Grilled Whole Chicken
If you’re looking for a way to level up grilled chicken night, this whole chicken on the Big Green Egg is the answer. With a spicy garlic butter to keep it juicy, flavorful and downright irresistible.
Whole Chicken on the Big Green Egg is the kind of meal prep that will wow your family or make you the hero at the next backyard cookout.
Why You’ll Love This Recipe
- Incredible flavor – the mix of garlic butter and hot sauce seeps into every bite.
- Juicy and tender – grilling a whole chicken on the Big Green Egg keeps it moist while adding smoky goodness that has more flavor than any deli rotisserie chicken!
- Perfect for gatherings – an impressive main dish that feeds a crowd.
Ingredients for Whole Chicken on Big Green Egg
- Whole chickens
- Butter
- Granulated Garlic
- Kosher Salt
- Hot sauce
- Olive Oil
- Out Grilling SPG Seasoning or Best Dry Rub
Step-by-Step Instructions for Grilled Whole Chicken
- Prepare the spicy garlic butter.
In a bowl on small plate, mix softened butter, granulated garlic, salt with a fork. Add sauce, mixing until smooth.
- Loosen the chicken skin.
Use your fingers or the back of a spoon to gently separate the skin from the breast and thighs, being careful not to tear it.
- Rub with spicy garlic butter.
Spread the spicy garlic butter under the skin.
- Season the skin.
Drizzle with olive oil, rubbing all over the outside of the chicken. Sprinkle with season salt or dry rub. Truss the chicken with butcher twine.
- Preheat the Big Green Egg.
Set up for indirect heat at 300°F with your favorite hardwood lump charcoal. Add a chunk of hickory for extra smoke if desired.
- Grill the chicken.
Place the whole chicken on the grill, breast side up. Close the lid and cook until the internal temperature reaches 165°F in the thickest part of the thigh, about 1 1/2 – 2 hours depending on size.
- Rest before slicing.
Remove the chicken from the grill and let it rest 10 minutes before carving or shredding.
We love to grill a couple of whole chickens to make easy meal prep for busy weeknights. The options are endless and it keeps well in a vacuum seal bag in the fridge or freezer.
Grilled Chicken Parmesan Soup and Chicken Burritos are a few of our favorites for meal prep chicken on the grill.
For special occasions we like to make these Orange Glazed Cornish Hens.
Recipe Notes
- Hot sauce options: Use your favorite—Louisiana Frank’s, Tabasco or a smoky chipotle hot sauce all work great.
- Serving idea: Pair with grilled corn on the cob, grilled potato wedges or our coleslaw for bbq for a full meal.
- Storage: Leftovers can be refrigerated up to 3 days. It’s great for tacos, sandwiches or salads.
Grilling a whole chicken on the Big Green Egg with spicy garlic butter is one of the easiest ways to serve up a meal that tastes like it came straight from a smokehouse. The hot sauce adds just the right kick, while the garlic butter keeps every bite juicy and tender.
Whether you’re cooking for family dinner or feeding a crowd, this recipe is a guaranteed hit. Fire up the grill, try it for yourself and get ready for everyone to ask when you’re making it again.
Grilled Whole Chicken on the Big Green Egg
Ingredients
- 2 whole chickens 3- 5 pounds each
- ¼ cup butter softened
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
- 1 tablespoon hot sauce + more to taste
- ¼ cup olive oil
- ½ cup Out Grilling SPG Seasoning or Best Dry Rub
Instructions
- In a bowl on small plate, mix softened butter, granulated garlic, salt with a fork. Add sauce, mixing until smooth.
- Use your fingers or the back of a spoon to gently separate the skin from the breast and thighs, being careful not to tear it.
- Spread the spicy garlic butter under the skin.
- Drizzle with olive oil, rubbing all over the outside of the chicken. Sprinkle with season salt or dry rub. Truss the chicken with butcher twine.
- Set up for indirect heat at 300°F with your favorite hardwood lump charcoal. Add a chunk of hickory for extra smoke if desired.
- Place the whole chicken on the grill, breast side up. Close the lid and cook until the internal temperature reaches 165°F in the thickest part of the thigh, about 1 1/2 –2 hours depending on size.
- Remove the chicken from the grill and let it rest 10 minutes before carving or shredding.
