How to BBQ a Whole Chicken

Chile-Rubbed Chicken Breast












For the Red Chili Rub combine:

2 tablespoons sweet paprika
2 teaspoons coarse salt (kosher or sea salt)
2 teaspoons coarsely ground black pepper
2 teaspoons brown sugar
1 teaspoon ancho or pure chili powder
1/8 to 1/4 teaspoon cayenne pepper




1. Make the rub. Place the paprika, salt, black pepper, brown sugar, chili powder, and cayenne in a small bowl and stir to mix. (Actually your fingers work better for mixing than a spoon or whisk does)

2. Sprinkle the rub all over the chicken, patting it onto the meat with your fingertips. Let the chicken cure while you set up the grill.

*I have two chickens (duh) I made a couple rubs and want to try them both.





3. Set up the grill for non-direct grilling. Place the BBQ charcoal to one side of the BBQ. Nothing direct. I always do charcoal Pa always does gas. We happen to have a BBQ with both.


4. The whole cooking process will take about an hour and a half. BBQ temperature should run about 350 degrees. When ready to cook carefully place the two chicken on the BBQ. Close the BBQ and let them cook for at least 45 minutes prior to ever opening the BBQ top. They will be fine. The slow process helps the birds stay moist.

5. At this point I always have a basting brush so I can baste the chicken with it's own juices for the last 30 or so minutes. You can use an instant read thermometer put it into the thickest part of the thigh and when it reads 85 degrees remove your chicken. Take the chicken out and cover it and let it rest for 10 minutes prior to digging in. Here is a link to our other  homemade rub's.