Juicy Grilled Whole Chicken
This Juicy Grilled Whole Chicken is super tender on the inside with perfectly crispy skin. Seasoned with my incredible homemade chicken spice blend, this grilled chicken recipe will take your grilling skills to the next level.
If you like this recipe, try my Grilled BBQ Chicken with homemade BBQ sauce, Greek Chicken Souvlaki, or my Blackened Grilled Chicken Thighs with Avocado Cucumber Salsa.
About Smart Chicken
- For this recipe, I used Smart Chicken’s whole chicken. If you’re new here, Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way. In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products.
- Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market! Click here to find a store near you that carries this delicious whole chicken.
This post is sponsored by Smart Chicken. I was compensated for my time, but all opinions are my own.
Substitutions and Recipe Ingredients
- Chicken – This recipe calls for a 3-4lb. whole Smart Chicken. Spatchcock the chicken for quick and even cooking. Do not grill chickens over 4 lbs. as you run the risk of the outside getting too dark and charred before it is fully cooked through in the center.
- Spice Blend – Combine smoked paprika, chili powder, cayenne, cumin and kosher salt. Mix well. This spice blend recipe makes more spice blend than needed. Store extra spice blend in a spice jar for future use.
- Avocado Oil – This recipe calls for avocado oil. You’ll need some to rub over the chicken and more to lubricate the grill grates.
Reasons To Spatchcock a Whole Chicken
There are two main reasons to spatchcock a chicken. One, is that it allows more of the surface area of the skin to get heat exposure, resulting in crispier skin. Secondly, is because it cooks more evenly and more quickly than a whole roasted chicken.
How to Spatchcocked Chicken
Using poultry shears, cut along each side of the chicken backbone and remove it. Then, use a sharp chef’s knife to slice the breastbone in half, this makes it easier to flatten the bird. The flatter the better for even cooking.
Spatchcocked Chicken Cooking Temperatures for an OVEN
- 3 lb. spatchcocked chicken roast for 55-65 minutes at 400 degrees or until the center reaches 165 degrees.
- 4 lb. spatchcocked chicken roast for 1 ¼ hours-1 hours 25 minutes at 400 degrees or until the center reaches 165 degrees.
Spatchcocked Chicken Cooking Temperatures for a GRILL
- 3 lb. spatchcocked chicken grill for 40-45 minutes at 400-425 degrees Fahrenheit. Or until the thickest part of the chicken reads 165 degrees Fahrenheit to ensure doneness.
- 4 lb. spatchcocked chicken grill for 45-55 minutes at 400-425 degrees Fahrenheit. Or until the thickest part of the chicken reads 165 degrees Fahrenheit to ensure doneness.
How to Lubricate the Grill
- Preheat your grill to 400-450 degrees. Clean the grill grates and lubricate them with avocado oil right before you are ready to add the protein.
- Brushing the grill grates with avocado oil right before adding the meat will prevent the meat from sticking to the grates. Avocado oil has a high smoke point which will also promote a good sear.
- Another way to lubricate your grill grates with less flare up than the brushing method, is to tightly roll a clean kitchen towel. Dip the rolled towel in avocado oil until it is moistened. Use metal tongs to grab the towel and carefully rub the grill grates with the tightly rolled avocado oil-soaked towel. This method of lubricating the grill grates causes less flare up from the grill and is just as effective.
How to Make Juicy Grilled Whole Chicken
Mix the Spice Blend
Combine smoked paprika, chili powder, cayenne, cumin and kosher salt. Mix well. This spice blend recipe makes more spice blend than needed. Store extra spice blend in a spice jar for future use.
Heat the Grill
Preheat your grill to 400-425 degrees Fahrenheit. Make sure all the burners are on so that the grill grates are nice and hot. Clean the grill grates well.
Prepare the Chicken
Grab a 3 lb.-4lb. whole Smart Chicken. Spatchcock the chicken by carefully removing the backbone with poultry scissors. Cut the breastbone in half so the chicken can as flat as possible.
Flip the chicken oven and pat it dry with a paper towel. Make sure it is as dry as possible. Add about 2 tablespoons of avocado oil and 1.5 tablespoons of the homemade spice blend. Rub the bird until it is well coated in the spices and oil.
