Barbeque Chicken - How to Grill a Whole Chicken

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar; ketchup is a budget-friendly alternative.

Get a whole chicken from the butcher, preferably 4 to 6 pounds.

Make an incision down the middle of the breastbone and push through the backbone to split the chicken in half.

Remove any large pieces of fat from the chicken.

Place the chicken in a pan.

Roll the lemon to get the juice out, cut off the end, and squeeze the juice over the chicken, making sure to coat it well.

Let the chicken sit for about 10 minutes to absorb the lemon juice.

Season the chicken generously with chicken River rub, ensuring to cover all areas, including under the wings.

Place the chicken in the refrigerator to marinate for about 2 hours.

Prepare the grill, ensuring the heat is on one side and the grill temperature is around 350 to 400 degrees Fahrenheit.

Place the chicken bone side down on the hot side of the grill to sear for about 5 minutes.

Flip the chicken over and let it cook for another 10 minutes with the lid closed.

After 10 minutes, flip the chicken back over to breast side down and cook for another 10 minutes with the lid closed.

Check the internal temperature of the thickest part of the breast, aiming for 165 degrees Fahrenheit.

When the temperature reaches 155 to 160 degrees Fahrenheit, baste the chicken with your favorite barbecue sauce.

Add hickory chips to the grill for smoke flavor and let it smoke for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: