Nothing beats juicy and flavorful grilled meat, but if you want to grill a whole chicken, there are some easy options. You can prepare the recipe yourself using step-by-step instructions for charcoal and gas grills. In just a few minutes you can grill a delicious grilled meat any night of the week. Impress friends and family with your grilled food and enjoy social evenings during the summer season.
What you should know before grilling and cooking a whole chicken
Everyone loves grilled chicken, but if you've never grilled before, making it can feel a little tricky. However, don't let that stop you. It's actually one of the easiestTypes of meat for the grillif you know a few tips and tricks. The problems with grilling whole chickens are similar to the problems with frying this meat. First, it's a chore to cook all of the oddly shaped poultry evenly, especially because breast meat shouldn't be cooked above 145 to 140 degrees F (63 to 66 degrees C) if you want the juices to remain inside.
In comparison, the meat on the legs needs 160°F (74°C) or higher if you don't want to eat undercooked chicken. Secondly, it takes a bit of acrobatics to get fatty chicken skin to release both its fat and moisture so that it becomes really crispy, which is very important. So follow the instructions below so you can get perfectly grilled and juicy meat every time.
Choose the best method for preparation
To determine exactly which factors make a difference, you can try a few methods. Some techniques that can be used range from a whole bird cooked over an indirect fire to vertical grilling on beer cans. Choosing between low or high heat and everything in between is also important. The easiest way to grill a whole chicken is to simply throw it on the grill. A little butter and spices and you're good to go, although there's no real secret. However, the difference lies in the different types of positioning when grilling a whole chicken using the rotisserie accessory, as well as the grilling temperature you can try.
Angle a chicken thigh toward the direct side, as you want the final temperature to be higher than that of the breast anyway. You can also tie the legs together. This means the side of the chicken facing direct heat will cook faster, so a rotation in the middle is necessary. Then the other thigh and leg cook faster to balance things out. After flipping, continue grilling the chicken until the breast reaches 160°F (74°C), with the thighs and legs in the 350°F (190°C) range. While you can do this with just a grill surface thermometer and an instant-read thermometer, a type of remote thermometer will help you maintain the grill temperature.
This is a simple way to grill a whole chicken
Do not heat your home when temperatures rise. Instead of roasting a whole chicken in the oven, you can grill it outside. This means you can grill crispy, crunchy skin and perfectly juicy white and dark meat. This method is almost completely freehand. Just a few minutes of prep work and you can set it and forget it once it's on the grill. Check out the gas and charcoal grill instructions so you can easily adapt your desired recipes to each grill.
Charcoal grill instructions
- If you want to grill a whole chicken, you will need a two-zone fire. Light a charcoal grill. When the coals are ready, arrange them parallel. Replace the top rack and allow it to heat up with the vents fully open. Just before placing the chicken on the grill, dip a folded paper towel in cooking oil and use long-handled tongs to oil the entire rack.
- Remove the neck and giblets, then trim off any excess fat. Rinse the chicken in cold water and dry with a paper towel. Brush all of the chicken with oil and then seasonyour favorite marinadeand herbs. If possible, leave the bird covered in the refrigerator for an hour or two to allow the seasonings to penetrate the meat.
- A little smoke tastes just as good on whole chicken. So if you want, add about two cups of wood chips to the fire to achieve a smoky flavor. Make sure you also soak the potatoes in water for at least 30 minutes before spreading them over the coals.
- Then place the chicken in the middle of the rack, breast side up. Close the lid and let the meat cook for about 60 minutes without removing the lid. After 60 minutes, remove the lid every 10 to 15 minutes to check the condition of the meat with an instant-read meat thermometer. An average 1.8-pound chicken takes about 90 minutes to grill.
- There are two common methods to test a whole chicken for doneness: 1) Insert the tip of a digital meat thermometer into the thickest part of the thigh - do not touch the bone. When the internal temperature reaches 165°F, you can remove the chicken from the grill. 2) Insert a small knife or skewer into the thickest part of the thigh. If the juice comes out clear and not pink, the meat is ready.
- Finally, remove the chicken from the grill and let it rest under loose foil for 15 minutes before carving and serving. If you're grilling more than one whole chicken, use a vertical roaster to maximize space.
- You can also grill your chicken with a beer can. Place a half-full can of warm beer in the cavity and place the chicken upright on the grill. This allows you to form a tripod with the can and the clubs. The evaporation of the liquid in the can helps keep the meat moist and adds flavor. However, you can also use wine or chicken broth as a substitute for beer. Never use a grill fork to remove a whole chicken from the grill. Instead, you can use tongs to avoid puncturing the meat and causing the juices to drip onto the fire.
Steps for cooking on a gas grill
- First, start by setting up your gas grill for indirect grilling. Clean and oil the grates. Turn the burner on full and observe the surface temperature of the grill. Aim for 350° to 400° in the indirect range and adjust the other burners as needed.
- Afterwards, you should clean, trim and pat the chicken dry. Again, make sure to remove the innards. Do this carefully and clean up afterward.
- Start by melting 2 tablespoons of butter in the microwave and brushing it on all sides of the bird. Save the rest to brush the chicken as it rotates on the grill.
- Season to taste with kosher salt and pepper. Add garlic powder or another spice if you like.
- Place on the grill over indirect heat and angle one thigh and one leg to the direct heat side. Close the lid and do not touch it for 40 minutes.
- After 40 minutes, turn the bird and angle the other leg toward the heat. Brush it with butter and continue grilling until the internal temperature of the breast is 165°. The total cooking time should be approximately 80 minutes.
- Let rest for 5-10 minutes before serving.
