Easy Grilled Half Chicken

Why You’ll Love This Recipe

This easy grilled half chicken recipe is all about flavor and simplicity. With a homemade chicken dry rub, a sweet and smoky profile, and a touch of lemon butter to finish, the chicken becomes irresistibly tender and full of flavor. The process is quick and straightforward, yet the end result is a juicy, perfectly grilled chicken with crispy skin. Perfect for any grilling occasion, you’ll love how well it pairs with sides like roasted vegetables, mashed potatoes, or a fresh salad.

Ingredients

• 1 whole chicken (broiler-fryer), about three and a half pounds
• ¼ cup brown sugar, firmly packed
• ¼ cup sweet paprika
• 3 tablespoons black pepper
• 3 tablespoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 2 cups purchased barbecue sauce, your favorite brand
• 1 tablespoon lemon juice
• ½ cup melted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken: Begin by spatchcocking the chicken, which means removing the backbone so that the chicken can be split into two halves. This will allow for even grilling. You can use a sharp pair of kitchen shears or a chef’s knife to cut along both sides of the backbone and remove it.
2. Make the dry rub: In a bowl, combine the brown sugar, sweet paprika, black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper. Mix well.
3. Season the chicken: Pat the chicken dry with paper towels. Generously apply the dry rub on both halves of the chicken, making sure to rub it under the skin for maximum flavor.
4. Prepare the grill: Preheat your grill to medium-high heat (around 375-400°F). Once heated, set it up for indirect cooking by placing coals or turning on one side of the burners while leaving the other side off.
5. Grill the chicken: Place the chicken on the grill over the unheated side (indirect heat), skin-side up. Cover the grill and cook for 40-50 minutes, flipping the chicken halfway through. The internal temperature of the chicken should reach 165°F when done.
6. Prepare the lemon butter mixture: While the chicken is grilling, mix together the melted butter and lemon juice in a small bowl.
7. Finish the chicken: About 10 minutes before the chicken is fully cooked, brush a generous amount of barbecue sauce on the chicken. Continue to grill the chicken, turning occasionally, and applying more sauce until the chicken is fully cooked and the skin is crispy.
8. Serve: Remove the chicken from the grill, brush with the lemon butter mixture, and let it rest for a few minutes before serving. Enjoy your perfectly grilled half chicken!

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 45-55 minutes
• Total time: 1 hour

Variations

• Spicy Grilled Chicken: Increase the amount of cayenne pepper or add red pepper flakes for a spicier kick.
• Herb-infused Butter: For an extra layer of flavor, try adding fresh herbs like rosemary, thyme, or parsley to the melted butter before brushing it on the chicken.
• Smoked Chicken: If you prefer a smoky flavor, consider adding wood chips to your grill for an authentic smoky taste.

Storage/Reheating

• Storage: Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken in the oven at 350°F for about 10-15 minutes, or until it reaches an internal temperature of 165°F. For a crispier skin, you can also reheat the chicken on the grill for a few minutes.

FAQs

How do I spatchcock a chicken?

To spatchcock a chicken, remove the backbone by cutting along both sides with kitchen shears or a knife. Then, press down on the breastbone to flatten the chicken.

Can I use a different dry rub for this recipe?

Yes, feel free to experiment with your favorite dry rub, such as a lemon pepper seasoning, smoky barbecue rub, or even a spicy Cajun blend.

Can I make this recipe in the oven?

Yes, you can roast the chicken in the oven at 375°F for 45-55 minutes, or until it reaches an internal temperature of 165°F.

What’s the best barbecue sauce to use?

Choose a barbecue sauce that you love! For a classic flavor, go with a tomato-based sauce, or try a mustard or vinegar-based sauce for a tangy twist.

Can I use chicken breasts instead of a whole chicken?

Yes, chicken breasts will cook faster, so you should grill them for about 20-25 minutes, or until the internal temperature reaches 165°F.

How do I know when the chicken is done?

You can use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F in the thickest part of the meat.

Can I use a gas grill instead of charcoal?

Yes, this recipe works perfectly on both gas and charcoal grills. Just be sure to set up the grill for indirect heat.

Can I grill the chicken on a cast iron skillet?

Yes, if you don’t have a grill, you can use a cast iron skillet. Preheat it over medium heat, and cook the chicken skin-side down for about 5-7 minutes before flipping and cooking it through.

How can I make this recipe more flavorful?

For added flavor, try marinating the chicken in the dry rub and barbecue sauce for 1-2 hours before grilling.

Can I grill this chicken ahead of time?

Yes, you can grill the chicken a day in advance and store it in the fridge. When ready to serve, reheat it and brush with the lemon butter mixture.

Conclusion

Grilled half chicken is a flavorful and satisfying dish that’s perfect for any occasion. With its easy prep, flavorful dry rub, and tangy lemon butter finish, it’s sure to be a crowd-pleaser. Whether you’re cooking for family or entertaining guests, this recipe is bound to be a hit!

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