Grill Roasted Chicken with Sage

Sage butter chicken
Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest

Labor Day brings with it sunny days, scents of harvest, and that back-to-school energy  we all need after the dog days of summer. Here is a delicious whole chicken recipe you can cook right on your grill, finished with a sage-butter, shallot, and white wine sauce to make it more special than your usual chicken dinner.

whole grilled sage butter chicken

To start we’ll stuff shallots, fresh sage and butter under the skin of the bird, then slather it in a mustard, brown sugar, sage and shallot paste.

Grill-roasting indirectly is a snap, especially on a Tru-Infrared because the drippings don’t flare up. I have a two-burner Commercial series and cooked the chicken in a little over an hour, with one burner on medium-high and the burner under the chicken off. It came out perfectly luscious. If you’re looking for a great side dish to pair with the chicken, try my Grilled Corn Pudding.

Sage butter chicken


Grill-Roasted Chicken with Sage-Butter Sauce

Prep Time: 1 hour, 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: Serves 4-6

Serving Size: -

Calories per serving: -

Fat per serving: -

Delicious glazed chicken cooked indirectly on your grill.


  • 1 whole chicken
  • 1-2 cloves shallots, sliced
  • 1/4 stick of butter, sliced
  • 3-4 leaves fresh sage, chopped
  • The Slather
  • 1/4 cup spicy brown mustard
  • 1/4 cup brown sugar
  • 1 tablespoon dried sage
  • 1 teaspoon Kosher salt
  • The Sauce
  • 3/4 stick of butter
  • 2 tablespoons ground sage
  • 2 cloves shallots, finely chopped
  • 1/2 cup brown sugar
  • 1 cup white wine


  1. Preheat the grill with all burners on high and the lid down for 10 minutes. Then turn one side down to medium and turn off the other side.
  2. Gently insert the shallot slices, butter slices and chopped sage under the chicken skin.
  3. The Slather
  4. Combine the mustard, brown sugar, dried sage and Kosher salt in a small bowl and mix thoroughly to make a paste. Rub liberally over the chicken and refrigerate for one hour.
  5. For the sauce
  6. Melt the butter in a heavy pan such as cast iron or enamel. Saute the sage and shallots until the shallots are translucent. Add the brown sugar and white wine on medium, stirring constantly until it begins to thicken. Remove from the heat. Save half of the sauce for serving at the table. Brush half on the chicken after one hour on the grill.
  7. Grill-Roasting your chicken
  8. Place the chicken on the side of the grill that is off.
  9. After 30 minutes, turn the chicken around (not over) so that the sides cook evenly.
  10. After one hour, brush the chicken with half the sauce. Continue grilling the chicken until a digital thermometer reads 165 degrees in the thickest part of the thigh.


For more great grilled recipes, visit

Leave a Reply

Please prove that you are not a robot. *