Indirect grilling is a method where food is placed away from the heat source, turning your grill into a convection oven. This gentle, radiant heat cooks larger cuts low and slow, allowing fat to render and connective tissue to break down without charring the exterior. It is the key to juicy whole chickens, tender ribs, and perfectly cooked roasts, and once you master it, you’ll wonder why you ever cooked everything over direct flames.
Ingredients
- 1 whole chicken (3–4 lb / 1.4–1.8 kg), giblets removed
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) kosher salt
- 1 teaspoon (2 g) black pepper
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (1 g) dried thyme
- 1 lemon, halved
- 4 cloves garlic, smashed
- 1 small bunch fresh rosemary or thyme (optional)
- 2 cups (240 g) wood chips (hickory, apple, or cherry), soaked in water for 30 minutes (for charcoal or gas)
Instructions
- Prepare the grill for indirect heat. For a charcoal grill, light a chimney starter full of charcoal. When the coals are glowing and covered in gray ash, carefully pour them onto one side of the charcoal grate. Leave the other side empty. Place the cooking grate on top and put a disposable aluminum drip pan on the empty side, directly under where the chicken will sit.
- For a gas grill, turn one burner to medium-high and leave the other burner(s) off. Place a drip pan on the unlit side. Preheat the grill with the lid closed for 10–15 minutes until the internal temperature reaches 350°F (177°C).
- Season the chicken. Pat the chicken completely dry with paper towels. Rub the olive oil all over the skin. In a small bowl, mix the salt, pepper, smoked paprika, and thyme. Sprinkle this rub evenly over the entire chicken, including the cavity.
- Stuff the cavity with the lemon halves, garlic cloves, and fresh herbs (if using). Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
- Add wood chips (optional). If using a charcoal grill, scatter a handful of soaked wood chips directly onto the hot coals just before placing the chicken on the grate. For a gas grill, place the soaked chips in a smoker box or a foil packet with holes poked in it, and set it over the lit burner.
- Place the chicken on the cool side. Set the chicken breast-side up on the cooking grate over the drip pan, away from the heat source. Close the lid.
- Cook at 350°F (177°C). Maintain this temperature by adjusting the vents on a charcoal grill or the burner knob on a gas grill. Cook the chicken for about 1 hour to 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh (not touching bone) registers 165°F (74°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for poultry.
- Rest and carve. Carefully remove the chicken from the grill using tongs and a spatula. Let it rest on a cutting board for 10–15 minutes before carving. This allows the juices to redistribute.
Tips
- Keep the lid closed. Every time you open the grill, heat escapes, and the temperature drops. Use a thermometer to monitor the heat without peeking.
- Use a drip pan. The pan catches fat and juices, preventing flare-ups and making cleanup easier. You can add water, beer, or apple juice to the pan to create steam, which helps keep the meat moist.
- Don’t skip the rest. Resting is not optional. It allows the meat’s juices to settle, so they don’t run out when you cut. For a whole chicken, 10–15 minutes is ideal.
- Watch for hot spots. If your grill has uneven heat, rotate the chicken halfway through cooking, but do so quickly. Also, if the skin is browning too fast, tent it loosely with foil.
Serving Suggestions
Serve the carved chicken with classic barbecue sides like coleslaw, cornbread, or grilled corn on the cob. The smoky flavor also pairs well with a crisp green salad, roasted potatoes, or a simple tomato-and-cucumber salad. For a more substantial meal, serve it with rice pilaf or creamy mac and cheese.
Variations
- Spice rub: Swap the smoked paprika for chipotle powder, cumin, or a store-bought barbecue rub. Adjust the amount to your heat preference.
- Beer can chicken: Instead of stuffing the cavity, place the chicken upright over a half-full can of beer (or a dedicated beer can chicken holder) on the cool side. The beer steams from inside, keeping the meat extra moist.
- Other meats: This technique works beautifully for pork shoulder, beef brisket, or baby back ribs. Adjust the cooking time and target temperature accordingly: pork shoulder and brisket are done when they reach 203°F (95°C) and probe tender (for whole cuts, the USDA safe minimum is 145°F/63°C, but for tenderness, these cuts are cooked to a higher internal temperature).
- Vegetables: Indirect grilling is also great for whole vegetables like potatoes, onions, or bell peppers. Toss them in oil and salt, place them on the cool side, and cook until tender, about 30–45 minutes.
Storage and Reheating
Refrigerate leftover chicken within 2 hours of cooking. Store in an airtight container for up to 3–4 days. To reheat, place the chicken in a 350°F (177°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet with a splash of broth to keep it moist. For longer storage, freeze the shredded or sliced chicken in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Can I use this method on a gas grill? Yes, absolutely. The key is to turn off one or more burners to create a cooler zone. Place the food over the unlit burner(s) and keep the lid closed. The temperature should stay around 350°F (177°C).
How do I know when the chicken is done? Use an instant-read thermometer. Insert it into the thickest part of the thigh without touching the bone. The temperature should read 165°F (74°C) for poultry, as recommended by the USDA FSIS. This is the only reliable way to ensure doneness.
Why is my chicken skin not crispy? Indirect grilling is moist, so the skin may be soft. To crisp it up, finish the chicken over direct heat for the last 5–10 minutes, watching closely to avoid burning. Or, pat the skin very dry before seasoning and use a rub with a little sugar to help caramelize.
Can I use wood chips on a gas grill? Yes, you can. Soak the chips in water for at least 30 minutes, then place them in a smoker box or a foil packet with holes poked in the top. Set it over the lit burner. The smoke will infuse the meat with a subtle smoky flavor.
What is the difference between direct and indirect grilling? Direct grilling cooks food directly over the heat source, like a steak or burger, at high heat for a short time. Indirect grilling cooks food away from the heat source with the lid closed, like an oven, at a lower temperature for a longer time. This is ideal for larger cuts that need time to become tender.
Can I use a disposable aluminum pan for the drip pan? Yes, that is perfect. It is easy to clean up and you can throw it away after use. Just make sure it is sturdy enough to hold the drippings without bending.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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