Indirect grilling is the secret to perfectly cooked chicken: the meat sits away from the direct flame, surrounded by gentle, circulating heat that cooks it evenly without charring the outside before the inside is done. This method yields juicy, smoky chicken with crisp skin every time, whether you’re using a charcoal or gas grill. It’s the technique pitmasters use for competition-style birds, and once you try it, you’ll never go back to flare-up-filled direct grilling for whole chickens or thick cuts.
Ingredients
- 1 whole chicken (3 1/2 to 4 1/2 lb / 1.6 to 2 kg), giblets removed
- 2 tablespoons (30 ml) olive oil or melted butter
- 1 tablespoon (15 g) kosher salt (use 2 teaspoons if using fine table salt)
- 1 teaspoon (2 g) black pepper
- 1 teaspoon (2 g) garlic powder (optional)
- 1 teaspoon (2 g) smoked paprika (optional)
- 1 lemon, halved (optional, for stuffing)
- 4 sprigs fresh rosemary or thyme (optional)
- For charcoal grill: 1 chimney of charcoal (about 6 lb / 2.7 kg) and 2-3 chunks of wood (hickory, apple, or cherry)
- For gas grill: 2 cups (200 g) wood chips, soaked in water for 30 minutes and drained
Instructions
- Prep the chicken: Pat the chicken dry with paper towels. If you have time, leave it uncovered in the fridge for 1-2 hours (or up to overnight) to dry the skin – this helps it crisp up. Rub the chicken all over with olive oil or melted butter. Mix the salt, pepper, garlic powder, and paprika in a small bowl, then season the chicken generously, including the cavity. Stuff the cavity with lemon halves and herbs if using.
- Set up the grill for indirect heat:
- Charcoal grill: Light a chimney of charcoal and pour the hot coals onto one side of the grill. Place a drip pan (a disposable aluminum pan works) on the empty side. Add wood chunks to the coals for smoke. Put the grate in place.
- Gas grill: If your grill has 3 burners, turn on the outer two to medium and leave the middle off. If it has 2 burners, turn one on and leave the other off. Place a drip pan under the grate on the unlit side. Put soaked wood chips in a smoker box or wrap them in foil with holes poked in it, and place over the lit burner.
- Preheat and target temperature: Close the lid and preheat the grill for 10-15 minutes. Aim for a steady temperature of 350°F (175°C) to 375°F (190°C) inside the grill. Use the grill’s built-in thermometer or an oven thermometer placed on the grate.
- Grill the chicken: Place the chicken breast-side up on the grate over the drip pan (the unlit side). Close the lid. Cook for 1 hour to 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh (not touching bone) reaches 165°F (74°C) – the USDA FSIS safe minimum for poultry. Resist the urge to open the lid often; each time you do, heat escapes and extends the cooking time.
- Optional crisp-up: If the skin isn’t as crisp as you’d like, move the chicken directly over the hot coals/burner for the last 5-10 minutes, turning occasionally, until the skin is golden and crisp. Watch carefully to avoid burning.
- Rest: Transfer the chicken to a cutting board and let it rest, uncovered, for 10-15 minutes. This allows the juices to redistribute. Carve and serve.
Tips
- Use a meat thermometer: Don’t guess doneness by color or time – chicken can look done before it’s safe. Insert an instant-read thermometer into the thickest part of the thigh without touching bone. It must read 165°F (74°C).
- Keep the lid closed: Every time you open the lid, the temperature drops and smoke escapes. Only open to check the thermometer or add coals/wood chips.
- Manage the heat: For charcoal, you may need to add 10-12 lit coals every 30-45 minutes to maintain temperature. For gas, adjust the burner knobs as needed.
- Spatchcock for faster cooking: If you’re short on time, butterfly the chicken by removing the backbone and flattening it. This cuts cooking time to about 45-55 minutes and yields even more crispy skin.
Serving Suggestions
Serve the grilled chicken with classic barbecue sides like coleslaw, cornbread, or grilled corn on the cob. For a lighter meal, pair it with a green salad and crusty bread. The smoky flavor also works well with roasted potatoes or a tangy vinegar-based slaw to cut through the richness. Drizzle with a little extra olive oil and a squeeze of lemon before serving.
Variations
- Barbecue Chicken: Brush the chicken with your favorite BBQ sauce during the last 15-20 minutes of cooking, applying several coats for a sticky glaze.
- Beer Can Chicken: Skip the lemon and herbs; place a half-full can of beer in the cavity and stand the chicken upright on the grill. The beer steams from inside, keeping the meat moist. (Note: the chicken is still cooked to 165°F / 74°C.)
- Spice Rub: Swap the paprika and garlic for a Cajun or jerk seasoning blend for a spicy kick.
- Wood Choice: Use mesquite for a stronger smoke flavor, or fruit woods like apple or cherry for a milder, sweeter smoke.
Storage and Reheating
Refrigerate leftover chicken within 2 hours of cooking. It will keep for 3-4 days in an airtight container. To reheat, place pieces on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through to 165°F (74°C) – the USDA FSIS safe minimum for leftovers. You can also reheat in a skillet over medium heat with a splash of broth to keep it moist. Avoid microwaving, as it can make the skin rubbery.
Frequently Asked Questions
Can I use chicken pieces instead of a whole bird? Yes, absolutely. Bone-in, skin-on thighs and drumsticks work great with indirect grilling. Cook them for 35-45 minutes, or until they reach 165°F (74°C). Breasts will cook faster and may dry out, so check them earlier.
What if my grill runs too hot or too cold? For gas, adjust the burner knobs. For charcoal, open or close the vents to raise or lower the temperature – more oxygen means hotter coals. If it’s too hot, close the vents partially; if too cool, open them fully and add more lit coals.
Do I need to flip the chicken? No, you can leave it breast-side up the whole time. Flipping isn’t necessary with indirect heat and can actually tear the skin. Just let it cook undisturbed.
How do I get more smoky flavor? Use more wood chunks or chips, and make sure they’re placed directly on the coals (for charcoal) or in a smoker box (for gas). You can also soak chips in beer or apple juice for a different flavor.
Can I grill chicken on a gas grill with only one burner? Yes, just turn that burner to medium and place the chicken on the opposite side. The grill won’t be as evenly heated, so rotate the chicken halfway through.
Why is my chicken skin tough? Tough skin is usually caused by too low a temperature or not drying the skin before cooking. Pat the chicken very dry, and consider a brief sear over direct heat at the end to crisp it up.
Related
- Keys and Carrots Recipe: A Simple Southern Side
- Pho Wheels Food Truck Recipe: How to Make It at Home
- Calories in Garlic Knots: Full Recipe & Nutrition
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).