The skin becomes irresistibly crispy, the meat inside remains juicy, and the smoky flavor from the grill permeates every bite. A whole chicken is also great for serving groups, and its presentation can be a show-stopper!

Selecting the Chicken: Always opt for a fresh, high-quality chicken. Organic or free-range birds can offer better flavor and texture.

Brining: This is the secret to ensuring your chicken remains juicy. Mix 1 gallon of water with ¾ cup of salt and ⅔ cup of sugar. Immerse your chicken in this solution and refrigerate for at least 4-6 hours.

Seasoning: Post-brining, pat your chicken dry. Rub it with your favorite BBQ spice mix. Make sure to get under the skin for better flavor absorption.

Prep the Grill: You’ll be using indirect grilling to cook your chicken evenly. If using a charcoal grill, place coals on one side. If using a gas grill, fire up only one side. Aim for a grill temperature of around 325°F (163°C).

Positioning: Place the chicken breast-side up on the cooler side of the grill, away from direct flames.

Monitoring Temperature: Using a meat thermometer is crucial. Insert it into the thickest part of the thigh without touching the bone. You’re aiming for an internal temperature of 165°F (74°C).

Rotation: Halfway through the grilling, rotate your chicken for even cooking.

Cooking Time: On average, a whole chicken takes about 1.5 to 2 hours to grill. However, this can vary based on the size of the bird and exact temperature of your grill.

Basting: In the last 30 minutes of cooking, baste your chicken with your favorite BBQ sauce. This imparts additional flavor and ensures a glossy finish.

Resting: Once off the grill, let your chicken rest for about 10-15 minutes. This lets the juices redistribute, ensuring a moist result.

Avoid Peak Heat: Placing the chicken over direct heat can cause flare-ups, burning the skin.

Keep the Lid Closed: This helps in maintaining a consistent temperature and ensures that the smoky flavor gets infused.

Use Fruit Woods: Cherry or apple wood chips add a subtle, sweet-smoky flavor to your BBQ chicken.

Spatchcocking: This method involves removing the chicken’s backbone and flattening it. It allows for faster, even cooking.

Carving your masterpiece is the final step. Cut between the legs and body first. Then, slice off the wings, and finally, carve out the breast meat. Serve with classic BBQ sides like coleslaw, potato salad, or grilled vegetables.