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Grilled BBQ Whole Chicken

Grilled BBQ whole chicken pieces with caramelized barbecue glaze arranged on a serving platter
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A whole chicken cut into pieces, seasoned with a bold BBQ spice rub featuring allspice as the secret ingredient, then grilled over medium-high heat and repeatedly basted with barbecue sauce until juicy, charred, and perfectly caramelized. Feeds up to 8 people.

Ingredients

Scale
  • 3–4 pounds whole chicken, cut into pieces (thighs, drumsticks, breasts, and wings)
  • 1/2 cup barbecue sauce (sweet, smoky, or spicy – your choice)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 teaspoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt

Instructions

  1. Preheat outdoor grill or stovetop grill pan to medium-high heat (425-450 degrees F). Oil the grates well to prevent sticking.
  2. In a small bowl, combine garlic powder, onion powder, chili powder, black pepper, allspice, and kosher salt. Mix well. Season all sides of every chicken piece generously. Work rub under the skin for deeper flavor.
  3. Place seasoned chicken pieces on the hot oiled grates. Cook for 8 minutes without moving, then flip and cook another 6-8 minutes until lightly charred outside. Do not apply sauce yet – charring first helps sauce stick and caramelize.
  4. Coat each piece with barbecue sauce using a basting brush. Continue grilling, turning every few minutes, and basting frequently for about 10 more minutes until fully cooked through. Move to indirect heat briefly if flare-ups occur.
  5. White meat (breasts and wings) is done at 165 degrees F. Dark meat (thighs and drumsticks) is best at 170-180 degrees F. Insert thermometer into the thickest part without touching bone.
  6. Remove from grill and tent loosely with aluminum foil. Rest for 5-10 minutes before serving. Serve with extra barbecue sauce on the side.

Notes

  • Do not skip the allspice – it gives this rub a distinctive warm depth. Substitute with 1/3 teaspoon each of ground cinnamon, cloves, and nutmeg if unavailable.
  • Char the chicken before applying any BBQ sauce so the glaze sticks and caramelizes properly instead of running off.
  • Pull dark meat at 170-180 degrees F for fall-off-the-bone tenderness rather than the standard 165 degrees F.
  • For extra juicy chicken, brine in salted water for 2-4 hours before seasoning and grilling.

Nutrition

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