Grilled half chicken is a dish that never fails to impress. A perfectly cooked, tender half chicken, glistening with tantalizing grill marks, that’s just waiting to be devoured, is both easy and elegant. Whether you’re planning an upscale backyard barbecue or a special dinner to impress your loved ones, this BBQ half chicken on the grill is the secret weapon you need to have up your sleeve.
Grilled half chicken goes above and beyond the average grilled chicken. Marinated with a flavorful spice rub before cooking, half chicken on the grill has a harmonious blend of herbs and spices that give it a mouthwatering flavor. Whether you pair it with a refreshing summer salad, some grilled veggies, or even some gourmet mashed potatoes, BBQ half chicken effortlessly adapts to whatever side dish you throw its way.
If you love grilling, try my Grilled BBQ Chicken Breast, Grilled Steak and Potatoes or Grilled Greek Chicken Skewers.
Why You’ll Love this Half Chicken Recipe
- It’s got crispy skin. There’s something magical about grilling chicken and achieving that golden, crispy skin and photo-worthy grill marks.
- It’s tender and juicy. Cooking half chicken on the grill locks in all those delicious juices, resulting in tender, succulent meat that practically melts in your mouth.
- It’s got gourmet appeal. Simple to make with an upscale vibe, grilled half chicken is perfect for special occasions or those times when you want to treat yourself to a fancy meal without a lot of effort.
Grilled Half Chicken Ingredients
For Chicken:
- Chicken: Select a good-quality half chicken with the skin on for that deliciously crispy finish.
- Oil: Use any light neutral-flavored oil.
- Paprika: Paprika adds a subtle smokiness, but if you want more kick, go for red chili powder. For lots of heat, go with cayenne pepper.
- Cumin: Cumin provides a warm, earthy flavor. If you’re not a fan of cumin, you can use coriander powder or skip it altogether.
- Garlic: Garlic powder imparts that fantastic garlic flavor without the risk of burning fresh garlic on the grill. However, feel free to use minced fresh garlic if you prefer.
- Onion Powder: Onion powder adds a mild onion flavor.
- Dried Parsley: Dried parsley brings a hint of herbal freshness. If you have fresh parsley, chop it finely for a more vibrant taste.
- Salt: Kosher salt or sea salt enhances the flavor of the chicken. Adjust the amount according to your taste.
- Black Pepper: Black pepper adds a hint of spiciness. Freshly ground black pepper is ideal, but pre-ground pepper works too.
For Basting:
- Butter: Melted butter adds richness and a luscious glaze to the chicken. Unsalted butter is preferred. If using salted butter, remember to adjust the added salt accordingly.
- Garlic Powder: Garlic powder here adds a warm, earthy flavor.
- Salt and Black Pepper: Enhances flavors of the basting butter. If you’re using salted butter, you might want to reduce the amount of salt or omit it altogether.
How To Make Grilled Half Chicken
- Prepare the chicken. Pat dry the half chicken with a kitchen towel and set it aside.
- Make the dry rub. In a small bowl, combine the ingredients for the spice rub: paprika, cumin, garlic powder, onion powder, parsley, salt, and pepper.
- Marinate the chicken. Massage the chicken with oil, ensuring it is well coated, and then sprinkle the spice rub generously over the half chicken. Allow the chicken to marinate for at least 30 minutes.
- Grill the chicken. Preheat a grill pan or outdoor grill over medium heat. Add the marinated chicken to the grill pan or grill and cook for approximately 20 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks.
- Baste the chicken. Meanwhile, in another bowl, mix the melted butter, garlic powder, salt, and pepper to prepare the basting sauce. After 20 minutes of grilling, brush the chicken with the basting sauce, ensuring it is coated evenly. Continue grilling for an additional 10-15 minutes or until the chicken is fully cooked and the flavors are enhanced with grill marks. Internal temperature must be 165F.
- Garnish and serve. Transfer the grilled chicken to a plate and garnish with chopped parsley for added freshness. Serve the flavorful chicken with some grilled veggies on the side.
Tips To Make Half Chicken on the Grill
- Pat the chicken dry with paper towels. This helps the skin crisp up better on the grill.
- Let the chicken come to room temperature before grilling for more even cooking.
