Most people think of grilled chicken as smaller cuts of poultry, such as breasts or legs, grilled directly over live coals and turned halfway through the cooking process. But grilling whole chickens on Weber kettle grills using indirect heat, natural hardwood charcoal and wood chips produces some of moistest chicken attainable with some of the most crackly, delicious skin. A bit of patience before and during the process -- and a simple, widely available roasting stand -- results in the perfect grilled chicken.
Pre-Grilling Prep
Step 1
Rub down all surfaces of the chicken with the Kickin' Chicken seasoning, covering the bird in a thin layer of seasoning. Work the seasoning into all crevices, including under the wings and legs.
Step 2
Place the seasoned chicken into the large plastic bowl, seal the lid and refrigerate it overnight.
Step 3
Place the hickory chips in the medium plastic bowl and add enough water so that all chips either float or submerge. Let the wood soak for 1 hour prior to starting the grill.
Grilling the Bird
Step 1
Open all grill vents wide for maximum air flow, and remove and hang the grill lid on the side of the grill using the lid's built in hook. Remove and set aside the cooking grate.
Step 2
Fill the upper chamber of the charcoal chimney starter with natural lump charcoal and crumble the newspaper into the lower chamber of the starter. Place the starter in the center of the coal grate inside the grill and light the newspaper from below.
Step 3
Wait at least 20 minutes for the coals to fully ignite before dumping the coals into equal piles on either side of the coal grate, leaving a coal-free zone in the middle. Holding the starter by the protective handle, use it to shape each pile of coals into a half-moon shape conforming to the curved sides of the grill.
Step 4
Place the foil roasting pan in the coal-free zone between the lit charcoal piles, then place the cooking grate back into the grill and position it so the hinged grate flaps rest directly above the lit piles of coal.
Step 5
Open the beer can and save or discard half of the liquid, leaving the other half in the can. Place the can in the center reservoir, or ring, of the beer can chicken roaster or holder.
Step 6
Hold the chicken upright, with the legs pointing down, and place the large opening of the chicken over the beer can, inserting the can as far into the chicken cavity as it will go until the chicken stands upright on the roaster or can holder.
Step 7
Grab the chicken wings by the tips and fold them behind the body. This keeps them from burning during the cooking process.
Step 8
Place the chicken -- roasting stand or can holder and all -- in the center of the cooking grate, directly above the foil roasting pan. Open the hinged side grate flaps with long-handled grilling tongs, and toss an equal amount of wet wood chips on each pile of lit coals.
Step 9
Close the hinged grill flaps, close the grill lid and let the chicken cook for about 1 1/2 hours. Ensure the internal chicken temperature is at least 170 degrees before removing it from the grill, carving and serving.
Tips and Warnings
- Even if you choose a seasoning other than a Weber product, don't skip the seasoning and wood chip soaking steps. Rubbing the chicken with salt-based seasoning and refrigerating overnight cures the meat, creating a moisture barrier during the cooking process. It also helps the skin become crackly and taste almost like crispy bacon after grilling. Wet wood chips produce more smoke, which in turn infuses more flavor into your chicken on the Weber. The beer is optional but adds extra flavor and moisture, helping grill the perfect chicken.
- Never handle hot grill lids or vents without protective grilling mitts or gloves.
Things You'll Need
- 4 lb. whole roaster chicken
- Weber Kickin' Chicken seasoning
- Large plastic bowl with air-tight lid
- 4 handfuls hickory wood chips
- Medium plastic bowl
- Weber kettle grill (22-inch grate or larger to accommodate chicken dimensions)
- Natural lump charcoal
- Charcoal chimney starter
- 2 full sheets of newspaper
- Long butane grill lighter
- Foil roasting pan
- 1 can beer
- Beer can chicken roaster or stand
- Long-handled grilling tongs
References
- "BBQ USA"; Steven Raichlen; 2003
- "Beer Can Chicken"; Steven Raichlen; 2002
- Weber Charcoal Grill Owner's Guide & Recipes
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