Grilled whole chicken with butterflies and barbecue


I have a very spoiled husband! I started Father's Day weekend by making butter and grilling whole chicken last night, and it was absolutely delicious! Soft, juicy and so tender! I see BBQ chicken sandwiches in preparation with leftovers for Sunday lunch today! Or maybe I'll let the hubs take advantage of the rest! 😉 A wonderful and easy thing to grill outside on a hot, sunny day! I also like things that take time to grill, so I can relax, have fun and enjoy it longer! And this easy recipe will make you look like a rock star grill diva! Just flick the chicken, coat it with my "rib rub", grill it and brush it with barbecue sauce at the very end! The secret is to get the grill hot, place the chicken on the skin, face down in the center of the grill, and immediately turn off the 2 central burners leaving the 2 outside burners on medium-low and close the lid. Turn when the skin takes on a nice color and is slightly charred in the areas, about 15-20 minutes. You want it to be charred, but not burned. Then you can cook over medium-low to low heat until it is finished. Depending on your grill, it can take 45 minutes to an hour. They say it's best to use a meat thermometer to check the temperature. The internal temperature should be 180 degrees in the thickest part of the thigh and 170 degrees in the chest. When almost done, baste the chicken with barbecue sauce and grill each side for another 5 minutes. Never sprinkle with sauce at the start or it will just burn because of all the sugar in it. Add only in the last 10 minutes. And always, always, always let the meat sit before cutting it or all the hot juices will run out and you will have dry chicken and a big mess to start! I just served it with a pan of cheddar, bacon, roasted garlic and baked potatoes and a quick garden salad. No frustration or rush! An evening so relaxing on deck! Enjoy! Throw 2 and invite the neighbors!


2 to 4 people

For my "Rib Rub":

3/4 cup brown sugar, may be slightly less if you have it on hand

1 1/2 tsp. smoked salt with hickory (I order mine online)

1/2 tsp. chili powder

1 Tbl. paprika

1 Tbl. garlic powder

1/4 tsp. cinnamon

1/4 tsp. Cayenne

1/2 tsp. Old Bay Seasoning

Rest of ingredients:

1 whole chicken, butterfly

1/2 – 1 cup Sweet Baby Ray barbecue sauce or your favorite sauce


Mix all of the friction ingredients until they are very well mixed. Put aside.

Remove the entrails from the chicken and rinse with cold water inside and out. Dry with a paper towel. Do not rub or you will have small pieces of paper towel stuck everywhere. Remove the spine by placing the chicken breast on the side and cut with kitchen scissors along each side of the spine. (The bone on top.) Open and turn, skin side up, and press the center between the breasts along the bone to flatten it.

Coat both sides with a little rub. Not heavy and not super light, just until it is well coated.

Heat the four burners of the grill on high. When hot, 400 – 450 degrees, rub the center of the grills with vegetable oil, place the chicken on the skin side down, immediately turn off the burners in the center 2 as the chicken is finished and lower the outside 2 to medium-low to low, close the lid and grill for 15-20 minutes. Check after 10 am to see if the chicken should be moved away from a "hot spot" to avoid burning.

Turn the chicken over with 2 pairs of tongs. I also like to use a large wide grill spatula. Everything you have, it works. Close the lid and continue to grill for about 45 minutes to an hour more, or until done or the breast meat reaches 170 degrees and the thickest part of the thigh is 180 degrees. In the last 10 minutes, drizzle with barbecue sauce on both sides and grill each side for another 5 minutes. Remove to a sun-heated tray to rest the tent with aluminum foil to keep warm. Cut in half along the sternum and serve. Or cut into pieces.

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