Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Grilled whole chicken glazed with BBQ sauce on a plate.

Grilled Whole Chicken Recipe

Chef Jenn
A two-zone grilled whole chicken with a smoked paprika rub, crispy skin, and juicy meat in about an hour. Hot zone, cool zone, probe thermometer, done.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 342 kcal

Ingredients
  

  • 1 whole chicken 2.5 to 3.5 pounds
  • 1-2 tablespoons cooking oil avocado or other neutral high-smoke-point oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • BBQ sauce optional, for brushing at the end

Instructions
 

  • Set up the grill in a two-zone: light burners on one side of a gas grill, or bank coals to one side of a charcoal kettle. Close the lid and bring the hot side to 350 to 375°F.
  • Pat the chicken dry, inside and out, with paper towel.
  • Rub the entire chicken with oil, including under the wings and around the legs.
  • In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
  • Coat the chicken evenly with the rub, getting into the joints and a little inside the cavity.
  • Place the chicken breast-side down on the cool zone. Close the lid and cook 25 to 30 minutes without opening.
  • Flip the chicken breast-side up using two pairs of tongs. Close the lid and cook another 20 to 25 minutes.
  • Check the internal temp: 170 to 175°F in the thickest part of the thigh, 160 to 165°F in the breast.
  • Move the chicken to the hot zone for 3 to 5 minutes to crisp the skin, watching closely.
  • Optional: brush lightly with BBQ sauce and grill for 1 to 2 more minutes to set the glaze.
  • Remove from the grill and rest on a board for 10 minutes before carving.

Notes

Recipe Card Tips

  • Don't lift the lid during the first 25 minutes. 
  • Probe the thigh, not the breast, for the doneness call. Thighs at 170 to 175°F are juicier and more tender than at 165°F. The breast will be at 160 to 165°F at the same time, which is right where you want it.
  • Rest the bird at least 10 minutes before carving. Cutting straight off the grill dumps the juice on the board instead of keeping it in the meat.
 
 

Nutrition

Serving: 1sixthCalories: 342kcalCarbohydrates: 11gProtein: 24gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 95mgSodium: 723mgPotassium: 335mgFiber: 1gSugar: 8gVitamin A: 813IUVitamin C: 2mgCalcium: 30mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword backyard grilled chicken, BBQ whole chicken, grill recipe, grilled whole chicken, smoked paprika chicken, two-zone grilled chicken
Tried this recipe?Let us know how it was!