Barbeque Chicken – How to Grill a Whole Chicken

Barbeque Chicken – How to Grill a Whole Chicken

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Used in this video:

Member’s Mark charcoal/gas grill (Sam’s Club)
Red Enamel Baking Pan:
Mesquite Seasoning:

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BBQ Chicken on the Grill Recipe

4 – 6 lb. whole chicken
Juice of 2 lemons
Avocado oil
Your Favorite BBQ sauce

Chicken Rub
4 tablespoon RRR Mesquite (or your favorite all-purpose rub)
1 tablespoon smoked paprika
2 teaspoon of garlic powder
1 teaspoon cayenne pepper
2 tsp ground mustard
1 tsp of salt
2 tsp of coarse ground pepper

Place the chicken on a cutting board and with sharp knife cut directly in half down the breast.

Rub both halves with the lemon juice to generously coat. Let set about 10 minutes to absorb the juice. Then rub all sides of the chicken with the oil. Sprinkle with the rub mixtures generously to coat all sides of the chicken and rub in.

Place the chicken in a casserole dish and cover. Place in the icebox for 2 hours. Bring chicken out 20 minutes before grilling.

Preheat the grill a cleaned and oiled grill to about 400 degrees F. and move the coals to one side. Place the chicken on the hot side (directly over coals) to sear. Grill about 4 minutes each side.

Move the chicken to indirect heat (not over coals). Bone-side down, close the lid of the grill and cook about 10 minutes and then flip to grill the opposite side an additional 10 minutes (meat-side down). Then flip again and grill a fina 10 minutes (bone-side down).

Brush the top side of the chicken with the BBQ sauce. Shut the lid and cook for about 4-5 minutes.

Lift the chicken and coat the underside with BBQ sauce and place back over the direct heat (over the coals) on the grill.

Add more wood chips to the hot side of fire and move the chicken over the coals and cook for about 3 to 4 minutes basting often.

With a temperature probe, grill until the internal temperature is at least 160 degrees F. Move back over to cool side and let set for about 5 minutes with lid closed (or until internal temperature is 165 – 170 degrees F.)

Let rest about 3 to 4 minutes. Slice and serve.


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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking