Fire Up the Grill: How to Grill a Whole Pasture-Raised Chicken Like a Pro
Not all chickens are built the same. The ones you're used to from the grocery store? Bred for size, raised fast, and pumped up on who-knows-what. Our birds? Raised slow, rotated on fresh pasture, and built for flavor—not bulk.
This summer, we've got a batch of smaller, whole pasture-raised chickens—around 3.5 to 4 pounds each—that are just begging for the grill. Here's how to do them justice.
Why Grill a Whole Chicken?
Better flavor. Cooking bone-in, skin-on, and whole retains moisture and intensifies flavor.
Efficient. One bird feeds a small family or yields plenty of leftovers.
Show-stopping. Nothing beats the look (or smell) of a whole bird hot off the grill.
Beat the heat. Grilling outside keeps the heat out of the house.
Step 1: Dry Brine for Better Texture & Taste
Salt your bird generously 12–24 hours before grilling. This helps season the meat throughout and results in crispier skin. Just pat it dry, sprinkle kosher salt inside and out, and refrigerate uncovered overnight.
Optional extras: Add lemon zest, thyme, smoked paprika, or crushed garlic to your dry brine.
Step 2: Spatchcock for Even Cooking
Spatch-what? It’s just a fun word for removing the backbone and flattening the bird. It makes a huge difference on the grill—faster, more even cooking and crisper skin.
Not sure how? Check this out. Pro tip: You’ll want a pair of poultry shears.
Step 3: Set Up for Indirect Heat
You don’t want to scorch your chicken. Set up your grill for indirect heat:
Charcoal: Bank coals on one side.
Gas: Turn off one burner.
Place the chicken skin-side up on the cooler side. Cover and let it go low and slow.
Target temp: 350–400°F. Grill for 40–55 minutes, depending on size. Check with a meat thermometer—you're looking for 165°F in the breast and 175°F in the thigh.
Step 4: Finish with Flavor
When the bird is nearly done, move it over to the hot side for a quick skin crisp (2–3 minutes per side). Brush with your favorite glaze or sauce if desired.
Then, let it rest for 10 minutes before carving. This helps keep the juices where they belong: inside.
Bonus Tips:
Keep it dry. Wet birds = soggy skin.
Don't peek too much. Opening the lid drops the temp and extends cooking time.
Use a thermometer. Guesswork = heartbreak.
Ready to Grill?
We’ve got a limited batch of small-but-mighty whole chickens available now in our online store. These birds may be underweight by industry standards—but they’re overachievers when it comes to flavor.
Grab one (or three) while they last and keep the summer tasty.
