Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 4
Key Takeaways
- Butterflying the chicken cuts cooking time by almost half
- Direct-then-indirect heat method prevents burning while ensuring crispy skin
- Homemade barbecue sauce uses pantry staples and can be made ahead
- Foolproof technique works for beginners and yields restaurant-quality results
Why This Recipe Works
Ever tried grilling a whole chicken only to end up with burnt skin and raw meat? Been there.
The problem with grilling whole chicken is uneven cooking. The solution? Butterflying.
By removing the backbone and flattening the bird, you get even cooking throughout. Plus, more surface area for that amazing smoky flavor.
I perfected this technique after years of summer cookouts. Now, it’s my go-to method that gets rave reviews every time.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 38g |
| Fat | 24g |
| Carbohydrates | 12g |
| Fiber | 0.5g |
| Sugar | 10g |
| Sodium | 780mg |
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Kitchen shears | For butterflying the chicken |
| Large cutting board | Prep surface |
| Small saucepan | For barbecue sauce |
| Meat thermometer | For checking doneness |
| Basting brush | For applying sauce |
| Grill | Gas or charcoal |
| Tongs | For turning chicken |
| Aluminum foil | For resting the chicken |
Ingredients
| Ingredient | Measurement | Purpose |
|---|---|---|
| Whole chicken | 4-5 pounds | Main protein |
| Olive oil | 2 tablespoons | For rubbing chicken |
| Kosher salt | 1 tablespoon | Seasoning |
| Black pepper | 1 teaspoon | Seasoning |
| Garlic powder | 2 teaspoons | Flavor |
| Paprika | 1 tablespoon | Color and flavor |
| For Barbecue Sauce: | ||
| Ketchup | 1 cup | Sauce base |
| Brown sugar | ¼ cup | Sweetness |
| Apple cider vinegar | 2 tablespoons | Tanginess |
| Worcestershire sauce | 1 tablespoon | Depth of flavor |
| Dijon mustard | 1 tablespoon | Complexity |
| Garlic powder | ½ teaspoon | Flavor |
| Onion powder | ½ teaspoon | Flavor |
| Smoked paprika | 1 teaspoon | Smokiness |
| Cayenne pepper | ¼ teaspoon | Heat (optional) |
Substitutions
- Whole chicken: Use bone-in, skin-on chicken pieces (adjust cooking time)
- Homemade BBQ sauce: Substitute 1½ cups store-bought sauce
- Brown sugar: Replace with honey or maple syrup
- Apple cider vinegar: White vinegar or lemon juice
- Dijon mustard: Yellow mustard (use half the amount)
Super-Detailed Step-by-Step Instructions
Preparation Phase (20 minutes)
- Gather your ingredients and tools
- Take out all ingredients to reach room temperature (about 15 minutes)
- Make sure your grill has enough fuel (gas or charcoal)
- Set up your prep station with cutting board, tools, and mixing bowls
- Line a baking sheet with paper towels for the raw chicken
- Preheat the grill properly
- For gas grill:
- Turn on one side of burners to medium-high heat (around 400°F)
- Leave the other side off to create a cool zone
- Close lid and allow to preheat for 10-15 minutes
- For charcoal grill:
- Fill chimney starter halfway with charcoal briquettes
- Light the chimney and wait until coals are covered with gray ash (about 20 minutes)
- Pour hot coals on one side of grill to create hot and cool zones
- Open bottom vents completely and top vents halfway
- Place the grate on the grill and let it heat up for 5 minutes
- Prepare the chicken for butterflying
- Remove chicken from packaging (save the label with weight info for cooking time reference)
- Discard any giblets from cavity
- Rinse chicken under cold water and pat thoroughly dry with paper towels
- Place chicken on cutting board, breast-side down, with the neck facing away from you
- Butterfly the chicken (step by step)
- First cut: Using sharp kitchen shears, cut along the right side of the backbone from tail to neck, staying about ¼-inch away from center
- Second cut: Repeat on the left side of backbone to completely remove it
- Tip: Save backbone in freezer bag for making stock later
- Open the chicken: Spread the chicken open like a book
- Remove excess fat: Trim any large pieces of excess fat (but leave skin intact)
- Locate breastbone: Find the triangular keel bone (breastbone) in the center
- Make the butterfly flat: Flip chicken over (skin-side up)
- Break the breastbone: Place hands on either side of the breast and press down firmly until you hear a crack
- Final position: Arrange chicken so it lies completely flat, with legs turned outward
- Season the chicken thoroughly
- Prep the bird: Pat chicken dry again with paper towels
- Oil application: Drizzle 1 tablespoon olive oil on each side of chicken
- Oil distribution: Use hands to rub oil evenly over entire surface, including under skin
- Make spice rub: In small bowl, combine kosher salt, black pepper, garlic powder, and paprika
- Season outside: Sprinkle half of spice mixture evenly over skin side of chicken
- Season under skin: Gently lift skin around breast and thighs and rub some seasoning directly onto meat
- Season underside: Flip chicken and season remaining side with rest of spice mixture
- Let rest: Allow seasoned chicken to rest at room temperature for 15 minutes while you make the sauce
- Prepare the barbecue sauce (detailed steps)