Grill the Chicken
Lubricate the grill grates with avocado oil right before you are ready to grill the chicken. This will prevent the chicken from sticking to the grill. See steps above for the best way to safely lubricate the grill grates.
Next, TURN OFF the center burner but keep the two burners on the right and left of the center burner on.
Place the bird on the grill grates situated over the center burner, breast side up. Close the lid. Monitor the heat to make sure it reaches and stays between 400-425 degrees. If it gets too hot, open the lid and adjust the heat dials accordingly.
Allow the chicken to grill for 40-50 minutes or until the juices run clear and the thickest part of the chicken reaches 165 degrees Fahrenheit.
On smaller grills, the burners on the left and right might reach the sides of the chicken. If it begins to get too brown, simply rotate the bird 90 degrees and allow it to finish cooking.
Remove the chicken from the grill, and let it rest for 10 minutes before slicing. Serve hot and enjoy.
How to Store
Store leftover chicken in an airtight container for 4-5 days in the refrigerator. Reheat in a pan or in the microwave. Extra spice blend can be stored in a spice jar for future recipes.
Frequently Asked Questions
Try my Fruit Salsa, Creamy Corn Salsa, Greek Lemon Potatoes, or Lebanese Rice.
This allows the chicken to cook more evenly and quickly. You’ll need a good pair of poultry scissors for this recipe.
Save it for future recipes! Add it to an airtight spice jar for optimal freshness.
Add it to chicken salads, tuck it in a wrap or make a pulled BBQ Chicken sandwich.
Do not grill a whole chicken over 4 lbs. you run the risk of the outside browning too much before being cooked through.
Other Grilling Recipes to Consider Trying
- Grilled BBQ Chicken
- Chimichurri Grilled Chicken Thighs
- Grilled Greek Chicken Souvlaki
- Mediterranean Grilled Chicken
- Peruvian Inspired Grilled Chicken Thighs
Juicy Grilled Whole Chicken
Equipment
- 1 gas grill
- 1 poultry scissors
- 2 baking trays
- 1 grill brush
- 1 metal tongs
Ingredients
Whole Chicken
- 3-4 lb. whole chicken, Smart Chicken
- 2 tablespoons avocado oil, plus more for the grill grates
- 1.5 tablespoons spice blend
Spice Blend
- 2 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne
- 2 teaspoons kosher salt
Instructions
How to Make Juicy Grilled Whole Chicken
Mix the Spice Blend
- Combine smoked paprika, chili powder, cayenne, cumin and kosher salt. Mix well. This spice blend recipe makes more spice blend than needed. Store extra spice blend in a spice jar for future use.
Heat the Grill
- Preheat your grill to 400 – 425 degrees Fahrenheit. Make sure all the burners are on so that the grill grates are nice and hot. Clean the grill grates well.
Prepare the Chicken
- Grab a 3 lb. – 4lb. whole Smart Chicken. Spatchcock the chicken by carefully removing the backbone with poultry scissors. Cut the breastbone in half so the chicken can as flat as possible.Flip the chicken oven and pat it dry with a paper towel. Make sure it is as dry as possible. Add about 2 tablespoons of avocado oil and 1.5 tablespoons of the homemade spice blend. Rub the bird until it is well coated in the spices and oil.
Grill the Chicken
- Lubricate the grill grates with avocado oil right before you are ready to grill the chicken. This will prevent the chicken from sticking to the grill. See steps above for the best way to safely lubricate the grill grates.
- Next, TURN OFF the center burner but keep the two burners on the right and left of the center burner on.
- Place the bird on the grill grates situated over the center burner, breast side up. Close the lid. Monitor the heat to make sure it reaches and stays between 400- 425 degrees. If it gets too hot, open the lid and adjust the heat dials accordingly.Allow the chicken to grill for 40-50 minutes or until the juices run clear and the thickest part of the chicken reaches 165 degrees Fahrenheit.
- On smaller grills, the burners on the left and right might reach the sides of the chicken. If it begins to get too brown, simply rotate the bird 90 degrees and allow it to finish cooking.Remove the chicken from the grill, and let it rest for 10 minutes before slicing. Serve hot and enjoy.
Notes
Store leftover chicken in an airtight container for 4-5 days in the refrigerator. Reheat in a pan or in the microwave. Extra spice blend can be stored in a spice jar for future recipes.
