burning or overcharring in spots.
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Double check doneness with a meat thermometer in both breast and thigh areas.
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Let the chicken rest 10 minutes before carving for juicier meat.
Master the Perfect Grilled Chicken
With the proper techniques and cook times, you can masterfully grill a whole chicken with crisp skin, succulent meat, and tons of smoky flavor. Refer back to this guide to get the timing right based on weight and grill temperature.
In about an hour or less, you’ll be serving up a beautiful, aromatic barbecue chicken straight from the grill. Just remember to apply any marinades or rubs you desire, sear then indirect grill, use a thermometer, and let it rest.
Before you know it, you’ll have family and friends begging for your secret to the juiciest grilled whole chicken ever! Put this guide into practice at your next backyard barbecue or summer dinner and enjoy your best grilled chicken success.
How to make a grilled spatchcock chicken:
- Mix the mustard, oil and lemon juice and mix together
- Next, put the spices in a small bowl and mix them together.
- To keep everyone safe, please put on meat gloves and pat the whole chicken dry with a paper towel.
- Using kitchen shears, cut the backbone out of the chicken. Start at the back and cut all the way up to the neck along the spin. Do this on both sides of the spine until it is completely gone.
- Cut the breast plate down the middle with the shears. This will help the chicken lay flat. Depending on the chicken, you may need to make more cuts near the thighs to help it lay flat. The goal is for all parts of the chicken to cook evenly, so make sure they are all flat.
- First, brush the chicken with the mustard mixture. Then, add the spices and rub them all over the chicken.
- Set the grill to medium to high heat and lightly oil the grate. Place the chicken skin side down on the grill and cook for 5 minutes to help the skin get crispy.
- Lower the heat to low, flip the chicken over, and cook for 40 to 45 minutes. The grill should be between 400 and 450 degrees; two of our four burners were set to low and two were set to medium.
- When the chicken is done (165 degrees), take it off the grill and let it rest for 10 minutes. Then, carve it up and serve it.
What ingredients you need to spatchcock grill a whole chicken:
- Chicken – we use organic/pasture-raised chicken most often. For this recipe, the chicken should weigh about 4 pounds.
- Garlic powder
- Onion powder
- Chili powder
- Paprika
- Cayenne
- It’s so underrated, but Dijon mustard is the best thing to add to any marinade.
- Extra virgin olive oil
- Lemon
How to Grill Whole Chicken – Weber Grill Knowledge
FAQ
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.
How long would it take to grill chicken?
While all grills are different, most of the time you’ll be golden if you grill your chicken breasts for about 9-10 minutes, flipping the chicken breasts over ….
How long does it take to grill chicken at 350 degrees?
Cover with plastic wrap and pound with a meat mallet, or even a rolling pin, until the breast is an even 1/2 to 3/4 inch thick. Place the chicken breast on the grill over direct medium heat (350º to 450º) and cook it until an instant-read thermometer reads 165º F. Flip once. Approximately 10 to 12 minutes.
How do you grill chicken on the grill without drying it out?
How do you grill chicken breasts without drying it out The key is to cook on direct heat (over flame) for the first 8-10 minutes (flipping halfway), but then switch to indirect heat for the last 5-7 minutes.