- Measure ingredients: Use separate measuring cups/spoons for each ingredient to ensure accuracy
- Combine base ingredients: Add ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce to small saucepan
- Add seasonings: Add Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne (if using)
- Mix thoroughly: Whisk ingredients together until completely combined
- Cook the sauce: Place saucepan over medium heat
- Bring to simmer: Stir occasionally until mixture begins to bubble (about 5 minutes)
- Reduce heat: Lower heat to medium-low
- Simmer and thicken: Cook for 10 minutes, stirring frequently to prevent sticking
- Check consistency: Sauce should coat the back of a spoon
- Taste test: Adjust seasonings if needed (more sugar for sweetness, vinegar for tang, salt for balance)
- Cool slightly: Remove from heat and let cool for 5 minutes
- Divide sauce: Pour half into serving bowl for table and reserve half for basting
Grilling Process (45 minutes)
- Prepare the grill surface
- Clean the grates: Use grill brush to remove any debris
- Oil the grates: Fold paper towel into small square, dip in vegetable oil, and using tongs, rub on grates
- Check temperature: Grill should be around 400°F on hot side and 300°F on cool side
- Organize grill tools: Place tongs, basting brush, thermometer, timer, and sauce nearby
- Initial searing (direct heat phase)
- Position chicken correctly: Place chicken skin-side down on hot side of grill
- Watch for flare-ups: Keep spray bottle of water nearby to tame any flames
- Don’t move the chicken: Allow to cook undisturbed for exactly 6 minutes
- Check for browning: Skin should be golden brown and starting to crisp
- Flip carefully: Using large tongs, gently turn chicken over
- Brown second side: Cook for 5 more minutes on direct heat
- Main cooking (indirect heat phase)
- Move to cool zone: Slide chicken to cooler side of grill, skin-side up
- Adjust vents/heat: For charcoal, close top vents halfway; for gas, reduce heat to medium
- Close the lid: Keep grill closed to maintain consistent temperature
- Set timer: Cook for 25 minutes undisturbed
- Monitor temperature: If you have a grill thermometer, maintain around 350°F
- Temperature checking (crucial step)
- First check: After 25 minutes on indirect heat, insert thermometer into thickest part of thigh
- Avoid bone contact: Ensure thermometer tip isn’t touching bone (gives false readings)
- Check multiple spots: Test both thighs and the thickest part of breast
- Target temperature: Look for 155°F in breast and 160°F in thighs (will rise during resting)
- If not ready: Close lid and check again every 5 minutes
- Apply barbecue sauce (layering technique)
- First layer: When chicken reaches 155°F, brush entire surface with sauce using long-handled brush
- Set timer: Close lid and cook for 3 minutes to set sauce
- Second layer: Apply another coat of sauce, focusing on thicker parts
- Final cooking: Close lid and cook for 5 more minutes
- Final temperature check: Verify internal temperature has reached 165°F in thickest parts
- Resting procedure (essential for juiciness)
- Prepare resting area: Lay large piece of foil on clean cutting board
- Transfer chicken: Using large tongs and spatula, carefully move chicken to foil
- Tent loosely: Cover chicken loosely with another piece of foil (don’t seal edges)
- Set timer: Rest for exactly 10 minutes (allows juices to redistribute)
- Save drippings: Any juices that collect during resting can be added to sauce
Carving and Serving (10 minutes)
- Carve the chicken (step-by-step)
- Remove foil: Uncover chicken after resting period
- Transfer to board: Move to clean cutting board (preferably with groove to catch juices)
- Remove legs first:
- Find the natural seam between leg and breast
- Cut through skin at this point
- Pull leg away from body and cut through joint
- Repeat on other side
- Separate drumsticks and thighs:
- Locate the joint between drumstick and thigh
- Bend joint backward to expose connection
- Cut directly through joint
- Repeat with other leg
- Remove wings:
- Pull each wing away from body
- Cut through joint where wing meets breast
- Remove breast meat:
- Find breastbone running down center
- Make long cut along one side of breastbone from top to bottom
- Using knife tip, follow ribcage down and out to remove entire breast half
- Repeat on second side
- Slice breast meat:
- Place breast pieces skin-side up
- Slice crosswise into ½-inch pieces
- Plating for serving
- Warm the plates: Place serving plates in 200°F oven for 2 minutes
- Arrange chicken pieces: Fan out sliced breast meat in center of plate
- Position dark meat: Place thigh and drumstick portions around breast meat
- Add wings: Position wings on plate
- Sauce options: Serve with warmed reserved barbecue sauce in small ramekins
- Garnish suggestion: Sprinkle with fresh chopped parsley or cilantro
- Serve immediately: Chicken is best enjoyed hot
Troubleshooting Guide
Common Issues and Solutions
- Problem: Chicken skin burning too quickly
- Solution: Reduce direct heat time to 3-4 minutes per side or move to cooler spot sooner
- Prevention tip: Keep chicken at least 6 inches from flames
- Problem: Chicken not cooking evenly (some parts raw, others done)
- Solution: Ensure chicken is completely flat before grilling; use brick wrapped in foil to weigh it down
