This is hands-down our owner John Naylor’s favorite meal. He makes this once a week or more. Why? Because we carry really delicious local chicken. Grilling a whole chicken can be intimidating though! That’s why we’ve created this step-by-step guide on how to make one that’ll impress.

Start with the Chicken:

  • Begin by removing your chicken from the refrigerator. Take it out of its packaging and give it a good rinse under cold water.
    Place the chicken in a clean pan, generously salt it, and let it sit. This step is crucial as it brings the chicken to room temperature, ensuring it cooks evenly.

Fire Up the Grill:

  • Preheat your grill to a sizzling 450-500 degrees Fahrenheit. If you’re using a Green Egg or any similar grill, make sure it’s covered during preheating to achieve an even temperature.

Cooking the Chicken:

  • Place the chicken backside down directly on the grill. Start high at 450-500 degrees for the first few minutes to sear the skin, then lower the temperature to around 350-400 degrees.
    After about 20 minutes, it’s time to give your chicken its first flip. Turn it onto its breast and let it grill for another 20 minutes.

Final Flips and Finishing Touches:

  • Flip the chicken back to its backside for the final stretch of cooking. Remember, a four-pound chicken typically needs about 15 minutes per pound, so you should plan for roughly an hour on the grill in total.
  • In the final minutes, if you like a bit of extra flavor, brush your favorite barbecue sauce over the chicken. This not only adds flavor but also enhances the golden-brown finish.

Let It Rest:

  • Once your chicken is grilled to perfection, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, making it even more succulent.

Serving Suggestions:

  • Carve the chicken and serve it hot. Whether it’s the main course for your dinner or part of a larger barbecue spread, grilled chicken is versatile and pairs wonderfully with almost any side dish—from fresh salads to hearty roasted vegetables.