Grilled Whole Chicken with Smoky Seasoning and BBQ Glaze Recipe

Introduction

Grilled whole chicken is a perfect dish for summer gatherings, offering juicy meat and crispy skin with minimal fuss. This recipe features a smoky, flavorful seasoning and a quick BBQ sauce glaze that makes it both impressive and easy to prepare. Ideal for weekend barbecues or any warm evening when you want something special.

Ingredients

• 1 whole chicken (1.2–1.6 kg)
• 1–2 tablespoons oil (any cooking oil or avocado oil)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• BBQ sauce, for brushing at the end

Instructions

1. Step 1: Prepare your BBQ with a hot zone (direct heat) and a cool zone (indirect heat).
2. Step 2: Pat the chicken dry with kitchen roll.
3. Step 3: Rub the entire chicken with oil.
4. Step 4: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
5. Step 5: Coat the chicken evenly with the seasoning mixture, making sure to get under the legs and around the wings.
6. Step 6: Place the chicken breast-side down on the cool zone and close the lid.
7. Step 7: Cook for 25–30 minutes, then carefully turn the chicken over.
8. Step 8: Continue cooking for another 20–25 minutes, keeping the lid closed.
9. Step 9: Move the chicken to the hot zone for 3–5 minutes to crisp up the skin.
10. Step 10: Optional: Brush lightly with BBQ sauce and grill for 1–2 minutes to set the glaze.
11. Step 11: Remove from the BBQ and let it rest for 10 minutes before carving.

Tips & Variations

• Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) for safe cooking.
• Try adding a squeeze of lemon juice or fresh herbs like rosemary for a bright, fresh note.
• Substitute BBQ sauce with a spicy chili glaze for a different flavor profile.
• If you don’t have a grill, this recipe can also be done in the oven using indirect heat techniques.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the meat moist. Avoid overheating to prevent drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different seasoning mix?

Absolutely! You can customize the seasoning to your taste by using herbs and spices you prefer. Just be mindful of the salt content to avoid over-seasoning.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer inserted into the thickest part of the thigh without touching bone. It should read 75°C (165°F). Alternatively, the juices should run clear, and the meat should no longer be pink.

Grilled Whole Chicken with Smoky Seasoning and BBQ Glaze Recipe

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This whole grilled chicken recipe is perfect for summer gatherings, offering juicy, flavorful meat with crispy, smoky skin. Featuring a simple yet aromatic seasoning blend and a quick BBQ sauce glaze, it’s designed to deliver maximum flavor with minimal effort. Ideal for feeding 4 to 6 people, this grilled chicken balances direct and indirect heat cooking for the perfect char and tenderness.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 whole chicken (1.2–1.6 kg)
• 1–2 tablespoons oil (any cooking oil or avocado oil)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Glaze

• BBQ sauce, for brushing at the end

Instructions

1. Prepare the Grill: Set up your BBQ with two heat zones: a hot direct heat zone and a cooler indirect heat zone, creating the perfect environment to cook the chicken evenly.
2. Dry the Chicken: Pat the whole chicken dry thoroughly using kitchen roll to remove any moisture, which helps achieve crispy skin.
3. Oil the Chicken: Rub the entire chicken with 1 to 2 tablespoons of your chosen cooking oil to help the seasoning adhere and promote browning.
4. Mix Seasonings: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to create a flavorful spice rub.
5. Season the Chicken: Evenly coat the chicken inside and out with the seasoning mix, making sure to get under the legs and around the wings for full flavor penetration.
6. Cook Indirectly: Place the chicken breast-side down on the cool zone (indirect heat) of the grill and close the lid. Cook for 25 to 30 minutes to start cooking through without burning.
7. Flip the Chicken: Carefully turn the chicken over to breast-side up, keep the lid closed, and continue cooking for another 20 to 25 minutes to ensure it cooks evenly.
8. Crisp the Skin: Move the chicken over to the hot direct heat zone for 3 to 5 minutes to crisp up the skin and add that delightful charred finish.
9. Apply BBQ Glaze (Optional): Lightly brush the chicken with BBQ sauce and grill for an additional 1 to 2 minutes to set the glaze and enhance the smoky flavor.
10. Rest and Serve: Remove the chicken from the grill and let it rest for 10 minutes before carving, allowing juices to redistribute for moist, tender meat.

Notes

• Using a two-zone fire setup is key to cooking the chicken evenly without burning the skin.
• Resting the chicken before carving ensures juicy, tender meat.
• Feel free to experiment with different BBQ sauces or spice blends for varied flavors.
• If you don’t have BBQ sauce, the chicken is delicious on its own with the spice rub.
• Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F) for safe consumption.

Keywords: grilled whole chicken, BBQ chicken, summer grilling, smoky chicken, barbecue chicken recipe