- Fix during cooking: Cover thinner parts with small pieces of foil
- Problem: Internal temperature not reaching 165°F after expected time
- Solution: Close all grill vents to increase temperature; if using gas, turn up heat slightly
- Alternative fix: Transfer chicken to preheated 375°F oven to finish cooking
- Problem: Barbecue sauce burning and turning bitter
- Solution: Apply sauce only during final 10 minutes of cooking
- Recovery tip: Scrape off burned sauce and apply fresh sauce during resting period
- Problem: Grill flare-ups causing charred spots
- Solution: Keep spray bottle of water handy; move chicken away from flames immediately
- Prevention: Trim excess fat before grilling; don’t apply too much oil
Variations & Creative Twists
Flavor Variations
- Herb Garden Chicken
- Add to spice rub:
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, minced
- Replace barbecue sauce with herb butter (½ cup butter + 2 tablespoons mixed herbs)
- Lemon-Garlic Mediterranean
- Add to spice rub:
- Zest of 2 lemons
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- Place lemon slices under chicken while grilling
- Serve with Greek yogurt sauce instead of barbecue sauce
- Spicy Southwest Fiesta
- Add to spice rub:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- Replace barbecue sauce with chimichurri or salsa verde
- Asian-Inspired Sticky Chicken
- Replace barbecue sauce with:
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Garnish with sliced green onions and sesame seeds
Storage & Reheating Guide
Storage Instructions (Detailed)
- Immediate cooling:
- Allow chicken to cool to room temperature (no more than 1 hour)
- Separate meat from bones if not eating within 24 hours
- Refrigeration method:
- Place in shallow airtight containers to speed cooling
- Separate into meal-sized portions
- Label with date
- Refrigerate at or below 40°F
- Use within 3-4 days
- Freezing technique:
- Remove all meat from bones
- Double-wrap tightly: first in plastic wrap, then in freezer paper or foil
- Place in zip-top freezer bags with air pressed out
- Label with contents and date
- Store in coldest part of freezer
- Best quality if used within 3 months
Reheating Methods (For Best Results)
- Oven method (preferred for crispy skin):
- Preheat oven to 325°F
- Place chicken pieces in baking dish
- Add 2 tablespoons chicken broth or water to dish
- Cover tightly with foil
- Heat for 15-20 minutes until internal temperature reaches 165°F
- For crispy skin: remove foil for last 5 minutes
- Microwave method (quick option):
- Place chicken pieces on microwave-safe plate
- Cover with damp paper towel
- Heat on 60% power in 30-second intervals
- Rotate and rearrange pieces between intervals
- Check temperature after 2 minutes total
- Let stand 1 minute before serving
- Grill reheating (best flavor):
- Bring chicken to room temperature (15 minutes)
- Preheat grill to medium-low (300°F)
- Brush chicken lightly with oil
- Heat over indirect heat 5-7 minutes per side
- Brush with fresh sauce during last minute
- TIP: Slice refrigerated chicken before reheating for faster, more even heating
Safety Notes & Expert Tips
Food Safety Guidelines
- Always wash hands with soap for 20 seconds before and after handling raw chicken
- Use separate cutting boards for chicken and produce
- Clean all surfaces that contact raw chicken with hot, soapy water
- Never reuse marinade or sauce that’s touched raw chicken without boiling it first
- Refrigerate leftover chicken within 1 hour in summer, 2 hours in cooler weather
- Chicken must reach internal temperature of 165°F in all parts
Pro Tips From Test Kitchen
- For extra flavor boost: Brine chicken for 2-4 hours before grilling (1 gallon water + ½ cup salt + ¼ cup sugar)
- For restaurant-quality crispy skin: After seasoning, place chicken uncovered on wire rack in refrigerator for 1-2 hours to air-dry
- For perfectly even cooking: Place a foil-wrapped brick or heavy cast iron pan on top of chicken during first 15 minutes of cooking
- Temperature trick: Remove chicken from grill when thigh temperature reaches 160°F—it will continue cooking to safe 165°F during rest
- Make-ahead tip: Butterfly and season chicken up to 24 hours in advance, stored covered in refrigerator
- Time-saver: Ask your butcher to butterfly the chicken for you (call ahead)
- Sauce enhancement: Reserve 2 tablespoons of sauce and mix with 2 tablespoons melted butter for a glossy finish after cooking
- Wood chip tip: For extra smokiness, add soaked wood chips to charcoal or in smoker box for gas grill
This grilled butterflied chicken with homemade barbecue sauce brings professional techniques to your backyard. The magic happens when the flattened chicken cooks evenly, allowing perfect doneness from end to end. Even first-timers can master this method with our detailed instructions.
What makes this recipe special is the balance between crispy, smoky skin and juicy, tender meat underneath. The homemade sauce adds that perfect sweet-tangy finish that keeps everyone coming back for more.
Beyond delicious, this recipe is practical—it cooks in almost half the time of a traditional whole chicken while delivering twice the flavor!
Happy grilling!
