Grilling a whole chicken tomorrow, any tips?

J

3d ago1 min read

Got a beautiful bird from the butcher and want to do it right on the Weber. I've done steaks and burgers a million times but never a whole chicken. Thinking indirect heat, maybe 375 degrees for like an hour and a half? Should I spatchcock it or just do it whole? Trying to impress the family Sunday dinner.

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LLance K.Regular3d ago

Whole chicken on the Weber is a game changer. Truss it up tight, indirect heat on medium, and let it ride for about an hour and a half. So much better than it sounds.

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JJamesNew Dad3d ago

Lower temps than you think, way more time than steaks. Indirect heat and you'll nail it. The kids are gonna love pulling meat off the bones afterwards too.

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