Tonight we are grilling a whole chicken on the grill, with one catch…. we are splitting the chicken in half to make the process easier. Sometimes making the process easier sacrifices results, but not in this case. I actually enjoy half-chickens just as much as roasted whole chickens. It allows for uniform cooking and extremely juicy tender meat. If you like chicken you will love this. If you are on the fence about chicken, this recipe will move you to the chicken side of the fence. The delicious side.
The chicken turns out crispy on the outside and juicy on the inside. This will cure you of craving fried chicken on a regular basis. Let’s get started on creating a perfect grilled half chicken…
To split the chicken, you need a nice sharp knife with some heft to it. The best way to do it is to cut through the chicken just right or left of center. By going just left of right, you avoid most of the breast bone and it is a little easier to cut through. I find using a serrated edged knife works a little better too. Now, just commit and slice through with some aggression.
After you tackle splitting the chicken, season your half chickens on both sides heavily with a delicious rub. Tonight I am using my Lovin Everything Rub. It brings a little love to everything it touches. It is truly good on about everything and works great on chicken. Rub heavily and get the grill started for indirect heat at 400 degrees.
Once the grill is hot, put the chicken on the indirect heat side of the grill, skin side down. Cook for 20 min and then flip skin side up. Cook for another 20 min and then rotate the chicken for even cooking. Cook for another 20-30 minutes and then check internal temperature. Pull the chicken off when at 165 F or cook a little longer if you want the skin crispier. Then pull off the grill to rest for 10 minutes.
Cut into pieces for serving and enjoy the flavor of the grill. This will NOT be your last Half Chicken on the Grill, I would bet.
Grilled Half Chickens
- 3-5 lb Whole Chicken
2-3 Tablespoons of Good Lov'n BBQ Rub
- 12 Tablespoons Brown Sugar
- 2 Tablespoons Kosher Salt
- 4 Tablespoons Seasoned Salt
- 2 Tablespoons Celery Salt
- 2 Tablespoons Lemon Pepper
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 4 Tablespoons Paprika
- 2 Tablespoons Ancho Chile
- 2 Tablespoons Black Pepper
- 2 teaspoons Cumin
- 2 teaspoons Oregano
- 2 teaspoons Thyme
- 2 teaspoons Rosemary
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Mustard Powder
Cut Chicken in Half
Rinse Chicken with water and dry off
Rub all sides heavily with BBQ Rub
Heat grill to 350 - 400 degrees
Grill skin side down over indirect heat for 20 min
Flip and grill skin side up over indirect heat for 20 min
Rotate, still skin side up and grill for 25 min. Pull off of grill when internal temperature reaches 165 F in the breast and thigh, or leave on if you want the skin crispier.
Let rest for 10 minutes
Cut into pieces and serve