- Season well and massage the seasoning into the chicken, making sure every surface is covered.
- Marinate the chicken for at least 30 minutes or, ideally, overnight in the refrigerator.
- Preheat the grill to medium-high heat.
- Prevent sticking by oiling the grill grates before placing the chicken on them.
- Start by placing the chicken skin-side down on the hot side of the grill. Sear it for a few minutes until you get beautiful grill marks and a crispy exterior. Then, rotate the chicken to ensure even cooking.
- Once the chicken is nearly cooked, baste the chicken generously with this seasoned butter to enhance its flavor and keep it moist.
- Use a digital meat thermometer to check for doneness. The chicken should reach a minimum temperature of 165 degrees F.
- Let the grilled half chicken rest for a few minutes before cutting into it. This helps the juices redistribute, keeping the meat juicy and tender.
Frequently Asked Questions
While the recipe is designed for a half chicken with bones and skin, you can adapt it for other bone-in cuts or boneless chicken as well. However, boneless chicken tends to cook faster, so adjust the grilling time accordingly to prevent it from drying out.
Yes, you can use melted ghee, olive oil or melted coconut oil as a healthier alternative to butter for basting. It will still add moisture and flavor to the chicken.
Using an outdoor gas or charcoal grill adds a smoky flavor to the chicken. You can also use a grill pan if cooking indoors. Both methods are delicious.
Store leftover chicken in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or air fryer for the best texture. You can also microwave the grilled chicken.
To freeze, cool the chicken completely and remove the meat from the bones. Wrap tightly or transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat or add to other recipes.
Serve this chicken with Cheesy Green Bean Casserole, Crispy Parmesan Potatoes, or the Best Grilled Vegetables.
More Chicken Recipes
- Oven Baked Roasted Whole Chicken
- Oven Roasted Spatchcock Chicken
- Lemon Herb Mediterranean Chicken
- Creamy Pesto Chicken
- Easy Chicken Biryani
I hope you enjoy all the recipes I share with you, including this delicious grilled half chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Grilled Half Chicken
Ingredients
- 1 2 lb. half chicken
- 2 tablespoons oil
- 1 teaspoon paprika or red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper powder
For Basting
- 3 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pat dry the half chicken with a kitchen towel and set it aside.
- In a small bowl, combine the ingredients for the spice rub: paprika, cumin, garlic powder, onion powder, parsley, salt, and pepper.
- Massage the chicken with oil, ensuring it is well coated, and then sprinkle the spice rub generously over the half chicken. Allow the chicken to marinate for at least 30 minutes.
- Preheat a grill pan or outdoor grill over medium heat.
- Add the marinated chicken to the grill pan or grill and cook for approximately 20 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks.
- Meanwhile, in another bowl, mix the melted butter, garlic powder, salt, and pepper to prepare the basting sauce.
- After 20 minutes of grilling, brush the chicken with the basting sauce, ensuring it is coated evenly. Continue grilling for an additional 10-15 minutes or until the chicken is fully cooked and the flavors are enhanced with grill marks. The chicken must be 165F internally
- Transfer the grilled chicken to a plate and garnish with chopped parsley for added freshness.
- Serve the flavorful chicken with some grilled veggies on the side.
Notes
- Pat the chicken dry with paper towels. This helps the skin crisp up better on the grill.
- Let the chicken come to room temperature before grilling for more even cooking.
- Season well and massage the seasoning into the chicken, making sure every surface is covered.
- Marinate the chicken for at least 30 minutes or, ideally, overnight in the refrigerator.
- Preheat the grill to medium-high heat.
- Prevent sticking by oiling the grill grates before placing the chicken on them.
- Start by placing the chicken skin-side down on the hot side of the grill. Sear it for a few minutes until you get beautiful grill marks and a crispy exterior. Then, rotate the chicken to ensure even cooking.
- Once the chicken is nearly cooked, baste the chicken generously with this seasoned butter to enhance its flavor and keep it moist.
- Use a digital meat thermometer to check for doneness. The chicken should reach a minimum temperature of 165 degrees F.
- Let the grilled half chicken rest for a few minutes before cutting into it. This helps the juices redistribute, keeping the meat juicy and tender.
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