Garlic Butter Grilled Chicken is slathered in a flavorful and delicious butter sauce and grilled to smoky perfection. It is even more delicious than your favorite rotisserie chicken from the deli.

Grilled chicken is so versatile and great to have on hand to throw together a quick weeknight meal like tacos or quesadillas and even a classic like chicken noodle soup.

Ingredients for Garlic Butter Grilled Chicken:

Chicken Brine:

Water
Kosher Salt
Lemons
Rosemary
Peppercorns
Garlic Cloves
Ice

Whole Chickens
Butter
Worcestershire Sauce
Dijon Mustard
Onion Flakes
Granulated Garlic
Pepper

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How to Grill Garlic Butter Chicken:

Make the brine in a large stock pot. Add 4 cups hot water with kosher salt. Whisk together until salt dissolves.
Add remaining water to the pan. Squeeze the lemon juice into the brine and toss the rinds in with rosemary and peppercorns. Add ice and stir until mixture is cooled down.
Submerge chickens in the brine. Cover and refrigerate up to 4 hours.
Drain Chickens and discard brine.

Brining is optional but will help keep the chickens tender and juicy as they cook on the grill.

In a small skillet, melt butter over low heat. Add Worcestershire sauce, dijon mustard, onion flakes, garlic and pepper. Whisk together and remove from heat to cool slightly.

Place chicken on a baking sheet and pat dry with paper towels.
Carefully loosen the skin around the breast.
Spoon butter sauce under the skin, rubbing it around to coat well.
Spoon remaining butter over the outside of the chicken, rubbing all over.
Truss the chicken with butcher twine.

Grill chickens over indirect fire with the grill closed for about 1 hour 15 minutes.

Check the internal temperature of the chickens, using a digital meat thermometer, in the thickest part of the thigh near the bone. Continue cooking until chicken reaches 165°.
The size of the chickens will determine total cooking time. These chickens weighed about 5 pounds each and cooked for about 1 hour 40 minutes. The digital thermometer is key to cooking the chicken perfectly.

Remove to a clean sheet pan and rest 15 minutes before carving.
It is just as simple to grill 2 whole chickens as it is one and having leftover chicken makes easy dinners for busy weeknights.

How to Meal Prep and Store Grilled Chicken:

Whole chicken can be wrapped tightly in 2 layers of plastic wrap and stored in the refrigerator up to 2 days.
We like to carve the breast from the whole chicken, wrap in 2 layers of plastic wrap and refrigerate up to 3 days.
The remainder of the chicken is chopped and stored in an airtight container up to 3 days. It can also be vacuum sealed or placed in a freezer bag and frozen up to 3 months. Be sure to label with contents and date.
Save the chicken carcasses to make homemade chicken broth to have on hand for your favorite soups and casseroles. A budget friendly recipe that will make your homemade recipes even better.

Recipe Ideas for Grilled Chicken:

If you are looking for something new to add to a holiday menu or for entertaining guests, Grilled Duck with orange sauce is a great option.

Having whole grilled chicken on hand is even more delicious for weeknight dinners than picking up a rotisserie chicken from the deli. Cook up a couple of chickens over the weekend and save yourself some time this week with a little meal prep.

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