How To Grill A Whole Chicken (3 Ways)

By Tasty · 45 min

Ingredients

Instructions

1. Make the white sauce by whisking the mayonnaise, lemon juice, cider vinegar, sugar, horseradish, salt, black pepper, garlic powder and cayenne until smooth. Whisk in water until pourable, adding more if needed. Refrigerate until serving.
2. Mix the salt, garlic powder, onion powder, cayenne, both paprikas, black pepper, white pepper, oregano and celery salt in a small bowl until evenly combined. Set aside.
3. Pat the leg quarters and breasts dry and put them on a baking sheet. Drizzle with olive oil and rub to coat. Sprinkle about 2 tablespoons of the rub evenly over all pieces, rubbing into both sides.
4. Set up a gas grill for two-zone cooking: turn one side to high (450–500°F / 230–260°C) and leave the other side off. Grease the hot grates with an oil-soaked paper towel held with tongs.
5. Place the leg quarters skin side down over direct high heat and grill uncovered for 5 minutes per side, flipping once, until deeply charred with grill marks.
6. Move the leg quarters to the indirect side and turn the direct side to medium-high. Put the breasts over direct heat, close the lid, and cook the leg quarters for 15 minutes, until the thickest part reaches 165°F (75°C). Grill the breasts 6 minutes per side, flipping once, until browned and the thickest part reaches 165°F (75°C).
7. Move all the chicken to a platter and rest for 5 to 10 minutes. Drizzle with the white sauce to serve.

Summarized from Tasty's video. Watch it for the details.

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