Grilled Half Chicken

Grilled Half Chicken

A whole chicken, cut in half and grilled for a tender, moist, rotisserie-like chicken!


6 servings (varies depending on size of chicken)


1 whole chicken (4-6 pounds), cut in half (see video below)
4 cups water
1 tablespoon salt
1/2 tablespoon granulated garlic
1 teaspoon black pepper

To season:

granulated garlic


1. Brine chicken by placing the chicken, water, salt, garlic, and pepper in a non-metal bowl in the fridge for 2-6 hours.

2. Drain chicken and rinse under cold water. Let stand for 30 minutes at room temperature. Preheat gas grill on high (or prepare charcoal grill).

3. Liberally coat chicken halves with oil. Lightly season with salt, pepper, granulated garlic, and paprika.

4. Place chicken skin-side-up on pre-heated grill grate and close the grill lid. Reduce grill temperature between low and medium-low. Grill for 50-70 minutes or until internal temperature at the densest point is 180 degrees.

Optional: Grill chicken skin-side-down for the last 5 minutes for lovely grill marks on the outside!

The grilling time will vary depending on the size of your chicken, how cold the chicken was, how hot your grill gets, how many times you open the lid, etc. so it is very important that you measure the internal temperature of your chicken.

Grilled half chicken

Grilled half chicken

Grilled half chicken

Additional Notes: 

Here is Joshua's demonstration of how to cut the chicken in half:

Preparation Time: 

10 minutes + soaking time

Cooking Time: 

50-70 minutes

Tammy's Review: 

If you make this chicken, follow Joshua's recipe! It seems almost too simple to matter, but it does matter. Trust me! :)

(Read about the time I didn't follow the directions -- plus more about the development of this grilled whole chicken recipe here!)

Grilled half chicken

Grilled half chicken
This grilled chicken was so tender that the leg quarter easily pulled apart from the rest!


Chickens in my area are on sale for 69 cents a pound. I thought...why not? -- so we tried Joshua's recipe last night and it was so tender, juicy and delicious! I have never brined before, but it was so simple. I'm going back to the store today and buy more chickens!


This is a great recipe, but I've forgotten to set a timer so it became a little overcooked once or twice. My question is have you ever cooked this in the oven or crockpot after brining? I'd love to hear your experiences as BBQing is not always the most convenient. We make a chicken in the beginning of the week and use the meat for lunches during the week. I'd love for this to be my go to recipe, maybe ill try the crockpot for convenience.


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