{"id":7050240,"date":"2026-08-28T17:54:56","date_gmt":"2026-08-28T17:54:56","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/how-to-grill-a-whole-chicken-5-ways\/"},"modified":"2026-08-28T17:54:56","modified_gmt":"2026-08-28T17:54:56","slug":"how-to-grill-a-whole-chicken-5-ways","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7050240","title":{"rendered":"How to Grill a Whole Chicken 5 Ways"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"\">\n<h3><a href=\"https:\/\/barbecuebible.com\/category\/back-to-barbecue-basics\/\">Back to Barbecue Basics<\/a><\/h3>\n<p>\t\t\t\t<span class=\"byline\"><a href=\"https:\/\/barbecuebible.com\/about-steven\/\">By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer<\/a><\/span><\/p>\n<p>\t\t\t\t<img decoding=\"async\" src=\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2024\/03\/project-smoke-chicken-cropped.jpg\" alt=\"ROTISSERIE CHICKEN\" class=\"post_img\"\/><br \/>\n                        <!-- Social Warfare Plugin --><br \/>\n\t\t\t\t\t\t                        <!-- End Social Warfare Plugin --><\/p>\n<p>\t\t\t\t<time>August 28, 2026<\/time><\/p>\n<p>And the secret to achieving that great roast chicken? Fire up your grill.<\/p>\n<p>So how do you grill the perfect roast chicken? Let me count the ways.<\/p>\n<ul>\n<li>You <a href=\"https:\/\/barbecuebible.com\/recipe\/barbecued-chicken\/\">indirect grill it<\/a>, adding wood chunks to the coals to lay on a smoke flavor.<\/li>\n<li>You <a href=\"https:\/\/barbecuebible.com\/2013\/03\/25\/rotisserie-chicken\/\">spit-roast it on the rotisserie<\/a>, using the gentle rotation to baste the meat with chicken juices as it cooks.<\/li>\n<li>You prop it on a beer can (open, of course) and roast it upright to make the infamous <a href=\"https:\/\/barbecuebible.com\/recipe\/basic-beer-can-chicken\/\">beer can chicken<\/a>.<\/li>\n<li>You smoke it low and slow (at a low heat for 3 to 4 hours) to make barbecued chicken, which you top with <a href=\"https:\/\/barbecuebible.com\/recipe\/white-barbecue-sauce\/\">Alabama white sauce<\/a>: 2 parts mayonnaise, 1 part cider vinegar, with as much black pepper as you can bear.\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2019\/09\/featured-white-on-white-chicken.jpg\" alt=\"White on White Barbecued Chicken\" width=\"1200\" height=\"750\" class=\"aligncenter size-full wp-image-20986\" srcset=\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2019\/09\/featured-white-on-white-chicken.jpg 1200w, https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2019\/09\/featured-white-on-white-chicken-250x156.jpg 250w, https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2019\/09\/featured-white-on-white-chicken-450x281.jpg 450w, https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2019\/09\/featured-white-on-white-chicken-768x480.jpg 768w, https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2019\/09\/featured-white-on-white-chicken-1024x640.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/p>\n<\/li>\n<li>You can even direct grill a whole chicken by cutting out the backbone and opening the bird like a book\u2014a process known as <a href=\"https:\/\/barbecuebible.com\/recipe\/spatchcock-chicken\/\">spatchcocking<\/a>. When using this method, start the chicken bone side down and grill it over a moderate fire.<\/li>\n<\/ul>\n<p>For indirect grilling or beer can chicken, set up the grill with the heat to the sides and a drip pan beneath the bird; medium heat, around 350\u00b0F, is a good starting point. For rotisserie roasting, position the coals or lit burners to either side of the spit and place a drip pan underneath. For low-and-slow smoking, maintain a temperature between 225\u00b0 and 275\u00b0F and add <a href=\"https:\/\/amzn.to\/3BlEoFN\" target=\"_blank\" rel=\"sponsored\">wood chunks<\/a> or <a href=\"https:\/\/amzn.to\/3GatxCr\" target=\"_blank\" rel=\"sponsored\">wood chips<\/a> for smoke. For spatchcocking, grill directly over a moderate fire, starting bone side down.<\/p>\n<h2>Six Essential Steps for an Even Better Roast Chicken<\/h2>\n<ol>\n<li><strong>Leave the bird uncovered in the refrigerator.<\/strong> Refrigerate it uncovered for 24 to 48 hours before roasting. This dries out the skin, making it extra crisp when you roast it.<\/li>\n<li><strong>Remove the wishbone.<\/strong> Cut it out of the front cavity with a paring knife. This makes it easier to carve the breast meat.<\/li>\n<li><strong>Add flavor inside and out.<\/strong> Rub the outside of the bird with a cut lemon and a cut head of garlic. Then place these ingredients in the cavity to perfume the chicken from the inside-out.\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2023\/11\/chicken-on-rotisserie-728x444-1.jpg\" alt=\"BBQU\" width=\"728\" height=\"444\" class=\"aligncenter size-full wp-image-29024\" srcset=\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2023\/11\/chicken-on-rotisserie-728x444-1.jpg 728w, https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2023\/11\/chicken-on-rotisserie-728x444-1-450x274.jpg 450w, https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2023\/11\/chicken-on-rotisserie-728x444-1-250x152.jpg 250w\" sizes=\"auto, (max-width: 728px) 100vw, 728px\"\/><\/p>\n<\/li>\n<li><strong>To truss or not to truss.<\/strong> I always truss a chicken to give it a handsome ovoid shape\u2014a holdover from my French cooking school days, when appearance was paramount. But if you roast the chicken untrussed, the smoke and fire flavor can penetrate the inside of the bird. Your choice.<\/li>\n<li><strong>Cook the thigh to 175\u00b0 to 180\u00b0F.<\/strong> Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Yeah, I know that\u2019s higher than the USDA minimum of 165\u00b0F, but the dark meat will be more tender.<\/li>\n<li><strong>Give it a short rest.<\/strong> Once cooked, rest your chicken on a wire rack over a sheet pan for 2 minutes before carving. This \u201crelaxes\u201d the meat, making it juicier. But don\u2019t rest it too long or the skin will get soggy and the chicken will get cold.<\/li>\n<\/ol>\n<p>However you choose to cook it, the grill gives roast chicken something the oven can\u2019t: the flavor of smoke and fire. Get the skin crisp and the dark meat tender, and you may find that once-a-week roast chicken becoming a habit.<\/p>\n<h2>Whole Chicken Recipes to Try<\/h2>\n<p>For more ways to grill a whole chicken, try these BarbecueBible.com recipes:<\/p>\n<p>\t\t\t\t<br class=\"clear\"\/><\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Back to Barbecue Basics By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer August 28, 2026 And the secret to achieving that great roast chicken? Fire up your grill. So how do you grill the perfect roast chicken? Let me count the ways. You indirect grill it, adding wood chunks to the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7050241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96794,98046,96795,101224,212829],"tags":[8791,11756,212830,8023,120725],"dealstore":[],"offerexpiration":[],"class_list":["post-7050240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-back-to-barbecue-basics","category-chicken","category-homepage-feature","category-roast-chicken","category-whole-chicken","tag-chicken","tag-grill","tag-roast-chicken","tag-ways","tag-whole-chicken"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Grill a Whole Chicken 5 Ways - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7050240\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Grill a Whole Chicken 5 Ways - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Back to Barbecue Basics By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer August 28, 2026 And the secret to achieving that great roast chicken? 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