Grilled Whole Chicken with Smoky Seasoning and BBQ Glaze Recipe
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.
- 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
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
- 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.
- Dry the Chicken: Pat the whole chicken dry thoroughly using kitchen roll to remove any moisture, which helps achieve crispy skin.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
