3 Ways to Cook Chicken on the Grill

Now that summer is upon us, the grilling scents around us are starting to intensify and are reigniting our desire for delicious barbecue chicken. For grilling pros ready to get back into it, here are three cooking techniques and tips for grilling a whole chicken perfectly.

Safe Thawing and Preparation

No matter your cooking method of choice, the chicken you intend to grill must be completely thawed. Be sure to take it out of the freezer well in advance and then place it in the refrigerator to thaw safely.

Before cooking, pat dry with paper towels. Enhance its flavour by seasoning the poultry inside and out; for better results, coat with a dry marinade for maximum flavour. You can even put some of it beneath the skin.

Cooking Method #1: Spit-Roasting

Spit-roasting your chicken has a few advantages. It cooks the chicken evenly and makes it taste delicious, and it’s a great way to keep it from burning and drying out its skin.

How to do it: Pierce the spit rod through the chicken before placing it on your grill’s rotisserie. Place a pan underneath the chicken to catch all the drippings and then cook over medium-low heat, maintaining a temperature of 350°F (180°C). The cooking time will vary anywhere from 90 minutes to 2 hours.

A meat thermometer is required to check for doneness. Insert it into the thigh without touching the bone. Whole chicken is ready when the internal temperature has reached 180°F (82°C) and the skin is crispy.

Cooking Method #2: On a Can

Cooking a chicken upright on a beer can (with or without alcohol) is a simple and effective way to achieve flavourful meat. As the beer evaporates from the heat, it flavours and moistens the meat, leaving it tender and juicy.

How to do it: The steaming method is a form of indirect cooking. Begin by emptying the can of half its contents before inserting it into the chicken’s cavity. Place the poultry upright in a large aluminum pan to collect the drippings and cooking juices, so as to avoid a mess. Place everything on the side grill that’s away from the heat source, set to medium heat (to maintain a temperature of 400°F / 200°C) and close the lid.

Cooking time for a whole chicken weighing 3 to 4 lbs (1.6 to 1.8 kg) is between 75 and 90 minutes, and it’s recommended to turn the meat at a 180° rotation two or three times during the cooking process. The chicken is cooked when a thermometer inserted into the thigh without touching the bone reads 180°F (82°C) and the skin is crispy.

Cooking Method #3: Spatchcocked

This popular method, which consists of flattening the chicken before grilling, is the quickest way to cook a whole chicken. This traditional Portuguese method ensures a more even cooking for maximum flavour and juicy texture.

How to do it: Use a knife or kitchen shears to cut the backbone and remove the spine. Then press down on the breast until the chicken has opened, with the thighs now lying flat on the cutting surface. Sprinkle with a dry marinade and rub it with a lemon half before wrapping tightly in plastic wrap and placing it in the refrigerator for 12 hours.

Grill the chicken over indirect heat, skin side down against the grate. Flip it over after 45 minutes and continue cooking for 15 to 20 minutes more. Check to ensure the poultry is well cooked using a meat thermometer.

Watch Ricardo’s technique: faire un poulet en crapaudine sur le BBQ

Want to cook chicken on the grill? Get inspired with this recipe:

Yogurt and Dill Flattened Chicken from Josée di Stasio

To make things easier when cooking spatchcocked chicken, RICARDO Portuguese Chicken and Lemony Greek Chicken are two ready-to-cook options available to you. This will allow you to save some time and serve up a delicious meal that will bring everyone to the table.