Bbq Half Chicken Recipe

Prepare and season

Pat the half chicken dry with paper towels. Rub the olive oil evenly over the skin and under loose skin where possible. In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub the spice mix all over the chicken, including the cavity and underside. Let rest at room temperature for 20 minutes (or refrigerate up to 2 hours, then bring to room temperature 30 minutes before cooking).

Preheat grill

Prepare a two-zone fire on a charcoal or gas grill: one side for direct medium-high heat (about 400°F/200°C) and one side for indirect medium heat (about 325°F/160°C). Oil the grill grates.

Sear and move to indirect heat

Place the chicken skin-side down over direct heat and sear for 4–5 minutes until the skin is well browned and releases from the grates. Flip and sear the other side 2 minutes. Then move the chicken to the indirect side, skin-side up, cover the grill, and maintain a grill temperature of 300–325°F (150–160°C).

Cook through

Cook the chicken on indirect heat until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 160°F (71°C), about 25–35 minutes depending on size. Check periodically and adjust vents/heat to maintain temperature.

While the chicken cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), black pepper, and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Simmer uncovered for 6–8 minutes until slightly thickened. Taste and adjust seasoning (add a pinch of salt or more vinegar for brightness). Keep warm until ready to baste.

When the chicken reaches 160°F (71°C), brush a generous layer of the warm BBQ sauce over the skin. Close the grill and continue cooking until the thigh registers 165°F (74°C) and the sauce is set and slightly caramelized, about 3–5 more minutes. If necessary, move briefly over direct heat for 30–60 seconds to get additional caramelization, watching closely to prevent burning.

Remove the chicken from the grill and let rest on a cutting board for 8–10 minutes to allow juices to redistribute. Spoon any reserved sauce onto the chicken or serve extra on the side. Sprinkle chopped parsley over the chicken and serve with lemon wedges for squeezing.