Comida Kraft
Recipe Box

Whole Barbecued Chicken

4.7
(89) 76 Reviews
Prep Time
10
min.
Total Time
2
hr.
10
min.
Servings

12 servings

Here's the summertime version of winter's best comfort food: whole roasted chicken. Only this one is cooked on the grill with tangy BBQ sauce.

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What You Need

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Make It

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  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
  • Trim and discard excess fat from chickens. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well. Place 2 each lemon halves and garlic cloves inside each chicken cavity.
  • Place chickens, breast-sides up, on grate over unlit area; cover. Grill 1-1/2 to 2 hours or until chicken is done (165°F), turning and brushing occasionally with sauce for the last 20 min. Remove and discard lemon halves and garlic from chickens before serving.

Special Extra

Garnish with additional lemons and roasted garlic. Lemon wedges can be grilled for 5 min. alongside chicken to bring out their sweetness.

Substitute

Substitute 1 large chicken (4 to 5 lb.) for the 2 smaller chickens. Grill 1 hour 45 min. to 2 hours or until chicken is done (165°F). Makes 10 servings.

How to Grill on a Charcoal Grill

Carefully arrange hot coals evenly around side of charcoal grate. Place drip pan in center of grate; fill with 1 cup water. Place cooking grate over coals. Place chicken on grate centered over drip pan. Cover grill with lid. Grill as directed.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 12g
Saturated fat 3.5g
Cholesterol 80mg
Sodium 370mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 9g
Protein 25g
   
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • happysparklegirl |

    I cooked it much longer than the recipe allowed... closer to 3 hours. My chickens were 3 1/2 to 4 lbs each. They came out as pretty as the one in the picture and were very, very moist.

  • Valoris51 |

    Made it last weekend for family visiting from Wash. It was a hit. I did bake it longer, and it was falling off the bone, and still moist. Next time would use a little less lemon.

  • LAURAG3769 |

    Thought the lemon would be strange on the chicken but it adds some great flavor! All the flavors work great together and I've made the sauce for other meats too!

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