Whole Barbeque Chicken – Juicy, Evenly Grilled & Full of Flavor

• 1 whole chicken (about 3.5–4 lbs / 1.6–1.8 kg)
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 cup prepared barbecue sauce (your favourite kind / 240 ml)

Instructions

1. 1

   Spatchcock the chicken: This means removing the backbone so it lays flat on the grill for even cooking. Flip the chicken breast-side down. Use sharp kitchen shears to cut along both sides of the backbone; remove it. Flip the chicken over and press down firmly on the breastbone until it flattens.

2. 2

   Dry the chicken well with paper towels. Moisture equals steam, and steam equals soggy skin.

3. 3

   Mix the rub: Combine salt, pepper, paprika, chili powder, and coriander in a small bowl. Rub it all over the chicken—get into every crease and crevice, front and back.

4. 4

   Preheat one side of a well-oiled grill to high heat. Leave the other side off—this creates a hot side and a cool side.

5. 5

   Place the chicken skin-side up on the cool side of the grill (indirect heat).

6. 6

   Cook for 45–60 minutes on the cool side, lid closed, until the skin is dry and starting to crisp.

7. 7

   When the chicken is nearly done but not fully cooked through, brush the top with BBQ sauce. Flip skin-side down onto the hot side, reduce heat to medium, and grill for 2–3 minutes just until grill marks appear—don't let it burn.

8. 8

   Brush the back of the chicken with sauce, flip again, and grill the back for 2 minutes to get some smoky flavour and marks.

9. 9

   Return to the cool side, turn the hot side back up to high, and brush the remaining sauce all over. Cook until the internal temperature reaches 74°C (165°F) in the breast and 79–85°C (175–185°F) in the thigh, and the juices run clear.

10. 10

    Let the chicken rest for 10 minutes before carving. Serve whole or in pieces, and enjoy with grilled corn, coleslaw, or a chilled beer.