How to Grill a Whole Chicken

Updated November 2026 · 10 min read

A whole chicken is one of the best-value things you can put on a grill, and there's more than one way to do it. This guide compares the four main methods, explains how to set up a Weber kettle, Big Green Egg or gas grill for each, and covers the details that matter: crispy skin, doneness and carving.

The four methods at a glance

All four cook over indirect heat. The chicken never sits directly over the fire, which prevents burnt skin and flare-ups from dripping fat.

Prep for any method: crispy skin starts here

1. Dry brine. Pat the chicken completely dry. Season it all over, inside and out, with about ¾ tsp kosher salt per pound. Refrigerate it uncovered on a rack for 8–24 hours. The salt seasons the meat deeply, and the cold air dries the skin so it crisps on the grill.
2. Season. Just before cooking, rub with a little oil and your favorite rub. The poultry rubs work well. If you dry-brined, use a salt-free rub or go light.
3. Tuck the wings. Fold the wing tips behind the back so they don't burn.

Short on time? Even 1 hour uncovered in the fridge after salting helps.

Setting up indirect heat on your grill

Method 1: Spatchcock (our top pick)

Spatchcocking means removing the backbone and pressing the chicken flat. With everything the same thickness, the breast and thighs finish together, and all the skin faces the heat.

1. Remove the backbone. Set the chicken breast side down. With sturdy kitchen shears, cut along both sides of the backbone from tail to neck and remove it. Save it for stock.
2. Flatten. Flip the bird breast side up and press firmly on the breastbone with the heel of your hand until it cracks and lies flat.
3. Season as above.
4. Grill. Lay it skin side up over indirect heat at 375–425°F, with the thighs facing the hotter side. Close the lid.
5. Cook 45–60 minutes until the breast reads 165°F and the thighs 175°F or higher.
6. Optional crisp: for extra-crispy skin, slide it over direct heat skin side down for 1–3 minutes at the end. Watch it closely.

Method 2: Beer can

The chicken sits upright on a half-full can of beer, so heat circulates all the way around it. The beer adds only a little flavor. The upright position is what gives the even, crispy skin.

Full step-by-step instructions, including setup for each grill, are in the Beer Can Chicken recipe.

Method 3: Rotisserie

Slowly turning on a spit, the chicken bastes itself in its own juices and browns evenly.

• Equipment: a rotisserie kit made for your grill. Kettle grills use a rotisserie ring that sits between the bowl and lid. Many gas grills have a rotisserie attachment and sometimes a dedicated rear burner.
• Truss tightly with butcher's twine so the wings and legs don't flop or catch. Center the bird on the spit for balance, and secure it with the forks.
• Heat: indirect, about 350–400°F, with a drip pan underneath. On a kettle, bank coals on both sides. On gas, use the outer or rear burner.
• Cook 1¼–1½ hours to 165°F in the breast and 175°F or higher in the thighs. Take the temperature with the spit turned off.

Method 4: Classic whole bird

No special tools, just a whole chicken roasted over indirect heat, like an oven but with charcoal or gas flavor.

1. Truss the legs together with twine (optional, but it gives a neater shape and more even cooking).
2. Place breast side up over indirect heat at 350–400°F, with the legs pointing toward the hotter side.
3. Cook 1¼–1½ hours, rotating the bird halfway through on a kettle or gas grill if one side browns faster.

Doneness and resting

• Breast: 165°F in the thickest part.
• Thighs: 175–185°F. Dark meat is safe at 165°F but much more tender when it's hotter.
• Check both. Probe the breast from the side into the thickest part, and the thigh near (but not touching) the bone.
• Rest 10–15 minutes, loosely tented, before carving. Large birds rise a few degrees while resting.

How to carve

1. Legs: pull a leg away from the body and slice through the skin. Pop the thigh joint out by bending it back, then cut through the joint. Separate the drumstick from the thigh at the knee joint.
2. Wings: pull each wing out and cut through the shoulder joint.
3. Breasts: slice down along one side of the breastbone, following the ribcage to release each breast in one piece. Slice crosswise into thick pieces.
4. Save the carcass for stock.

Common mistakes

1. Wet skin. Dry it well and dry-brine it uncovered for the crispiest results.
2. Cooking over direct heat. You get burnt skin and a raw middle. Keep it indirect.
3. Only checking the breast. Thighs need to reach at least 175°F to be tender.
4. Opening the lid too often. Every peek drops the temperature and adds time.
5. Skipping the rest. Carving immediately lets the juices run out.

Ready to cook? Start with the Beer Can Chicken recipe, or for smaller pieces, try crispy grilled wings.