Easy Roasted Chicken on the Grill

roasted chicken
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Roasting a perfect chicken is the ultimate test for any accomplished cook. Here, we make it easy for you but shhh… You don’t have to tell anyone.

Easy Roast Chicken on the Grill

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Serving Size: ~

Calories per serving: ~

Fat per serving: ~


  • 1 lb. whole chicken (4-5 pounds)
  • 1 clove garlic roughly chopped
  • 1 shallot or small onion roughly chopped
  • Herbs thyme, rosemary, tarragon
  • sea or kosher-style salt
  • freshly ground black pepper


  1. Remove chicken from wrapping or bag and rinse in tepid water. Pat dry inside and out with paper towels.
  2. Salt and pepper inside cavity, stuff the chopped onion or shallot and garlic and a tied bunch of herbs into the cavity as well.
  3. Truss the legs together with kitchen string (cotton, not nylon) and bend the wing tips under the breasts on either side.
  4. Salt and pepper skin of chicken.
  5. Cooking Method
  6. Set up the grill for indirect cooking and the temperature of the cooking chamber at a constant 375F degrees.
  7. Place back side down on grates away from direct heat, and over a drip pan.
  8. Close the lid and come back in 30 minutes.
  9. Check the chicken. There should be no flare-ups since there are no flames under the bird. Use a brush and quickly baste the bird with olive oil or spray with your favorite fruit juice such as apple, orange, lemonade, pineapple, etc.
  10. Close the lid and come back in 10 minutes.
  11. The chicken should be brown all over. Using an instant read thermometer check the internal temp of the breast or thigh for 165F degrees.
  12. Cover the chicken and let rest for at least 20 minutes. The internal temp should rise to about 170F degrees or higher in the thigh area to be done.

6 thoughts on “Easy Roasted Chicken on the Grill

  1. I need to know how to use the Rotisserie on the Char Broil Tek series grill.
    How long should I cook different meats using this?
    Also how do I use the different burner set up, this grill has a side mounted burner?

    1. Butch — thanks for your note and questions. I want to really get into this with you and help answer – but it’s gonna be a bit involved. May I ask that you sign up at the Char-Broil Forums and post your question on the General Comments board? Here’s why I’m asking you to take this extra step: There are several active members there who have that grill and we can get them involved in the discussion to help answer your questions with some of their thoughts and tips. Is that OK?

      Here’s the link to sign up. http://forums.charbroil.com

      It only takes a moment and then you’ll have 24/7 access to lotsa help and ideas.Barry ‘CB’ Martin

  2. I am surprised to find this received 5 flames. I followed recipe perfectly. But, after an 45 mins of cooking at 375 the chicken (4.25 lbs) was only at 120 degrees at thickest part. I know it was at 375-400 degrees because I went and checked the thermometer in the lid every 8-10 minutes. I only opened the lid twice at 30 mins and 40 mins. At this point, I bumped up the heat which moved between 450-475 degrees. After 1hr 15 mins of total cook time the chicken was barely hitting 140 degrees. I pulled the legs out to give it a test and it was at the joint. After 1 hr 35 minutes of cooking, the chicken was at 145 degrees!! It was 625pm. My wife, 6yo and 4 yo were screaming hungry. I popped the chicken in the microwave for 3 minutes. It bled for a minute then juices went brown. When I served, it was still at center of the breast.

    Chicken was not cold. I’d let it thaw for 7 hours. Inside was cool but not cold when I washed it with luke warm water.

    I’ve got a tru-infrared 3-burner grill that’s ~3 months old. Either this is a horrible recipe, you’ve never cooked on my type of grill, or the 3-month old thermostat is a piece of …

    Man, I’ll be lucky if my wife let’s me cook anything but burgers and hot dogs on that thing. Unless you say it was the recipe, I’ll have hard time recommending this grill.

    Sorry for bad news. But, I’m disappointed.

    “In the dog-house chef”

    1. Thomas! – so sorry to hear you are in the dog house! Every recipe prepared on an outdoor grill requires a certain amount of personal “Finesse” to complete it. That could mean more or less time, temperature setting and/or other actionable variables. Of course – that doesn’t help you now! One way to “fix” a slow cook like you experienced is to remove the backbone from the chicken and butterfly it open, exposing the cavity to the direct heat and grilling to speed things up. I will also revisit this recipe and check times, temps, etc and see if I can find missing elements that may have caused you the problem. ~ Barry ‘CB’ Martin

  3. I just purchased your premium rotisserie. It will hold two birds or pieces of meat. What is the maximum weight I can put on this rotisserie? Thanks

    1. – Congrats on the new rotisserie! The Premium Stainless Steel rotisserie will hold up to 20 pounds in weight. If you’re interested in expanding your horizons with your new rotisserie, we have a flat basket attachment available which will allow you to rotisserie items like fish, vegetables, or large cuts of meat. Click here… http://www.charbroil.com/grilling-smoking-accessories/grill-rotisseries/flat-rotisserie-basket-2184744.html …to check it out and happy grilling to you! – Mandy

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