Grilled whole chicken
Ready to claim your title as grill master? Our grilled whole chicken recipe is your ticket to the title! It is soaked in a simple marinade of olive oil, lemon juice, and a handful of chopped herbs. As it grills, the skin turns golden and crisp, and the meat stays juicy throughout. Great for a weekend barbecue, a relaxed garden party, or any time you want to dazzle your loved ones.
Ingredients
|
1
Chicken (about 1200 g)
|
|
|---|---|
|
50 ml
Olive oil or rapeseed oil
|
|
|
50 ml
Freshly squeezed lemon juice
|
|
|
2 tsp
Coarse salt
|
|
|
Freshly ground pepper
|
|
|
100 ml
Herbs, finely chopped, for example, broad-leaved parsley, rosemary, and basil
|
&format=webp)
Get crisp skin
To get extra crisp skin, pat the chicken dry with kitchen paper before marinating to remove excess moisture. After marinating, remove the chicken from the bag and let it sit uncovered in the fridge for 30–60 minutes. Grill the chicken over indirect heat as described in the recipe, which cooks it gently and evenly. Then, during the last few minutes, move it over direct heat and grill each side briefly to crisp up the skin and get a golden, lightly charred finish. Keep a close eye on it to avoid burning.
Use a grill for the best results
A whole chicken needs indirect heat to cook evenly; both gas and charcoal grills do the job. Indirect heat means the heat surrounds the chicken rather than sitting directly beneath it. On a gas grill, only light the burners on the sides and place the chicken in the centre. On a charcoal grill, push the coals out to the sides and position the chicken above the gap. Pellet grills also work well and make it easy to keep the temperature steady. Aim for stable, even heat from start to finish, no matter which grill you use.
FAQ: Questions about grilled whole chicken
Making grilled whole chicken can feel a bit daunting at first, but it is easier than it looks. To clarify the process, we have answered the most common questions below. Take a look before you fire up the grill.
How do I know when the chicken is done?
The safest way to check if the chicken is done is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. It is done when it reaches 75 °C. If you do not have a thermometer, pierce the thigh with a skewer or knife. The juices should run clear, not pink, and the meat should feel firm. Our recipe uses a smaller chicken, around 1.2 kg, which typically cooks within an hour over indirect heat. As a rough guide, a whole chicken takes about 1 hour per kilo, but this depends on the size and how steady your grill holds its temperature. Always rely on internal temperature rather than time alone for best results.
Should I baste the chicken while grilling?
No, do not baste the chicken while grilling, as it adds extra moisture to the skin, which prevents it from crisping up properly. If your chicken has been marinated well, it will stay juicy without needing extra moisture on the grill.
How do I prepare a whole chicken for grilling?
To prepare a whole chicken for grilling, start by patting it dry with paper towels to remove excess moisture. Then, prepare your marinade and coat the chicken thoroughly, making sure it reaches all sides. Place the chicken in a freezer bag or covered container and let it marinate in the fridge for at least one hour or overnight if possible. Before grilling, take it out of the fridge and let it sit at room temperature for 30 minutes, if you have time, as this helps it cook evenly throughout.
Is it safe to reuse the marinade?
No, do not reuse the marinade after it has been in contact with raw chicken. It may contain harmful bacteria and should be discarded. If you want to use some for serving, set a portion aside before marinating the chicken.
Can I grill a whole chicken from frozen?
No, you cannot grill a whole chicken directly from frozen. The outside will cook far too quickly, leaving the inside raw and unsafe to eat. Always give it time to thaw fully in the fridge first. Once thawed, it can be grilled as instructed.
How long can I store leftover grilled chicken?
Store leftover grilled whole chicken in an airtight container in the fridge and eat it within 3 days. Just let it cool to room temperature first, then pack it away. If you want to save it for later, portion the meat and tuck it into freezer-safe bags or containers. Squeeze out as much air as possible and pop it in the freezer for up to 3 months.
Nutritional values
Nutritional value, per
2059 Kcal
| Fibre | 0 gram fibers |
| Protein | 216.3 gram |
| Carbohydrates | 3.2 gram |
| Fat | 132 gram |
Grilled whole chicken – crisp and tender
Our grilled whole chicken recipe demonstrates what proper grilling can do to a simple chicken. Indirect heat is the trick behind it, letting the meat cook slowly and evenly without burning the outside. As it cooks, the skin turns coppery golden, and the meat soaks up a light smokiness with a bit of char around the edges. It all leads to crisp skin that crackles as you cut through and meat so tender the juices run onto the plate the moment you slice in.
Aromatic marinade with lemon
We are using a classic combo of olive oil and lemon juice as the base for this marinade. The oil helps coat the chicken and carries all the seasonings, while the lemon juice adds just the right amount of acidity to tenderise the meat and brighten up the flavour. That bit of tang also works really well with the smoky notes from the grill.
As for the herbs, we go for a mix of parsley, rosemary, and basil, giving the chicken a nice Italian-style note. Parsley provides a fresh, slightly peppery touch, while basil is sweeter with an anise-like scent. Rosemary gives it a woodsy, piney taste – just go easy on the rosemary, since it can quickly take over if you add too much.
A stunning centrepiece for your barbecue
The smoky aroma in the air and the sound of a hot grill set the tone straight away for a relaxed barbecue with your loved ones. Place the grilled whole chicken in the centre of the table, and let its stunning, golden look grab attention even before the plates are passed around.
The crisp skin, the deep colour, and the way it sits proudly on the platter make it feel like the main event. Serve it alongside other barbecue classics, such as grilled corn on the cob, potato salad, or some colourful vegetable skewers. Let the barbecue feast begin!
Include other ingredients
There is plenty of room to play with the marinade. Crushed garlic brings a delicate sharpness that settles in as it cooks, while a spoonful of mustard gives the mix a punchy tang. A touch of smoked paprika works well, too, giving the chicken a more profound, slightly sweet profile once it hits the grill. If you are after more heat, a pinch of chilli flakes delivers a steady, slow-building heat.
