Whole Bbq Chickens Recipe

Prepare chickens

Remove giblets and excess fat from the cavity of each chicken. Pat chickens thoroughly dry inside and out with paper towels. Tuck wing tips behind the back.

Season cavity: sprinkle 1 tablespoon kosher salt and 1 teaspoon black pepper evenly inside each chicken cavity. Insert lemon halves, 2 rosemary sprigs and 2 smashed garlic cloves into each cavity if using aromatics.

Make rub

In a small bowl combine smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, dry mustard and cayenne. Mix until uniform.

Coat chickens: brush the outside of each chicken with 1.5 tablespoons olive oil (reserve remaining). Sprinkle the dry rub evenly over the outside of both chickens — about half the rub per bird — pressing gently so it adheres. Sprinkle remaining 1 tablespoon kosher salt and 1 teaspoon black pepper evenly across both chickens' skins.

Truss or spatchcock: for even grilling you may spatchcock (butterfly) the chickens by removing the backbone and flattening. If leaving whole, truss legs with kitchen twine so they cook evenly.

Preheat and set up grill

Prepare a two-zone grill: preheat one side to medium-high (about 400°F/200°C) for searing and leave the other side at medium-low for indirect cooking. If using an oven, preheat to 375°F (190°C) and use a roasting pan with a rack.

Sear: place chickens breast-side down over direct heat and sear 4–6 minutes until skin has a deep golden color and grill marks. Flip and sear the other side 3–4 minutes. If using oven, sear in a hot cast iron pan on the stovetop 3–4 minutes per side before transferring to oven.

Move to indirect heat (or place in oven): transfer chickens to the cooler side of the grill, breast-side up. Close lid and cook indirectly until internal temperature at thickest part of thigh reads 165°F (74°C). For 2 whole chickens expect 50–70 minutes depending on size and grill temperature. If spatchcocked, check after 30–40 minutes.

Make basting glaze

In a small saucepan combine reserved olive oil (1.5 tbs), apple cider vinegar, BBQ sauce and butter. Warm gently over low heat until butter melts and sauce is glossy; do not boil.

During the last 10–15 minutes of cooking, brush the glaze over the chicken every 4–5 minutes to build a sticky finish. For the final 2 minutes, move chickens briefly over direct heat to caramelize the glaze, watching closely to prevent burning.

Check doneness: verify the thigh registers 165°F (74°C) and juices run clear. Remove chickens from grill/oven and tent loosely with foil. Rest for 10–15 minutes to redistribute juices.

Finish and serve: discard cavity aromatics. If desired, melt a tablespoon of butter, stir in chopped parsley and brush lightly over rested chickens. Carve into halves or pieces and serve with extra warmed BBQ sauce.