How to Make Grilled Whole Chicken

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Here is how to make the best grilled whole chicken recipe by spatchcocking it and grilling it to be incredibly juicy and flavorful. A game changer grilled chicken recipe!

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Yield: 4-6 1x


  • 4 lb whole chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lemon


  1. Mix the mustard, oil and lemon juice and mix together
  2. Next mix together the spices in a small bowl and set aside
  3. Please meat handling gloves on (I do this for safety purposes) and pat the whole chicken dry with paper towel
  4. Using kitchen shears, cut the backbone out of the chicken. Start at the tail end, making cuts up to the neck along the spin. Complete this on both sides of the spine until it is fully removed
  5. Make a cut with the shears in the middle of the breast plate (this will help the chicken lay flat). Depending on the chicken, you may need to make additional cuts near the thighs to help chicken lay flat as the goal is to ensure all parts of the chicken are laying flat to evenly cook
  6. Brush the mustard mixture onto the chicken followed by the spices (rub into all areas of the chicken)
  7. Preheat the grill to medium/high heat and lightly brush the grates with oil and lay the chicken skin side down and cook for 5 minutes to help crisp the skin
  8. Flip over the chicken and bring the heat down to low and cook for 40-45 minutes (grill temp should be between 400-450 degrees – we use a 4 burner grill and 2 of the burners were set to low and 2 were medium)
  9. Once cooked (165 degrees), remove chicken from grill and let it rest for 10 minutes before carving and serving


*Store leftovers in fridge for 5 days

  • Author: Rachel