Grilled BBQ Chicken for Weekly Summer Feasts

Ingredients

• 1.6–2.0 kg (3.5–4.5 lb)whole chicken, spatchcocked
• 30 ml (2 tablespoons)kosher salt
• 5 ml (1 teaspoon)freshly ground black pepper
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)smoked paprika
• 240 ml (1 cup)your favourite barbecue sauce
• 30 ml (2 tablespoons)apple cider vinegar
• 470 ml (2 cups)wood chips, hickory or apple

Instructions

1. 1

   Dry-brine the chicken

   At least 4 hours before cooking, pat the spatchcocked chicken dry with kitchen paper. Combine the salt, pepper, garlic powder and smoked paprika, then season the whole chicken, including beneath the skin. Set it on a wire rack over a baking tray and refrigerate uncovered.

2. 2

   Set up the grill

   For a charcoal grill, light a full chimney and arrange the coals on one side. For a gas grill, heat all burners on high for 10 minutes, then switch off one or two burners. Aim for 150–165°C (300–325°F) on the indirect side, and add soaked wood chips to the coals or a smoker box.

3. 3

   Cook indirectly

   Put the chicken skin-side up on the cooler side of the grill. Close the lid and cook for 45–55 minutes, keeping the temperature steady. Every 20 minutes, mist it with a mixture of apple cider vinegar and water to help keep it moist.

4. 4

   Glaze and sear

   When the breast reaches 68°C (155°F) and the thigh reaches 74°C (165°F), brush the chicken generously with barbecue sauce. Move it to direct heat, place it skin-side down and grill for 3–5 minutes, until the glaze bubbles and the skin is charred. Turn it over and repeat on the other side.

5. 5

   Rest and carve

   Transfer the chicken to a chopping board and leave it to rest for 10–15 minutes. Its internal temperature will rise to 74°C (165°F). Carve into pieces and serve.

What is grilled barbecue chicken?

This is a whole chicken cooked on a grill with American-style barbecue sauce: smoky from the wood chips, tender from the slower indirect cooking and charred at the finish. Barbecue traditions vary across the United States, and this recipe takes a straightforward grilling approach rather than relying on a long smoke.

The two-zone fire is what makes the method work. It gives the chicken time to cook through away from the flames, then lets the sauce caramelise briefly over direct heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the barbecue sauce contributes carbohydrates and sugar; the chicken skin and sauce account for much of the fat. Pair a portion with vegetables and a modest serving of potatoes or grains for a more balanced plate.

Why spatchcock the chicken?

Even cooking: the chicken is specified as spatchcocked, meaning it has been opened out to lie flatter. This gives the legs and breast more even exposure to the grill’s heat.

Seasoning: the dry brine goes under the skin as well as over it, so the salt and spices reach more of the meat. Leaving the chicken uncovered in the fridge also dries the skin’s surface for grilling.

How the two-zone grill works

Indirect side: this is the cooler area, without a flame or coals directly beneath the chicken. Keep the lid closed and aim for 150–165°C (300–325°F) as it cooks.

Direct side: the hotter area is reserved for the brief glazed finish. Soaked wood chips go on the coals or in a smoker box to add smoke during cooking.

When to add the sauce

Wait until the breast reaches 68°C (155°F) and the thigh reaches 74°C (165°F) before brushing on the barbecue sauce. Adding it for the final sear helps the glaze turn glossy and lightly charred without spending the whole cook over direct heat.

Watch closely during the 3–5 minutes on each side, since sugary sauces can darken quickly over a hot grill.

How to judge doneness

Temperature: use a meat thermometer to check the breast and thigh separately, placing the probe in the thickest part without touching bone. The recipe calls for 68°C (155°F) in the breast and 74°C (165°F) in the thigh before the sear.

Resting: leave the chicken for 10–15 minutes after grilling. The recipe notes that its temperature will rise to 74°C (165°F) as it rests.

What to serve alongside

A simple green salad, grilled vegetables or corn on the cob makes an easy partner for the smoky, sweet glaze. For a more filling meal, serve it with bread, potatoes or a grain salad.

If you have extra barbecue sauce, serve it on the side rather than brushing on more during the sear.

Recipe notes & tips

• Start the dry brine at least 4 hours before grilling.
• Keep the chicken uncovered in the fridge on a rack so air can circulate around it.
• Use a grill thermometer to help keep the indirect side within the target range.
• Check the breast and thigh temperatures separately with a meat thermometer.
• Stay close while the glazed chicken is over direct heat to prevent the sauce from burning.

Variations

• Change the wood: Use hickory or apple chips for different smoky notes.
• Choose a different sauce: Use your preferred barbecue sauce to change the sweetness or spice.
• Adjust the seasoning: Add more or less black pepper to suit your taste.
• Serve with slaw: Add a crisp cabbage slaw alongside the carved chicken.
• Make it a platter: Serve with grilled corn and vegetables for a summer meal.

Common mistakes to avoid

• Skipping the dry brine: Season the chicken at least 4 hours ahead so it has time to rest uncovered in the fridge.
• Cooking over direct heat throughout: Keep the chicken on the cool side until it is ready for the brief sear.
• Guessing the temperature: Check the breast and thigh with a thermometer rather than relying only on colour.
• Glazing too early: Wait until the specified breast and thigh temperatures before adding sauce.
• Walking away during the sear: Watch closely and turn the chicken after 3–5 minutes on each side, or once charred and bubbly.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot throughout, using an oven or microwave; keep the pieces covered to help retain moisture.

Frequently asked questions